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Lemony Turkey Rice Soup Recipe
Lemony Turkey Rice Soup Recipe photo by Taste of Home

Lemony Turkey Rice Soup Recipe

Publisher Photo
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
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 8 servings

Ingredients

  • 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

Nutritional Facts

1 serving (1 cup) equals 166 calories, 4 g fat (1 g saturated fat), 30 mg cholesterol, 1,012 mg sodium, 17 g carbohydrate, 1 g fiber, 14 g protein.

Directions

  1. In a large saucepan, combine 5-1/2 cups of broth, soup, rice, turkey and pepper. Bring to a boil; boil for 3 minutes.
  2. 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).
Originally published as Lemony Turkey Rice Soup in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p147

Nutritional Facts

1 serving (1 cup) equals 166 calories, 4 g fat (1 g saturated fat), 30 mg cholesterol, 1,012 mg sodium, 17 g carbohydrate, 1 g fiber, 14 g protein.

Reviews for Lemony Turkey Rice Soup

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (8)
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MY REVIEW
Reviewed Dec. 26, 2014

"Really, souper easy! Since I used barley instead of rice, I made the following changes:

Mix chicken broth, soup and barley. Cook until barley is tender - about 1 hour. Added leftover cubed turkey. Squeeze in the juice of one lemon. Also, I added the lemon zest, which I removed with a potato peeler in strips. The peel will cook away any bitterness in the pith and when you bite into it, you'll get a lovely burst of lemon.
Instead of corn starch (which only thickens until your saliva enzymes on your spoon render the soup thin again), I made about 1/4 c. roux with butter, flour and chicken stock in a pan which I had caramelized onions for another recipe.
I simmered this until it was nice and thick and topped with cilantro, because I love cilantro! My soup was thick, hearty and full of flavor! Delicious! I can't wait to see how the flavors develop tomorrow!"

MY REVIEW
Reviewed Aug. 26, 2014

"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."

MY REVIEW
Reviewed Dec. 3, 2013

"So unusual and so tasty as written! A true comfort food!"

MY REVIEW
Reviewed Dec. 2, 2013

"Super post Thanksgiving meal!"

MY REVIEW
Reviewed Jan. 31, 2013

"I love how easy this to make with leftovers!"

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