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Turkey and Rice Soup

This Turkey and Rice Soup is a nostalgic comfort food packed with tender turkey, hearty vegetables, and perfectly cooked rice in a flavorful broth, ideal for chilly days.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Soup
  • 1 tbsp olive oil For sautéing vegetables; use high-quality extra virgin for the best flavor.
  • 1 small onion (diced) Choose a sweet onion for a milder taste, but yellow onions work too.
  • 3 medium carrots (sliced into 1-inch pieces) Fresh carrots add color and sweetness.
  • 2 ribs celery (diced) Adds a refreshing crunch and depth.
  • 1 cup long grain white rice (rinsed) Rinsing the rice helps remove excess starch.
  • 2 cloves garlic (minced) Fresh garlic imparts a flavorful punch.
  • 1 tbsp Italian seasoning Can be made with dried basil, oregano, thyme, and rosemary.
  • 8 cups low-sodium turkey broth (or chicken broth) High-quality broth is essential for flavor.
  • 2 cups cooked turkey meat (sliced into 1-inch pieces) Use leftover turkey or rotisserie chicken.
  • 1/4 cup fresh parsley (chopped) A bright garnish to finish the soup.

Method
 

Preparation
  1. In a large saucepan or Dutch oven, heat the olive oil over medium heat.
  2. Add the diced onion, sliced carrots, and diced celery. Cook for about five minutes, or until the vegetables are softened.
  3. Stir in the rinsed rice, minced garlic, and Italian seasoning. Cook for an additional minute until fragrant.
  4. Pour in the turkey broth, ensuring you scrape any brown bits off the bottom of the pot. Bring to a boil, then reduce the heat to a simmer.
  5. Let it cook for about 20 minutes, or until the rice is cooked and tender.
  6. Add the cooked turkey to the soup, stirring well to incorporate. Remove from heat, garnish with fresh parsley, and serve hot.

Notes

Store in an airtight container in the fridge for up to four days. For freezing, leave out the rice.