If you’re looking for a bowl of comfort that’s both nourishing and bright, I absolutely love sharing this Turkey and Rice Soup with Lemon Zest Recipe. It’s one of those meals that feels like a warm hug—perfect for chilly days or whenever you crave something soothing with a little zing. The way the fresh lemon zest and juice brighten up the tender turkey and soft rice is just magical, and I promise, once you try it, you’ll want to make it again and again.
Why You’ll Love This Recipe
- Bright and Comforting: The lemon zest and juice add a fresh twist that makes this soup both soothing and lively.
- Super Easy and Quick: You can whip this up in just about 30 minutes with simple ingredients you probably already have.
- Great for Using Leftover Turkey: Perfect for turning those turkey leftovers into something extraordinary.
- Balanced and Filling: The rice adds hearty texture while the parsley and garlic gremolata tie all the flavors together beautifully.
Ingredients You’ll Need
The ingredients for this Turkey and Rice Soup with Lemon Zest Recipe come together so naturally, giving you both comfort and brightness. When shopping, opt for fresh herbs and a good quality broth—you’ll taste the difference, especially with the lemon zest and fresh parsley.
- Butter: Adds a rich base to sauté the aromatics perfectly without overpowering the soup.
- Onion: Diced small so it melts into the broth, bringing sweetness and depth.
- Celery: Thinly sliced for subtle crunch and classic soup flavor.
- Carrots: Also thinly sliced to soften quickly and add a natural sweetness.
- Chicken Broth or Homemade Turkey Broth: The soul of the soup—homemade broth takes it next level, but good store-bought works fine too.
- Long Grain White Rice: Adds heartiness without turning mushy—make sure to rinse it if you like it less sticky.
- Flat Leaf Parsley: Fresh and minced, it’s the green punch in the gremolata that lifts the whole dish.
- Garlic: Minced finely to give that aromatic burst in the herb topping.
- Lemon (Juice and Zest): The secret star of this soup—bright, fresh, and absolutely addictive.
- Cooked Turkey: Shredded and tender, I love using leftover turkey from the holidays or a roast.
- Kosher Salt: To taste, because seasoning is everything here.
Variations
I love that this Turkey and Rice Soup with Lemon Zest Recipe is incredibly versatile. Over time, I’ve played with different toppings and substitutions depending on what’s in my fridge or my mood. Feel free to make it your own!
- Protein Swap: When I don’t have turkey, shredded chicken is a great stand-in and still plays wonderfully with the lemon zest.
- Grain Alternatives: Try brown rice or quinoa if you want more fiber and a nuttier flavor—just remember longer cooking times.
- Vegetarian Version: Use vegetable broth and omit the turkey—add hearty mushrooms or tofu for protein instead.
- Extra Veggies: I’ve tossed in some diced zucchini or peas for freshness and boost in nutrients lately, and my family loved it!
How to Make Turkey and Rice Soup with Lemon Zest Recipe
Step 1: Sauté Your Aromatics to Build Flavors
Start by melting butter over medium heat in a 3-quart saucepan. Add the diced onion and cook, stirring occasionally, until it’s soft and translucent—about 3 to 5 minutes. This step is crucial because those sweet onions form the flavor base that your turkey and rice will soak up later.
Step 2: Simmer the Soup with Veggies and Rice
Once your onions are ready, add the sliced celery and carrots along with the chicken broth and rice. Bring everything to a boil, then reduce the heat to a gentle simmer. Let it cook uncovered for 10 to 12 minutes, or until the rice is tender but still has a little bite. Be sure not to overcook here—overly soft rice can make the soup feel mushy instead of comforting.
Step 3: Prepare Your Zesty Gremolata
While the soup simmers, zest half a lemon into a small bowl, then mix in the minced parsley and garlic. This gremolata is what makes this soup sing—I discovered that fresh lemon zest paired with herbs adds complexity that keeps every spoonful exciting. Juice the other half of the lemon separately and set both aside until the soup is ready.
Step 4: Finish the Soup with Turkey and Lemon
Once the rice is just right, stir in the shredded turkey and cook for another 2 to 3 minutes to heat through. Then, pour in the reserved lemon juice, stir gently, and season to taste with kosher salt and freshly ground black pepper. Ladle the soup into bowls and sprinkle the gremolata over the top for that final burst of brightness and aroma.
Pro Tips for Making Turkey and Rice Soup with Lemon Zest Recipe
- Use Fresh Lemon Zest: I always zest the lemon right before adding it—it keeps the flavor vibrant and bright.
- Don’t Overcook the Rice: Rice texture is everything; simmer just until tender with a tiny bite to avoid a mushy soup.
- Make Your Own Broth: Using homemade turkey or chicken broth adds incredible depth, but if you’re short on time, choose a good-quality store-bought brand.
- Add Gremolata Last: Waiting to add the parsley, garlic, and zest at the end means their fresh flavors don’t get cooked away.
How to Serve Turkey and Rice Soup with Lemon Zest Recipe
Garnishes
I always top mine with that fresh gremolata—it’s a simple mix of parsley, garlic, and lemon zest that makes this soup feel special and fresh. Sometimes I like to add a sprinkle of cracked black pepper or a pinch of red chili flakes if I want a little kick. For a silky finish, a drizzle of good olive oil right before serving is lovely too.
