1 tablespoon olive oil 2 carrots, peeled and finely diced 2 celery ribs, finely diced 1 medium onion, peeled and finely diced 3 (14.5-ounce) cans chicken broth 1 cup corn kernels 2 cups diced roasted turkey 1/4 teaspoon salt 1/8 teaspoon ground black pepper 1 lemon, juiced
In a heavy saucepan heat olive oil over medium-high heat. Reduce heat and add carrots, celery and onion; cook until soft and golden brown, 5 to 6 minutes. Add chicken broth, corn, turkey, salt, and pepper; bring to a boil.
Simmer soup uncovered for 10 to 15 minutes. Season with salt and pepper. Before serving squeeze in the juice of a lemon. Makes 4 servings.
Note: Leftover rice may be substituted for the corn.