Leftover Turkey and Rice Soup
Use up that leftover poultry when the holiday ends with this leftover turkey and rice soup! A savory soup that’s overflowing with healthy veggies, aromatic herbs, and perfectly cooked rice. A great way to avoid wasting food!
Servings: 4
Calories: 419kcal
Ingredients
- 2 cups leftover turkey meat
- 1/2 cup long-grain white rice
- 1 onion finely diced
- 4 garlic cloves finely minced
- 3 carrots chopped
- 3 celery stalks chopped
- 2 tsp Italian seasoning
- 6 cups chicken or turkey stock
- 1/2 lemon juiced
- 1 tbsp olive oil
- 1 tsp rosemary fresh
- 1 tsp thyme fresh
- salt and pepper to taste
Instructions
- Heat 1 tbsp olive oil in a large pot over medium heat. Add the onions and rice, cook for 3-4 minutes. Stir in the minced garlic, thyme, rosemary, carrots, celery, and Italian seasoning. Cook for an additional minute.
- Add the chicken or turkey stock and bring to a boil. Stir frequently and cook until the rice is tender. This should take about 20 minutes. Stir in the turkey meat, lemon juice, salt, and pepper. Cook for an additional 2-3 minutes.
- Serve warm and enjoy!
Nutrition
Calories: 419kcal | Carbohydrates: 41g | Protein: 32g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 87mg | Sodium: 624mg | Potassium: 800mg | Fiber: 3g | Sugar: 10g | Vitamin A: 7699IU | Vitamin C: 14mg | Calcium: 76mg | Iron: 2mg