Mediterranean Chicken and Lemon Soup

photo by Andi Longmeadow Farm




- Ready In:
- 25mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 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
directions
- Boil broth in medium saucepan.
- Add rice and carrot; cook until carrot is tender.
- Stir in chicken, bell pepper, lemon juice and garlic.
- Combine 1 tablespoon 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. and stir in basil before serving.
Questions & Replies

Got a question?
Share it with the community!
Reviews
-
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!
-
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.
-
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.
-
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?
see 1 more reviews