Best 4 Turkey Or Chicken Soup With Lemon And Rice Recipes

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If you're looking for a hearty, comforting soup that's perfect for a cold day, look no further than this classic Turkish or Chicken Soup with Lemon and Rice. This traditional soup is made with tender chicken or turkey, fluffy rice, tangy lemon, and a flavorful broth. It's a delicious and nutritious meal that's easy to make and can be tailored to your liking. Whether you prefer a simple, classic version or one with added vegetables or herbs, this soup is sure to satisfy. So gather your ingredients and let's get started!

**Variations:**
* For a vegetarian version, omit the chicken or turkey and add more vegetables, such as carrots, celery, and potatoes.
* For a spicier soup, add a pinch of red pepper flakes or a teaspoon of ground cumin.
* For a creamier soup, stir in a cup of heavy cream or Greek yogurt before serving.
* Serve the soup with a side of crusty bread or crackers for dipping.

Here are our top 4 tried and tested recipes!

TURKEY (OR CHICKEN) SOUP WITH LEMON AND RICE



Turkey (or Chicken) Soup With Lemon and Rice image

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.

Provided by Martha Rose Shulman

Categories     dinner, lunch, soups and stews, appetizer, main course

Time 1h

Yield Serves six

Number Of Ingredients 11

2 quarts turkey stock or chicken stock
4 celery stalks, with leaves, thinly sliced
2 leeks, white part only, cleaned and sliced
4 garlic cloves, green shoots removed, thinly sliced
Salt
freshly ground pepper to taste
Juice of 1 to 2 lemons, to taste
1/2 pound zucchini, sliced
2 cups shredded leftover turkey (optional)
1/2 cup basmati rice, cooked
1/4 cup chopped cilantro

Steps:

  • Bring 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.

Nutrition Facts : @context http, Calories 172, UnsaturatedFat 3 grams, Carbohydrate 24 grams, Fat 4 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 1037 milligrams, Sugar 8 grams

LEMON TURKEY SOUP



Lemon Turkey Soup image

A wonderful, light soup perfect for the post-holiday turkey leftovers. The lemon in this recipe makes your palate zing, and it is so friendly on the waist-line when you need a 'light' meal after the heaviness of the holidays. Enjoy!

Provided by Gitano

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Turkey Soup Recipes

Time 55m

Yield 4

Number Of Ingredients 13

1 tablespoon olive oil
½ cup chopped red onion
1 clove garlic, minced
¾ cup thinly sliced carrots
½ cup chopped celery
⅓ cup diced red bell pepper
2 cups turkey stock
1 cup diced cooked turkey
2 tablespoons freshly squeezed lemon juice
2 teaspoons lemon zest
2 cups fresh baby spinach leaves
1 pinch sea salt
fresh ground black pepper to taste

Steps:

  • Heat olive oil in a pot over medium heat. Cook and stir onion and garlic in hot oil until fragrant, about 2 minutes. Add carrots, celery, and red bell pepper; cook and stir until carrots begin to soften, 8 to 10 minutes.
  • Pour turkey stock into vegetable mixture and bring to a boil. Reduce heat to low and simmer until flavors blend, about 20 minutes.
  • Stir cooked turkey, lemon juice, and lemon zest into turkey stock mixture; simmer until heated through, about 5 minutes. Add spinach leaves, salt, and black pepper; simmer until spinach wilts and turns bright green, 1 to 2 minutes.

Nutrition Facts : Calories 128.7 calories, Carbohydrate 7.7 g, Cholesterol 27.6 mg, Fat 5.7 g, Fiber 2.1 g, Protein 11.9 g, SaturatedFat 1.2 g, Sodium 482.2 mg, Sugar 3.2 g

CREAMY TURKEY LEMON RICE SOUP



Creamy Turkey Lemon Rice Soup image

Need a cozy soup? This healthy Turkey Rice Soup is the perfect bowl to cozy up to. The perfect family friendly meal, this recipe will get you dinner on the table in less than an hour!

