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Turkey Rice Soup

Turkey Rice Soup Recipe

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 2 tbsp unsalted butter or olive oil
  • 1 medium yellow onion, diced
  • 2 medium carrots, peeled and sliced into thin rounds
  • 2 celery stalks, sliced
  • 3 garlic cloves, minced
  • 8 cups low-sodium chicken or turkey broth
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1 cup uncooked long-grain white rice, rinsed
  • 2 cups shredded cooked turkey
  • Salt and freshly ground black pepper
  • 2 tbsp chopped fresh parsley, for garnish

Method
 

  1. Melt the butter in a large pot over medium heat. Add the onion, carrots, celery, and a pinch of salt. Cook 5 to 7 minutes until the vegetables soften. Stir in the garlic and cook 1 minute.
  2. Pour in the broth, thyme, and bay leaf. Bring to a high boil, then reduce the heat to low and simmer for 10 minutes with the lid partly covering the pot.
  3. Stir in the rinsed rice and cover. Simmer 12 to 15 minutes until the rice is just tender. Fold in the turkey and cook 2 to 3 minutes to warm through. Taste and season with salt and pepper.
  4. Remove the bay leaf, ladle into bowls, and garnish with fresh parsley.

Notes

The soup will thicken overnight as the rice absorbs more liquid. Thin it with a little extra broth when reheating. Fresh thyme is a lovely upgrade, use 1 tablespoon of leaves instead of dried.