Turkey, Lemon and Thyme Soup

1. 1

   Saute the onion in a small amount of butter in a pot.

2. 2

   Add the thyme and salt and pepper after the onion is translucent; about 3-4 minutes.

3. 3

   Add the chicken stock and bring to a simmer.

4. 4

   Juice the lemon half into the stock with out the seeds getting in the stock.

5. 5

   Toss the halves into the stock as well.

6. 6

   Stir in the turmeric and simmer for 10 minutes.

7. 7

   Stir in the turkey cubes and bring back to a full simmer.

8. 8

   Thicken with the corn starch and water just thick enough to coat the back of a spoon.

9. 9

   Spoon out the lemon halves and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.