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Turkey and Rice Soup

A hearty and comforting turkey and rice soup made with tender shredded turkey, vegetables, and rice in a rich broth. Perfect for using leftover turkey and warming up on cold days.

 

  • Total Time: 45 minutes
  • Yield: 6 servings 1x

Ingredients

Scale
  • 3 tablespoons butter
  • 1 large onion, diced
  • 1 cup diced celery
  • 1 cup diced carrots
  • 3 cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • 3/4 cup rice
  • 8 cups turkey stock
  • 3 sprigs fresh thyme
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon poultry seasoning
  • 1 bay leaf
  • Salt and pepper, to taste
  • 3 cups cooked shredded turkey breast
  • 1/4 cup heavy cream, optional

 

Instructions

  1. Sauté the Base Vegetables: Melt butter in a large Dutch oven or heavy bottomed pot over medium heat. Add the onions, celery, and carrots to pot. Cook until the onions are soft, about five minutes. Add in the garlic and sauté for 1 minute.
  2. Create the Roux: Sprinkle the flour into the pan and stir until the vegetables are well coated; Cook for an additional two minutes. This will help thicken the soup and create a rich, silky texture.
  3. Add Liquid and Seasonings: Slowly whisk the turkey stock into the pot, whisking constantly to prevent any lumps from forming. Add in the rice, thyme, parsley, poultry seasoning, bay leaf, salt, pepper, and turkey.
  4. Simmer the Soup: Bring the soup up to a boil over high heat. Once it comes to a boil, reduce the heat to low and cover. Allow the soup to simmer for 20 minutes, or until the rice is tender. Turn off the stove burner.
  5. Finish and Serve: Remove the lid from the pot; For a creamier soup, add the optional heavy cream, and stir to combine. The heat from the soup should be enough to warm the cream, but if necessary, return the pot of soup to the burner over medium-low heat and cook until soup is warmed through.

 

Notes

  • For best results, use homemade turkey stock made from leftover turkey bones.
  • You can substitute chicken stock and chicken if turkey is not available.
  • The soup will thicken as it stands due to the rice absorbing liquid. If reheating leftovers, add additional stock or water to reach desired consistency.
  • Fresh herbs can be substituted with dried (use 1/3 the amount).
  • For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend or cornstarch.

 

  • Author: bestfeed
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main-course
  • Method: One pot & One pan
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup
  • Calories: 325
  • Sugar: 3g
  • Sodium: 650mg
  • Fat: 12g
  • Saturated Fat: 5g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 27g
  • Fiber: 2g
  • Protein: 25g
  • Cholesterol: 75mg

Find it online: https://bestfeed.us/turkey-and-rice-soup/