Day After Thanksgiving Soup

1 tablespoon olive oil
2 carrots, peeled and finely diced
2 celery ribs, finely diced
1 medium onion, peeld 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.