Turkey & Rice Lemon Herb Soup

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery; cook for 5 minutes until slightly softened.
2. Stir in the garlic powder, onion powder, Italian seasoning, salt, and pepper.
3. Add the broth and rice. Bring to a boil, then reduce heat and simmer for 15–18 minutes, or until the rice is tender.
4. Add the shredded turkey, lemon juice, and lemon zest. Simmer for 5 more minutes.
5. Stir in the fresh parsley. Taste and adjust lemon, salt, and pepper as desired.
6. Serve hot with extra parsley and fresh-cracked pepper.

Variations

• Add a splash of heavy cream for a lightly creamy, silky version.
• Stir in spinach or kale at the end for extra greens.
• Swap rice for orzo or quinoa for a different texture.
• Add dill for a more Mediterranean-inspired flavor.

Tips

• Start with less lemon and add more to taste — citrus strength varies.
• If using cooked rice, add it during the final 5 minutes to prevent mushiness.
• Leftovers thicken as they sit; thin with extra broth when reheating.
• A pinch of red pepper flakes adds gentle heat that pairs well with the lemon.