Turkey Soup with Rice
Transform leftover turkey into a comforting bowl of Turkey Soup with Rice, a heartwarming recipe that's perfect for cozy dinners or post-holiday meals. Packed with tender turkey, wholesome vegetables, and a fragrant blend of thyme and parsley, this soup is simmered in a savory broth infused with garlic and a hint of lemon for added brightness. With hearty white rice soaking up the delicious flavors, it's a one-pot wonder that's as nourishing as it is satisfying. Ready in just about an hour, this easy-to-make soup is a great way to make the most of your leftovers while warming up your home with its irresistible aroma. Garnish with fresh parsley for an elegant finish and serve steaming hot for a soul-soothing meal the whole family will love.
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Recipe Information
Ingredients
- 2 cups Cooked turkey (shredded or diced)
- 2 tablespoons Olive oil
- 1 medium Onion (diced)
- 2 medium Carrots (peeled and sliced)
- 2 stalks Celery (sliced)
- 3 cloves Garlic (minced)
- 8 cups Chicken or turkey broth
- 1 cup White rice (uncooked)
- 1 teaspoon Dried thyme
- 1 teaspoon Dried parsley
- 1 Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 tablespoon Lemon juice (optional, for serving)
- 2 tablespoons Fresh parsley (optional, chopped for serving)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, sliced carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
Pour in the chicken or turkey broth and bring the mixture to a gentle boil.
Add the white rice, dried thyme, dried parsley, bay leaf, salt, and black pepper. Stir well to combine.
Reduce the heat to low, cover, and simmer for 20-25 minutes, stirring occasionally, until the rice is tender.
Add the cooked turkey to the pot and simmer for another 5-10 minutes, until the turkey is heated through.
Taste and adjust the seasoning with additional salt and pepper, if needed.
Remove the bay leaf and discard.
If desired, stir in lemon juice for a bright, fresh flavor before serving.
Ladle the soup into bowls and garnish with freshly chopped parsley, if using. Serve hot and enjoy!
Nutrition Facts
Calories |
1951 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.6 g | 60% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 389 mg | 130% | |
| Sodium | 7247 mg | 315% | |
| Total Carbohydrate | 199.7 g | 73% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 17.6 g | ||
| Protein | 189.0 g | 378% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 432 mg | 33% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 4087 mg | 87% | |
*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.
