Best 8 Turkey Or Chicken Soup With Lemon And Rice Recipes

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When you are feeling under the weather, there is nothing quite like a warm and comforting bowl of turkey or chicken soup with lemon and rice. This classic soup is not only delicious, but it is also packed with nutrients that can help you fight off your cold or flu. The chicken or turkey provides protein and amino acids, which are essential for a healthy immune system. The lemon adds a bright, tangy flavor and is a good source of vitamin C, which is also important for immune function. The rice provides carbohydrates, which give you energy and help you feel full. And the vegetables, such as carrots, celery, and onion, add flavor and essential vitamins and minerals.

Check out the recipes below so you can choose the best recipe for yourself!

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.

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 CHICKEN RICE SOUP



Lemon Chicken Rice Soup image

I got this recipe from a friend, who served it to me one chilly night. It is very much a "comfort food" for me and quite easy to make with leftover chicken. When you are adding the eggs, be careful to add them very slowly and make sure the soup is not too hot, otherwise your eggs will split. I find it helps to take the soup off the burner for a few minutes before adding the eggs. You should end up with a smooth cream-like base to your soup, not broken eggy bits like in egg drop soup.

Provided by Sackville

Categories     Chicken

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 14

6 cups chicken broth
1 chicken bouillon cube
1/3 cup rice, uncooked
1/3 cup carrot, diced
1/3 cup celery, chopped
1/4 cup onion, finely chopped
1 cup chicken, cubed and cooked
2 tablespoons butter
2 tablespoons flour
3 eggs
3 tablespoons lemon juice
salt and pepper
lemon slice (optional)
sliced green onions or parsley (optional)

Steps:

  • In a large saucepan, combine chicken broth, bouillon cube, rice, carrots, celery and onion.
  • Bring to a boil.
  • Reduce heat, cover and simmer 20 minutes or until rice and vegetables are tender.
  • Stir in chicken.
  • Remove from heat.
  • Then, in a small saucepan, melt butter and stir in flour until smooth.
  • Gradually add 2 cups of broth mixture, cook until slightly thickened, stirring constantly.
  • In a small bowl, beat the eggs until frothy.
  • Gradually beat lemon juice and 2 cups thickened broth into the large pot of soup.
  • Very slowly add egg mixture into the soup, stirring constantly. Do not do this if your soup is boiling or very hot or your eggs will split. You may want to take the soup off the burner for a few minutes before you add the eggs.
  • Heat gently until soup thickens enough to coat a spoon-- do not boil!
  • Add salt and pepper to taste, garnish with lemon.

LEMON CHICKEN & RICE SOUP



Lemon Chicken & Rice Soup image

Years ago, I fell hard for a lemony Greek soup at Panera Bread. It was just a special back then, but I re-created it at home so we could eat it whenever a craving hit! -Kristin Cherry, Bothell, Washington

Provided by Taste of Home

Categories     Dinner     Lunch

Time 4h50m

Yield 12 servings (4 quarts).

Number Of Ingredients 11

2 tablespoons olive oil
2 pounds boneless skinless chicken breasts, cut into 1/2-inch pieces
5 cans (14-1/2 ounces each) reduced-sodium chicken broth
8 cups coarsely chopped Swiss chard, kale or spinach
2 large carrots, finely chopped
1 small onion, chopped
1 medium lemon, halved and thinly sliced
1/4 cup lemon juice
4 teaspoons grated lemon zest
1/2 teaspoon pepper
4 cups cooked brown rice

Steps:

  • In a large skillet, heat 1 tablespoon oil over medium-high heat. Add half the chicken; cook and stir until browned. Transfer to a 6-qt. slow cooker. Repeat with remaining oil and chicken., Stir broth, vegetables, lemon slices, lemon juice, lemon zest and pepper into slow cooker with chicken. Cook, covered, on low 4-5 hours or until chicken is tender. Stir in rice; heat through.

