Description

This Lemony Turkey Rice Soup is a bright, comforting, and flavorful dish perfect for using up leftover turkey. Packed with tender turkey, vegetables, and rice simmered in a savory broth infused with lemon zest and juice, this soup offers a refreshing twist on a classic hearty meal. Easy to prepare on the stovetop, it’s an ideal recipe for a cozy lunch or dinner.

Ingredients

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Soup Base

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

Main Ingredients

1 ½ cups cooked turkey, shredded
¾ cup uncooked white rice (or brown rice)
1 teaspoon dried thyme
1 bay leaf

Seasonings & Garnish

1 lemon, zest and juice
Salt and pepper to taste
Fresh parsley or dill for garnish (optional)

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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 garlic and cook for another 1-2 minutes until fragrant.
Add the Broth and Rice: Pour in the chicken or turkey broth, followed by the shredded turkey, uncooked rice, dried thyme, and bay leaf. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for approximately 20 minutes, or until the rice is tender.
Add Lemon and Season: Once the rice is cooked, stir in the lemon zest and juice. Season the soup with salt and pepper to taste. Add extra lemon juice if a more pronounced lemon flavor is desired.
Garnish and Serve: Remove the bay leaf and discard. Ladle the hot soup into bowls and garnish with fresh parsley or dill if desired. Serve immediately and enjoy this warming, lemony soup.

Notes

To make the soup gluten-free, ensure the broth used is gluten-free certified.
Use brown rice for a nuttier flavor and a slightly chewier texture; cooking time may increase slightly.
Leftover cooked turkey works perfectly, but you can also substitute with cooked chicken if preferred.
For a thicker soup, add an additional ¼ cup of rice or reduce broth slightly.
This soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.