Lemony Turkey Rice Soup
While growing up in Texas, I spent a lot of timehelping my grandma cook. I took her classic
turkey soup recipe and gave it a delicious different twist with lemon and cilantro.
—MARGARITA CUELLAR EAST CHICAGO, INSTART TO FINISH: 30 MIN.
MAKES: 8 SERVINGS (2 QUARTS)2 cups diced cooked turkey
2 cups cooked long grain rice
1 can( 10 ³₄ounces)condensed cream
of chicken soup, undiluted
¹₄ teaspoon pepper
6 cups chicken broth, divided
2 tablespoons cornstarch
¹₄ to¹₃cup lemon juice
¹₄ to ¹₂ cup minced fresh cilantro
1.In a large saucepan, combine first four
ingredientsand 5½cups 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.
PER SERVING 1 cup: 166 cal., 4g fat (1g
sat. fat), 42mg chol., 1047mg sodium, 17g
carb. (1g sugars, 1g fiber), 13g pro.