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.
