Turkey and Rice Soup
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Turkey and Rice Soup
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This turkey and rice soup consists of diced turkey, colorful vegetables and tender rice, all simmered together in a homemade broth. A comfort food classic that's also a great way to use up leftover turkey!
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Ingredients
For the broth
- 1 turkey carcass
- 1 medium onion peeled and quartered
- 2 medium carrots peeled and cut into 3 inch pieces
- 3 stalks celery with leaves, cut into 3 inch pieces
- 1 tablespoon black peppercorns
- 4 sprigs fresh parsley
- 3 sprigs fresh thyme or 1 teaspoon dried thyme leaves
- 6 cloves garlic
- 2 bay leaves
- 2 teaspoons salt
For the soup
- 2 tablespoons butter
- 1 medium onion diced
- 1 cup carrots peeled, halved lengthwise and sliced
- 3/4 cup celery thinly sliced
- 2 teaspoons garlic minced
- 4 cups diced cooked turkey
- 1 1/2 teaspoons Italian seasoning
- 6 cups turkey broth
- 2 cups white rice cooked
- salt and pepper to taste
- 2 tablespoons chopped parsley
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Instructions
For the broth
- Place the broth ingredients in a large pot. Cover with cold water (at least 10 cups).
- Bring to a simmer over medium-low heat. Cook for 3-4 hours, skimming the surface occasionally.
- Pour the broth through a fine sieve into a container. Reserve 6 cups of broth for the recipe and save the rest for another use.
For the soup
- Melt the butter in a large pot over medium heat. Add the onions, carrot and celery and cook for 5-6 minutes or until just vegetables are just softened. Season to taste with salt and pepper.
- Add the garlic and cook for 30 seconds.
- Add the turkey, Italian seasoning and broth to the pot, along with salt and pepper to taste.
- Bring to a simmer. Cook for 10-15 minutes or until vegetables are tender.
- Add the rice. Cook for another 5 minutes or until the rice is warmed through.
- Sprinkle with parsley, then serve.
Notes
- This recipe includes directions on how to make homemade turkey broth. If you want to skip this step to save time, or are not using leftover turkey, feel free to use store bought chicken broth or turkey broth instead.
- It is fine to prepare your turkey and rice soup in advance. Make the recipe as directed, but omit the rice. Refrigerate the soup for up to 3 days or freeze it for up to 2 months. Add the cooked rice into the soup when you reheat it.
Nutrition Information
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Calories
202kcal
(10%)
Carbohydrates
32g
(11%)
Protein
6g
(12%)
Fat
5g
(8%)
Saturated Fat
2g
(10%)
Cholesterol
31mg
(10%)
Sodium
716mg
(30%)
Potassium
490mg
(14%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
5498IU
(110%)
Vitamin C
23mg
(26%)
Calcium
68mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 202 kcal
% Daily Value*
| Calories | 202kcal | 10% |
| Carbohydrates | 32g | 11% |
| Protein | 6g | 12% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 31mg | 10% |
| Sodium | 716mg | 30% |
| Potassium | 490mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 5498IU | 110% |
| Vitamin C | 23mg | 26% |
| Calcium | 68mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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