Lemon Turkey Rice Soup

Submitted by Kimberly Felix

1 T olive oil
1-2 carrots, sliced
1-2 celery ribs, sliced
1 clove garlic, pressed or diced
6 C chicken broth, divided
1 can condensed cream of chicken soup, undiluted
2 C cooked rice
2 C diced cooked turkey (or chicken)
1/4 t pepper
2 T cornstarch
4 T lemon juice
4 T minced fresh cilantro (or Italian parsley)

Heat olive oil in a large saucepan. Add carrots and celery and saute until crisp-tender. Add garlic and saute another minute. Add 5 1/2 cups of broth, soup, rice, turkey and pepper. Bring to a boil. Boil for 3-5 minutes. In a small bowl, combine cornstarch and remaining broth until smooth. Gradually stir into hot soup. Cook and stir for 2 minutes or until thickened and heated through. Remove from heat, stir in lemon juice and cilantro.