Instructions

Heat the olive oil in a large pot over medium heat for 2 minutes.

While the pot heats, dice the onion, peel and dice the carrots, and dice the celery.

Add the vegetables to the pot and cook 6 minutes, stirring now and then, until the onion is soft and translucent.

While the vegetables cook, mince the garlic.

Stir in the garlic and dried thyme and cook 30 seconds until fragrant.

Add the broth, rice, and salt, bring to a boil, then cover and simmer 15 minutes until the rice is tender.

While the soup simmers, shred the turkey, finely zest the lemon, then halve and juice it.

Chop the dill fronds.

Stir the turkey into the soup and simmer 3 minutes until it is steaming hot throughout.

Take the pot off the heat and stir in the lemon zest, lemon juice, most of the dill, and the pepper.

Ladle into bowls and scatter the remaining dill on top.

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Lemony Turkey & Rice Soup with Carrots & Dill