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This Turkey and Rice soup is the perfect meal after so many days of cooking. Brightly flavored with a hint of lemon, comforting and oh-so-easy to make!
For this recipe, I used our 8-qt. (7.6-L) Nonstick Stock Pot, here’s some info about it below:
8-qt. (7.6-L) Nonstick Stock Pot
Batch Cooking With Hassle-Free Cleanup
When big batches of pasta, soup, stew, or chili are on the menu, reach for this 8-qt. (7.6-L) nonstick stock pot. It’s never been easier to batch cook or prep for family get-togethers and special events. With high-quality nonstick coatings inside and out, this pot releases food effortlessly—and because it’s dishwasher-safe, cleanup is easy.
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Product Details
- 8-qt. (7.6-L) capacity
- Includes a lid
- 8-layer construction with aluminum core for fast, even heating
- Interior and exterior nonstick coatings resist scratches and help release food easily
- The stainless-steel cap on the bottom of the pan means you can cook on any stove-top—even induction!
- Made without PFOA
- Heat-safe to 480°F (250°C)
- Dishwasher-safe
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Let’s jump right in!
Ingredients
- 1 large onion, diced
- 2 medium carrots, diced
- 4 celery stalks, diced
- 2 cloves garlic, pressed
- 2 cups leftover turkey, shredded
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 tablespoon Herbs de Provence Seasoning
- 1 teaspoon poultry seasoning
- 2 tablespoons freshly chopped flat parsley, plus more for garnish
- ½ cup uncooked rice
- 6 cups homemade turkey stock
- 2 sprigs fresh thyme
- Juice of one lemon
Instructions
Dice onion, carrots and celery. Press garlic and shred leftover turkey.
Melt butter with oil over medium heat in large stockpot. Add onions, carrot and celery, cooking until softened, about 5-8 minutes. Add garlic, Herbs de Provence, poultry seasoning and parsley, stirring to combine. Cook one minute, until garlic is fragrant.
Add turkey, uncooked rice, stock and thyme sprigs. Stir to combine, then bring to a boil. Reduce heat to low, then simmer just until rice is tender, about 20 minutes.
Remove from heat, and add the juice of one lemon to soup. Serve immediately, topping with more freshly chopped parsley, if desired.
That’s a wrap! I’d love to hear your thoughts, so please leave a comment below. Your feedback means a lot to me! Together, we’re making kitchen life easier, one Pampered Chef tool at a time.
Happy cooking!
— imapampchef
***I am a Pampered Chef Consultant – please contact me when you would like to schedule your virtual or in-person party, fundraiser or wedding shower, or to place an order. If you have any questions about the products you already have, or want some information on starting your own PC business, I can help you with that as well!!***
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Leftover Turkey and Rice Soup (Video)
Equipment
Ingredients
- 1 large onion, diced
- 2 medium carrots, sliced
- 4 celery stalks, diced
- 2 cloves garlic, pressed
- 2 cups leftover turkey, shredded
- 1 tbsp butter
- 1 tbsp olive oil
- 1 tbsp Herbs De Provence
- 1 tsp poultry seasoning
- 2 tbsp freshly chopped flat parsley, plus more for garnish
- ½ cup uncooked long grain rice
- 6 cups homemade turkey stock
- 2 sprigs fresh thyme
- 1 lemon, juiced
Instructions
- Dice onion, carrots and celery. Press garlic and shred leftover turkey.
- Melt butter with oil over medium heat in large stockpot. Add onions, carrot and celery, cooking until softened, about 5-8minutes. Add garlic, Herbs de Provence,poultry seasoning and parsley, stirring to combine. Cook one minute, until garlic is fragrant.
- Add turkey,uncooked rice, stock and thyme sprigs. Stir to combine, then bring to a boil. Reduce heat to low, then simmer just until rice is tender, about 20 minutes.
- Remove from heat, and add the juice of one lemon to soup. Serve immediately, topping with more freshly chopped parsley, if desired.
Notes
Nutrition Estimate
Nutritional Information Disclaimer:
The provided nutritional information is automatically calculated and should only be used as an approximation. It is offered as a courtesy and may not reflect exact values due to variations in ingredients, cooking methods, and other factors. We recommend consulting with a qualified healthcare professional or nutritionist for precise dietary information.
[…] and full of flavor, you’ll be amazed at the taste difference! I used this delicious stock for my Leftover Turkey Soup, and there is NO way I will ever use store bought again. Of course, for this recipe I used my […]