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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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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 Ingredients:
6 cups chicken broth, divided |
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted |
2 cups cooked rice |
2 cups diced cooked turkey |
1/4 teaspoon pepper |
2 tablespoons cornstarch |
1/4 to 1/3 cup lemon juice |
1/4 to 1/2 cup minced fresh cilantro |
Directions:
1. In a large saucepan, combine 5-1/2 cups of broth, soup, rice, turkey and pepper. Bring to a boil; boil for 3 minutes.
2. In a small bowl, combine cornstarch and remaining broth until smooth. Gradually stir into hot soup. Cook and stir for 1-2 minutes or until thickened and heated through. Remove from the heat; stir in lemon juice and cilantro. Yield: 8 servings (about 2 quarts).
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