Creamy Turkey Lemon Rice Soup
Need a cozy soup? This healthy Turkey Rice Soup is the perfect bowl to cozy up to. The perfect family friendly meal, this recipe will get you dinner on the table in less than an hour!
Servings: 6 servings
Ingredients
- 2 tbsp olive oil
- 1 large onion chopped
- 2 celery stalks chopped
- 3 medium carrots peeled and finely chopped
- 3-4 cloves garlic smashed and minced
- 1 red bell pepper diced
- 3 cups leftover cooked turkey shredded
- 1 cup basmati rice
- 1 tsp kosher salt or to taste
- 1/2 tsp ground pepper
- 1 tsp fresh rosemary chopped
- 1 tbsp fresh sage chopped
- 5 sprigs fresh thyme leaves picked
- 1 bay leaf
- 5 cups broth or stock
- 1 tbsp GF flour
- 8 oz coconut cream one can
- 1 large lemon juiced
Instructions
- Heat the oil in a dutch oven or stock pot over medium heat. Sautee the onion, celery, carrots, pepper, and garlic until soft, 4-5 minutes. Stir in the basmati rice and continue to cook for 1-2 minutes, stirring often.
- Add the leftover turkey, seasonings, herbs and stock. Mix well to combine and bring to a boil.
- Meanwhile, in a small bowl whisk well the flour with 2 tbsp water and stir it into the soup.
- Once the soup boils, reduce the heat to low and add the coconut cream and lemon juice.
- Cook on low for 18-20 minutes, or until the rice is done. Make sure you stir into the pot for a few times during cooking, to avoid the rice sticking to the bottom.
- Remove and discard the bay leaf and adjust the seasoning, if needed.
- Season with thyme and enjoy!
Notes
- Turkey: Feel free to swap the turkey with shredded chicken. If you want to keep this vegetarian, you can use a different protein such as chickpeas.
- Vegetables: Add more or swap vegetables of your choice if you’d like! If you have leftover spinach, broccoli, peas, green beans, etc.
- Rice: If you have cooked leftover rice, you can simply just stir it into the end of the soup. If you use a different type of rice, be sure to adjust the timing accordingly (ie. wild rice and brown rice take longer than white rice).
- Make sure you stir into the pot a few times during cooking, to avoid the rice sticking to the bottom.
Nutrition
Calories: 441kcal | Carbohydrates: 37g | Protein: 30g | Fat: 20g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 659mg | Potassium: 667mg | Fiber: 4g | Sugar: 4g | Vitamin A: 5793IU | Vitamin C: 41mg | Calcium: 66mg | Iron: 2mg