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This creamy chicken soup is made piquant with a healthy dose of lemon juice and a garnish of fresh basil.

Mediterranean Chicken and Lemon Soup

2 (14.5-ounce) cans reduced-sodium chicken broth
1/2 cup uncooked long-grain white rice
1 small carrot, peeled and sliced
2 cups cooked, cubed chicken breast meat
1/2 cup fresh lemon juice
1/2 cup thinly sliced red bell pepper strips
1 clove garlic, finely chopped
1 (12-ounce) can NESTLÉ® CARNATION® Evaporated Milk - divided use
1 tablespoon cornstarch
2 tablespoons chopped fresh basil

1. Boil broth in medium saucepan. Add rice and carrot; cook until carrot and rice is tender. Stir in chicken, lemon juice, bell pepper and garlic.
2. 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.

Makes 4 servings.

Estimated Times
Preparation Time: 10 mins
Cooking Time: 15 mins

Nutritional Information Per Serving (1/4 of recipe): Calories: 330 Calories from Fat: 60 Total Fat: 6 g Saturated Fat: 2 g Cholesterol: 60 mg Sodium: 650 mg Carbohydrates: 36 g Dietary Fiber: 2 g Sugars: 12 g Protein: 32 g

Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.

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