Turkey Rice Soup Recipe: A Cozy One-Pot Wonder for Leftover Turkey
Turkey rice soup is a fantastic way to use up leftover turkey after the holidays. Healthy, flavorful, and easy to make with brown rice and aromatic herbs.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings
- Category: Soups
- Method: Stovetop
- Cuisine: American
Ingredients
- 2 teaspoons olive oil
- ½ yellow or white onion, chopped
- 1 large carrot, cut into thin half-circles
- 1 large celery stalk, chopped
- 3 garlic cloves, minced
- 1.25 teaspoon dried thyme
- ¾ teaspoon crushed dried rosemary
- ¾ teaspoon dried sage
- ½ teaspoon kosher salt
- ½ teaspoon ground pepper
- 8 cups low-sodium chicken broth (or more if needed)
- ¾ cup brown rice, rinsed well
- 3 cups chopped or shredded cooked turkey breast
- 3 tablespoons minced flat-leaf parsley
Instructions
1. Heat the olive oil in a large saucepan set over medium heat.
2. Add the onions, carrot, and celery. Cook, stirring occasionally, until the onion softens and becomes translucent.
3. Add the garlic, thyme, rosemary, sage, salt, and pepper. Cook, stirring, for 1 minute.
4. Pour in the chicken broth and stir in the brown rice. Bring the broth to a boil, then reduce the heat so the liquid is at a lively simmer.
5. Cover the saucepan. Stir the soup occasionally while cooking to prevent the rice from sticking to the bottom. Cook until the rice is tender, about 45 minutes.
6. Remove the soup from the heat and stir in the turkey and parsley. Taste and adjust the seasoning, if necessary.
7. Add additional broth if too much liquid cooked down during simmering.
Notes
If the broth reduces too much, stir in extra and heat for a couple more minutes.
Brown basmati rice is preferred for this recipe. Avoid short-grain brown rice as it becomes too sticky.
Use light or dark roasted turkey meat, or a mix. Nutrition info is based on cooked turkey breast.
Find it online: https://cookingwithramsay.com/turkey-rice-soup/