Easy Lemony Turkey Rice Soup Recipe: Zesty Comfort in a Bowl
Chilly evenings call for a comforting lemony turkey rice soup that warms you from the inside out.
My kitchen always feels magical when slow-simmered flavors blend perfectly.
Nothing beats a steaming bowl packed with tender turkey and bright citrus notes.
Mediterranean-inspired ingredients dance together, creating a soul-satisfying meal that feels like a culinary hug.
Fresh herbs and zesty lemon transform simple ingredients into something extraordinary.
Soft rice absorbs the rich broth, making each spoonful a delightful experience.
Highlights of Lemony Turkey Rice Soup
Ingredients Used in Lemony Turkey Rice Soup
For the Main Protein:For the Base:For the Aromatics and Herbs:For the Creamy Element:For the Citrus Flavor:For the Seasoning and Finishing Touches:For the Cooking Fat:Step-by-Step Lemony Turkey Rice Soup Instructions
Step 1: Sauté Aromatic Vegetables
Heat olive oil in a large pot over medium heat. Add the following ingredients:Cook for 5-7 minutes until vegetables become soft and translucent.
Stir in garlic, thyme, oregano, salt, and black pepper. Cook for an additional 30 seconds to release the herbs’ wonderful fragrance.
Step 2: Simmer Soup Base
Pour turkey broth into the pot and bring to a gentle boil. Add rice and reduce heat to a low simmer.
Cook for 15-20 minutes, stirring occasionally, until rice becomes tender and plump. Fold in shredded turkey and allow it to warm through for 5 minutes.
Step 3: Create Silky Lemon Cream
In a separate small bowl, whisk together:Carefully ladle a half cup of hot broth into the lemon-egg mixture, whisking continuously to prevent scrambling. Slowly pour the tempered mixture back into the soup, stirring thoroughly to create a luxurious, creamy texture.
Step 4: Finish and Serve
Do a final taste test and adjust seasonings as needed. Ladle the soup into warm bowls.
Sprinkle freshly chopped parsley on top for a bright, herbal finish. Serve immediately and enjoy the comforting flavors of this lemony turkey rice soup.
Expert Tips for Lemony Turkey Rice Soup
Flavor Variations on Lemony Turkey Rice Soup
Perfect Pairings with Lemony Turkey Rice Soup
Storage Tips for Lemony Turkey Rice Soup
Transfer cooled soup to an airtight container and store in the refrigerator for 3-4 days. Seal tightly to prevent absorption of other food odors.
Freeze soup in freezer-safe containers or heavy-duty freezer bags for up to 3 months. Avoid freezing if using the egg mixture, as it can separate.
Pour soup into a microwave-safe bowl, cover loosely, and heat in 30-second intervals, stirring between each interval until thoroughly warmed. Add a splash of broth if soup seems too thick.
Warm soup in a pot over medium-low heat, stirring occasionally. Add extra broth if needed to restore original consistency. Heat slowly to prevent overcooking the rice and turkey.
FAQs
Tempering prevents the eggs from scrambling when added to hot soup. By slowly mixing hot broth with egg yolks, you create a smooth, creamy texture without curdling.
Yes, you can skip the egg mixture. The soup will still be delicious, just less creamy. The broth and rice will provide plenty of flavor and body.
Absolutely! Leftover roasted turkey works perfectly in this soup. Just shred the meat and add it during the last few minutes of cooking to warm through.
Add more rice or include additional vegetables like diced potatoes or chopped spinach. You can also increase the amount of shredded turkey to make it heartier.
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Lemony Turkey Rice Soup Recipe
- Total Time: 40 minutes
- Yield: 6 1x
Description
Hearty Lemony Turkey Rice Soup brings Mediterranean warmth to comfort meals with zesty citrus undertones. Rich broth and tender turkey create a satisfying blend perfect for family gatherings and chilly evenings you’ll savor.
Ingredients
Main Protein and Grains:
- 1 cup cooked turkey, shredded
- 3/4 cup white rice (long-grain or jasmine)
Vegetables and Aromatics:
- 1 small onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
Liquids, Seasonings, and Garnish:
- 6 cups turkey broth (or chicken broth)
- 1 tablespoon olive oil or butter
- 1/2 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme (or 1 teaspoon fresh)
- 1/2 teaspoon dried oregano (optional)
- 1 large lemon, juiced and zested
- 2 egg yolks (optional for a silky texture)
- 1/4 cup fresh parsley, chopped (for garnish)
Instructions
- Prepare the aromatic base by heating oil in a large pot over medium heat. Sauté diced onions, carrots, and celery for 5-7 minutes until they become translucent and tender.
- Incorporate minced garlic, thyme, oregano, salt, and pepper, stirring for 30 seconds to release their fragrant essence.
- Pour turkey broth into the pot and bring to a gentle boil. Add rice, then reduce heat and simmer for 15-20 minutes, stirring occasionally until the grains become soft and plump.
- Introduce shredded turkey to the simmering liquid, allowing it to warm through for 5 minutes, melding the flavors together.
- Create a silky texture by whisking lemon juice, zest, and egg yolks in a separate bowl. Carefully temper the mixture by slowly adding a half cup of hot broth while continuously whisking.
- Gently incorporate the lemon-egg mixture back into the soup, stirring thoroughly to ensure a smooth, creamy consistency without using dairy.
- Perform a final taste test, adjusting seasonings as needed. Ladle the soup into serving bowls and garnish with freshly chopped parsley for a vibrant finish.
Notes
- Tempering eggs prevents curdling by gradually raising their temperature, ensuring a smooth, creamy texture without scrambling.
- For gluten-free version, swap regular rice with quinoa or cauliflower rice to maintain the soup’s heartiness and nutritional value.
- Enhance flavor by using homemade turkey stock or roasting vegetables before adding them to the pot for deeper, more complex taste profiles.
- Store soup separately from garnishes and add fresh parsley just before serving to maintain maximum freshness and crisp herb flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 110 kcal
- Sugar: 2 g
- Sodium: 280 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1.5 g
- Protein: 7 g
- Cholesterol: 55 mg
Nate Harper
Founder & Recipe Curator
Expertise
Single-Recipe Development, Farm-to-Table Cooking, Seasonal Menu Planning, Culinary Storytelling, Home Kitchen Innovation
Education
Cascade Culinary Institute – Central Oregon Community College
Certificate in Culinary Arts
Focus: Farm-to-table cuisine, sustainable cooking practices, and seasonal recipe creation.
Nate studied under experienced chefs who emphasized local sourcing, minimal waste, and building recipes from fresh, simple ingredients.
Nate Harper is the founder and creative force behind Make, Take, Bake. Raised in the wild beauty of Oregon’s high desert, Nate grew up surrounded by family gardens, farmers’ markets, and home kitchens that celebrated the seasons.
His early love for simple, honest food evolved into a professional passion when he attended Cascade Culinary Institute, where he sharpened his skills in creating recipes that are sustainable, satisfying, and made for everyday life.
Nate’s goal is to make cooking feel accessible, free of fuss, and full of flavor. He believes a single, thoughtfully built dish can stand alone, and sometimes even steal the show.