Description
Turkey rice soup is a fantastic way to use up leftover turkey after the holidays. Healthy, flavorful, and easy to make with just a handful of pantry staples.
Ingredients
- 2 teaspoons olive oil
- ½ yellow or white onion, chopped
- 1 large carrot, cut into thin half-circles
- 1 large celery stalk, chopped
- 3 garlic cloves, minced
- 1.25 teaspoon dried thyme
- ¾ teaspoon crushed dried rosemary
- ¾ teaspoon dried sage
- ½ teaspoon kosher salt
- ½ teaspoon ground pepper
- 8 cups low-sodium chicken broth (or more if needed)
- ¾ cup brown rice, rinsed well
- 3 cups chopped or shredded cooked turkey breast
- 3 tablespoons minced flat-leaf parsley
Instructions
1. Heat the olive oil in a large saucepan set over medium heat.
2. Add the onions, carrot, and celery. Cook, stirring occasionally, until the onion softens and becomes translucent.
3. Add the garlic, thyme, rosemary, sage, salt, and pepper. Cook, stirring, for 1 minute until fragrant.
4. Pour in the chicken broth and stir in the brown rice. Bring the broth to a boil, then reduce the heat to a lively simmer.
5. Cover the saucepan. Stir occasionally, scraping the bottom of the pan gently to prevent sticking. Cook until the rice is tender, about 45 minutes.
6. Remove the soup from the heat and stir in the cooked turkey and parsley.
7. Taste and adjust the seasoning if needed. Add more broth if the soup is too thick.
8. Serve warm and enjoy!
Notes
Note 1: If the soup reduces too much while simmering, stir in extra broth before serving. Heat thoroughly if adding broth at the end.
Note 2: Brown basmati rice works best. Avoid short-grain brown rice, which can turn sticky.
Note 3: Use white or dark meat turkey, or a mix. Nutrition was calculated using turkey breast.
This soup keeps well in the fridge for up to 3 days and can be frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.33 cups
- Calories: 225kcal
- Sugar: 3.3g
- Sodium: 627.9mg
- Fat: 5.5g
- Saturated Fat: 1.1g
- Unsaturated Fat: 3.8g
- Trans Fat: 0g
- Carbohydrates: 23.4g
- Fiber: 2g
- Protein: 21.7g
- Cholesterol: 42.2mg