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Dill + Lemon Turkey Leftover Soup

Servings: 6

Ingredients

  • 2 Tbsps olive oil avocado oil, or ghee
  • 3 medium carrots peeled & diced
  • 1 large onion diced
  • 3 fresh garlic cloves minced
  • 3/4 cup uncooked brown rice rinsed
  • 4-5 cups leftover turkey chopped
  • 8 cups chicken or turkey bone broth
  • 2 cups frozen organic peas rinsed/thawed
  • 1/4 cup finely chopped fresh dill or 2 Tbsps dried dill weed
  • 1 large fresh lemon juice and zest
  • 1 cup unsweetened coconut milk or almond milk
  • 2 Tbsps gluten free flour Arrowroot powder, or cornstarch
  • sea salt and ground pepper to taste, about 1/4 teaspoon each

Instructions

  • Heat oil in a large stockpot or dutch oven. Add in all of your chopped veggies and sauté the carrots, onion and garlic for 3-4 minutes.
  • Add the broth and brown rice, reduce your heat to a low simmer, and cover with a lid. Cook until rice is tender, about 25 minutes.
  • Meanwhile in a small bowl, whisk together (really well) the almond milk and flour/cornstarch until no lumps are visible.
  • Once your rice is tender, stir in the milk mixture, turkey, and peas.
  • Continue to simmer for 5-8 minutes, or until soup thickens a bit.
  • Add in your fresh lemon juice, zest, and dill, then taste test, and season with sea salt and pepper if desired.
  • Serve hot and enjoy!