Step 1

Melt butter in a 3-quart saucepan over medium heat. Add onion; cook and stir until softened and translucent, 3-5 minutes.

Step 2

Add celery, carrots, broth and rice. Bring to boil; reduce heat and simmer 10-12 minutes, until rice is tender, but still has a little bite.

Step 3

Meanwhile, zest lemon into a small bowl and add minced parsley and garlic; stir to combine. Juice lemon half into separate small bowl. Set both bowls aside.

Step 4

When rice is tender, add turkey meat; cook and stir until heated through, 2-3 minutes. Stir in reserved lemon juice and season to taste with salt and freshly ground black pepper. Ladle soup into bowls and garnish with parsley mixture. Serve.