Creamy turkey lemon rice soup. This delicious chowder like soup makes perfect use of leftover turkey with a fresh citrus taste.
Oh what a wonderful time of year! Wouldn’t you agree thankfulness of our hearts and food abounds. It’s so wonderful to gather with those we love and cherish our conversation and enjoy an beautiful array of food.
This year I’m so excited to be part of a blog hop to bring you a whole menu of Thanksgiving goodies. Look at these gorgeous photos! So many choices I don’t know where to begin. Scroll all the way to the bottom to see the links of all these recipes.
I’m starting off today with a song on my heart. “Then sings my soul, my Savior God to thee….
How great thou art. How great thou art. ” There’s nothing like some worship to get your heart in the right place. I mean NOTHING. It can take way every burden and care that’s laying heavy on your heart.
Sometimes when it’s just me cooking in the kitchen my heart sings from within. This soup was one of those times. What’s better than soup and a song. Ahh….
My heart is full today friends. I love this time of year. A time to truly reflect and give thanks. And what we recipients we are of grace and great things. Our God is amazing in every way.
↓ ↓ Keep scrolling to check out the delicious recipes! ↓ ↓
Til we meet and eat again,
- ¼ cup butter
- 1 small onion, chopped finely
- 2 carrots, peeled and chopped
- 1 stalk celery, chopped
- ¼ cup flour
- 5 cups turkey broth
- 2 cups milk
- ¾ cup long grain rice
- 2½ cups chopped cooked turkey
- ¼ cup fresh parsley leaves or 1 Tablespoon dried parsley
- 2 tablespoons chopped fresh basil or ¾ teaspoon dried basil
- ¼ cup fresh lemon juice
- 1½ - 2 teaspoons salt or to taste
- ½ teaspoon pepper or to taste
- Melt butter in a dutch oven or heavy bottomed stock pot. Add onion, carrot and celery. Cook over medium-low heat until vegetables are softened but not browned. Sprinkle with flour. Stir to coat.
- Slowly pour in milk and turkey broth. Stir to combine. Add rice. Cover and cook until tender, about 20 minutes.
- Stir in turkey, and seasonings.Simmer for 5 minutes or until heated through. Remove from heat. Stir in lemon juice. Garnish with fresh parsley and lemon slices, if desired.
p style=”text-align: center;”>Main Dishes
Maple – Glazed Turkey with Bacon and Sage | Five Heart Home
Turkey Tetrazzini w/ Mushrooms and Kale | The Fountain Ave Kitchen
Orange Balsamic Glazed Ham | Cherished Bliss
Turkey Soup | Carmel Moments
Cranberry Stuffed Turkey | Thoughts from Alice
Cauliflower Gratin | Love Grows Wild
Creamy Cheese Corn Casserole | Five Heart Home
Cranberry Citrus Salad with Goat Cheese and Pecans | Delightful E Made
Sautéed French Green Beans | Cherished Bliss
Dairy Free Pumpkin Pie | Cooking with Curls
Apple Pie Waffles | Club Narwhal
Raspberry Pie | Dessert Now Dinner Later
Triple Layer Chocolate Pie | I Should be Mopping the Floor
Salted Caramel Pumpkin Pecan Pie | Lemon Tree Dwelling
No Bake Brown Sugar Cheesecake w/ Spiced Pears | Baking a Moment
Nutella Kahlua Truffles | Kleinworth & Co
Pumpkin Cupcakes & Maple Cream Cheese Frosting | Cupcake Diaries
Cream Filled Coffee Cake | Tastes of Lizzy T
Cranberry Orange Mulled Wine | Wine and Glue
Praline Pumpkin Cheesecake | Maison De Pax