As the seasons change and temperatures dip, the craving for a warm, hearty meal grows. There’s nothing quite like the embrace of a steaming bowl of homemade soup, brimming with nourishing ingredients and aromatic flavors. Enter the Lemon Herb Turkey Tenderloin Soup—a dish that wraps you in comfort with every spoonful.
This soup is a harmonious blend of tender turkey, vibrant vegetables, and fragrant herbs in a rich, savory broth, perfect for chilly days when you need a little extra warmth. Here, we walk through why this recipe deserves a spot on your kitchen table and how to make it with ease.
Why You’ll Love This Soup
- Heartwarming and Nutritious: Packed with lean protein from turkey tenderloin and the goodness of vegetables, this soup is as healthy as it is hearty.
- Balanced Flavors: The zest and juice of lemon add a burst of brightness, while rosemary and dill lend a classic, herbaceous depth.
- Simplicity and Comfort: With just a few simple steps and easily accessible ingredients, you can create a dish that tastes like it simmered for hours.
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 cup wild rice blend
- 6 cups low-sodium turkey broth
- 2 cups cooked, shredded turkey tenderloin
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and pepper to taste
- 1 tablespoon fresh dill, chopped (optional)
- 1 lemon, zest, and juice
Step-by-Step Instructions:
- Sauté the Base: Begin by heating the olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing until they are soft and aromatic, which should take about 3 minutes.
- Add Vegetables: Incorporate the sliced carrots and celery, cooking for another 4-5 minutes while stirring occasionally. This step allows the vegetables to develop their natural sweetness.
- Combine with Broth and Rice: Stir in the wild rice blend, followed by the turkey broth, shredded turkey tenderloin, dried rosemary, bay leaf, and a pinch of salt and pepper. Bring the mixture to a gentle boil.
- Simmer Until Tender: Lower the heat, cover the pot, and let the soup simmer for 30-35 minutes or until the rice is tender and cooked through.
- Finishing Touches: Remove the bay leaf, taste, and adjust seasonings if necessary. Add the lemon zest and juice, giving the soup a bright, refreshing lift.
- Serve and Enjoy: Ladle the soup into bowls and garnish with fresh dill if desired. Serve hot and savor each comforting bite.
Tips for the Perfect Soup
- Substitute Freely: If you don’t have turkey tenderloin, shredded chicken works as a great alternative.
- Customize Your Herbs: Feel free to swap dried rosemary for thyme or add a touch of oregano for a different herbal profile.
- Leftovers: This soup stores well in the refrigerator for up to 3 days and can be frozen for later use—just reheat gently to maintain the texture of the rice.
Final Thoughts
Lemon Herb Turkey Tenderloin Soup isn’t just a recipe—it’s a reminder that the simplest dishes often carry the greatest comforts. The tender turkey, perfectly cooked vegetables, and the invigorating touch of lemon come together to create a meal that’s perfect for winding down after a long day. So, grab a ladle and serve yourself a bowl of cozy joy—you’ve earned it.
Lemon Herb Turkey Tenderloin Soup
Description
Delight in a comforting bowl of Lemon Herb Turkey Tenderloin Soup, where tender turkey and vibrant vegetables meet aromatic herbs in a nourishing broth. It’s the perfect cozy meal that warms both heart and home.
Ingredients
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
2 medium carrots, peeled and sliced
2 celery stalks, sliced
1 cup wild rice blend
6 cups low-sodium turkey broth
2 cups cooked, shredded turkey tenderloin
1 teaspoon dried rosemary
1 bay leaf
Salt and pepper to taste
1 tablespoon fresh dill, chopped (optional)
1 lemon, zest, and juice
Instructions
1. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic and sauté until softened and fragrant, about 3 minutes.
2. Add the sliced carrots and celery, cooking for another 4-5 minutes with occasional stirring.
3. Stir in the wild rice blend, turkey broth, shredded turkey tenderloin, dried rosemary, bay leaf, salt, and pepper. Bring the soup to a boil.
4. Lower the heat to a simmer, cover the pot, and let it cook for 30-35 minutes, or until the rice is tender and cooked through.
5. Remove the bay leaf, and adjust seasonings if necessary. Stir in the lemon zest and juice.
6. Serve hot, garnished with fresh dill if desired.