Description
A comforting and hearty bowl of turkey and rice soup, perfect for chilly days. Packed with vegetables, tender turkey, and seasoned with thyme and rosemary, this soup is simple to make and delicious.
Ingredients
Scale
- 2 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 carrots, peeled and sliced
- 2 celery stalks, chopped
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/2 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- 4 cups turkey broth (or chicken broth)
- 2 cups cooked turkey, shredded
- 3/4 cup uncooked white or brown rice
- 1 bay leaf
- 1/2 lemon, juiced (optional)
- 2 tbsp fresh parsley, chopped
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onion, garlic, carrots, and celery until softened (about 5 minutes).
- Add thyme, rosemary, salt, and black pepper, stirring for 1 minute.
- Pour in broth, add rice and bay leaf. Bring to a boil.
- Reduce heat, cover, and simmer until rice is tender (15-20 minutes for white rice, 30-35 minutes for brown rice).
- Stir in shredded turkey and cook for 5 more minutes. Remove bay leaf.
- Add lemon juice (if using) and adjust seasoning to taste.
- Garnish with fresh parsley and serve hot.
Notes
- You can use leftover turkey or rotisserie chicken for a quicker option.
- For a richer flavor, substitute chicken broth if turkey broth isn’t available.
- Add a dash of hot sauce or red pepper flakes for a spicy kick.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 bowl (1/6th of recipe)
- Calories: 290
- Sugar: 6g
- Sodium: 650mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 45mg