Leftover Turkey Rice Soup with Lemon
This leftover turkey lemon rice soup is a fantastic and hearty recipe for leftover turkey and leftover rice- bright, fresh, gluten free, and dairy free! This soup is loaded with fresh vegetables, leftover rice, and leftover turkey. A great clean out the fridge recipe!
Ingredients
- 2 tablespoons olive oil
- 1 sweet onion sliced
- 3 cloves garlic
- 2 carrots diced
- 2 stalks celery
- 2 cups cooked turkey
- 8 cups Vegetable Stock
- 3 bay leaves
- 1 tablespoon Herbes de Provence
- 2 cups cooked white rice
- 1 teaspoon Sea Salt
- 1 teaspoon Black Pepper
- 1/2 cup fresh parsley chopped
- 1 lemon juiced
Instructions
- Chop cooked turkey into small bite sized pieces, and set aside.
- In a large soup pot, heat the olive oil over medium heat. Add the onions and garlic and saute for 5 to 6 minutes until translucent. Pop in the carrots and onion and cook for 3 minutes more.
- Add the cooked turkey, vegetable stock, bay leaves, herbs de Provence, salt, and pepper. Bring to a boil, then cover and reduce to a simmer. Simmer for 45 minutes until vegetables are tender.
- Remove bay leaves from soup pot, and stir in the fresh parsley.
- To serve, dish cooked rice in the bowl first, then pour hot soup over rice. Enjoy!
- Once soup has cooled, then add rice directly into the cold soup to prevent overcooking.
Nutrition
Calories: 147kcalCarbohydrates: 13gProtein: 13gFat: 5gSaturated Fat: 1gCholesterol: 25mgSodium: 2600mgPotassium: 301mgFiber: 1gSugar: 6gVitamin A: 4522IUVitamin C: 10mgCalcium: 45mgIron: 2mg
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