Go Back

Turkey and Rice Soup

A warm, hearty Turkey and Rice Soup made with fresh ingredients, perfect for chilly nights or utilizing leftover turkey.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

Vegetables
  • 1 tbsp olive oil Use high-quality extra virgin olive oil for a rich flavor.
  • 1 small onion, diced Yellow onions work best for balancing sweetness and flavor.
  • 3 medium carrots, sliced into 1-inch pieces Ensure they are vibrant and firm; they add a lovely color to the soup.
  • 2 ribs celery, diced Fresh celery adds a refreshing crunch.
  • 2 cups cooked turkey meat, sliced into 1-inch pieces Shredded turkey works well; this is perfect for using any leftovers.
  • ΒΌ cup fresh parsley, chopped Adds freshness, sprinkle it just before serving.
Grains & Spices
  • 1 cup long-grain white rice, rinsed Rinsing the rice helps remove excess starch, preventing it from getting mushy.
  • 2 cloves garlic, minced Fresh garlic brings a fragrant aroma that enhances the dish.
  • 1 tbsp Italian seasoning A mix of dried herbs like basil, oregano, and thyme; feel free to adjust to suit your palate.
Broth
  • 8 cups low-sodium turkey broth (or chicken broth) Homemade stock is ideal, but organic pre-made options are available.

Method
 

Preparation
  1. In a large saucepan or Dutch oven, heat the olive oil over medium heat until it shimmers, about 2 minutes.
  2. Add the diced onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened and the onions are translucent, about 5 minutes.
  3. Stir in the rinsed rice, minced garlic, and Italian seasoning. Cook for another minute, allowing the garlic to release its fragrance.
  4. Add the turkey broth to the pot, bringing everything to a boil. Once boiling, reduce the heat to a gentle simmer.
  5. Let the soup simmer uncovered for about 20 minutes, or until the rice is tender and the soup thickens slightly.
  6. Stir in the cooked turkey. Give it a gentle mix, allowing the meat to become heated through. Remove from heat and garnish with fresh parsley.
  7. Ladle the soup into bowls, adding a sprinkle of extra parsley if desired, and enjoy warm!

Notes

Best stored in the fridge for up to 3 days or frozen for up to 3 months. Thaw in the refrigerator overnight before reheating. To prevent the soup from thickening too much while storing, add a bit of water or broth when reheating.