Description
Turkey and Rice Soup brings comfort with its irresistible flavors and simple preparation. Perfect for a quick dinner or healthy meal, this dish embraces the heartiness of turkey and rice in every spoonful.
Ingredients
- Lemons (2)
- Large Eggs (2)
- Unsalted Butter (2 tablespoons)
- Olive Oil (1 tablespoon)
- Yellow Onion (1, diced)
- Celery (3 stalks, chopped)
- Carrots (3, peeled and chopped)
- Garlic (6 cloves, minced)
- Low-Sodium Chicken Broth (8 cups)
- Dried Oregano (1 teaspoon)
- Dried Dill (1 teaspoon)
- Dried Basil (½ teaspoon)
- Dried Thyme (½ teaspoon)
- Kosher Salt (½ teaspoon)
- Black Pepper (½ teaspoon)
- Bay Leaf (1)
- Uncooked Jasmine Rice (1 cup)
- Leftover Turkey (3 cups, shredded)
- Chopped Parsley (2 tablespoons)
- Fresh Dill (for garnish)
Instructions
- Whisk eggs and lemon juice in a bowl and set aside.
- In a Dutch oven, melt butter and olive oil over medium-high heat; sauté onions, carrots, and celery until fragrant.
- Add chicken broth, lemon zest, oregano, dill, basil, thyme, salt, pepper, and bay leaf; bring to a simmer.
- Stir in jasmine rice, cover, and simmer for 18-20 minutes until rice is tender.
- Temper egg mixture with hot soup; gradually whisk it back into the soup.
- Stir in turkey and parsley, adjust seasoning, and enjoy.
Notes
Adjust the rice cooking time to prevent mushiness.
Always taste and season gradually for best flavor.
Use leftover holiday turkey to enhance the dish.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 3g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 200mg