Turkey and Rice Soup
User Reviews
5
Turkey and Rice Soup
Description
Turkey and Rice Soup centers on sautéed onion, carrot, and celery softened in butter and olive oil to build flavor before garlic, herbs, and spices are added. The base of turkey broth is brought to a boil, then rice is simmered until nearly tender. Cubed cooked turkey is finally added to warm through and meld with the soup. The process produces a broth that is flavorful and well-seasoned. Fresh parsley adds a bright note as a finishing garnish.
The soup combines textures from the tender vegetables and the soft yet slightly firm rice grains, balanced with the hearty chunks of turkey. The seasonings of basil and oregano provide a classic savory profile enhanced by a touch of crushed red pepper flakes if desired.
This soup can be served as a light main dish or alongside a crusty bread. It offers a practical way to utilize cooked turkey, especially after holidays, and can be customized by substituting chicken broth, though this changes the final taste subtly.
To adjust texture, be mindful of cooking the rice to the preferred tenderness. This recipe stores well and can be reheated gently on the stove for leftovers.
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter unsalted
- 1 medium yellow onion diced (approximately 1 cup
- 2 large carrot peeled and diced into ¼-inch pieces (approximately 1 cup
- 2 ribs celery diced into ¼-inch pieces (approximately 1 cup
- 2 teaspoons garlic minced
- 1 teaspoon basil dried
- ½ teaspoon oregano dried
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- ⅛ teaspoon red pepper flakes optional
- 8 cups turkey broth
- 1 cup long-grain white rice uncooked
- 2 cups turkey cubed, cooked
- parsley for garnish, fresh
Instructions
- In a large pot over medium heat, add olive oil and butter.
- Once butter is melted, add onion, carrots, and celery. Cook until softened, stirring occasionally (about 8-10 minutes). Add garlic and cook 1 more minute.
- Add basil, oregano, salt, pepper, and red pepper flakes (if using). Stir to combine.
- Add turkey broth and bring the mixture to a boil.
- Reduce heat to medium-low. Add rice, stirring to combine.
- Simmer for 10-12 minutes, or until the rice is almost done, but still has some firmness to it. Then, add the cubed turkey. Cook for 15-20 more minutes, or until the rice has cooked through and is tender.
- Garnish with parsley and serve.
Notes
- Chicken broth can be used instead of turkey broth but will change the soup's flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 271 kcal
% Daily Value*
| Calories | 271kcal | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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