Turkey Rice Soup Recipe

Name: Turkey Rice Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: about 8 cups
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 medium onion, diced; 2 carrots, diced; 2 celery stalks, diced; 3 cloves garlic, minced; 1 teaspoon dried thyme; 1/2 teaspoon dried rosemary; 8 cups low-sodium chicken broth; 1 cup long-grain white rice; 3 cups cooked turkey, shredded or diced; Salt and pepper to taste; 2 tablespoons fresh parsley, chopped (optional)

American · Soup · 40 min total

Turkey Rice Soup recipe videos

A comforting and hearty soup made with leftover turkey, rice, and vegetables, perfect for using up holiday leftovers.

10
min prep

30
min cook

6
servings

320
kcal/serving

Ingredients

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

Instructions

Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; cook until softened, about 5 minutes.
Add garlic, thyme, and rosemary; cook for 1 minute until fragrant.
Pour in chicken broth and bring to a boil. Stir in rice, reduce heat to low, cover, and simmer for 15 minutes.
Add shredded turkey and cook for another 5-10 minutes until rice is tender and turkey is heated through.
Season with salt and pepper to taste. Garnish with fresh parsley if desired. Serve hot.

Tips

For a creamier soup, stir in 1/2 cup heavy cream or milk at the end.
Store leftovers in an airtight container in the refrigerator for up to 3 days. The soup will thicken as it sits; add a little broth when reheating.
Substitute brown rice for white rice; increase cooking time to 30-40 minutes.

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