Turkey Vegetable and Rice Soup
Cozy up with a comforting bowl of Turkey Vegetable and Rice Soup—an easy, wholesome recipe perfect for using up leftover turkey. Packed with tender shredded turkey, hearty rice, and a vibrant medley of vegetables like carrots, celery, and peas, this soup is simmered in a flavorful chicken or turkey broth seasoned with aromatic herbs like thyme and oregano. With just 15 minutes of prep time and one pot for cooking, it’s a quick, fuss-free way to enjoy a satisfying, homemade soup. Whether it's for a chilly evening or a light meal, this nutrient-rich soup is sure to warm you up and delight your taste buds. Garnish with fresh parsley and pair with crusty bread for an irresistible, complete meal. Perfect for weeknight dinners, meal prep, or a post-holiday turkey refresh!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 large carrots, peeled and sliced
- 2 stalks celery stalks, sliced
- 3 cloves garlic, minced
- 2 cups cooked turkey, shredded or diced
- 8 cups chicken or turkey broth
- 1 cup white or brown rice, uncooked
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 leaf bay leaf
- 1 cup frozen peas
- 2 tablespoons fresh parsley, chopped
- to taste salt
- to taste black pepper
Instructions
In a large pot, heat the olive oil over medium heat.
Add the diced onion, sliced carrots, and sliced celery to the pot. Sauté for 5-7 minutes, or until the vegetables are softened.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Stir in the cooked turkey, chicken or turkey broth, uncooked rice, dried thyme, dried oregano, and the bay leaf.
Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and cook for 25-30 minutes, or until the rice is tender.
Remove the bay leaf from the soup.
Stir in the frozen peas and cook for another 2-3 minutes until they are heated through.
Taste the soup and season with salt and black pepper to your preference.
Garnish with chopped fresh parsley before serving.
Serve hot with crusty bread or crackers on the side, if desired.
Nutrition Facts
Calories |
2130 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.3 g | 61% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 389 mg | 130% | |
| Sodium | 4925 mg | 214% | |
| Total Carbohydrate | 221.1 g | 80% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 26.2 g | ||
| Protein | 191.9 g | 384% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 490 mg | 38% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 4586 mg | 98% | |
*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.
