Creamy Turkey and Rice Soup
Made with leftover turkey, fresh vegetables, and rice, this creamy soup comes together easily while tasting like it’s been simmering all day. A cozy, satisfying meal for busy nights.
Recipe created by our Grass Roots partner Penny's Primal. Penny is the founder, recipe creator and photographer behind Penny's Primal. The recipes she creates are Whole30, Paleo, Plant based, Gluten Free, Dairy Free and Refined Sugar Free. Join Penny over on instagram @pennysprimal or sign up for her blog at pennysprimal.com
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makes:4
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total time:45 mins
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cooking difficulty:Easy
Ingredients
Utensils
- Large Pot
Instructions
Dice the celery, carrots, and onion. (Keep the carrots and celery in slightly larger chunks.)
Cut or shred the turkey into bite-sized pieces.
In a large pot, melt the ghee (or butter) over medium heat.
Add onions and carrots, cooking until the onions are soft and translucent.
Pour in the chicken broth and bring to a boil.
Then reduce the heat and let simmer for 5 minutes.
Stir in the turkey and spices. Simmer another 5 minutes.
Add the rice and continue simmering until rice is tender.
Stir in the lemon juice and coconut cream.
Simmer for 5 more minutes, until the soup is creamy and well combined.