Description
Turkey and Rice Soup is the ultimate cozy dish for chilly nights. This hearty and flavorful soup combines tender turkey, aromatic herbs, and vibrant vegetables simmered in rich chicken broth. Perfect for using up leftover turkey, this recipe offers a delightful blend of textures and tastes that will warm your home and satisfy your cravings. Enjoy it as a comforting dinner or a quick lunch option that the whole family will love.
Ingredients
Scale
- 2 cups shredded turkey
- 1 cup long-grain rice
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 6 cups low-sodium chicken broth
- 1 tsp fresh thyme
- 1 bay leaf
- Salt and pepper to taste
Instructions
- In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the diced onion, carrots, and celery; sauté until tender (about 5 minutes).
- Stir in minced garlic and cook for an additional minute.
- Add shredded turkey and mix well.
- Pour in the chicken broth along with thyme and bay leaf; bring to a gentle boil.
- Once boiling, add rice; reduce heat to low, cover, and simmer until rice is tender (15-20 minutes).
- Remove bay leaf, season with salt and pepper to taste, then serve hot.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 280
- Sugar: 3g
- Sodium: 620mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 65mg
Keywords: Feel free to substitute chicken for turkey or use quinoa for a unique twist. Customize with seasonal vegetables like peas or green beans. This soup stores well; keep leftovers in an airtight container for up to three days.