Cozy Turkey & Rice Soup (Dairy-Free, Gluten-Friendly)

Name: Cozy Turkey & Rice Soup (Dairy-Free, Gluten-Friendly)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 bowls
Ingredients: 2 tbsp olive oil; 1 large onion, chopped; 2 celery stalks, chopped; 3 medium carrots, peeled and finely chopped; 3–4 cloves garlic, smashed and minced; 1 bell pepper, diced; 2 lbs ground chicken or turkey; 1 cup basmati rice; 1 tsp kosher salt, or to taste; ½ tsp ground pepper; 1 tsp fresh rosemary, chopped; 1 bay leaf; 5 cups bone broth; 1 tbsp gluten-free flour; 8 oz coconut cream; Juice of 1 large lemon

Restorative Roots

Servings

8 bowls

Prep Time

20 minutes

Cook Time

30 minutes

Calories

270

Category

Dinner

This Creamy Lemon Chicken & Rice Soup is a nourishing, comforting postpartum meal made with tender ground chicken or turkey, basmati rice, colorful vegetables, bone broth, coconut cream, and fresh lemon. It’s the kind of cozy, nutrient-dense soup that’s especially comforting during postpartum recovery when warm, easy-to-digest meals are exactly what you need.

Packed with protein, nourishing bone broth, vegetables, and wholesome carbohydrates, this creamy chicken and rice soup makes an easy postpartum meal for new moms. The combination of savory herbs, rich coconut cream, and bright lemon creates a flavorful soup that feels both comforting and fresh, perfect for a cozy fall or winter meal.

Whether you’re preparing freezer meals before baby arrives, looking for easy postpartum recipes, or simply craving a nourishing bowl of homemade soup, this recipe is a simple way to add more wholesome, warming foods to your postpartum meal plan.

Cozy Turkey & Rice Soup (Dairy-Free, Gluten-Friendly)

Ingredients

2 tbsp olive oil
1 large onion, chopped
2 celery stalks, chopped
3 medium carrots, peeled and finely chopped
3–4 cloves garlic, smashed and minced
1 bell pepper, diced
2 lbs ground chicken or turkey
1 cup basmati rice
1 tsp kosher salt, or to taste
½ tsp ground pepper
1 tsp fresh rosemary, chopped
1 bay leaf
5 cups bone broth
1 tbsp gluten-free flour
8 oz coconut cream
Juice of 1 large lemon

Directions

Heat the olive oil in a Dutch oven or large stockpot over medium heat. Add the onion, celery, carrots, bell pepper, and garlic. Sauté for 4–5 minutes, or until the vegetables begin to soften.
Stir in the basmati rice and cook for another 1–2 minutes, stirring frequently so the rice doesn’t stick.
Add the shredded turkey, salt, pepper, rosemary, bay leaf, and broth. Stir well to combine and bring the mixture to a boil.
In a small bowl, whisk the gluten-free flour (or regular) with 2 tablespoons of water to create a slurry. Stir this into the soup.
Once the soup reaches a boil, reduce the heat to low. Stir in the coconut cream and fresh lemon juice.
Let the soup simmer on low for 18–20 minutes, or until the rice is tender. Stir occasionally to prevent the rice from sticking to the bottom.
Remove and discard the bay leaf. Taste and adjust seasoning if needed. Garnish with fresh thyme, rosemary, or a squeeze of extra lemon if desired.