Lemony Turkey Rice Soup
Total TimePrep/Total Time: 30 min.
Makes8 servings (2 quarts)
Great flavor! I wanted celery and onion before placing the liquid in(I like vegetables in my soup), and I did 3 cups of rice. Yummy!
Vibrant flavor, hearty enough to conquer any wintery afternoon?
I made this soup exactly according to this recipe and it was very tasty! My best friend and her mother also were fans of this soup. It is definitely very comforting on a chilly evening and I will be making it again.
No comment left
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!
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.