Turkey Lemon Rice Soup is an easy and delicious soup using frozen brown rice, chopped cooked turkey, Alfredo sauce, and chicken broth. The last time I made this I added some frozen baby peas along with the lemon juice mixture.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients:
- 2 tablespoons butter
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 (10-ounce) package frozen brown rice
- 3 cups chopped cooked turkey or chicken
- 4 cups chicken broth
- 1 (16-ounce) jar Alfredo sauce
- 1/2 cup milk
- 1/3 cup lemon juice
- 2 tablespoons cornstarch
- 2 tablespoons chopped flat-leaf parsley
Preparation:
In large saucepan, melt butter over medium heat. Add onion and garlic; cook, stirring occasionally, until tender, about 5-6 minutes. Meanwhile, cook rice as directed on package.
When onion is tender, add rice and turkey to skillet; cook and stir 2-3 minutes. Add broth and Alfredo sauce. Add milk to Alfredo sauce jar, close jar tightly and shake; add this mixture to the soup. Bring to a simmer.
In small bowl, mix lemon juice and cornstarch; add to soup in pan. Bring to a simmer again; simmer 2-3 minutes until soup is thickened. Garnish with parsley and serve immediately. Serves 4-6