Side Dishes
Crusty bread or warm, buttered rolls are my go-to sides with this soup. They’re perfect for dipping into the broth and soaking up those bright lemon flavors. A simple green salad dressed with lemon vinaigrette also pairs beautifully if you want something lighter on the side.
Creative Ways to Present
For a cozy dinner party, I like serving this soup in wide bowls topped with a little extra gremolata and a lemon wedge on the side. Sometimes, I ladle it into hollowed-out bread bowls for an inviting rustic touch that always impresses my guests. Adding a scatter of microgreens or a swirl of Greek yogurt can elevate the look and flavor if you want to get a bit fancy.
Make Ahead and Storage
Storing Leftovers
I store leftover Turkey and Rice Soup with Lemon Zest Recipe in airtight containers in the fridge for up to 3 days. The flavors meld beautifully overnight, and I find it tastes even better the next day. Just remember the gremolata is best added fresh when reheating.
Freezing
This soup freezes well, especially before you add the gremolata and lemon juice. I freeze portions in freezer-safe containers or bags for up to 2 months. When you’re ready, thaw it overnight in the fridge, then add fresh gremolata and lemon juice when reheating to keep everything bright and fresh.
Reheating
I gently reheat this soup over low to medium heat on the stovetop, stirring occasionally. Add a splash of broth or water if it feels a bit thick. Always add the gremolata and fresh lemon juice last after warming through—this keeps the flavors vibrant and prevents the herbs from wilting.
FAQs
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Can I use brown rice instead of white rice in the Turkey and Rice Soup with Lemon Zest Recipe?
Yes, you can! Brown rice will add more fiber and a nuttier flavor, but keep in mind that it takes longer to cook than white rice. You might want to start simmering the soup with the rice a bit earlier or pre-cook the brown rice before adding it to avoid undercooked grains.
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What type of turkey works best for this soup?
Leftover cooked turkey from a roast or Thanksgiving turkey works wonderfully. Shredded turkey breast or dark meat both add great flavor. If you don’t have turkey on hand, shredded cooked chicken is a perfect substitute.
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Is it necessary to add lemon zest and juice? Can I skip it?
The lemon zest and juice are what really brighten the soup and cut through the richness. Skipping them will make the soup taste more traditional and less vibrant. I’d recommend trying the recipe with the lemon at least once—you might be surprised how much it transforms the dish!
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Can I make this soup vegetarian?
Absolutely! Use vegetable broth instead of chicken or turkey broth and omit the turkey. For protein, add mushrooms, tofu, or beans. The gremolata and lemon will still provide that fresh, lively flavor that makes this soup special.
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How do I prevent the rice from getting mushy if I want to store leftovers?
I recommend cooking the rice separately and adding it just before serving, especially if you plan to store leftovers. Or, slightly undercook the rice during the initial simmer so it doesn’t over-soften with storage and reheating.
Final Thoughts
This Turkey and Rice Soup with Lemon Zest Recipe holds a special place in my kitchen, especially on days I want something comforting yet fresh. Its simplicity, combined with that bright lemony twist, makes it a recipe I turn to over and over. I hope you’ll enjoy making it just as much as I love sharing it with friends and family—it’s a soothing bowl of joy that’s surprisingly easy to pull together. Give it a try soon, and don’t forget to add that gremolata—it’s the little extra that turns good into unforgettable.
Print
Turkey and Rice Soup with Lemon Zest Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Description
This comforting Turkey and Rice Soup features tender shredded turkey, long grain white rice, and fresh vegetables simmered in a flavorful chicken broth. Enhanced with a vibrant gremolata of lemon zest, parsley, and garlic, this soup is easy to prepare and perfect for a nourishing meal any day of the week.
Ingredients
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 (approximately 10 ounces)
- Kosher salt, to taste
Gremolata
- 1/3 cup minced flat leaf parsley
- 2 medium cloves garlic, minced
- 1/2 medium lemon (juice and zest)
Instructions
- Sauté Aromatics: Melt 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.
- Simmer Soup: Add sliced celery, carrots, chicken broth, and long grain white rice to the saucepan. Bring the mixture to a boil, then reduce the heat to low and simmer gently for 10-12 minutes, until the rice is tender but still slightly firm to the bite.
- Mix Gremolata: While the soup simmers, zest the lemon into a small bowl and combine with the minced parsley and garlic. In a separate small bowl, juice half of the lemon and set both bowls aside.
- Finish and Serve: When the rice is tender, stir in the shredded cooked turkey and cook for an additional 2-3 minutes until heated through. Add the reserved lemon juice to the soup and season with kosher salt and freshly ground black pepper to taste. Ladle the soup into bowls and garnish each serving with the prepared gremolata mixture before serving.
Notes
- The splash of fresh lemon juice combined with the fresh parsley, lemon zest, and garlic gremolata adds a bright, irresistible flavor finish to the soup.
- You can use homemade turkey broth from your roast for added depth, or substitute with good quality chicken broth for convenience.
- Adjust seasoning with salt and pepper according to your taste preferences before serving.
- This soup is great for using leftover cooked turkey and makes a hearty yet light meal option.
Nutrition
- Serving Size: 1 serving
- 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
