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Lemony Turkey Rice Soup recipe

  • Author: Sophia

Ingredients

Scale

    • For the Soup Base:

        • 1 tablespoon Olive Oil or Butter

        • 1 large Yellow Onion, finely chopped (about 1.5 cups)

        • 2 medium Carrots, peeled and diced (about 1 cup)

        • 2 Celery Stalks, diced (about 1 cup)

        • 3–4 cloves Garlic, minced

        • 8 cups Chicken Broth or Turkey Broth (low sodium preferred)

        • 2–3 cups Cooked Turkey, shredded or diced (a mix of light and dark meat is nice)

        • 1 cup Long-Grain White Rice, uncooked (Basmati or Jasmine work well)

        • 1 Bay Leaf

        • Salt and Freshly Ground Black Pepper, to taste

    • For the Lemony Finish:

        • 1/3 cup Fresh Lemon Juice (from about 2–3 lemons)

        • 1 tablespoon Lemon Zest (from about 1–2 lemons, zest before juicing)

        • 1/2 cup Fresh Parsley, chopped (plus more for garnish)

        • 1/4 cup Fresh Dill, chopped (optional, but highly recommended for classic flavor)

    • Optional Additions & Enhancements:

        • 1–2 cups Baby Spinach or Kale, added in the last few minutes of cooking

        • 1/2 cup Frozen Peas, added in the last few minutes

        • A pinch of Red Pepper Flakes, for a little warmth

        • 1 Egg Yolk (for a slightly creamier, avgolemono-style finish – temper carefully)

Instructions

    1. Sauté the Aromatics:

        • In a large Dutch oven or heavy-bottomed soup pot, heat the olive oil or butter over medium heat.

        • Add the chopped onion, carrots, and celery (the mirepoix). Cook, stirring occasionally, for 7-10 minutes, until the vegetables are softened but not browned.

        • Add the minced garlic and cook for another 1-2 minutes until fragrant. Be careful not to burn the garlic.

    1. Build the Broth and Cook the Rice:

        • Pour in the chicken or turkey broth. Add the bay leaf.

        • Bring the broth to a gentle simmer.

        • Stir in the uncooked long-grain white rice.

        • Reduce the heat to medium-low, cover the pot, and let the soup simmer for 15-20 minutes, or until the rice is tender. Stir occasionally to prevent the rice from sticking to the bottom.

    1. Add Turkey and Season:

        • Once the rice is tender, stir in the cooked, shredded or diced turkey.

        • Let the soup simmer for another 5 minutes to allow the turkey to heat through and the flavors to meld.

        • Season generously with salt and freshly ground black pepper to taste. Remember that the saltiness of your broth can vary, so taste and adjust.

    1. Introduce the Lemony Brightness:

        • Remove the pot from the heat. Discard the bay leaf.

        • Stir in the fresh lemon juice and lemon zest. The heat should be off or very low when adding lemon juice to preserve its fresh flavor.

        • Stir in the chopped fresh parsley and fresh dill (if using).

        • Optional Creamy Finish (Avgolemono-inspired): If using an egg yolk, whisk it in a small bowl with a ladleful of the hot (but not boiling) soup broth to temper it. Then, slowly pour the tempered egg mixture back into the soup pot while stirring constantly. Do not let the soup boil after adding the egg, or it may curdle.

    1. Final Taste and Serve:

        • Taste the soup one last time and adjust seasonings if necessary. You might want more salt, pepper, or even a tiny bit more lemon juice depending on your preference.

        • If using spinach, kale, or peas, stir them in now; the residual heat will wilt the greens and cook the peas perfectly.

        • Ladle the hot soup into bowls.

Nutrition

  • Serving Size: one normal portion
  • Calories: 280-380

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Find it online: https://vintagecooks.com/lemony-turkey-rice-soup-recipe/