TURKEY (OR CHICKEN) SOUP WITH LEMON AND RICE

Turkey (or Chicken) Soup With Lemon and Rice image

This comforting soup is inspired by a Middle Eastern chicken soup. It's great with or without leftover turkey - don't hesitate to pull turkey stock from the freezer and make it with just vegetables and rice.

Provided by Martha Rose Shulman

Categories dinner, lunch, soups and stews, appetizer, main course

Time 1h

Yield Serves six

Number Of Ingredients 11

Previous Next

Ingredients

2 quarts turkey stock or chicken stock
4 celery stalks, with leaves, thinly sliced
2 leeks, white part only, cleaned and sliced
4 garlic cloves, green shoots removed, thinly sliced
Salt
freshly ground pepper to taste
Juice of 1 to 2 lemons, to taste
1/2 pound zucchini, sliced
2 cups shredded leftover turkey (optional)
1/2 cup basmati rice, cooked
1/4 cup chopped cilantro

Steps:

Bring the stock to a simmer, and add the celery, leeks, garlic, salt, pepper and lemon juice. Simmer gently for 30 minutes. Add the zucchini and leftover turkey, if you have it, and simmer for another 10 to 15 minutes. Stir in the rice and the cilantro. Taste and adjust seasonings, and serve.

Nutrition Facts : @context http, Calories 172, UnsaturatedFat 3 grams, Carbohydrate 24 grams, Fat 4 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 1037 milligrams, Sugar 8 grams