Mediterranean Chicken & Lemon Soup<\/p>\n
<\/p>\n
2 cans Chicken Broth<\/p>\n
\u00bd C. Rice<\/p>\n
4 tsp. dried Carrot Dices<\/p>\n
4 tsp. dried Bell Pepper Dices<\/p>\n
1 Can Chicken Chunks, drained<\/p>\n
\u00bc C. Bottled Lemon Juice<\/p>\n
\u00bc tsp. Garlic Powder<\/p>\n
1 can Evaporated Milk, divided<\/p>\n
1 tsp. Cornstarch<\/p>\n
1 tsp. Basil<\/p>\n
<\/p>\n
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.<\/p>\n","protected":false},"excerpt":{"rendered":"
Mediterranean Chicken & Lemon Soup 2 cans Chicken Broth \u00bd C. Rice 4 tsp. dried Carrot Dices 4 tsp. dried Bell Pepper Dices 1 Can Chicken Chunks, drained \u00bc C. Bottled Lemon Juice \u00bc 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…<\/p>\n