Description
A warm and nourishing turkey rice soup that’s perfect for using up leftover turkey or making from scratch. This recipe emphasizes technique and flavor for a comforting meal.
Ingredients
Scale
- 2 cups shredded cooked turkey
- 1 cup long-grain white rice
- 1 large onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 8 cups turkey or low-sodium chicken stock
- 1 bay leaf
- 1 tsp dried thyme
- Salt and pepper to taste
- Juice of 1 lemon
- Fresh parsley for garnish
Instructions
- In a large pot, heat oil or butter over medium heat.
- Add chopped onion, carrots, and celery; sauté until softened (5-8 minutes).
- Add minced garlic and cook for another minute.
- Pour in the stock and bring to a simmer.
- Add bay leaf and thyme; adjust salt after simmering for 10-20 minutes.
- If using raw turkey, add now and cook until tender.
- Meanwhile, cook the rice separately according to package instructions, or add it to the pot and simmer for 15-20 minutes.
- Stir in the shredded turkey to warm through.
- Add a squeeze of lemon juice and garnish with fresh parsley before serving.
Notes
For best texture, cook rice separately if planning to store leftovers. Freeze soup without rice for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg