Description
A light yet comforting soup combining tender turkey, fluffy rice, and a bright kick of lemon. Perfect for using leftovers and warming up chilly days.
Ingredients
- Cooked Turkey: 2 cups, shredded
- Long-Grain White Rice: 3/4 cup, uncooked
- Olive Oil: 1 tablespoon
- Onion: 1 medium, finely chopped
- Carrots: 2 medium, diced
- Celery: 2 stalks, diced
- Garlic: 3 cloves, minced
- Chicken or Turkey Broth: 6 cups
- Lemon Juice: 1/4 cup, freshly squeezed
- Lemon Zest: 1 teaspoon
- Eggs: 2 large, lightly whisked (optional)
- Fresh Parsley: 2 tablespoons, chopped
- Salt and Black Pepper: To taste
Instructions
- Preheat Your Equipment: Warm a large soup pot over medium heat and add olive oil.
- Combine Ingredients: Sauté onion, carrots, and celery until softened. Add garlic and cook for 1 minute.
- Prepare Your Cooking Vessel: Pour in broth and bring to a gentle boil. Stir in rice and reduce heat to simmer.
- Assemble the Dish: Add shredded turkey and cook until rice is tender, about 20 minutes.
- Cook to Perfection: If using eggs, temper them with a bit of hot broth, then stir into soup for creaminess.
- Finishing Touches: Add lemon juice, zest, salt, and pepper. Adjust to taste.
- Serve and Enjoy: Ladle into bowls, garnish with parsley, and serve warm.
Notes
- Note: Add lemon juice at the end to preserve its bright flavor.
- Let soup rest for 10 minutes before serving for a richer taste.
- Store leftovers in the fridge up to 4 days or freeze up to 2 months.
- When reheating, add a splash of broth to refresh the texture.
Nutrition
- Serving Size: 1 bowl
- Calories: 260
- Sugar: 3g
- Sodium: 620mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 80mg