Nutrition Facts : Calories 203 calories, Fat 5g fat (1g saturated fat), Cholesterol 42mg cholesterol, Sodium 612mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 2g fiber), Protein 20g protein. Diabetic Exchanges

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 LEFTOVER-TURKEY-AND-RICE SOUP



Creamy Leftover-Turkey-and-Rice Soup image

Put a light, fresh spin on Thanksgiving leftovers with a speedy riff on avgolemono, the classic Greek chicken soup. Egg yolks add creaminess to turkey stock, while lemon juice brightens the flavor, and cooked rice and shredded meat fill out every spoonful.

Provided by Riley Wofford

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 25m

Yield Serves 4 to 6

Number Of Ingredients 8

4 cups chicken or turkey stock, preferably homemade
2 medium leeks, white and light-green parts only, sliced into 1/2-inch-thick rounds and well washed
Kosher salt and freshly ground pepper
2 large egg yolks
3 tablespoons fresh lemon juice, plus wedges for serving
2 cups shredded cooked turkey or chicken
1 1/2 cups cooked white rice
Chopped fresh dill and extra-virgin olive oil, for serving

Steps:

  • In a medium pot, bring stock and 2 cups water to a simmer over medium-high heat; add leeks and season with salt and pepper. Reduce heat to medium; simmer until tender, about 8 minutes.
  • In a small heatproof bowl, whisk together egg yolks and lemon juice. Slowly whisk in 1 cup stock mixture, then gradually stir back into soup. Cook over medium-low heat, stirring, until creamy, 4 to 5 minutes. Stir in turkey and rice; continue cooking until warmed through, 1 to 2 minutes. Season to taste. Serve with dill, more pepper, a drizzle of oil, and lemon wedges.

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

LEMON RICE SOUP W/TURKEY



Lemon Rice Soup W/Turkey image

Make and share this Lemon Rice Soup W/Turkey recipe from Food.com.

Provided by COOKGIRl

Categories     Poultry

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

4 cups turkey broth (or low-sodium chicken broth)
1/4 cup rice
3 eggs
3 lemons
salt and pepper, to taste
1 cup diced turkey
1 teaspoon dried herbs (thyme, dill, oregano or parsley) or 1 tablespoon fresh herb, plus additional for garnish (I used this Greek Seasoning Blend)
1/3 cup crumbled feta
Italian parsley, for garnish

Steps:

  • Heat broth and rice to a boil. Add dried herbs.
  • Reduce heat and simmer for about 20 minutes or until rice is tender.
  • Whisk eggs with the juice of two lemons. *Slowly* whisk about 1 1/2 cups of the hot broth into the eggs.
  • Whisk the eggs, lemon and broth mixture into the broth and heat gently.
  • Check for seasonings. Add more lemon juice, if needed, for a good tang.
  • Add the turkey and fresh herbs if you haven't used dry. Serve garnished with crumbled feta and sprinkled herbs.

Nutrition Facts : Calories 143.1, Fat 6.4, SaturatedFat 3.1, Cholesterol 150.6, Sodium 193.6, Carbohydrate 14.5, Fiber 1.4, Sugar 1.7, Protein 7.8

Tips:

  • Use a whole chicken or turkey carcass. This will give your soup a richer flavor than using just breasts or thighs.
  • Roast the bones before making the soup. This will help to develop a deeper flavor.
  • Use a variety of vegetables. This will add flavor and nutrients to your soup.
  • Don't overcook the vegetables. You want them to be tender but still have a little bit of a bite to them.
  • Season the soup to taste. Use salt, pepper, and lemon juice to taste.
  • Serve the soup with rice, noodles, or crusty bread.

Conclusion:

Turkey or chicken soup with lemon and rice is a classic comfort food that is perfect for a cold day. It is also a great way to use up leftover turkey or chicken. This soup is easy to make and can be tailored to your own taste. You can add more vegetables, herbs, or spices to taste. You can also adjust the amount of lemon juice to taste. No matter how you make it, this soup is sure to be a hit with your family and friends.

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