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–+ servings

Creamy Turkey and Rice Soup

Penny Kovacs
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 Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dinner, Lunch, Main Course
Cuisine American
Servings 4 people

Ingredients
  

  • 3 cups Turkey leftover, shredded or diced
  • 2 whole Carrots diced large
  • 2 ribs Celery diced large
  • ½ cup Onion diced
  • ½ 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 teaspoon Salt
  • ½ teaspoon Pepper
  • 2 teaspoon Thyme, fresh or 1 teaspoon dried
  • 1 teaspoon Rosemary, dried
  • 2 tablespoon Ghee I like Fourth and Heart

Instructions
 

  • Dice the celery, carrots and onion, being sure the carrots and celery are diced in larger pieces.
  • Cut the turkey into small bite sized cubes or shred it.
  • Add ghee, onions and carrots to a large pot, stirring until ghee melts and the onions are translucent.
  • Add the chicken broth to the pot and bring to a boil. Then lower heat and simmer 5 minutes.
  • Add the turkey and all of the spices and simmer 5 minutes.
  • Add the rice and simmer 5 minutes.
  • Add the lemon juice and coconut cream, stirring well to combine. Simmer another 5 minutes.
  • Enjoy!
Keyword Chicken, Dairy-free, Gluten-free, Paleo, Soup, Thanksgiving, Turkey, Whole30
Tried this recipe?Mention @pennypsprimal or tag #pennysprimal