Add rice, reduce heat to a simmer, cover.

Turkey rice lemon soup. 2 cups rice, cooked (i used leftover mediterranean rice) 2 carrots, diced; In a medium bowl, beat eggs and then whisk in lemon juice. Allow the soup to simmer for 20 minutes, or until the rice is tender.

Web add in the rice, thyme, parsley, poultry seasoning, bay leaf, salt, pepper, and turkey. Pour in first the milk, and then the turkey broth, slowly as you stir continuously. This turkey and rice soup is not only cozy and comforting but also light yet filling, ideal for the day after a big meal.

Add onion, carrots and celery to dutch oven. Sauté onion, celery, and carrots in olive oil and butter over medium heat until the onion is translucent. Web add cooked turkey, lemon juice, parsley, cilantro, salt, pepper:

Turkey in a bag with lemon and herbs. 1/4 cup onion, finely chopped; Web slowly pour in milk and turkey broth.

Add the turkey, basil, salt, and pepper. Add the salt and pepper, broth and rice to dutch oven. Web pin recipe my leftover turkey and rice soup is the perfect comfort food after cooking for days for a thanksgiving feast.

Chop your veggies in a small to medium dice. 1 hr 45 mins servings: When the barley is cooked through, add the chopped cooked turkey, lemon juice, parsley and cilantro, and salt and pepper to taste.