easy, delicious, real food recipes

Warm curry spices, tender chicken, sweet apples, and creamy coconut milk come together in this cozy bowl of mulligatawny soup with lentils, carrots, and onion. Earthy, creamy, and just spicy enough.

This one’s got warm-ups for your nose and hugs for your stomach.

So, mulligatawny soup. It’s a bit of a mouthful to say, but I promise your actual mouth will be much too full (of soup) to complain. This is one of those magical soups that somehow straddles creamy and brothy, cozy and fresh, savory and lightly sweet. Honestly, it smells so good while it’s simmering you’ll probably burn your tongue trying to sneak a taste too early. Add some rice if you’re hungry, skip it if you’re not, and pat yourself on the back either way. Whether it’s for a weeknight dinner or those weird Sunday afternoons when soup feels spiritually correct—you’re covered.

Why You’ll Love this Mulligatawny Soup

This one’s a little spicy, a little sweet, and extremely slurpable. It’s that soup that makes you pause mid-bite and go, “Wait… wait, is this incredible?”

• Ridiculously simple to make: You mostly toss things in a pot and stir occasionally like the soup sorcerer you are.
• Warming spices without the heat overload: Curry, cumin, turmeric… they all show up to the spice party, but keep things balanced.
• Creamy texture, no dairy fuss: Coconut milk brings the silky comfort factor without upsetting team lactose.
• Sweet apple surprise: That little bit of diced apple sneaks in to add brightness and a touch of sweetness.
• Excellent for leftovers: It tastes even better the next day, like most wise foods do.
• Customizable with easy swaps: Veggie? Chicken-lover? Rice fan? You’re in control of this flavor journey.

Ingredient Notes

This mulligatawny soup keeps things unfussy but flavorful. Here’s the lowdown on what goes in and what it actually does.

• Olive oil or ghee: Either works beautifully. Ghee adds richness and a subtle nuttiness that makes the spices sing.
• Onion, garlic, and ginger: The holy trinity of amazing smells happening 90 seconds into cooking. Don’t skimp here.
• Carrots and celery: Your classic soup roughage brings sweetness and an earthy base to soak up the spices.
• Apple: It might feel weird, but that chopped apple gives the soup a subtle fruity lift that makes everything pop.
• Curry powder: This does the bulk of the seasoning, so use a blend you love. Hot or mild, you choose your adventure.
• Turmeric, cumin, coriander, cayenne: These back-up dancers round out the curry’s performance with warmth and a hint of heat.
• Red lentils: Quick-cooking, protein-packed, and they break down just enough to thicken the soup slightly.
• Chicken or veggie broth: Use what you’ve got. Chicken broth is classic, but veggie keeps it plant-based without losing flavor.
• Coconut milk: This is your creamy element, adding richness and a tropical wink to balance the spices.
• Cooked chicken: Great way to use leftovers or rotisserie chicken. Leave it out if you’re going veg.
• Bay leaf: Old faithful. Subtle but noticeable if you skip it.
• Lemon juice: Don’t leave it out. It wakes everything up like a squeeze of sunshine.
• Salt and pepper: Taste and adjust at the end. Seriously, don’t skip the tasting step.
• Fresh cilantro: Just a sprinkle on top gives herbaceous freshness that contrasts the creamy base.
• Cooked rice (optional): For extra heft. Ladle soup over a scoop for a meal that sticks to your ribs (in a good way).

How To Make This Mulligatawny Soup

Okay, soup friends, apron on and ladle ready—this part’s easy and satisfying. No special tools needed, just one good pot and a little love.

• Sauté the aromatics: Start by heating your olive oil or ghee in a big pot. Toss in the chopped onion, garlic, and ginger and sauté until the kitchen smells incredible (about 5 minutes). Ginger might stick a little, just keep stirring.

• Add the veg + apple: Stir in the carrots, celery, and apple. Let them mingle and soften for 3 to 4 minutes. You want things slightly tender but still holding their shape.

