- 6 cups chicken broth, divided
- 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
- 2 cups cooked rice
- 2 cups diced cooked turkey
- 1/4 teaspoon pepper
- 2 tablespoons cornstarch
- 1/4 to 1/3 cup lemon juice
- 1/4 to 1/2 cup minced fresh cilantro
- In a large saucepan, combine 5-1/2 cups of broth, soup, rice, turkey and pepper. Bring to a boil; boil for 3 minutes.
- In a small bowl, combine cornstarch and remaining broth until smooth. Gradually stir into hot soup. Cook and stir for 1-2 minutes or until thickened and heated through. Remove from the heat; stir in lemon juice and cilantro. Yield: 8 servings (about 2 quarts).
Reviews for Lemony Turkey Rice Soup
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"Delicious and so easy. The change I made was using uncooked chicken instead of cooked turkey. I cubed the chicken and cooked it right in the broth. Also added a pint container of cooked rice leftover from a restaurant meal the day before; we like the flavor of lemon in soup, so I added 1/3 cup lemon juice. The cilantro gave it a nice additional layer of flavor."
"So unusual and so tasty as written! A true comfort food!"
"Super post Thanksgiving meal!"
"I love how easy this to make with leftovers!"
"I use leftover chicken in this recipe and my family loves it."