Turkey and Rice Soup

Provided by the Auburn Interfaith Food Closet

RECIPE TYPE:  Soup, main dish

SERVES:  4-6

PREP TIME:  10 minutes

COOK TIME: 20 minutes


  • 1 tablespoon butter
  • 1 large onion, diced small
  • 3 ribs celery, washed and thinly sliced into half moons
  • 2 large carrots, peeled and thinly sliced
  • 8 cups chicken or turkey broth
  • 3/4 cup rice (rinsed, as desired)
  • 1/3 cup fresh parsley, washed and minced
  • 2 cloves of fresh garlic, minced (or 1/2 teaspoon garlic powder)
  • ½ medium lemon
  • 2 cups cooked turkey, shredded (about 10 oz.)
  • Salt and black pepper, to taste


  1. Wash hands. Melt butter in a 3-quart saucepan over medium heat.  Add onion, cook, and stir until softened and translucent—3-5 minutes.
  2. Add celery, carrots, broth, and rice. Bring to a boil, reduce heat and simmer for 10-12 minutes, until rice is tender, but still has a little bite.
  3. Meanwhile, zest lemon into a small bowl, add garlic and parsley, and stir to combine. Juice lemon in separate bowl.  Set both bowls aside.
  4. When rice is tender, add turkey meat; cook and stir until heated through—2-3 minutes. Stir in reserved lemon juice, and season with salt and pepper.  Ladle soup into bowls, and garnish with parsley mixture.  Serve warm.
  5. Store leftovers in refrigerator, and enjoy within 4 days.

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