• Spice it up: Sprinkle in your curry powder, turmeric, cumin, coriander, and cayenne if using. Stir constantly and let the spices toast for a solid minute or two. This wakes up their flavor—don’t skip this little spicy warm-up.

• Pour in the broth + lentils: Add the red lentils, broth, and bay leaf. Bring everything to a gentle boil, then drop the heat to low and let it simmer uncovered for 20 to 25 minutes. Stir occasionally so the lentils don’t cling to the bottom like needy toddlers.

• Blend (if you want): For a smoother vibe, grab your immersion blender and pulse it right in the pot. Or scoop out a few ladles, blend them in a blender, then pour back in. Keep some chunks—it’s more interesting that way.

• Cream and chicken time: Stir in the coconut milk and shredded chicken. Let things cook together for 5-ish minutes, just enough to heat through and let flavors snuggle up.

• Final flourish: Squeeze in that lemon juice. Add salt and pepper until everything sings. Taste it! If you’re not smiling, it might need a pinch more salt or a tiny splash more lemon.

• Serve hot with rice and cilantro: Spoon some rice into bowls and ladle the soup over it (if you like it hearty). Sprinkle with fresh cilantro and proceed to happy slurping.

Storage Options

Let’s talk leftovers (aka, tomorrow’s easy lunch). This soup loves a good fridge nap. Once it cools to room temp, store it in an airtight container in the fridge for up to four days. The flavors get even cozier and more intertwined overnight.

A quick heads-up: if you’ve added rice to your soup, it’ll soak up some liquid in the fridge. No biggie—just stir in a splash of water or broth when reheating to loosen it back up.

Now, for the freezer-savvy among us: mulligatawny soup freezes super well, especially if you hold the rice until serving. Just ladle it into freezer-safe containers (leave some room at the top), then freeze for up to three months. Thaw overnight in the fridge when you’re ready, then warm it gently on the stove or microwave.

For reheating, the stovetop is mellow and less splashy, but the microwave’s great too—just keep stirring between bursts to keep things smooth.

Variations and Substitutions

There’s plenty of wiggle room here, so don’t stress if you’re missing an ingredient or two. Here’s how to make it work with what you have.

• No coconut milk: Use heavy cream or even full-fat Greek yogurt (just stir that in off heat to avoid curdling).

• Vegetarian or vegan option: Skip the chicken and use veggie broth. Maybe toss in cubed tofu or chickpeas for protein.

• More heat, please: You can crank up the cayenne, or drop in a chopped fresh chili with the garlic and onion.

• Switch the protein: Not into chicken? Try leftover turkey, shrimp, or even browned ground lamb if you’re feeling bold.

• Add greens: A couple handfuls of baby spinach stirred in at the end will wilt into the soup and add color (and good vibes).

• Different lentils: Red lentils are traditional, but yellow split peas or green lentils will work too. Just adjust the simmer time a bit longer.

What to Serve with Mulligatawny Soup

This soup stands tall on its own, but if you’re feeling extra (and we support that), here’s what to serve alongside.

• Bacon Basil Cornbread Muffins: These are a salty-sweet pairing with the soup’s spice. Bonus: they’re excellent for sopping up the last bits from your bowl.

• Cucumber raita or plain yogurt: If the soup gets too zippy, a cool scoop of yogurt on the side calms the heat right down.

• Warm naan or crusty bread: No one’s ever been sad with a piece of warm bread in hand. Dip it. Tear it. Love it.

• Peanut butter & banana ice cream sandwiches: If you’re going for dessert, this quirky sweet-cool combo is a fun finish that doesn’t try to compete with the spice.

• A light, herby salad: Something simple, crisp, and lemony helps keep balance on the table if you’re having this soup for dinner.

