Turkey or Chicken Soup With Lemon and Rice

A Recipe for Health

Foodfacts.com discovered a comforting soup that 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.

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 and 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

1. 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.

Yield: Serves six.

Advance preparation: You can make this a day ahead, but don’t add the cilantro until just before serving.

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NYT