Description
This comforting Turkey and Rice Soup is a hearty, flavorful recipe perfect for using leftover turkey. Packed with vegetables, aromatic herbs, and tender rice, it’s a wholesome and warming dish that comes together quickly on the stovetop. Optional greens and a splash of lemon juice add freshness and brightness to this nourishing soup.
Ingredients
Scale
Soup Base
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper (adjust to taste)
- 6 cups low-sodium chicken or vegetable broth
- 1 bay leaf
Main Ingredients
- 1 cup cooked turkey, shredded or diced
- 1/2 cup white rice (or brown rice for a heartier option)
Optional Additions
- 1 cup spinach or kale, chopped
- 1 tablespoon fresh lemon juice
- Fresh parsley, chopped (for garnish)
Instructions
- Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, for about 5-7 minutes, or until the vegetables are softened and fragrant.
- Add the Garlic and Spices: Stir in the minced garlic, dried thyme, dried rosemary, salt, and pepper. Cook for another 1-2 minutes until the garlic releases its aroma.
- Add the Broth and Rice: Pour in the chicken or vegetable broth and add the bay leaf. Stir well and bring the mixture to a boil. Once boiling, reduce the heat to a simmer.
- Cook the Rice: Add the rice to the simmering soup and cook for 15-20 minutes, or until the rice is tender and the soup is flavorful.
- Add the Turkey and Greens: Stir in the shredded or diced turkey and the chopped spinach or kale if using. Continue to simmer for another 5-7 minutes to heat the turkey through and wilt the greens.
- Adjust the Flavor: Taste the soup and adjust seasoning, adding more salt, pepper, or herbs as needed to suit your palate.
- Add Brightness: For added freshness, stir in a tablespoon of fresh lemon juice just before serving.
- Serve: Ladle the soup into bowls and garnish with fresh parsley if desired. Serve hot alongside crusty bread or crackers to complete your meal.
Notes
- You can substitute white rice with brown rice, but cooking time will increase.
- For a vegetarian version, omit turkey and use vegetable broth.
- Feel free to add other vegetables like peas or corn for extra texture.
- This soup keeps well in the refrigerator for up to 3 days and freezes beautifully.
- If using leftover turkey skin or bones, remove them before adding to soup for a leaner dish.
