Lemon Turkey Rice Soup Recipe


Rice and turkey make a good combination as they are both versatile ingredients that can be used in soups, casseroles, or simply fried with vegetables. Cooking rice and turkey together creates a delicious meal that is both healthy and easy to make.

One popular recipe using this combination is Lemon Turkey Rice Soup which involves simmering cooked turkey in the broth along with vegetables, seasonings, and rice. Try your hand at this recipe!

Can I Use Leftover Turkey in This Recipe?

Yes, you can definitely use leftover turkey in this recipe. In fact, using cooked turkey as an ingredient will save you some time as the cooking process would already be done. When preparing the soup, simply shred or dice the cooked turkey and add it to the other ingredients at the appropriate stage of cooking.

Alternatively, you could also slice up the cooked turkey and use it as a topping for the finished soup. Either way, you will have created a tasty meal using your leftover turkey. Enjoy!

Lemon Turkey Rice Soup Ingredients

  • 2 tablespoons olive oil
  • 1 large onion (chopped)
  • 2 celery stalks
  • 2-3 carrots (diced)
  • 3 cups cooked turkey (shredded)
  • 2 cups Basmati rice 
  • 6 cups chicken broth or chicken stock
  • 1 large lemon (juiced)
  • 3-4 cloves garlic (minced)
  • 1 teaspoon fresh rosemary
  • 2 bay leaves
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup chopped fresh parsley
  • 1 tablespoon flour

How to Make Lemon Turkey Rice Soup

  1. Using a dutch oven or a stock pot, heat the olive oil over medium heat.
  2. Add onions, garlic, celery, and carrots and saut茅 for 4 to 5 minutes or until soft.
  3. Add the Basmati rice and continue to cook for 1 to 2 minutes. Make sure to stir often.
  4. Add the chicken stock or broth, shredded turkey, salt, pepper, rosemary, and bay leaves. Mix well to combine and bring to a boil.
  5. In a small bowl, whisk the flour with 2 tablespoons of water. Stir it into the soup.
  6. Once the soup boils, reduce the heat to low. Add the lemon juice and stir.
  7. Simmer for 20 to 30 minutes or until the rice is done and the vegetables are tender. Make sure to stir occasionally to avoid the rice from sticking to the bottom of the pot.
  8. Once done, remove the bay leaves. Adjust the seasoning if needed.
  9. Stir in the fresh parsley.
  10. Serve and enjoy!

Recipe Tips

  • The recipe calls for uncooked Basmati rice as the grains will cook during the entire process but you may also use cooked Basmati rice. Instead of adding it in the third step of the recipe, you can simply stir it into the end of the soup. 
  • To make the soup heartier and creamier, you can add one can of cream. 
  • You may use other types of long-grain rice if you wish. Be sure to adjust the cooking time accordingly.
  • Feel free to swap the turkey with other proteins such as chicken.
  • The soup will thicken as it stands, so you may need to thin it out with a bit of water or broth before serving.
  • If you have leftovers, store them in an airtight container and keep them in the fridge for up to four days. Reheat in a pot over medium heat, stirring occasionally.

Final Note

This Lemon Turkey Rice Soup is a great dinner option that comes together quickly and easily. With the addition of cooked turkey, it’s also a healthy meal that can be enjoyed any time of year. Give this recipe a try for your next family meal!

Interested in whipping up more dishes in the kitchen? Check out our recipes.