Description
This comforting Turkey and Rice Soup is a hearty, flavorful dish perfect for using up leftover turkey. Featuring tender turkey, aromatic vegetables, long grain rice, and brightened with fresh lemon juice and a vibrant parsley-garlic gremolata, this soup is easy to prepare and packed with wholesome goodness. Simmered gently on the stovetop, it delivers a satisfying, nourishing meal ideal for cool days or anytime you crave a warm bowl of homemade soup.
Ingredients
Scale
Main 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
- 3/4 cup long grain white rice
- 2 cups cooked turkey, shredded (about 10 ounces)
- Kosher salt, to taste
Gremolata
- 1/3 cup minced flat leaf parsley
- 2 medium cloves garlic, minced
- 1/2 medium lemon, zest and juice
Instructions
- Sauté Aromatics: Melt the butter in a 3-quart saucepan over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 3-5 minutes. This develops the base flavor for the soup.
- Simmer Soup: Add the thinly sliced celery and carrots, chicken or turkey broth, and the long grain white rice to the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Allow the soup to simmer gently for 10-12 minutes until the rice is tender but still has a slight bite to it.
- Mix Gremolata: While the soup simmers, zest the lemon into a small bowl and add the minced parsley and garlic. Stir to combine. In a separate small bowl, squeeze the juice from the half lemon and set both aside for finishing the soup.
- Finish and Serve: When the rice is tender, add the shredded cooked turkey to the pot. Cook and stir for 2-3 minutes until the turkey is heated through. Stir in the reserved lemon juice, then season the soup with kosher salt and freshly ground black pepper to taste. Ladle the soup into bowls and garnish each serving with the parsley, lemon zest, and garlic gremolata. Serve hot.
Notes
- The fresh lemon juice, zest, and parsley gremolata added at the end brighten and elevate the soup’s flavor dramatically.
- For best flavor, use homemade turkey broth made from your leftover turkey bones and vegetables.
- If you prefer, long grain white rice can be substituted with brown rice, but cooking time will increase.
- The soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
Nutrition
- Serving Size: 1 serving (approximately 1.5 cups)
- Calories: 237
- Sugar: 2 g
- Sodium: 1224 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 64 mg
