Description
A delicious and wholesome leftover turkey soup with rice that comes together in just 30 minutes. It’s a comforting and easy way to transform Thanksgiving leftovers into a hearty meal.
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 medium yellow onion, diced (about 1 cup)
- 1 cup diced carrot
- 1 cup chopped celery
- 1/2 cup long grain rice
- 2 cloves garlic, minced
- 6 cups turkey stock (or chicken stock)
- 1 1/2 teaspoons turkey seasoning (or 1/2 teaspoon dried rosemary, 1/2 teaspoon dried thyme, 1/2 teaspoon dried sage)
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 cups leftover turkey meat, shredded or cubed
- Chopped fresh parsley, for garnish
Instructions
1. In a Dutch oven over medium-high heat, add olive oil and melt the butter.
2. Add the onion, carrot, and celery. Cook for 2–3 minutes until softened.
3. Stir in the rice and toast for 1 minute.
4. Add the garlic and sauté for 30 seconds.
5. Pour in the turkey stock and season with turkey seasoning, salt, and black pepper.
6. Bring to a boil, then reduce heat to medium-low and simmer until the rice is cooked.
7. Stir in the turkey meat and cook for 2–3 more minutes.
8. Taste and adjust seasonings as needed.
9. Garnish with chopped parsley and serve hot.
Notes
For a thicker soup, do not rinse the rice before adding. Rinsed rice will create a brothier consistency.
Add in other vegetables such as cauliflower, cabbage, green beans, or green peppers with the broth if desired.
You may need to add more broth depending on the rice and additional vegetables used.
This soup stores well in the fridge for up to 4 days and can be frozen for longer storage.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 457
- Sugar: 9g
- Sodium: 980mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 1g
- Carbohydrates: 41g
- Fiber: 3g
- Protein: 33g
- Cholesterol: 100mg