This turkey rice soup is packed with flavour, bursting with goodness and is incredibly easy to make in a single pot. If you have any leftover turkey meat after Christmas or thanksgiving, this is the perfect way to use it up.
Warm the olive oil and butter in a large pan over a low heat.
Add the onion, garlic, celery, carrot and thyme, plus a pinch of salt and pepper. Sweat for 10 minutes until softened but not browned. You can make the vegetables sweat more efficiently by covering them with a disc of damp baking paper (known as a cartouche), which helps trap the steam.
Remove the cartouche, if using. Add the rice, then pour in the stock and stir gently.
Bring up to a simmer, then cook for 10 minutes until the rice is almost cooked.
Add the turkey and cook for a further 2-5 minutes until the rice is cooked and the meat is tender.
Stir in the lemon juice and season to taste. If it seems too thick, you can add a little more water or stock, if you like.