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–+ servings
A bowl of creamy chicken soup with diced carrots, celery, rice, and chunks of chicken, garnished with a lemon wedge. The soup is served in a pink bowl on a neutral textured surface.
Penny Kovacs

Creamy Turkey and Rice Soup

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This Creamy Turkey and Rice Soup comes together effortlessly with leftover turkey, lots of vegetables and your favorite rice. It has that slow-cooked flavor without all the work!
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Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 4 people
Course: Dinner, Lunch, Main Course
Cuisine: American
Ingredients Method

Ingredients
  

  • 3 cups Turkey leftover, shredded or diced
  • 2 whole Carrots diced large
  • 2 ribs Celery diced large
  • 1/2 cup Onion diced
  • 1/2 whole Lemon juiced
  • 4 cups Chicken broth or bone broth I like Kettle and Fire
  • 13.5 oz Coconut cream
  • 9 oz Hearts of palm rice or cauliflower rice
  • 2 tsp Salt
  • 1/2 tsp Pepper
  • 2 tsp Thyme, fresh or 1 tsp dried
  • 1 tsp Rosemary, dried
  • 2 Tbsp Ghee I like Fourth and Heart

Method
 

  1. Dice the celery, carrots and onion, being sure the carrots and celery are diced in larger pieces.
  2. Cut the turkey into small bite sized cubes or shred it.
  3. Add ghee, onions, celery and carrots to a large pot, stirring until ghee melts and the onions are translucent.
  4. Add the chicken broth to the pot and bring to a boil. Then lower heat and simmer 5 minutes.
  5. Add the turkey and all of the spices and simmer 5 minutes.
  6. Add the rice and simmer 5 minutes.
  7. Add the lemon juice and coconut cream, stirring well to combine. Simmer another 5 minutes.
  8. Enjoy!

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