Description
A comforting and hearty Turkey Rice Soup featuring tender shredded turkey, aromatic vegetables, and brightened with fresh lemon and parsley gremolata.
Ingredients
Scale
- 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
- 1/3 cup minced flat leaf parsley
- 2 medium cloves garlic, minced
- 1/2 medium lemon, juice and zest
- 2 cups cooked turkey, shredded (~10 ounces)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Melt butter in a 3-quart saucepan over medium heat. Add the diced onion and cook, stirring frequently, until it becomes softened and translucent, about 3-5 minutes.
- Add the sliced celery, carrots, chicken broth, and rice to the saucepan. Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for 10-12 minutes until the rice is tender but still has a slight bite in texture.
- While the soup simmers, zest the lemon into a small bowl. Add the minced parsley and garlic, mixing well to combine. In a separate small bowl, juice the lemon half. Set both bowls aside to use later.
- Once the rice is tender, add the shredded turkey to the soup. Stir and cook until the turkey is heated through, about 2-3 minutes. Stir in the reserved lemon juice and season the soup with kosher salt and freshly ground black pepper to taste. Ladle the soup into bowls and garnish each serving with the fresh parsley, lemon zest, and garlic gremolata. Serve immediately.
Notes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 237 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 50 mg