Greek Style Turkey Lemon Rice Soup

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 carrot, diced
• 1 celery stalk, diced
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 4 cups low-sodium chicken broth
• 1 cup diced cooked turkey
• 1/2 cup long-grain rice
• 1/4 cup fresh lemon juice (about 2 lemons)
• 1/4 cup chopped fresh parsley
• Salt and pepper to taste
• 1/4 teaspoon cayenne pepper (optional for spice)
• 1/2 cup plain Greek yogurt (for serving)

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion, garlic, carrot, and celery, and cook until softened.
2. 2 Stir in oregano and cumin, cooking for another minute.
3. 3 Add chicken broth and bring to a boil.
4. 4 Stir in the cooked turkey and rice, reduce heat, and simmer until rice is tender.
5. 5 Stir in lemon juice and parsley, season with salt and pepper.
6. 6 If desired, add cayenne pepper for a touch of spice.
7. 7 Serve hot, with a dollop of Greek yogurt on top.

Equipment

• Large pot
• Wooden spoon
• Cutting board and knife

Variations

• Add white beans for extra heartiness.
• Substitute turkey with chickpeas for a vegetarian option.

Substitutions

• Use vegetable broth for a vegetarian version.
• Substitute turkey with shredded rotisserie chicken.

Pairings

• Warm pita bread
• Greek salad

Nutrition

Tips

• For a richer flavor, use homemade chicken broth.
• Add spinach or kale for extra greens.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat.

Freezing: Freezes well for up to 3 months. Thaw in the refrigerator overnight before reheating.

Serving Suggestions

• Serve with warm pita bread.
• Pair with a fresh Greek salad for a complete meal.

FAQ