This unique turkey and rice soup will make you glad you had so many Thanksgiving leftovers, and in fact it just might put turkey on the menu well beyond that November holiday. At once savory and tangy, this lemony turkey rice soup is easy to enjoy and hard to forget. It’s also rather easy to make, coming together in less than half an hour, including the prep.

How can such a tasty soup be so quick and easy to make? Well, let’s just say a can of condensed cream of chicken soup may help. That, and the lemon juice and cilantro. There are several unexpected ingredients to be found here, but unexpected hardly means unwelcome!

Turkey Rice Soup Ingredients

• Cooked turkey: To make the eight servings as laid out in this recipe, you’ll need two cups of diced cooked turkey, either white meat or dark.
• Long grain rice: Basmati and jasmine are both types of long grain rice. Be aware that this soup calls for pre-cooked rice!
• Condensed cream of chicken soup: This undiluted chicken soup is what gives this soup its savory base.
• Pepper: A little dash of black pepper heat helps punch through the richness of this soup.
• Chicken broth: The base of the soup, you can use turkey broth instead if you’re making this after Thanksgiving. Be sure to reserve a bit of this broth for use toward the end of the cooking.
• Cornstarch: The cornstarch combines with the reserved broth to acts as a thickener, creating a velvety texture.
• Lemon juice: Fresh lemon juice brings a wonderful tangy taste.
• Fresh cilantro: A counterpoint to the citrusy lemon, the cilantro balances out this soup and adds brightness.

Taste of Home