Leftover Turkey Lemon Rice Soup

I’m sharing this delicious idea with a Leftover Turkey Lemon Soup Recipe for your Leftover Turkey.

Ingredients for Turkey Rice Soup

• 2 cups diced cooked turkey
• 2 cups cooked long-grain rice
• 1 can (10-1/2 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

How to Make Turkey Rice Soup

• Heat olive oil over medium heat in a Dutch oven.
• Add diced carrots, celery, and onion and saute until softened – about 5 minutes.
• Stir in the oregano and parsley. Pour in the chicken broth. Cover and bring to a rolling boil.
• Once boiling, stir in the rice. Cover the pot with and reduce the heat to medium-high. Cook the rice for 20 minutes – stirring occasionally.
• Meanwhile, in a small bowl, whisk the eggs and lemon juice.
• When the rice is cooked, temper the eggs. Do this by adding a small amount of the hot broth to the egg mixture at a time and stirring often. Pour the tempered eggs into the broth.
• Add in the shredded turkey, salt, and pepper.

 

~Melissa – KidFriendlyThingsToDo.com