Description
This Lemony Turkey Rice Soup is a light and refreshing dish that combines tender turkey, rice, and a burst of citrus from lemon. It’s a comforting yet zesty soup that’s perfect for a cozy meal, especially after a holiday feast when you have leftover turkey. The lemon adds a bright note, making it an ideal balance of flavors.
Ingredients
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- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 3 large carrots, sliced
- 2 celery stalks, chopped
- 6 cups low-sodium chicken broth
- 2 cups cooked turkey, shredded
- 1 cup cooked rice
- 1 lemon, juiced and zested
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
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Sauté the Vegetables
- In a large pot, heat olive oil over medium heat.
- Add the onion, garlic, carrots, and celery. Cook for about 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
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Add the Broth and Turkey
- Pour in the chicken broth and bring to a simmer.
- Add the shredded turkey, cooked rice, thyme, salt, and pepper. Stir to combine and cook for 10-15 minutes, until the soup is heated through.
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Add Lemon
- Stir in the lemon juice and zest, then taste and adjust seasoning with more salt, pepper, or lemon juice as desired.
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Serve
- Ladle the soup into bowls and garnish with fresh parsley. Serve hot.
Notes
- You can substitute cooked chicken for the turkey if preferred.
- If you want a thicker soup, you can use less broth or add more rice.
- Leftovers can be stored in the refrigerator for up to 3 days. The soup may thicken as it sits, so you can add extra broth or water when reheating.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: ~220 kcal
- Sugar: 5g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 50mg