KEY INGREDIENTS
INGREDIENTS
  • 2 cans (14.5 fluid ounces each) reduced-sodium chicken broth
  • 1/2 cup long-grain white rice
  • 1 small carrot, sliced
  • 2 cups (6 ounces) cooked, cubed chicken breast meat
  • 1/2 cup thinly sliced red bell pepper strips
  • 1/4 cup fresh lemon juice
  • 1 clove garlic, finely chopped
  • 1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Fat Free Milk, divided
  • 1 tablespoon cornstarch
  • 2 tablespoons chopped fresh basil
MAKE IT
Step 1
Boil broth in medium saucepan. Add rice and carrot; cook until carrot is tender. Stir in chicken, bell pepper, lemon juice and garlic.
Step 2
Combine 1 tablespoon evaporated milk and cornstarch in small bowl; stir into soup. Gradually stir in remaining evaporated milk. Bring to just a boil, stirring occasionally. Remove from heat. Stir in basil before serving.
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