Creamy Lemon Turkey & Wild Rice Soup
- 6 Servings
- 10 mins Prep Time
- 1 hr 10 mins Total Time
- 3 cups Leftover Turkey Breast, cooked and shredded
- 2 tbsp. avocado or olive oil
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- 3 celery ribs, chopped
- 2 large carrots, chopped
- 2 cups baby bella mushrooms, sliced
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1 tsp. dried thyme
- 2 tbsp. tapioca flour (can sub flour for non-GF)
- 1 cup dry wild rice
- 4 cups turkey or vegetable broth
- 1 15 oz. can full-fat coconut milk
- Zest of 1 lemon (roughly 2 tbsp.)
- Juice of 2 lemons (roughly 1/2 cup)
Step 1Begin by heating two tablespoons of oil over medium heat in a large pot or dutch oven.
Step 2Once oil is hot, add chopped onion, garlic, celery and carrots to the pot. Stir to distribute the oil and sauté for about 10 minutes, stirring every few minutes to prevent burning.
Step 3Add in the sliced mushrooms, salt, black pepper, thyme, tapioca flour, and wild rice. Stir to cover all of the vegetables and rice with the spices. Let cook for 3-5 minutes, until aromatic.
Step 4Cover everything with the turkey broth (adding water if needed to ensure everything is under the liquid) and cover the pot with a lid. Bring to a simmer and cook for 30 minutes, covered.
Step 5After 30 minutes, add the can of coconut milk, lemon zest and lemon juice. Return to a simmer and cook for another 10 minutes, until the rice has cooked and vegetables are tender.
Step 6Add in the cooked turkey breast and stir to distribute. Reduce heat and simmer on low until serving. Store in an airtight container in the refrigerator for up to five days or in the freezer for up to three months.
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