Mediterranean Chicken & Lemon Soup

 

2 cans Chicken Broth

½ C. Rice

4 tsp. dried Carrot Dices

4 tsp. dried Bell Pepper Dices

1 Can Chicken Chunks, drained

¼ C. Bottled Lemon Juice

¼ tsp. Garlic Powder

1 can Evaporated Milk, divided

1 tsp. Cornstarch

1 tsp. Basil

 

Boil broth in medium saucepan. Add rice, carrot and peppers; reduce heat, cover, and cook until rice is tender, about 20 minutes. Stir in chicken, lemon juice and garlic. Combine 1 T. 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.