Description
A comforting and easy-to-make Turkey and Rice Soup that utilizes leftover turkey and fresh vegetables simmered in a flavorful broth. This nourishing American classic is perfect for chilly days and offers a balanced, gluten-free meal with a bright finish from lemon juice and parsley.
Ingredients
Scale
Soup Ingredients
- 2 tablespoons olive oil
- 1 small onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 6 cups low-sodium chicken or turkey broth
- 1 cup cooked turkey, shredded or diced
- ¾ cup uncooked white rice (or 2 cups cooked rice)
- 1 tablespoon lemon juice (optional)
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Sauté Vegetables: In a large pot, heat olive oil over medium heat. Add chopped onion, carrots, and celery. Cook for 5–7 minutes, stirring occasionally, until vegetables begin to soften.
- Add Aromatics and Herbs: Stir in garlic, dried thyme, rosemary, salt, and black pepper. Cook for another 1–2 minutes until fragrant and well combined with the vegetables.
- Add Broth and Rice: Pour in the chicken or turkey broth and bring the mixture to a boil. Stir in uncooked rice if using, then reduce heat to a gentle simmer. Cover the pot and cook for 15–20 minutes, or until rice is tender.
- Incorporate Turkey: Add the cooked turkey to the pot and heat through for about 5 minutes. If using cooked rice, add it at this stage and simmer just until warmed through.
- Finish and Serve: Stir in lemon juice and fresh parsley if desired, then serve the soup warm for a fresh and bright flavor finish.
Notes
- This soup is an excellent way to utilize leftover turkey from holiday meals.
- Brown or wild rice can be substituted for white rice; however, increase cooking time and liquid as needed.
- The soup freezes well and can be stored for up to 3 months.
