Tangy Lemon Turkey Rice Soup
Tangy Lemon Turkey Rice Soup
Equipment
Ingrediënten
- 2 cups diced cooked turkey
- 2 cups cooked long grain rice
- 1 can 10¾ ounces condensed cream of chicken soup, undiluted
- ¼ teaspoon pepper
- 6 cups chicken broth divided
- 2 tablespoons cornstarch
- ¼ to ⅓ cup lemon juice
- ¼ to ½ cup minced fresh cilantro
Instructies
- In a large saucepan, combine the diced cooked turkey, cooked long grain rice, condensed cream of chicken soup, pepper, and 5½ cups of chicken broth.
- Bring to a boil and cook for 3 minutes.
- In a small bowl, mix the cornstarch and the remaining chicken broth until smooth.
- Gradually stir this mixture into the soup.
- Bring to a boil again, stirring constantly, and cook until thickened, about 1-2 minutes.
- Remove the soup from heat and stir in the lemon juice and minced fresh cilantro.
Notes / Tips / Wine Advice:
Wine Advice:
Pair this tangy lemon turkey rice soup with a crisp and aromatic white wine such as a Pinot Grigio or a Sauvignon Blanc. The wine’s acidity and citrus notes will complement the lemony flavors in the soup, while its refreshing qualities will balance out the richness of the turkey and cream of chicken soup.Nutritional Information
Calories: 166 kcal | Carbohydrates: 17 g | Protein: 13 g | Fat: 4 g | Fiber: 1 g | Sugar: 1 g
