Dill + Lemon Turkey Leftover Soup
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!
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