Ground Turkey and Rice Soup
Cozy up with a bowl of hearty and wholesome Ground Turkey and Rice Soup, a comforting one-pot recipe perfect for chilly evenings or a nourishing weeknight dinner. This protein-packed soup combines tender ground turkey, nutrient-rich vegetables such as carrots, celery, and spinach, and flavorful aromatics like onion, garlic, and warming herbs. Simmered in a savory chicken broth with a touch of rice for added texture, this soup is both satisfying and healthy. A squeeze of optional lemon juice adds a vibrant, zesty note to brighten every spoonful. Ready in just 45 minutes, this easy-to-make, gluten-free soup is perfect for meal prep or serving a crowd. Whether you're seeking a light yet filling option or a comfort food favorite, this Ground Turkey and Rice Soup is sure to become a staple in your recipe rotation.
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound ground turkey
- 1 medium, diced yellow onion
- 3 cloves, minced garlic
- 2 medium, peeled and chopped carrots
- 2 stalks, chopped celery
- 8 cups chicken broth
- 0.75 cup uncooked white or brown rice
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 leaf bay leaf
- 1 teaspoon, or to taste salt
- 0.5 teaspoon, or to taste black pepper
- 2 cups, loosely packed baby spinach
- 1 tablespoon (optional) lemon juice
Instructions
Heat the olive oil in a large pot over medium heat.
Add the ground turkey and cook, breaking it apart with a spoon, until no longer pink, about 5-7 minutes.
Add the diced onion and cook until softened, about 3-4 minutes.
Stir in the minced garlic and cook for another 1 minute, until fragrant.
Add the chopped carrots and celery to the pot, stirring to combine, and sauté for 3-4 minutes.
Pour in the chicken broth and bring the mixture to a gentle boil.
Stir in the uncooked rice, dried thyme, dried oregano, bay leaf, salt, and black pepper.
Reduce the heat to low, cover the pot with a lid, and let the soup simmer for 20-25 minutes, or until the rice is tender.
Remove the bay leaf and stir in the baby spinach, allowing it to wilt for 1-2 minutes.
If desired, stir in the lemon juice for a bright, zesty finish.
Taste the soup and adjust the seasoning with additional salt and pepper, if needed.
Ladle the soup into bowls and serve hot. Enjoy!
Nutrition Facts
Calories |
285 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.3 g | 13% | |
| Saturated Fat | 2.5 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 54 mg | 18% | |
| Sodium | 1149 mg | 50% | |
| Total Carbohydrate | 26.5 g | 10% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 2.9 g | ||
| Protein | 21.1 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 65 mg | 5% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 442 mg | 9% | |
*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.
