Description
This lemony turkey rice soup is bright, comforting, and comes together quickly using leftover turkey, cooked rice, and a few pantry staples. The fresh cilantro and lemon juice add a zesty twist to this hearty and satisfying soup.
Ingredients
- 2 cups diced cooked turkey
- 2 cups cooked long grain rice
- 1 can (10.5 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
Instructions
1. In a large saucepan, combine the cooked turkey, rice, condensed soup, pepper, and 5 1/2 cups of the chicken broth.
2. Bring the mixture to a boil and cook for 3 minutes.
3. In a small bowl, whisk together the cornstarch and the remaining 1/2 cup chicken broth until smooth.
4. Gradually stir the cornstarch mixture into the soup.
5. Bring the soup to a boil again and cook, stirring constantly, until thickened, about 1–2 minutes.
6. Remove the soup from heat and stir in the lemon juice and minced cilantro.
7. Serve hot.
Notes
Adjust the amount of lemon juice and cilantro to your taste for a more or less tangy and herbaceous flavor.
This soup is a great way to use up leftover holiday turkey and cooked rice.
You can substitute parsley for cilantro if preferred.
Store leftovers in the fridge for up to 3 days and reheat gently.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 166
- Sugar: 1g
- Sodium: 1047mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 13g
- Cholesterol: 42mg
Keywords: lemon rice soup, turkey soup, leftover turkey recipe, easy soup, citrus soup