Name: Turkey and Rice Soup Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 small onion, diced; 2 carrots, peeled and sliced; 2 celery stalks, sliced; 2 garlic cloves, minced; 1 teaspoon dried thyme; ½ teaspoon dried rosemary; 6 cups low-sodium chicken or turkey broth; 1 cup cooked or uncooked white rice; 2 cups cooked turkey, shredded or chopped; Salt and black pepper to taste; 2 tablespoons chopped fresh parsley (optional); Juice of ½ lemon (optional, for brightness)

Description

Turkey and rice soup is a hearty, comforting dish perfect for using up leftover turkey. Made with tender chunks of turkey, soft rice, and a flavorful broth full of vegetables and herbs, this easy one-pot soup is ideal for chilly days or a quick weeknight dinner.

Ingredients

Scale

Soup Base

2 tablespoons olive oil
1 small onion, diced
2 carrots, peeled and sliced
2 celery stalks, sliced
2 garlic cloves, minced
1 teaspoon dried thyme
½ teaspoon dried rosemary
6 cups low-sodium chicken or turkey broth

Main Ingredients

1 cup cooked or uncooked white rice
2 cups cooked turkey, shredded or chopped

Seasonings & Garnishes

Salt and black pepper to taste
2 tablespoons chopped fresh parsley (optional)
Juice of ½ lemon (optional, for brightness)

Cook Mode Prevent your screen from going dark

Instructions

Prepare the vegetables: Heat olive oil in a large pot over medium heat. Add the diced onion, sliced carrots, and sliced celery. Sauté for 5–6 minutes until the vegetables have softened and the onion is translucent.
Add aromatics and herbs: Stir in the minced garlic, dried thyme, and dried rosemary. Cook for about 1 minute until fragrant, ensuring the garlic does not burn.
Add broth and rice: Pour in the low-sodium chicken or turkey broth and bring to a boil. If using uncooked rice, add it now. Reduce heat and let simmer uncovered for 15–20 minutes until the rice is tender.
Incorporate cooked rice and turkey: If using cooked rice, simmer the broth for about 10 minutes first, then stir in the cooked rice and shredded or chopped turkey. Simmer for another 5–10 minutes to heat everything through evenly.
Season and finish: Taste and season with salt and black pepper as needed. Stir in lemon juice and chopped fresh parsley if desired for added brightness and freshness before serving.

Notes

To make the soup creamy, stir in ½ cup of heavy cream or a splash of milk at the end of cooking.
You can substitute wild rice or brown rice; however, adjust cooking times accordingly since they take longer to cook than white rice.
Leftover soup freezes well for up to 3 months. Thaw and reheat gently before serving.