rice and turkey soup recipe

Written ByJenny Smyth Posted on
rice and turkey soup recipe
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The Best rice and turkey soup recipe

I’ve been making this rice and turkey soup recipe for years, and it’s still a staple in my household. My kids love it because it’s comforting and familiar, and I love it because it’s easy to make and packed with nutrients.

The dish originated from my mother-in-law, who learned it from her own mother. It’s a classic combination of flavors and textures that never fails to warm the heart.

When I’m feeling under the weather or just need a pick-me-up, this soup is always my go-to. I’ll often make a big batch on the weekend and portion it out for the week, so we can enjoy it together as a family.

The aroma alone is enough to transport me back to my childhood, sitting around the dinner table with loved ones. As I chop the onions and celery, sauté them in butter until they’re soft and fragrant – it’s almost like therapy.

My secret ingredient is adding a pinch of cumin powder; it gives the soup an extra depth of flavor that’s hard to resist. The best part?

It’s ridiculously easy to make and requires minimal prep time, so even on the busiest of days, we can still enjoy a delicious homemade meal together.

Rice and Turkey Soup

Rice and Turkey Soup

4.8 from 633 votes

A hearty and comforting soup made with tender turkey, fluffy rice, and aromatic vegetables. This one-pot meal is perfect for using leftover turkey and is both nourishing and satisfying.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 6Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Soup

2 tablespoons olive oil
1 large onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
3 cloves garlic, minced
8 cups chicken or turkey broth
1 cup long-grain white rice
3 cups cooked turkey, shredded or diced
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and black pepper to taste
2 tablespoons fresh parsley, chopped (for garnish)

👨‍🍳Directions

1Heat olive oil in a large pot over medium heat until shimmering.
2Add the diced onion, carrots, and celery and cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 5 to 7 minutes.
3Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
4Add the broth, rice, dried thyme, and dried rosemary, then increase the heat to high and bring the mixture to a rolling boil.
5Once boiling, reduce the heat to low, cover the pot, and let the soup simmer for 15 to 18 minutes until the rice is tender and has absorbed some of the broth.
6Stir occasionally to prevent the rice from sticking to the bottom.
7Add the cooked turkey to the pot and stir well to combine.
8Continue to cook uncovered for another 5 minutes until the turkey is heated through.
9Season with salt and black pepper to taste.
10Ladle the soup into bowls and garnish with fresh chopped parsley.
11Serve hot, with crusty bread if desired.

🔧Equipment

Large pot or Dutch oven
Cutting board
Chef’s knife
Wooden spoon
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 8g💛Saturated Fat: 2g❤️Cholesterol: 45mg🧂Sodium: 780mg🌾Total Carbs: 35g🥦Dietary Fiber: 2g🍬Sugars: 4g🥩Protein: 25g

📝Notes

For a thicker soup, use 3/4 cup of rice instead of 1 cup. You can also add a splash of lemon juice or a pinch of red pepper flakes for extra brightness and heat. Leftovers can be stored in the refrigerator for up to 3 days; the rice will continue to absorb liquid, so add a little broth when reheating.

Watch Video Of How Rice and Turkey Soup Works

This rice and turkey soup recipe has become an integral part of our family gatherings; whether we’re celebrating special occasions or just need something comforting after a long day, this soup never fails to deliver. One of its best qualities is its versatility – we love serving it as a main course or as an appetizer at parties.

When stored properly in an airtight container in the refrigerator or freezer, this soup remains fresh for up to five days or three months respectively; simply thaw overnight in the fridge before reheating. Reheat gently over low heat until hot throughout before serving.

❓ Frequently Asked Questions About Rice and Turkey Soup

1.

Q: What type of rice is best suited for this recipe?
A: You can use either white or brown rice; however, brown rice adds a nuttier flavor that complements the turkey perfectly.

2.

Q: Can I use leftover roasted turkey instead of raw turkey?
A: Yes, you can use leftover roasted turkey if you have some on hand; just be sure to adjust the cooking time accordingly.

3.

Q: Why do you add cumin powder to this recipe?
A: Cumin powder adds an earthy flavor that enhances the overall taste experience; feel free to adjust or omit it according to your personal preference.

4.

Q: Can I make this soup in advance?
A: Yes, you can prepare the soup up to 24 hours in advance; simply store it in an airtight container in the refrigerator until ready to serve.

5.

Q: Is this recipe suitable for those with dietary restrictions?
A: This recipe is vegetarian-friendly but not vegan; if you’re looking for a vegan version, consider substituting the chicken broth with vegetable broth and omitting the butter.

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