Ingredients:
1 tablespoon olive oil
1 large onions
3 carrots
3 stalks celery
4 1/2 cups chicken stock
1 cup corn
1 cup turkey, diced
1/4 teaspoon salt
1/4 teaspoon pepper
1 lemons
Directions:
In a heavy saucepan, heat olive oil over medium-high heat. Reduce heat and add finely diced onions, carrots, and celery; cook until soft and golden brown, about 5 to 6 minutes.
Add corn, turkey, salt and pepper and the chicken stock then bring to a boil.
Let the soup simmer uncovered for 10 to 15 minutes.
Season with salt and pepper.
Before serving squeeze in the juice of a lemon.
Leftover rice may be substituted for the corn.
Servings: 12
Time preparation: 10 min.
Time total: 32 min.