Leftover Turkey and Rice Soup
This flavorful Turkey and Rice Soup is the perfect way to use your leftover turkey! The savory broth is finished with fresh parsley and lemon juice at the end.
Servings: 8 servings
Calories: 212kcal
Ingredients
- 1 onion finely chopped
- 3 large garlic cloves minced
- 2 large carrots chopped
- 2 large celery stalks chopped
- 1 tbsp olive oil
- 1/2 tsp dried thyme
- 10 cups turkey broth low sodium
- 3/4 cup white rice uncooked
- 3 cups leftover turkey meat shredded
- 1 tsp salt
- Ground black pepper to taste
- 2 bay leaves
- 1/2 lemon zest and juice of
- 3 tbsp fresh parsley finely chopped
Instructions
- Preheat large pot on medium heat and swirl oil to coat. Add onion, garlic, carrots, celery and cook for 5 minutes, stirring occasionally.
- Add turkey broth, rice, leftover turkey meat, salt, pepper and bay leaves.
- Stir, bring to a boil, then reduce heat to low and simmer for 20 minutes or until rice is cooked.
- Add lemon juice and zest, parsley, stir and adjust salt and adjust any seasonings to taste.
- Serve hot with a slice of crusty bread.
Notes
- Store: Refrigerate in an airtight container for up to 4 days.
- Freeze: Freeze in airtight container for up to 3 months.
- Reheat: Simmer soup on low in a saucepan. You can even do this with frozen soup.
- Broth: Feel free to use chicken broth.
- Rice: You can add more rice if you like thick soup. Rinse rice to remove starches for more clear and less thick broth.
- Brown rice: Cook for 30 minutes and you might need to add a bit more broth at the end.
Nutrition
Serving: 1.5cup | Calories: 212kcal | Carbohydrates: 19g | Protein: 19g | Fat: 6g | Saturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 63mg | Sodium: 366mg | Fiber: 1g | Sugar: 3g