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Lemony Turkey Rice Soup

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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    8 servings (2 quarts)


  • 2 cups diced cooked turkey
  • 2 cups cooked long grain rice
  • 1 can (10-3/4 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


  • In a large saucepan, combine first 4 ingredients and 5-1/2 cups broth. Bring to a boil; cook 3 minutes.
  • In a small bowl, mix cornstarch and remaining broth until smooth; gradually stir into soup. Bring to a boil; cook and stir until thickened, 1-2 minutes. Remove from heat; stir in lemon juice and cilantro.
Nutrition Facts
1 cup: 166 calories, 4g fat (1g saturated fat), 42mg cholesterol, 1047mg sodium, 17g carbohydrate (1g sugars, 1g fiber), 13g protein.

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Average Rating:
  • syaskiewicz
    Oct 3, 2019

    Great flavor! I wanted celery and onion before placing the liquid in(I like vegetables in my soup), and I did 3 cups of rice. Yummy!

  • lythauslvr
    Feb 14, 2019

    Vibrant flavor, hearty enough to conquer any wintery afternoon?

  • vetzler
    Dec 5, 2018

    I made this soup exactly according to this recipe and it was very tasty! My best friend and her mother also were fans of this soup. It is definitely very comforting on a chilly evening and I will be making it again.

  • Amanda
    Nov 10, 2017

    No comment left

  • allycat64
    Dec 26, 2014

    Really, souper easy! Since I used barley instead of rice, I made the following changes:Mix chicken broth, soup and barley. Cook until barley is tender - about 1 hour. Added leftover cubed turkey. Squeeze in the juice of one lemon. Also, I added the lemon zest, which I removed with a potato peeler in strips. The peel will cook away any bitterness in the pith and when you bite into it, you'll get a lovely burst of lemon.Instead of corn starch (which only thickens until your saliva enzymes on your spoon render the soup thin again), I made about 1/4 c. roux with butter, flour and chicken stock in a pan which I had caramelized onions for another recipe.I simmered this until it was nice and thick and topped with cilantro, because I love cilantro! My soup was thick, hearty and full of flavor! Delicious! I can't wait to see how the flavors develop tomorrow!

  • michelemary
    Aug 26, 2014

    Delicious and so easy. The change I made was using uncooked chicken instead of cooked turkey. I cubed the chicken and cooked it right in the broth. Also added a pint container of cooked rice leftover from a restaurant meal the day before; we like the flavor of lemon in soup, so I added 1/3 cup lemon juice. The cilantro gave it a nice additional layer of flavor.

  • tomcruz
    Dec 3, 2013

    So unusual and so tasty as written! A true comfort food!

  • clrd729
    Dec 2, 2013

    Super post Thanksgiving meal!

  • kaylenn2172
    Jan 31, 2013

    I love how easy this to make with leftovers!

  • Aleece
    Oct 6, 2012

    I use leftover chicken in this recipe and my family loves it.