In a large saucepan over medium heat, sauté finely chopped onions and minced garlic in a splash of olive oil until fragrant and translucent, around 3-4 minutes.

Add the diced cooked turkey, cooked long grain rice, condensed cream of chicken soup, and 5.5 cups of chicken broth into the saucepan. Stir well and bring to a gentle boil over medium-high heat.

Whisk together 2 tablespoons of cornstarch with an additional half cup of remaining broth until smooth. Gradually pour this into the saucepan, stirring continuously.

Bring the soup back to a boil while stirring for 1-2 minutes until thickened to desired creaminess.

Remove from heat and stir in the lemon juice and chopped cilantro. Adjust seasoning with additional pepper or salt if needed.

Ladle the soup into bowls, garnishing with extra cilantro or a slice of lemon, and serve alongside crusty bread or salad.