Description
A comforting and hearty soup made with tender turkey and rice in a flavorful broth — perfect for using up leftover turkey or enjoying a warm, nourishing meal.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped (about 1 cup)
- 2 carrots, diced (about 1 cup)
- 2 celery stalks, diced (about 1 cup)
- 2 garlic cloves, minced
- 6 cups (1.5 L) low‑sodium chicken or turkey broth
- 2 cups cooked turkey, shredded or diced
- 1 cup long‑grain white rice (uncooked)
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley (or 2 Tbsp fresh parsley, chopped)
- Salt and freshly ground black pepper, to taste
- Optional: juice of ½ lemon (for brightness)
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion, carrots, and celery. Sauté for about 5–7 minutes, until vegetables soften.
- Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Pour in the broth and bring to a gentle boil.
- Add the uncooked rice, dried thyme, and dried parsley. Reduce heat to a simmer, cover, and cook for 15 minutes, or until the rice is tender and has absorbed some flavor.
- Stir in the cooked turkey and simmer for another 5 minutes until the turkey is heated through.
- Taste and season with salt and pepper as needed. If desired, stir in the lemon juice for added brightness.
- Serve hot, garnished with fresh parsley if available.
Notes
- You can easily substitute white rice with brown rice — but increase simmering time until rice is tender (~35–40 minutes total).
- Leftover turkey works great in this recipe; you can also use cooked chicken if turkey is not available.
- For a creamier texture, stir in ¼ cup light cream or milk just before serving (not included in nutrition estimates).
- Soup stores well: keep refrigerated in an airtight container 3–4 days, or freeze for up to 2 months.
Nutrition
- Serving Size: 1 cup (about 240 ml)
- Calories: 200 kcal
- Sugar: 2 g
- Sodium: 320 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 40 mg
