Description
This Lemony Turkey Rice Soup is a warm, comforting, and bright dish, perfect for using leftover turkey. The combination of tender turkey, aromatic vegetables, and tangy lemon creates a flavorful, hearty soup that’s easy to make and ideal for any season.
Ingredients
Scale
Soup Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 6 cups low-sodium chicken or turkey broth
- 1 ½ cups cooked turkey, shredded
- ¾ cup uncooked white rice (or brown rice)
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 lemon, zest and juice
- Salt and pepper to taste
- Fresh parsley or dill for garnish (optional)
Instructions
- Sauté the Vegetables: In a large pot, heat olive oil over medium heat. Add the chopped onion, carrots, and celery, cooking for about 5-7 minutes until softened. Add the minced garlic and cook for another 1-2 minutes until fragrant, stirring frequently to avoid burning.
- Add the Broth and Rice: Pour in the chicken or turkey broth, followed by the shredded turkey, uncooked rice, dried thyme, and the bay leaf. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for about 20 minutes, or until the rice is tender and fully cooked.
- Add Lemon and Season: Once the rice is cooked, stir in the lemon zest and fresh lemon juice. Season the soup with salt and pepper according to your taste preferences. If you desire a stronger lemon flavor, feel free to add extra lemon juice at this stage.
- Garnish and Serve: Remove the bay leaf and discard it. Ladle the soup into serving bowls and garnish with fresh parsley or dill if desired. Serve the soup hot and enjoy its bright, flavorful warmth.
Notes
- You can substitute brown rice for white rice; just increase the simmering time to ensure the rice is tender.
- Leftover cooked turkey works best for this recipe, but cooked chicken can also be used as an alternative.
- For a gluten-free option, ensure the broth used is certified gluten-free.
- Adjust lemon juice to your liking for more or less tanginess.
- This soup stores well in the refrigerator for up to 3 days and also freezes nicely for future meals.
