Leftover Turkey Lemon Rice Soup
Yield: 8 servings
Calories: 291cal
Cost: $10
Materials
- 2 cups cooked turkey diced
- 2 cups long-grain rice
- 10.5 oz. condensed cream of chicken soup
- ½ tsp. ground black pepper
- 6 cups chicken broth divided
- 2 tbsp. cornstarch
- ⅓ cup lemon juice
- ½ cup minced fresh parsley
Instructions
- Start the Base:In a large soup pot or Dutch oven, combine the turkey, rice, 5½ cups of chicken broth, cream of chicken soup, and pepper.
- Cook the Soup: Bring to a boil over medium-high heat and cook for 3 minutes.
- Thicken It Up: In a small bowl, whisk together the remaining ½ cup of chicken broth and cornstarch until smooth. Stir this mixture into the soup. Bring back to a boil and cook for another 2 minutes, stirring constantly so the rice doesn’t stick to the bottom. The soup will thicken as it cooks.
- Add the Finishing Touches: Stir in the lemon juice and fresh parsley.
- Serve and Enjoy: Ladle into bowls, garnish with extra parsley, and serve warm with buttered bread for the ultimate cozy meal.
Notes
nutrition facts are only an estimate
Nutrition
Calories: 291cal | Carbohydrates: 45g | Protein: 18g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 38mg | Sodium: 1042mg | Potassium: 282mg | Fiber: 1g | Sugar: 1g | Vitamin A: 401IU | Vitamin C: 9mg | Calcium: 41mg | Iron: 1mg