Creamy Chicken Soup with Lemon


  • 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 lemon juice, fresh
  • 1/2 cup B&G Roasted Red Peppers, thinly sliced
  • 1 can 12 fluid ounces evaporated milk, divided
  • 2 tbls. 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.

Serving Size: 4

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