Lemony Turkey Rice Soup Recipe

5 7 8
Lemony Turkey Rice Soup Recipe
Lemony Turkey Rice Soup Recipe photo by Taste of Home
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Lemony Turkey Rice Soup Recipe

Read Reviews
5 7 8
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
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 2 cups diced cooked turkey
  • 2 cups cooked long grain rice
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1/4 teaspoon pepper
  • 6 cups chicken broth, divided
  • 2 tablespoons cornstarch
  • 1/4 to 1/3 cup lemon juice
  • 1/4 to 1/2 cup minced fresh cilantro

Directions

In a large saucepan, combine first four 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. Yield: 8 servings (2 quarts).
Originally published as Lemony Turkey Rice Soup in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p147

Nutritional Facts

1 cup: 166 calories, 4g fat (1g saturated fat), 42mg cholesterol, 1047mg sodium, 17g carbohydrate (1g sugars, 1g fiber), 13g protein.

  • 2 cups diced cooked turkey
  • 2 cups cooked long grain rice
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1/4 teaspoon pepper
  • 6 cups chicken broth, divided
  • 2 tablespoons cornstarch
  • 1/4 to 1/3 cup lemon juice
  • 1/4 to 1/2 cup minced fresh cilantro
  1. In a large saucepan, combine first four ingredients and 5-1/2 cups broth. Bring to a boil; cook 3 minutes.
  2. 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. Yield: 8 servings (2 quarts).
Originally published as Lemony Turkey Rice Soup in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p147

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Reviews forLemony Turkey Rice Soup

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MY REVIEW
allycat64 User ID: 8184163 216031
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
michelemary User ID: 1090411 205535
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
tomcruz User ID: 7019501 54768
Reviewed Dec. 3, 2013

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

MY REVIEW
clrd729 User ID: 2400653 138962
Reviewed Dec. 2, 2013

"Super post Thanksgiving meal!"

MY REVIEW
kaylenn2172 User ID: 1286066 54821
Reviewed Jan. 31, 2013

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

MY REVIEW
Aleece User ID: 1370193 54820
Reviewed Oct. 6, 2012

"I use leftover chicken in this recipe and my family loves it."

MY REVIEW
candice.c User ID: 5767042 62779
Reviewed Jan. 2, 2012

"Very quick and tasty, I didn't add the cilantro and used more lemon juice. This will be a regular soup during the week in our cold winter months."

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