Turkey Rice Soup Recipe
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4.5
18 reviews
Excellent
Turkey Rice Soup Recipe
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Turkey rice soup is a fantastic way to use up leftover turkey after the holidays. Healthy, flavorful and easy to make!
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Ingredients
- 2 teaspoons olive oil
- ½ yellow onion chopped, or white onion
- 1 carrot cut into thin half-circles, large
- 1 celery chopped, large stalk
- 3 garlic minced, cloves
- 1.25 teaspoon thyme dried
- ¾ teaspoon rosemary crushed, dried
- ¾ teaspoon sage dried
- ½ teaspoon kosher salt
- ½ teaspoon black pepper ground
- 8 cups chicken broth or more if needed (See Note 1, low-sodium
- ¾ cup brown rice rinsed well (See Note 2)
- 3 cups turkey breast see Note 3, cooked, chopped or shredded
- 3 tablespoons parsley flat-leaf, minced
Instructions
- Heat the olive oil in a large saucepan set over medium heat.
- Add the onions, carrot and celery. Cook, stirring occasionally, until the onion softens and becomes translucent.
- Add the garlic, thyme, rosemary, sage, salt and pepper. Cook, stirring, for 1 minute.
- Pour in the chicken broth and stir in the brown rice. Bring the broth to a boil, then reduce the heat so that the liquid is at a lively simmer. On my stove, that’s between medium-low and medium, but varies from stove to stove.
- Cover the saucepan. While cooking, stir the soup occasionally, scraping gently along the bottom of the saucepan with a wooden spoon, to make sure the rice isn’t sticking. Cook until the rice is tender, about 45 minutes. This will vary, depending on the rice and stovetop heat. Tasting the rice (careful, it will be hot) is the best way to test for doneness.
- Remove the soup from the heat and stir in the turkey and parsley. Taste and adjust the seasoning, if necessary.
- Add additional broth if too much of it cooked down while simmering.
Notes
- Note 1: If the broth cooks down too much while the soup simmers, you may want to stir in more broth at the end. Be sure to heat the soup for a couple of minutes if you do so.
- Note 2: I use brown basmati rice, but other varieties work, too. Avoid using short-grain brown rice for this recipe. It is much stickier than a long-grain brown rice.
- Note 3: Feel free to use either light (turkey breast) or dark (thigh) roasted turkey meat, or a combination of the two. The nutritional information was calculated using cooked turkey breast.
- Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the LoseIt! calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.
Nutrition Information
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Serving
1.33cups
Calories
225kcal
(11%)
Carbohydrates
23.4g
(8%)
Protein
21.7g
(43%)
Fat
5.5g
(8%)
Saturated Fat
1.1g
(6%)
Cholesterol
42.2mg
(14%)
Sodium
627.9mg
(26%)
Fiber
2g
(8%)
Sugar
3.3g
(7%)
Nutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 225 kcal
% Daily Value*
| Serving | 1.33cups | |
| Calories | 225kcal | 11% |
| Carbohydrates | 23.4g | 8% |
| Protein | 21.7g | 43% |
| Fat | 5.5g | 8% |
| Saturated Fat | 1.1g | 6% |
| Cholesterol | 42.2mg | 14% |
| Sodium | 627.9mg | 26% |
| Fiber | 2g | 8% |
| Sugar | 3.3g | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
18 reviews
Excellent
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