Turkey Rice Soup
A comforting Turkey Rice Soup that blends tender turkey, rice, and vibrant vegetables into a hearty meal, perfect for chilly days.
Ingredients
Main Ingredients
- 2 cups cooked turkey, shredded Use leftover turkey if available.
- 1 cup cooked rice Any type of rice works.
- 1 medium onion, chopped Fresh onion enhances flavor.
- 2 stalks celery, diced Adds crunch and flavor.
- 2 medium carrots, diced Feel free to add more vegetables.
- 4 cups chicken or turkey broth Make sure it's low sodium if desired.
- 1 teaspoon garlic powder Can substitute with fresh garlic.
- 1 teaspoon dried thyme Fresh thyme can also be used.
- 1 tablespoon olive oil For sautéing vegetables.
- to taste Fresh parsley for garnish Optional, but adds freshness.
Instructions
Preparation
- Gather all ingredients and prep the vegetables.
Cooking
- Heat olive oil in a large pot over medium heat.
- Add chopped onion, diced carrots, and diced celery. Sauté for 5 to 7 minutes until softened.
- Stir in garlic powder and dried thyme, cooking for an additional minute.
- Pour in chicken or turkey broth and bring to a boil.
- Once boiling, lower the heat and simmer gently.
- Add shredded turkey and cooked rice, stirring to combine.
- Season with salt and pepper to taste.
- Let the soup simmer for about 10 to 15 minutes.
- Serve hot in bowls, garnished with fresh parsley if desired.
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Notes
Store leftovers in an airtight container for 3 to 4 days in the fridge or freeze for up to 3 months. Thaw in the refrigerator and reheat before serving.