Turkey (or Chicken) Soup With Lemon and Rice

5.0(902)

This comforting soup is inspired by a Middle Eastern chicken soup. It’s great with or without leftover turkey — don’t hesitate to pull turkey stock from the freezer and make it with just vegetables and rice.

by Martha Rose Shulman·published 2009-12-02

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Dinner, Lunch, Appetizer, Main Course

Servings

Serves six

Total time

Calories / serving

241 kcal

Ingredients (11)

serves

2 quarts turkey stock or chicken stock
4 celery stalks, with leaves, thinly slicedcelery
2 leeks, white part only, cleaned and slicedleek
4 garlic cloves, green shoots removed, thinly slicedgarlic
Saltsalt
freshly ground pepper to tastepepper
Juice of 1 to 2 lemons, to tastelemon
1/2 pound zucchini, slicedzucchini
2 cups shredded leftover turkey (optional)
1/2 cup basmati rice, cookedbasmati
1/4 cup chopped cilantrocilantro

Instructions (1 steps)

01Bring the stock to a simmer, and add the celery, leeks, garlic, salt, pepper and lemon juice. Simmer gently for 30 minutes. Add the zucchini and leftover turkey, if you have it, and simmer for another 10 to 15 minutes. Stir in the rice and the cilantro. Taste and adjust seasonings, and serve.

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Rich recipe — supports nutrition-aware planning.