Description
This hearty Turkey and Rice Soup is a comforting and delicious way to use up leftover turkey. Packed with tender turkey, aromatic vegetables, and perfectly cooked rice in a savory chicken broth, it’s an easy and satisfying meal perfect for chilly days or post-holiday meals.
Ingredients
Scale
Spices and Seasonings
- 1 teaspoon dried basil
- ½ teaspoon dried parsley
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon dried sage
- 1/8 teaspoon red chili flakes
- ¼ teaspoon pepper
- Salt as needed
Other Ingredients
- 1 tablespoon oil (olive oil preferred)
- 1 tablespoon butter
- 1 medium yellow onion, finely diced (approximately 1 cup)
- ½ cup diced carrots
- 2 ribs celery, diced
- 4 cloves garlic, minced
- 1 teaspoon soy sauce
- 8 cups chicken broth
- 3/4 cups uncooked white long grain rice
- 3 cups cooked turkey, diced
- Fresh chopped parsley (for serving)
Instructions
- Sauté Vegetables: In a large pot over medium heat, add olive oil and butter. Once the butter has melted, add the finely diced onion, carrots, and celery. Cook, stirring occasionally, until the vegetables become soft and fragrant, about 8 to 10 minutes.
- Add Garlic: Stir in the minced garlic and cook for an additional 1 minute until fragrant but not browned to avoid bitterness.
- Add Seasonings and Broth: Incorporate the dried basil, parsley, oregano, thyme, sage, red chili flakes, pepper, soy sauce, and salt to taste. Pour in the chicken broth and bring the mixture to a rolling boil.
- Cook the Rice: Once boiling, reduce heat to medium-low. Add the uncooked white rice, stirring well to combine. Let the soup simmer gently for 10 to 12 minutes, until the rice is cooked through but still slightly firm to the bite.
- Add Turkey and Finish Cooking: Stir in the diced cooked turkey. Cover the pot with a lid, leaving it slightly ajar (about 1 inch open), and continue to simmer over medium-low heat for 15 to 20 minutes. This allows the turkey to warm through and the rice to become tender.
- Garnish and Serve: Remove from heat and garnish with fresh chopped parsley. Serve hot for a nourishing and comforting meal.
Notes
- This leftover turkey and rice soup is a perfect way to repurpose holiday turkey into a warm, hearty meal.
- You can adjust the level of chili flakes if you prefer less heat.
- Using homemade chicken broth will enhance the soup’s flavor, but store-bought broth works well too.
- If you want a thicker soup, use a little less broth or add more rice.
- Feel free to swap white rice for brown rice but increase cooking time accordingly.
Nutrition
- Serving Size: 1 serving
- Calories: 120 kcal
- Sugar: 1 g
- Sodium: 801 mg
- Fat: 4 g
- Saturated Fat: 2 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 17 mg
