TMB Studio
Lemony Turkey Rice Soup
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 8 servings (2 quarts).
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
Ingredients
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2 cups diced cooked turkey
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2 cups cooked long grain rice
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1 can (10-1/2 ounces) condensed cream of chicken soup, undiluted
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1/4 teaspoon pepper
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6 cups chicken broth, divided
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2 tablespoons cornstarch
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1/4 to 1/3 cup lemon juice
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1/4 to 1/2 cup minced fresh cilantro
Directions
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1.
In a large saucepan, combine first 4 ingredients and 5-1/2 cups broth. Bring to a boil; cook 3 minutes.
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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.
Nutrition Facts
1 cup: 166 calories, 4g fat (1g saturated fat), 42mg cholesterol, 1047mg sodium, 17g carbohydrate (1g sugars, 1g fiber), 13g protein.
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