Turkey and Rice Soup
User Reviews
5
Turkey and Rice Soup
Description
Turkey and Rice Soup features shredded turkey blended with diced carrots, celery, and onions cooked in olive oil, then simmered with white rice in a seasoned chicken broth. Garlic, parsley, and thyme add aromatic notes layered into the soup during the sauté phase. The addition of evaporated milk towards the end enriches the broth with creaminess without overwhelming the ingredients' natural flavors.
The cooking process softens the vegetables and rice while heating the turkey through, delivering a smooth consistency with a touch of heartiness from the meats and grains. The seasoning balance with salt, pepper, and dried herbs keeps it mild yet satisfying.
This soup is ideal as a main dish served when wanting a light but nourishing meal. It pairs well with simple breads or crackers. It is also convenient for using leftover turkey, which can be replaced by chicken if needed.
According to the notes, the soup can be frozen before adding the evaporated milk to extend shelf life. Reheat with the cream added last for best texture. Stored leftovers keep well refrigerated.
Ingredients
- 1 Tablespoon olive oil
- 1 onion finely minced
- 3 carrot peeled and diced, large
- 2 celery diced, stalks
- 1 teaspoon garlic minced
- 1 teaspoon parsley dried
- ½ teaspoon thyme dried
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 6 cup chicken broth low sodium
- 2 cups turkey shredded, leftover
- 1 cup white rice
- 1 cup evaporated milk
- parsley optional, for garnish, chopped
Instructions
- In a large dutch oven or pot, heat oil over medium-high heat on the stove top. Add onion, carrots and celery to dutch oven. Cook and stir for 4-5 minutes, or until the onion begins to turn golden brown.
- Add garlic, parsley and thyme to dutch oven, cook for 1 minutes.
- Add the salt and pepper, broth and rice to dutch oven. Stir to combine. Bring to a boil over medium-high heat.
- Reduce heat to simmer, cover and cook for 18-20 minutes, stirring through cooking time. The rice and vegetables should be tender.
- Stir in shredded turkey and evaporated milk, simmer on low for 5 minutes or until heated through.
Notes
- This soup works well with shredded cooked chicken as an alternative to turkey.
- Leftovers can be stored in an airtight container in the refrigerator and reheated on the stovetop or microwave.
- For freezing, do not add evaporated milk before freezing; add it fresh when reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 330 kcal
% Daily Value*
| Calories | 330kcal | 17% |
| Carbohydrates | 30g | 10% |
| Protein | 24g | 48% |
| Fat | 14g | 22% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 54mg | 18% |
| Sodium | 861mg | 36% |
| Potassium | 869mg | 18% |
| Fiber | 2g | 8% |
| Sugar | 11g | 22% |
| Vitamin A | 7920IU | 158% |
| Vitamin C | 7mg | 8% |
| Calcium | 225mg | 23% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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