Description
This Lemony Turkey Rice Soup is a comforting, light, and refreshing dish that perfectly balances cozy flavors with a hint of citrus. Made with tender turkey, creamy rice, and a touch of lemon, it’s the ideal way to use up leftover turkey! Perfect for a healthy, feel-good meal.
Ingredients
Scale
- 1 tbsp olive oil or butter
- 1 small onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 6 cups turkey broth (or chicken broth)
- 1 cup cooked turkey, shredded
- 3/4 cup white rice (long-grain or jasmine)
- 1/2 tsp salt (or to taste)
- 1/2 tsp black pepper
- 1/2 tsp dried thyme (or 1 tsp fresh)
- 1/2 tsp dried oregano (optional)
- 1 large lemon, juiced and zested
- 2 egg yolks (optional for a silky texture)
- 1/4 cup fresh parsley, chopped (for garnish)
Instructions
- Sauté the Vegetables: Heat olive oil or butter in a large pot over medium heat. Add onion, carrots, and celery, and sauté for 5-7 minutes, until softened. Stir in garlic, thyme, oregano, salt, and pepper, and cook for 30 seconds, until fragrant.
- Cook the Soup: Pour in turkey broth and bring to a gentle boil. Add the rice and reduce heat to a simmer. Cook for 15-20 minutes, stirring occasionally, until rice is tender. Stir in the shredded turkey and let it warm through for 5 minutes.
- Add the Lemon & Egg Mixture (Optional for Creaminess): In a small bowl, whisk together lemon juice, zest, and egg yolks. Slowly ladle in ½ cup of hot broth, whisking constantly, to temper the eggs. Pour the lemon-egg mixture back into the soup, stirring well. This makes the soup silky without adding dairy!
- Serve & Enjoy: Taste and adjust seasoning if needed. Ladle into bowls and garnish with fresh parsley.
Notes
- The egg yolks provide a silky texture to the soup, but this step is optional.
- You can substitute the turkey broth with chicken broth or vegetable broth for a different flavor.
- If you prefer a thicker soup, you can add more rice or cook it longer until it reaches your desired consistency.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 250 kcal
- Sugar: 6g
- Sodium: 550mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 95mg