Lemony Turkey Rice Soup
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
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 8
- 1/4 teaspoon pepper
- 2 tablespoons cornstarch
- 1/4 cup lemon juice
- 2 cups cooked long grain rice
- 1/4 cup minced fresh cilantro
- 1 can (10-3/4 ounces) condensed cream of chicken soup,
- 2 cups diced cooked turkey
- 6 cups chicken broth divided
- Carbohydrate 17.0373666181868 g
- Cholesterol 720.8 mg
- Fat 141.153328545673 g
- Fiber 0.256610880790421 g
- Protein 182.684942277699 g
- Saturated Fat 40.5145191947116 g
- Serving Size 1 1 servings (2 quarts). (1016g)
- Sodium 673.402007211717 mg
- Sugar 16.7807557373964 g
- Trans Fat 12.1373841706731 g
- Calories 2120 calories
In a large saucepan, combine first 4 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.
