Creamy Turkey Lemon Rice Soup

If you’re ever looking in your refrigerator after thanksgiving, wondering if you can eat another turkey dinner after the third or forth day in a row, this is for you. Egg yolks add creaminess to turkey stock, while lemon juice brightens the flavor, and cooked rice and shredded meat fill out every spoonful. (scott suchman for the washington post/food styling by lisa cherkasky for the.

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If using the instant pot add 2 cups of rice along with 4 cups of water to the pot.

Creamy turkey lemon rice soup. Web jump to recipe this creamy turkey soup recipe with rice is a great way to use rotisserie chicken or leftover turkey after thanksgiving. Add in the sliced mushrooms, salt, black pepper, thyme, tapioca flour, and wild rice. Oh what a wonderful time of year!

Cook until rice is just cooked through. Bloomed gelatin looks like the consistency of applesauce when it’s ready. Web the splash of fresh lemon juice and sprinkle of an aromatic blend of minced fresh parsley, garlic, and lemon zest (italian gremolata) at the end elevate this comforting soup from ordinary to extraordinary.

Add carrots, celery, and red bell pepper; Pour in first the milk, and then the turkey broth, slowly as you stir continuously. Turkey in a bag with lemon and herbs.

Web creamy turkey rice soup made with leftover turkey or chicken! Everything from the roasting pan gets used up in this hearty creamy soup that is rich in turkey flavor. Wouldn’t you agree thankfulness of our hearts and food abounds.

Web cook until the onion is softened, 3 to 4 minutes. Web quick overview of this recipe: Stir to combine and bring the stock to a gentle boil.

Sautee the onion, celery, carrots, pepper, and garlic until. We usually make this turkey rice soup after thanksgiving when we always have lots of leftover turkey. Pressure cook for 30 minutes with a manual release of steam.