Turkey Okra and Rice Soup
Cozy up with a hearty bowl of Turkey Okra and Rice Soup, a comforting yet nutritious dish that blends tender shredded turkey, earthy okra, and fluffy long-grain white rice in a richly seasoned broth. This easy-to-make recipe is packed with vibrant veggies like carrots, celery, and onions, complemented by the tang of diced tomatoes and a bright splash of lemon juice. Infused with aromatic spices like thyme, paprika, and black pepper, this soup brings a depth of flavor that will warm you from the inside out. Perfect for using up leftover turkey, it’s ready in under an hour and makes six generous servings. Garnish each bowl with fresh parsley for a pop of color and enjoy this wholesome, one-pot meal that's perfect for any time of the year!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion (chopped)
- 2 medium carrot (diced)
- 2 stalks celery (diced)
- 3 cloves garlic (minced)
- 2 cups cooked turkey (shredded)
- 2 cups okra (sliced into 1/2-inch pieces)
- 0.75 cups long-grain white rice
- 6 cups chicken or turkey broth
- 1 cup diced tomatoes (with juice, canned or fresh)
- 1 bay leaf
- 0.5 teaspoons dried thyme
- 1 teaspoon paprika
- 0.5 teaspoons black pepper
- 1 teaspoon salt
- 2 tablespoons lemon juice
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
Heat the olive oil in a large soup pot over medium heat.
Add the chopped onion, diced carrots, and diced celery to the pot. Sauté for 5–7 minutes until the vegetables soften.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the shredded turkey, sliced okra, and uncooked rice to the pot. Stir to combine.
Pour in the chicken or turkey broth and diced tomatoes, including their juice.
Add the bay leaf, dried thyme, paprika, black pepper, and salt. Stir well.
Bring the soup to a gentle boil, then reduce the heat to low and let it simmer, uncovered, for 30–35 minutes, or until the rice is tender.
Stir occasionally to prevent the rice from sticking to the pot and to ensure even cooking.
Once the rice is cooked and the okra is tender, stir in the lemon juice to brighten the flavors.
Taste the soup and adjust seasonings as needed.
Remove the bay leaf before serving.
Ladle the soup into bowls and garnish with freshly chopped parsley.
Serve warm and enjoy!
Nutrition Facts
Calories |
1596 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.4 g | 61% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 389 mg | 130% | |
| Sodium | 6212 mg | 270% | |
| Total Carbohydrate | 116.1 g | 42% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 29.7 g | ||
| Protein | 174.9 g | 350% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 624 mg | 48% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 5134 mg | 109% | |
*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.
