Turkey Rice Soup
User Reviews
5
2 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
2 hrs 30 mins
-
Total Time
2 hrs 45 mins
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Servings
8
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Calories
416 kcal
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Course
Main Course
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Cuisine
American
Turkey Rice Soup
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Turkey and rice soup is a classic, comfort food favorite. This recipe doesn't need leftover turkey from a whole bird, either. Buy turkey wings for an amazing wing stock, then pick the meat (there's plenty) for a big pot of homemade turkey rice soup.
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Ingredients
FOR TURKEY STOCK:
- 3 pounds turkey wings
- 1 medium onion roughly chopped
- 2 medium carrot roughly chopped
- 2 talks celery roughly chopped
- 1 bay leaf
- 1 teaspoon black peppercorns whole
- 6 prigs parsley
- 3 prigs thyme
- 1 ½ teaspoons kosher salt
FOR THE TURKEY RICE SOUP:
- turkey meat shredded, from turkey wings
- ¼ cup pancetta diced
- 1 tablespoon olive oil
- 1 large leek
- 2 large carrot peeled and diced
- 1 talk celery diced
- 6-8 cups turkey stock
- 1 teaspoon onion powder
- 1 bay leaf
- parmesan optional, rind
- 4 tems Italian parsley
- 1 cup long grain rice
- 2 cups peas frozen
- 2 tablespoons Italian parsley for garnish, chopped
Instructions
FOR THE TURKEY STOCK:
- Place the turkey wings into a large dutch oven or stock pot and add the onion, carrots, celery, bay leaf, peppercorns, parsley, thyme and salt. Add enough water to cover the turkey wings by about 1 inch (about 8-10 cups of water).
- Bring the pot to a boil and reduce heat to simmer. Cook, covered at a simmer for 2 hours.
- Remove the turkey wings with a pair of tongs and set aside to cool.
- Rest a large mesh strainer over a large bowl and carefully pour the stock through the strainer. Discard the solids.
FOR THE SOUP:
- Remove the meat from the turkey wings and discard the skin and bones. Set aside.
- Heat the dutch oven over medium high heat and add half of the olive oil to the pot. When the oil is hot, add the pancetta and stir until the fat renders and the pancetta is golden.
- Add the remainder of the oil and stir in the leeks, carrots and celery. Cook until the vegetables are tender, but not browned.
- Add the turkey, turkey stock, bay leaf and onion powder, whole stems of Italian parsley and parmesan rind (if using) bring to a boil.
- Stir in the rice and reduce the heat to a simmer. Cover and simmer the soup for 15-20 minutes, stirring occasionally.
- Remove the rind of parmesan cheese from the pot with a slotted spoon or pair of tongs.
- Stir in the frozen peas. Heat through until the turkey is hot and peas are thawed.
- Serve with fresh parsley for garnish.
Nutrition Information
Show Details
Calories
416kcal
(21%)
Carbohydrates
31g
(10%)
Protein
28g
(56%)
Fat
19g
(29%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
4g
(24%)
Monounsaturated Fat
8g
(40%)
Trans Fat
1g
(50%)
Cholesterol
85mg
(28%)
Sodium
153mg
(6%)
Potassium
605mg
(13%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
6186IU
(124%)
Vitamin C
21mg
(23%)
Calcium
65mg
(7%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 416 kcal
% Daily Value*
| Calories | 416kcal | 21% |
| Carbohydrates | 31g | 10% |
| Protein | 28g | 56% |
| Fat | 19g | 29% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 85mg | 28% |
| Sodium | 153mg | 6% |
| Potassium | 605mg | 13% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 6186IU | 124% |
| Vitamin C | 21mg | 23% |
| Calcium | 65mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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