Stir the cornstarch, 1/2 cup broth and lemon juice in a small bowl until the mixture is smooth.Stir the remaining broth, carrots and onion in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender. Stir in the snow peas and cook for 2 minutes.Stir the cornstarch mixture in the skillet. Cook and stir until the mixture boils and thickens.
4 teaspoons cornstarch1.75 cups Swanson® Chicken Broth1 teaspoon lemon juice4 medium carrot, sliced (about 2 cups)1 medium onion, coarsely chopped (about 1/2 cup)8 ounces snow peas(about 2 cups)
Looking for an easy tortilla soup recipe? ...
What a great idea for breakfast or brunch!...
Broccoli florets, sliced potatoes and chic...
Move over avocado toast and make way for r...