Creamy Chicken Soup with Lemon

Creamy Chicken Soup with Lemon with red peppers and long grain white rice, as well as carrots.

  • Servings: 4
  • Cook Time: 25 mins
  • Main Ingredient: Rice


  • 2 cans chicken stock (low sodium)
  • 1/2 cup rice (long grain white)
  • 1 whole carrot (sliced)
  • 2 cups chicken breast meat (cooked and cubed)
  • 1/2 cup fresh lemon juice
  • 1/2 cup B&G® Sweet Red Peppers (thinly sliced)
  • 1 tsp. Polaner® Chopped Garlic
  • 1 12 oz. can evaporated milk (divided)
  • 1 Tbsp. corn starch
  • 2 Tbsp. Polaner® Chopped Basil


Boil broth in medium saucepan. Add rice and carrot; cook until carrot is tender. Stir in chicken, lemon juice, bell pepper and garlic. Combine 1 tablespoon evaporated milk and cornstarch in small bowl; stir into soup. Gradually stir in remaining evaporated milk. Bring to a boil; reduce heat to low. Cook, stirring occasionally, until soup is slightly thickened. Stir in basil before serving.

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