Mediterranean Chicken And Lemon Soup

• 2 (14 1/2 fluid ounce) cans reduced-sodium chicken broth
• 1/2 cup long-grain white rice
• 1 small carrot, sliced
• 2 cups cubed cooked chicken breasts
• 1/2 cup thinly sliced red bell pepper, strips
• 1/4 cup fresh lemon juice
• 1 garlic clove, finely chopped
• 1 (12 fluid ounce) can fat-free evaporated milk, divided
• 1 tablespoon cornstarch
• 2 tablespoons fresh basil, chopped

1. Boil broth in medium saucepan.
2. Add rice and carrot; cook until carrot is tender.
3. Stir in chicken, bell pepper, lemon juice and garlic.
4. Combine 1 tablespoon evaporated milk and cornstarch in small bowl; stir into soup. Gradually stir in remaining evaporated milk.
5. Bring to just a boil, stirring occasionally.
6. Remove from heat. and stir in basil before serving.

fluid, longgrain white rice, carrot, chicken breasts, red bell pepper, lemon juice, garlic, milk, cornstarch, fresh basil

Taken from www.food.com/recipe/mediterranean-chicken-and-lemon-soup-173917 (may not work)