Turkey and Rice Soup
It's the splash of fresh lemon juice and sprinkle of fresh parsley, lemon zest, and garlic at the end that makes this soup irresistible.
Servings: 6 people
Ingredients
- 1 tablespoon butter
- 1 large onion diced small
- 3 ribs celery thinly sliced into half moons
- 2 large carrots thinly sliced
- 8 cups chicken broth or homemade Turkey broth (see recipe note #1)
- 3/4 cup long grain white rice (see recipe note #2)
- 1/3 cup minced flat leaf parsley
- 2 medium cloves garlic minced
- 1/2 medium lemon juice and zest
- 2 cups cooked turkey shredded, ~10 ounces
- kosher salt to taste
Instructions
- Melt butter in a 3-quart saucepan over medium heat. Add onion; cook and stir until softened and translucent, 3-5 minutes.
- Add celery, carrots, broth and rice. Bring to boil; reduce heat and simmer 10-12 minutes, until rice is tender, but still has a little bite.
- Meanwhile, zest lemon into a small bowl and add minced parsley and garlic; stir to combine. Juice lemon half into separate small bowl. Set both bowls aside.
- When rice is tender, add turkey meat; cook and stir until heated through, 2-3 minutes. Stir in reserved lemon juice and season to taste with salt and freshly ground black pepper. Ladle soup into bowls and garnish with parsley mixture. Serve.
Video
Notes
- Homemade turkey stock (instructions in post) or chicken stock make this soup even better!
- Rinse your rice if you want to remove the powdery surface starch that can thicken the soup.
- Store in the refrigerator and enjoy within 4 days.
Nutrition
Calories: 237kcal | Carbohydrates: 26g | Protein: 18g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 64mg | Sodium: 1224mg | Potassium: 536mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2160IU | Vitamin C: 25mg | Calcium: 53mg | Iron: 2mg
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