Description
A comforting and hearty Turkey and Rice Soup that transforms holiday turkey leftovers into a nourishing meal. This soup features tender turkey pieces, aromatic vegetables, and long grain rice simmered together in a savory broth, flavored with herbs and a hint of soy sauce for depth. Perfect for a cozy family meal or to warm up on chilly days.
Ingredients
Scale
Herbs & Spices
- 1 teaspoon dried basil
- ½ teaspoon dried parsley
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon dried sage
- 1/8 teaspoon red chili flakes
- ¼ teaspoon pepper
- Salt as needed
Soup Base
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 medium yellow onion, finely diced (approximately 1 cup)
- ½ cup diced carrots
- 2 ribs celery, diced
- 4 cloves garlic, minced
- 1 teaspoon soy sauce
- 8 cups chicken broth
Main Ingredients
- ¾ cup white long grain rice (uncooked)
- 3 cups cooked turkey, diced
Garnish
- Fresh chopped parsley (for serving)
Instructions
- Sauté the Vegetables: In a large pot over medium heat, heat the olive oil and butter. Once the butter has melted, add the finely diced onion, carrots, and celery. Cook them until they are soft and fragrant, stirring occasionally, for about 8 to 10 minutes.
- Add Garlic: Add the minced garlic to the pot and cook for about 1 minute until fragrant, being careful not to burn it.
- Add Seasonings and Broth: Stir in the dried herbs (basil, parsley, oregano, thyme, sage), red chili flakes, pepper, salt as desired, and the soy sauce. Pour in the chicken broth and bring the entire mixture to a boil.
- Add Rice and Simmer: Once boiling, reduce the heat to medium-low. Add the uncooked white long grain rice to the pot and stir well to combine. Let it simmer uncovered for 10 to 12 minutes, or until the rice is nearly cooked but still slightly firm.
- Add Turkey and Continue Cooking: Add the diced cooked turkey to the pot. Cover the pot with a lid slightly cracked open (about 1 inch) to allow some steam to escape. Simmer over medium-low heat for 15 to 20 minutes, or until the rice is fully cooked and tender and the soup is heated through.
- Serve: Ladle the soup into bowls and garnish with freshly chopped parsley. Enjoy the warming, hearty soup!
Notes
- This soup is an excellent way to use leftover turkey, making for a quick and satisfying meal.
- Adjust the seasoning with salt and chili flakes based on your taste preference.
- For a thicker soup, you can reduce the amount of chicken broth slightly.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Feel free to swap chicken broth for turkey broth if you have it for enhanced flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 120 kcal
- Sugar: 1 g
- Sodium: 801 mg
- Fat: 4 g
- Saturated Fat: 2 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 17 mg
