0 from 6 votes
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!
Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 6 servings
Calories: 441 kcal
Course:
Soup
Cuisine:
American
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!
Cup of Yum
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 Information
Calories
441kcal
(22%)
Carbohydrates
37g
(12%)
Protein
30g
(60%)
Fat
20g
(31%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
64mg
(21%)
Sodium
659mg
(27%)
Potassium
667mg
(19%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Vitamin A
5793IU
(116%)
Vitamin C
41mg
(46%)
Calcium
66mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 441
% Daily Value*
| Calories | 441kcal | 22% |
| Carbohydrates | 37g | 12% |
| Protein | 30g | 60% |
| Fat | 20g | 31% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 64mg | 21% |
| Sodium | 659mg | 27% |
| Potassium | 667mg | 14% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 5793IU | 116% |
| Vitamin C | 41mg | 46% |
| Calcium | 66mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.