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
Scale
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