Mediterranean Chicken and Lemon Soup

Submitted by Annacia

"I made this without the red pepper simply because I didn't have any at hand. It was still very good and in fact I'm not sure I'll include it next time, also I'll half the amount of chicken next time. The lovely broth and rice are the stars of this soup. It's rich and lemony and a real treat to this lemon lover."

 

• Ready In: 25mins
• Ingredients: 10
• Serves: 4

ingredients

• 2 (29 fluid ounce) can reduced-sodium chicken broth
• 118.29 ml long-grain white rice
• 1 small carrot, sliced
• 473.18 ml cubed cooked chicken breasts
• 118.29 ml thinly sliced red bell pepper, strips
• 59.14 ml fresh lemon juice
• 1 garlic clove, finely chopped
• 12 fluid ounce can fat-free evaporated milk, divided
• 14.79 ml cornstarch
• 29.58 ml fresh basil, chopped

directions

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.

Reviews

[Andi Longmeadow Farm]

Yum! A ace, number #1 soup. This was so good, I had to keep tasting and tasting, and tasting. Until I ate a whole bowl! Man this was wonderful, and I followed this exactly, except not making it super thick. My Dh wanted x3 bowls, so there wasn't much left....I'm glad I took the time to eat earlier. Perfect soup for a perfect day. Thank you!

 

[duonyte]

A delicious soup. I did not use the bell pepper simply because I did not have any, and used a combo of milk and cream, as I could not find the evaporated milk. I added more broth and would do so again, as I like my soups a bit more brothy. I would also add the garlic a little earlier, as mine was still a bit raw. A very nice and filling soup.

 

[Starrynews]

Really nice soup! Easy to put together and so good with the lemony flavor. I used the red bell pepper and liked the added crunch. Thanks for sharing and for being such a fabulous hostess for Comfort Cafe!!

 

[Engrossed]

EXCELLENT soup! This has that strong lemon flavor that I'm always looking for. It's thick, chunky, rich and creamy as well. I used a 32oz box of organic chicken broth and 3 boneless skinless chicken breast halves. I used regular evaporated milk and frozen basil. I skipped the cornstarch because I don't like it in soups...this was plenty thick without it. The red bell peppers were fine in it and added some color. Thanks for this comforting and filling keeper recipe! Made for the went to the market game.

 

[hepcat1]

This is a really great soup! Minor changes: used 32 oz. chicken stock (one carton), two garlic cloves, full-fat evaporated milk and about half the basil (only because that's all I had left). My husband didn't think the bell peppers "were in harmony with the rest of the flavors"; I have to say I agree, and although I didn't really mind them, I plan to leave them out next time (but take that with a grain of salt, as it's coming from two people who can take or leave peppers anyway). This soup was delicious, fairly nutritious, easy to make...what's not to love?