Classic Turkey Rice Soup Recipe
Classic Turkey Rice Soup Recipe
Table of Contents
Classic Turkey Rice Soup Recipe
Use your leftover turkey in this comforting Classic Turkey Rice Soup Recipe. This easy to make, delicious soup combines tender turkey, hearty rice, and fresh vegetables in a cozy, savory broth. It’s perfect for chilly days or when you need a satisfying meal in a bowl. Ready in about an hour, this homemade turkey rice soup is a healthy choice for lunch or dinner.
Description:
This Classic Turkey Rice Soup Recipe is a classic comfort food that brings warmth and flavor to your table, especially during the cooler months. Made with wholesome ingredients like leftover turkey, aromatic vegetables, and earthy spices, this recipe transforms your holiday leftovers into a delicious new meal.
Classic Turkey Rice Soup Recipe is beloved for its thick, creamy broth, with each spoonful delivering a perfect mix of tender meat, soft rice, and vegetables. The recipe is customizable, allowing you to adjust seasonings, swap rice varieties, or include other vegetables you have on hand. This versatile recipe can be a light lunch or a filling dinner with its well balanced flavors and nutrients.
A fantastic option for meal prep, this soup stores well in the fridge or freezer, making it an easy meal to pull out on busy days. Whether you’re looking to make the most of your Thanksgiving turkey or simply want a nutritious and comforting meal, this Classic Turkey Rice Soup Recipe will not disappoint.
Ingredients:
- 2 tablespoons olive oil or butter
- 1 medium onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 cup long grain rice (white or brown)
- 6 cups chicken or turkey broth (or vegetable broth)
- 2 cups cooked turkey, shredded or cubed
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper (adjust to taste)
- 1/2 cup heavy cream (optional, for a creamy texture)
- 1/4 cup fresh parsley, chopped (for garnish)
Instructions:
- Sauté the Vegetables: Heat olive oil or butter in a large pot over medium heat. Add the chopped onion, carrots, and celery. Cook for 5-7 minutes until the vegetables start to soften, stirring occasionally.
- Add Garlic and Herbs: Stir in minced garlic, thyme, and rosemary. Cook for an additional 1-2 minutes until the garlic is fragrant, being careful not to let it burn.
- Add Rice and Broth: Pour in the rice and stir it to coat with the vegetable mixture. Add the broth and bring the soup to a boil. Once it reaches a boil, reduce the heat to low and cover the pot. Simmer for 20-30 minutes, or until the rice is tender.
- Add Turkey and Seasonings: Add the shredded or cubed turkey to the soup, stirring to combine. Season with salt and pepper to taste. Let the soup cook for an additional 5-10 minutes to ensure the turkey is heated through.
- (Optional) Add Cream: For a creamier soup, stir in the heavy cream just before serving. Heat the soup until it’s warmed through but avoid boiling once the cream is added.
- Serve and Garnish: Ladle the soup into bowls and garnish with fresh parsley. Enjoy warm with crusty bread or a side salad for a complete meal.
Notes:
- Storage: This turkey rice soup keeps well in the fridge for up to 4 days or in the freezer for up to 3 months. Reheat gently on the stove.
- Rice Options: You can use white rice, brown rice, or even wild rice for this recipe. Note that brown and wild rice may require a longer cooking time.
- Substitutions: Use rotisserie chicken if you don’t have leftover turkey. Add more vegetables, like peas, green beans, or potatoes, for extra heartiness.
- Broth Options: Using turkey broth adds a deeper flavor, but chicken or vegetable broth works as well.
- Make it Creamy: For a dairy free creamy version, substitute heavy cream with coconut milk.
Classic Turkey Rice Soup Recipe
Ingredients
- 2 tablespoons olive oil or butter
- 1 medium onion finely chopped
- 2 carrots diced
- 2 celery stalks diced
- 2 cloves garlic minced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 cup long grain rice white or brown
- 6 cups chicken or turkey broth or vegetable broth
- 2 cups cooked turkey shredded or cubed
- 1/2 teaspoon salt adjust to taste
- 1/4 teaspoon black pepper adjust to taste
- 1/2 cup heavy cream optional, for a creamy texture
- 1/4 cup fresh parsley chopped (for garnish)
Instructions
- Sauté the Vegetables: Heat olive oil or butter in a large pot over medium heat. Add the chopped onion, carrots, and celery. Cook for 5-7 minutes until the vegetables start to soften, stirring occasionally.
- Add Garlic and Herbs: Stir in minced garlic, thyme, and rosemary. Cook for an additional 1-2 minutes until the garlic is fragrant, being careful not to let it burn.
- Add Rice and Broth: Pour in the rice and stir it to coat with the vegetable mixture. Add the broth and bring the soup to a boil. Once it reaches a boil, reduce the heat to low and cover the pot. Simmer for 20-30 minutes, or until the rice is tender.
- Add Turkey and Seasonings: Add the shredded or cubed turkey to the soup, stirring to combine. Season with salt and pepper to taste. Let the soup cook for an additional 5-10 minutes to ensure the turkey is heated through.
- (Optional) Add Cream: For a creamier soup, stir in the heavy cream just before serving. Heat the soup until it’s warmed through but avoid boiling once the cream is added.
- Serve and Garnish: Ladle the soup into bowls and garnish with fresh parsley. Enjoy warm with crusty bread or a side salad for a complete meal.
Notes
- Storage: This turkey rice soup keeps well in the fridge for up to 4 days or in the freezer for up to 3 months. Reheat gently on the stove.
- Rice Options: You can use white rice, brown rice, or even wild rice for this recipe. Note that brown and wild rice may require a longer cooking time.
- Substitutions: Use rotisserie chicken if you don’t have leftover turkey. Add more vegetables, like peas, green beans, or potatoes, for extra heartiness.
- Broth Options: Using turkey broth adds a deeper flavor, but chicken or vegetable broth works as well.
- Make it Creamy: For a dairy free creamy version, substitute heavy cream with coconut milk.
