Lemony Turkey Rice Soup
“While growing up in Texas, I spent a lot of time helping my grandma cook. Lemon and cilantro add a deliciously different twist to turkey soup.” —Margarita Cuellar, East Chicago, Indiana
| Servings | Prep Time |
| 8servings (2 quarts) | 30minutes |
| Servings | Prep Time |
| 8servings (2 quarts) | 30minutes |
Ingredients
- 2 cups diced cooked turkey
- 2 cups cooked long grain rice
- 1 can condensed cream of chicken soup undiluted, 10-3/4 ounces
- 1/4 tsp pepper
- 6 cups chicken broth divided
- 2 tbsp cornstarch
- 1/4 to 1/3 cup lemon juice
- 1/4 to 1/2 cup minced fresh cilantro
Portions: servings (2 quarts)
Units:
|
Ingredients
Portions: servings (2 quarts)
Units:
|
Instructions
- In a large saucepan, combine first 4 ingredients and 5-1/2 cups broth. Bring to a boil; cook 3 minutes.
- In a small bowl, mix cornstarch and remaining broth until smooth; gradually stir into soup. Bring to a boil; cook and stir until thickened, 1-2 minutes. Remove from heat; stir in lemon juice and cilantro.
Recipe Notes
Nutrition Facts
1 cup: 166 calories, 4g fat (1g saturated fat), 42mg cholesterol, 1047mg sodium, 17g carbohydrate (1g sugars, 1g fibre), 13g protein.
