Creamy Turkey Lemon Rice Soup
Prep and or Rising time
Cook time
Total time
  • 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
  1. 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.
  2. Slowly pour in milk and turkey broth. Stir to combine. Add rice. Cover and cook until tender, about 20 minutes.
  3. 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.
Recipe by Gather for Bread at