Simple and Delicious Turkey and Rice Soup
A heartwarming soup made with tender turkey, wholesome rice, and vibrant vegetables, perfect for cozy dinners.
Equipment
- Large Pot
- Cutting Board
- Knife
Ingredients
Main Ingredients
- 1 pound Cooked Turkey Shredded or diced, can use leftover turkey.
- 1 cup Long-Grain White Rice Adds body to the soup.
Vegetables
- 2 Carrots Diced.
- 2 Celery Stalks Diced.
- 1 Medium Onion Chopped.
- 3 Garlic Cloves Minced.
- 6 cups Low-Sodium Broth Chicken or vegetable broth.
Herbs and Spices
- 1 teaspoon Dried Thyme
- 1 teaspoon Dried Parsley
- 1 teaspoon Black Pepper
- 2 tablespoons Olive Oil For sautéing vegetables.
- 1 tablespoon Lemon Juice Freshly squeezed, added at the end.
Instructions
- Prepare all ingredients: dice carrots, celery, onion, and mince garlic. Shred or dice cooked turkey.
- In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery; sauté for 5-7 minutes until onions are translucent.
- Add minced garlic and cook for an additional minute, stirring continuously.
- Pour in the broth and bring to a gentle boil, scraping the bottom of the pot.
- Add rice and shredded turkey, stirring to combine. The rice will absorb the broth.
- Lower heat to a simmer, add thyme, parsley, black pepper, and salt to taste. Simmer uncovered for 20-25 minutes until rice is tender.
- Adjust seasoning if necessary. Remove from heat and stir in lemon juice.
- Serve hot in bowls, garnished with fresh herbs if desired.
- Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months.
Notes
This soup is versatile and can be customized with different grains, vegetables, or spices.