Leftover Turkey and Rice Soup
User Reviews
4
-
Prep Time
5 mins
-
Cook Time
25 mins
-
Total Time
30 mins
-
Servings
3 people
-
Calories
357 kcal
-
Course
Main Course
-
Cuisine
International
Leftover Turkey and Rice Soup
Description
This soup brings together shredded leftover turkey with chopped vegetables including onion, carrot, red pepper, and celery cooked in turkey broth until tender. Basmati rice is then added and cooked through, absorbing flavors and providing substance. Tomato puree and dried mixed herbs contribute depth and warmth. Fresh parsley and optional lemon juice brighten the final taste.
The result is a comforting, brothy soup with a mix of tender vegetables, soft rice, and flavorful turkey. The broth carries the herby tomato notes balanced by the freshness of parsley. Cooking in stages ensures vegetables retain texture before the rice softens.
The recipe works well both on the stovetop and in a slow cooker, with recommended broth adjustments to accommodate less evaporation in slow cooking. Adding turkey and seasoning towards the end preserves texture and prevents overcooking the meat. This soup highlights a practical way to use turkey leftovers while making a balanced, warming dish.
It can also be adapted for slow cooker use, following suggested timing and ingredient addition for convenience.
Ingredients
- 2 cups turkey shredded, leftover
- ½ cup basmati rice
- 1 onion
- 1 carrot
- 1 red pepper
- 1 celery stalk
- 5 cups turkey broth or chicken broth (stock
- 2 tablespoon tomato puree
- ½ teaspoon salt
- ⅛ teaspoon black pepper ground
- 1 tablespoon mixed herbs dried
- 2 tablespoon parsley chopped, fresh
- 1 tablespoon lemon juice optional
Instructions
- Peel and chop the onion and carrot, and chop the pepper and celery stalk.
- Add the broth to a pan together with the vegetables, and leave to simmer with the lid on for 10-15 minutes until the veggies are tender.
- Add the rice and turkey, and leave to cook again until the rice is cooked, it should be ready in about 10 minutes. Add more broth if necessary and bring to a boil again.
- Season with salt and pepper, add the tomato puree and mixed herbs, and garnish with fresh parsley.
Notes
- When using a slow cooker, reduce broth quantity since less liquid is lost during cooking.
- Add rice and vegetables with broth at the start when using a slow cooker, and add turkey, seasonings, and tomato puree near the end to avoid overcooking the meat.
- Cook slow cooker soup on low for 7-8 hours or high for at least 4 hours, adding turkey and seasonings last and allowing 5-10 minutes to heat through before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3people
Amount Per Serving
Calories 357 kcal
% Daily Value*
| Calories | 357kcal | 18% |
| Carbohydrates | 37g | 12% |
| Protein | 32g | 64% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 102mg | 34% |
| Sodium | 1951mg | 81% |
| Potassium | 891mg | 19% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 5031IU | 101% |
| Vitamin C | 89mg | 99% |
| Calcium | 96mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4
You'll Also Love
