Hi all! I’m Melissa, from Kid Friendly Things To Do. I’m so honored to be guest hosting for Susan, here on Momcrieff. She’s absolutely amazing. Am I right?! I’d like to start off by telling you a little about myself, and my blog. I’m a stay at home mom to 4 cute little rug rats, a Field Editor for Taste of Home Magazine, where I create and review recipes, and a former elementary school teacher! On my blog, I love to share delicious and easy family friendly recipes, craft ideas for the kid in all of us, and easy to make fun foods for holidays and special occasions.

Today, I want to share this delicious Leftover Turkey Lemon Rice Soup with you. I have a feeling that this weekend, some of you might be looking for ideas on how to use your leftover turkey. One of my favorite parts of Thanksgiving weekend is the leftovers! Usually, I love to make an open-faced turkey sandwich topped with all of the delicious fixings (I’m getting hungry just thinking about it!), but this soup is another delicious and super simple way to use leftover turkey.

This soup is always a big hit with the family. There’s just something about the comfort of a warm bowl of soup on a crisp fall night.

Here’s the recipe for you:

Leftover Turkey Lemon Rice Soup

Scale

Ingredients

6 cups of chicken broth – divided
1&1/2 cups of instant rice – I used brown, but you can use whatever you have on hand
1 can of Cream of Celery soup
1 Tbsp. of celery seed
1/4 tsp. ground black pepper
2 cups of cubed turkey
1 (4 oz.) can of mushrooms – drained
2 Tbsp. of cornstarch
1/8 – 1/4 cup of lemon juice
1/4 cup of chopped fresh cilantro

Instructions

In a large saucepan, combine only 5 &1/2 cups of the broth with the rice, Cream of Celery, celery seed, pepper, turkey and mushrooms
Bring to a boil, reduce and simmer for about 5 minutes or until your rice is cooked through
In a separate bowl or mug, combing the remaining broth with cornstarch
Stir the cornstarch mixture into the soup
Cook for a few minutes or until the soup has thickened up
Stir in the lemon juice – use 1/8 up to 1/4 cup – depending on how lemony you like your soup, and remove the soup from heat
Serve with fresh cilantro

Thank you so much for letting me take over for a day, Susan! To everyone else, thank you for allowing me to visit, and the chance to get to know you. If you enjoyed this recipe, you might like some of the other recipes that I frequently post on my blog, such as: