Go Back
Turkey and Rice Diner Soup
Melissa Hart

Turkey and Rice Diner Soup

Leftover turkey gets a clean vegetable broth instead of another heavy casserole. Cooked rice goes into each bowl near the end, where it cannot drink the whole crock dry. A squeeze of lemon wakes up turkey that has already spent a day in the refrigerator.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 5 hours 15 minutes
Total Time 5 hours 35 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 1/2 cups diced yellow onion
  • 2 cups diced carrots
  • 1 1/2 cups diced celery
  • 3 cloves garlic minced
  • 8 cups low-sodium turkey or chicken broth
  • 1 tsp dried thyme
  • 2 bay leaves
  • 1 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 4 cups cooked turkey cut into bite-size pieces
  • 3 cups cooked long-grain white rice
  • 2 tbsp fresh lemon juice

Method
 

  1. Place the onion, carrots, celery, garlic, broth, thyme, bay leaves, salt and pepper in a 6-quart crockpot.
  2. Cover and cook on low for 5 hours until the vegetables are tender.
  3. Discard the bay leaves and stir in the cooked turkey and rice.
  4. Cover and cook on high for 15 minutes until the turkey reaches 165°F and the rice is hot.
  5. Stir in the lemon juice and serve before the rice has time to swell further.