Creamy Baked Turkey with Brown Rice Soup
Cozy up with the ultimate comfort food, Creamy Baked Turkey with Brown Rice Soup, a dish that combines wholesome ingredients and indulgent flavors for a nourishing family meal. This hearty recipe features tender chunks of shredded turkey breast, nutty brown rice, and a medley of aromatic vegetables, all simmered in a velvety blend of chicken stock and heavy cream. A hint of Parmesan cheese and fresh parsley elevate the dish with rich, savory undertones. Oven-baked to perfection, this one-pot wonder creates a luscious, thickened soup with minimal effort, making it an ideal choice for busy weeknights or post-holiday turkey leftovers. Perfectly balanced with earthy spices like dried thyme and a touch of garlic, this creamy baked soup delivers comfort in every spoonful. Ready in just over an hour and serving up to six, it’s a crowd-pleaser that’s as wholesome as it is satisfying.
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Recipe Information
Ingredients
- 2 cups Cooked turkey breast, shredded
- 1 cup Brown rice, uncooked
- 4 cups Chicken or turkey stock
- 1 cup Heavy cream
- 2 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 1 medium Carrot, diced
- 1 medium Celery stalk, diced
- 1 medium Onion, finely chopped
- 2 cloves Garlic, minced
- 1 teaspoon Dried thyme
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Fresh parsley, chopped
- 0.25 cup Parmesan cheese, grated (optional)
Instructions
Preheat your oven to 375°F (190°C).
Rinse the brown rice under cold water to remove excess starch. Set aside.
In a large oven-safe pot or Dutch oven, melt the butter over medium heat.
Add the diced onion, carrot, and celery, and cook for 5-7 minutes, or until softened.
Stir in the garlic and cook for another minute, until fragrant.
Sprinkle the flour over the vegetables and stir to coat evenly. Cook for 1-2 minutes to remove the raw flour taste.
Gradually pour in the chicken or turkey stock, stirring constantly to prevent lumps.
Add the rinsed brown rice, dried thyme, salt, and black pepper to the pot. Stir well.
Bring the mixture to a boil, then reduce the heat to a simmer. Cook for 15 minutes, stirring occasionally.
Stir in the shredded turkey, mixing evenly.
Pour in the heavy cream and stir to combine.
If using Parmesan cheese, stir it in at this stage for an extra depth of flavor.
Cover the pot or transfer the mixture to an oven-safe casserole dish with a lid.
Bake in the preheated oven for 25-30 minutes, or until the rice is tender and the soup is thick and creamy.
Remove from the oven and let it rest for 5 minutes before serving.
Garnish with fresh parsley and extra Parmesan cheese if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
2908 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.3 g | 186% | |
| Saturated Fat | 79.8 g | 399% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 738 mg | 246% | |
| Sodium | 7262 mg | 316% | |
| Total Carbohydrate | 184.7 g | 67% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 13.3 g | ||
| Protein | 192.5 g | 385% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 969 mg | 75% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 2928 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
