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
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 (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
