Description
Turkey and Rice Soup is a heartwarming dish perfect for chilly days. This comforting recipe combines tender turkey, creamy rice, and vibrant vegetables in a savory broth, creating an inviting aroma that fills your kitchen. Ideal for cozy family nights or as a remedy for minor sniffles, every spoonful promises rich flavors that will leave you craving more. Quick to prepare and easy to customize, this soup is not just a meal but a cherished memory waiting to be made.
Ingredients
Scale
- 2 cups cooked turkey (shredded)
- 1 cup long-grain white rice
- 2 medium carrots (diced)
- 2 stalks celery (diced)
- 1 medium onion (diced)
- 3 cloves garlic (minced)
- 6 cups low-sodium chicken broth
- 1 tsp dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Prep your ingredients: Chop turkey, dice onions, carrots, and celery, and mince garlic.
- Sauté the vegetables: In a large pot over medium heat, drizzle olive oil. Add onions, carrots, and celery; sauté until softened.
- Add garlic: Stir in minced garlic and cook for about 1 minute until fragrant.
- Incorporate turkey & broth: Add shredded turkey followed by chicken broth. Bring to a gentle boil.
- Simmer with rice: Add rice along with thyme and bay leaf. Reduce heat and simmer covered until rice is tender (about 20 minutes).
- Taste & season: Remove bay leaf, adjust seasoning with salt and pepper, then serve hot.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg
Keywords: For added texture, substitute rice with quinoa or barley. Fresh herbs like parsley can brighten the flavor when added before serving. Store leftovers in airtight containers for up to three days; reheat gently on the stovetop with additional broth if needed.