Cozy Turkey & Rice Soup (Dairy-Free, Gluten-Friendly)

If you’re looking for a comforting way to use up leftover turkey, this creamy turkey and rice soup is exactly what you need. It’s hearty, naturally dairy-free thanks to coconut cream, and brightened with a splash of fresh lemon. Everything comes together in one pot, perfect for an easy weeknight dinner.

Ingredients

• 2 tbsp olive oil
• 1 large onion, chopped
• 2 celery stalks, chopped
• 3 medium carrots, peeled and finely chopped
• 3–4 cloves garlic, smashed and minced
• 1 bell pepper, diced
• 2 lbs ground chicken or turkey
• 1 cup basmati rice
• 1 tsp kosher salt, or to taste
• ½ tsp ground pepper
• 1 tsp fresh rosemary, chopped
• 1 bay leaf
• 5 cups bone broth
• 1 tbsp gluten-free flour
• 8 oz coconut cream (one can)
• Juice of 1 large lemon

Instructions

1. Sauté the veggies:
   Heat the olive oil in a Dutch oven or large stockpot over medium heat. Add the onion, celery, carrots, bell pepper, and garlic. Sauté for 4–5 minutes, or until the vegetables begin to soften.
2. Toast the rice:
   Stir in the basmati rice and cook for another 1–2 minutes, stirring frequently so the rice doesn’t stick.
3. Add turkey, herbs, and broth:
   Add the shredded turkey, salt, pepper, rosemary, bay leaf, and broth. Stir well to combine and bring the mixture to a boil.
4. Thicken the soup:
   In a small bowl, whisk the gluten-free flour (or regular) with 2 tablespoons of water to create a slurry. Stir this into the soup.
5. Make it creamy:
   Once the soup reaches a boil, reduce the heat to low. Stir in the coconut cream and fresh lemon juice.
6. Simmer:
   Let the soup cook on low for 18–20 minutes, or until the rice is tender. Stir occasionally to prevent the rice from sticking to the bottom.
7. Finish and serve:
   Remove and discard the bay leaf. Taste and adjust seasoning if needed. Garnish with fresh thyme, rosemary, or a squeeze of extra lemon if desired.

Macros:

Based on 8 servings

• Calories: 270
• Protein:20
• Carbs: 24
• Fats: 10