Description
This hearty turkey rice soup is cozy, simple, and made in just one pot—perfect for using up leftover turkey and warming up a busy weeknight.
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 medium yellow onion, diced
- 1 ½ teaspoon kosher salt, divided
- 1 cup chopped carrot
- 1 cup chopped celery
- 2 cloves garlic, minced
- 1 tablespoon no-salt added Italian seasoning
- ½ cup long-grain white rice
- 3 cups cooked turkey, chopped or shredded
- 1 quart chicken stock (or turkey stock)
- 2 cups water
- 1 tablespoon fresh lemon juice
Instructions
1. In a large pot or Dutch oven, heat the olive oil and butter over medium heat.
2. Add the onion and ¼ teaspoon salt, and cook until slightly softened, about 3 minutes, stirring occasionally.
3. Add the carrot, celery, and an additional ¼ teaspoon salt, and cook 3 more minutes, stirring frequently.
4. Add the garlic, Italian seasoning, and rice. Cook for 1 more minute, stirring constantly.
5. Add the turkey, chicken stock, water, and remaining 1 teaspoon salt, stirring to combine.
6. Cover, bring to a boil, then reduce to a simmer. Simmer, covered, for 20 minutes, or until the rice is tender.
7. Uncover and add the lemon juice, stirring to combine. Taste and add additional lemon juice or salt if desired.
Notes
Make it creamy by adding 3/4 cup heavy cream at the end of the cook time.
Use uncooked long grain white rice for the best texture—avoid instant or par-boiled rice, which may become mushy.