Lemony Turkey Rice Soup

6 cups chicken broth, divided
1 can (10 3/4 oz) condensed cream of chicken soup, undiluted
2 cups cooked rice
2 cups diced cooked turkey
1/4 teaspoon pepper
2 tablespoons cornstarch
1/4 t0 1/3 cup lemon juice
1/4 to 1/2 cup minced fresh cilantro*

In a large saucepan, combine 5 1/2 cups of broth, soup, rice, turkey, and pepper. Bring to a boil; boil for 3 minutes. In a small bowl, combine cornstarch and remaining broth until smooth. Gradually stir into hot soup.

Cook and stir for 1-2 minutes or until thickened and heated through. Remove from the heat; stir in lemon juice and cilantro. Serve.

*I am not a fan of cilantro so I omit this from the recipe and it is still fantastic. It is also not something I keep in my food storage, so it's another bonus for me to omit it!