Leftover Turkey Soup with Lemon, Dill, and Jalapeno

Leftover turkey can be dry and boring, especially if you continue to pair it with gravy, stuffing, etc. etc. If you’re ready to taste something different with your leftover turkey, give your microwave a break and try out this soup!

  • 4 cups chicken broth
  • 1 white onion, chopped
  • 2 celery stalks, chopped
  • 1 jalapeno, finely chopped (remove the seeds and membranes if you prefer less spice)
  • 5-6 dill sprigs
  • 1 bay leaf
  • 4 cloves garlic, finely chopped
  • 1 teaspoon lemon pepper
  • 5 oz leftover turkey meat, skin removed and shredded
  • 1 cup cooked rice
  • Juice of 1/2 lemon

Bring the chicken broth to a boil in a medium-sized pot. As it heats up, chop and add your onion, celery, jalapeno, dill, bay leaf, garlic, and lemon pepper to the pot. When the soup comes to a boil, reduce the heat to low, cover, and let simmer for 45 minutes – or until the vegetables are cooked to your liking.

Taste the soup for salt (this will likely depend on how salty your broth was to begin with) and add the turkey meat and rice to the pot. Stir for a minute or two until the turkey and rice have been warmed up. Remove the bay leaf and (optionally) the dill sprigs if you don’t want them in the soup – I don’t mind the sprigs but it’s totally your call. Squeeze the juice of 1/2 lemon into the soup and serve!

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