Turkey Rice Soup
User Reviews
5
Turkey Rice Soup
Description
The Turkey Rice Soup starts by lightly sautéing a combination of diced onions, carrots, celery, garlic, and sweet potato in olive oil until they begin to soften. Uncooked long grain rice and fresh rosemary are added, followed by chicken stock. The mixture simmers until the rice is tender and the sweet potatoes are soft, infusing the broth with vegetable sweetness and aroma from rosemary.
Diced leftover turkey is stirred into the hot soup to warm through without overcooking, maintaining moist, tender pieces. Baby spinach is added near the end, wilting slightly to add a fresh, green element without overpowering the broth.
This soup works as a hearty way to use leftover turkey and offers a gently spiced, savory profile with balanced textures from soft vegetables and tender rice. It can be served as a light meal or starter and is easily reheated.
Note that cooking rice separately and adding it to the soup can prevent sogginess if preferred. The recipe allows flexibility in rice preparation to maintain preferred texture.
Ingredients
- 2 tablespoons olive oil
- 1 onion diced
- 3 carrot diced
- 3 celery diced, stalks
- 2 garlic minced, cloves
- 1 sweet potato peeled and diced, medium
- ½ cup long grain rice uncooked
- 2 tablespoons rosemary chopped, fresh
- ½ teaspoon salt
- ½ teaspoon black pepper
- 8 cups chicken stock
- 2 cups turkey cubed, leftover
- 1 ounce bag baby spinach
Instructions
- In a large dutch oven or deep pot, add olive oil and heat over medium heat. Add onions, carrots, celery, garlic, and sweet potato and cook for 5 to 7 minutes, or until the vegetables begin to soften.
- Add rice, rosemary, salt, pepper, chicken stock, bring to a boil. Reduce heat to a simmer and cook for 15 minutes, or until the rice is cooked and sweet potatoes are tender.
- Stir in turkey and cook for 5 more minutes. Add spinach and cook just until spinach has wilted, 2 to 3 minutes. Serve warm.
Notes
- To avoid soggy rice, cook it separately and add to each bowl before ladling the soup.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 255 kcal
% Daily Value*
| Calories | 255kcal | 13% |
| Carbohydrates | 29g | 10% |
| Protein | 19g | 38% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 31mg | 10% |
| Sodium | 389mg | 16% |
| Potassium | 666mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 10499IU | 210% |
| Vitamin C | 5mg | 6% |
| Calcium | 53mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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