1 1/2 tsp lemon pepper
2 T cornstarch
6 chicken bouillon cubes
1 T dried onions
1/2 C uncooked rice
2 boneless skinless chicken breasts
2/3 C chopped celery
2 carrots (grated)
12 oz can fat free evaporated milk
Directions
1. Fill a large pot with 1 1/2 quarts water. Add chicken, onion, rice, celery and carrots
2. Cover and cook over medium heat for 20 minutes
3. Remove chicken and dice
4. Add half of canned milk and mix well
5. Mix the dry ingredients with remaining canned milk and stir, then add to soup
6. Cook until thickens