Provided by Rena

Categories     Soup

Time 40m

Number Of Ingredients 18

2 tbsp olive oil
1 large onion (chopped)
2 celery stalks (chopped)
3 medium carrots (peeled and finely chopped)
3-4 cloves garlic (smashed and minced)
1 red bell pepper (diced)
3 cups leftover cooked turkey (shredded)
1 cup basmati rice
1 tsp kosher salt (or to taste)
1/2 tsp ground pepper
1 tsp fresh rosemary (chopped)
1 tbsp fresh sage (chopped)
5 sprigs fresh thyme (leaves picked)
1 bay leaf
5 cups broth or stock
1 tbsp GF flour
8 oz coconut cream (one can)
1 large lemon (juiced)

Steps:

  • Heat the oil in a dutch oven or stock pot over medium heat. Sautee the onion, celery, carrots, pepper, and garlic until soft, 4-5 minutes. Stir in the basmati rice and continue to cook for 1-2 minutes, stirring often.
  • Add the leftover turkey, seasonings, herbs and stock. Mix well to combine and bring to a boil.
  • Meanwhile, in a small bowl whisk well the flour with 2 tbsp water and stir it into the soup.
  • Once the soup boils, reduce the heat to low and add the coconut cream and lemon juice.
  • Cook on low for 18-20 minutes, or until the rice is done. Make sure you stir into the pot for a few times during cooking, to avoid the rice sticking to the bottom.
  • Remove and discard the bay leaf and adjust the seasoning, if needed.
  • Season with thyme and enjoy!

Nutrition Facts : Calories 441 kcal, Carbohydrate 37 g, Protein 30 g, Fat 20 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 64 mg, Sodium 659 mg, Fiber 4 g, Sugar 4 g, UnsaturatedFat 6 g, ServingSize 1 serving

LEMONY TURKEY RICE SOUP



Lemony Turkey Rice Soup image

While growing up in Texas, I spent a lot of time helping my grandma cook. Lemon and cilantro add a deliciously different twist to turkey soup. -Margarita Cuellar, East Chicago, Indiana

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8 servings (2 quarts).

Number Of Ingredients 8

2 cups diced cooked turkey
2 cups cooked long grain rice
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/4 teaspoon pepper
6 cups chicken broth, divided
2 tablespoons cornstarch
1/4 to 1/3 cup lemon juice
1/4 to 1/2 cup minced fresh cilantro

Steps:

  • In a large saucepan, combine first 4 ingredients and 5-1/2 cups broth. Bring to a boil; cook 3 minutes. , In a small bowl, mix cornstarch and remaining broth until smooth; gradually stir into soup. Bring to a boil; cook and stir until thickened, 1-2 minutes. Remove from heat; stir in lemon juice and cilantro.

Nutrition Facts : Calories 166 calories, Fat 4g fat (1g saturated fat), Cholesterol 42mg cholesterol, Sodium 1047mg sodium, Carbohydrate 17g carbohydrate (1g sugars, Fiber 1g fiber), Protein 13g protein.

Tips:

  • Choose the right protein: This recipe works well with either turkey or chicken. If using chicken, a whole chicken or chicken breasts are good options. If using turkey, a turkey breast or turkey legs are good choices.
  • Use a variety of vegetables: This recipe calls for carrots, celery, and onion, but you can also add other vegetables such as potatoes, green beans, or peas.
  • Don't overcook the rice: The rice should be cooked until it is tender but still has a slight bite to it. If you overcook the rice, it will become mushy.
  • Add lemon juice to taste: The amount of lemon juice you add will depend on your personal preference. Start with a small amount and add more to taste.
  • Serve with your favorite toppings: This soup is delicious served with a variety of toppings, such as chopped parsley, grated Parmesan cheese, or a dollop of sour cream.

Conclusion:

This turkey or chicken soup with lemon and rice is a delicious and easy-to-make soup that is perfect for a cold winter day. With simple ingredients and a few easy steps, you can have a warm and comforting soup that the whole family will enjoy. So next time you're looking for a quick and easy meal, give this recipe a try. You won't be disappointed!

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