Frequently Asked Questions

Cozy Mulligatawny Soup

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Warm curry spices, tender chicken, sweet apples, and creamy coconut milk come together in this cozy bowl of mulligatawny soup with lentils, carrots, and onion. Earthy, creamy, and just spicy enough. This is one of those magical soups that somehow straddles creamy and brothy, cozy and fresh, savory and lightly sweet. Add rice if you’re hungry, skip it if you’re not. Customize to your taste and enjoy comfort in a bowl!

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6 bowls

Ingredients

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Main Ingredients

• ▢ 2 tbsp (30 ml) olive oil or ghee
• ▢ 1 large onion diced
• ▢ 3 cloves (3) garlic minced
• ▢ 1 tbsp (15 g) fresh ginger grated
• ▢ 2 carrots peeled and diced
• ▢ 2 stalks (2) celery diced
• ▢ 1 apple peeled, cored, and diced (preferably tart or sweet-tart)
• ▢ 1 tbsp (8 g) curry powder
• ▢ 1 tsp (2 g) ground turmeric
• ▢ 1 tsp (2 g) ground cumin
• ▢ 1 tsp (2 g) ground coriander
• ▢ 1/4 tsp (0.5 g) cayenne pepper optional, to taste
• ▢ 3/4 cup (130 g) red lentils rinsed
• ▢ 5 cups (1.2 liters) chicken or vegetable broth
• ▢ 1 bay leaf
• ▢ 1 can (400 ml) coconut milk (13.5 oz/400 ml, full fat preferred)
• ▢ 2 cups (300 g) cooked chicken shredded, optional or swap for tofu/chickpeas
• ▢ 1 tbsp (15 ml) lemon juice fresh-squeezed
• ▢ salt and pepper to taste

To Serve

• ▢ fresh cilantro chopped, for garnish
• ▢ cooked rice optional, for serving

Equipment

• ▢
  Large pot or Dutch oven
• ▢
  Cutting board
• ▢
  Knife
• ▢
  Ladle
• ▢
  Immersion Blender (optional)

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Instructions

 

1. Heat olive oil or ghee in a large pot over medium heat. Add onion, garlic, and ginger. Sauté for about 5 minutes until softened and fragrant.
2. Add carrots, celery, and apple. Cook, stirring occasionally, for 3–4 minutes until starting to soften.
3. Stir in the curry powder, turmeric, cumin, coriander, and cayenne if using. Toast the spices for 1–2 minutes, stirring constantly to prevent burning.
4. Add red lentils, broth, and bay leaf. Bring to a gentle boil, then reduce heat and simmer uncovered for 20–25 minutes, stirring occasionally, until lentils are tender.
5. For a smoother soup, blend part or all of the soup with an immersion blender, or in batches in a blender. Leave some chunks if preferred.
6. Stir in the coconut milk and cooked chicken (if using). Simmer gently for 5 more minutes until heated through.
7. Remove the bay leaf. Stir in lemon juice. Taste and add salt and pepper as needed.
8. Serve hot, spooned over cooked rice if desired. Garnish with fresh chopped cilantro.

Notes

This soup is excellent for leftovers and actually improves after a night in the fridge. To store, let cool and refrigerate in an airtight container up to 4 days. If soup thickens, add a bit of water or broth to loosen when reheating. For freezing, freeze soup without rice (up to 3 months). Thaw and rewarm gently, then add rice when serving.

To make vegan: skip chicken and use veggie broth. Add chickpeas or tofu for extra protein. Heavy cream or Greek yogurt can replace coconut milk (stir in off heat to avoid curdling). Adjust spices to taste and add a little more cayenne or fresh chili if you want heat.

Nutrition

Calories: 320kcal | Carbohydrates: 35g | Protein: 17g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 740mg | Potassium: 720mg | Fiber: 6g | Sugar: 7g | Vitamin A: 3670IU | Vitamin C: 9mg | Calcium: 50mg | Iron: 3mg

DID YOU MAKE THIS RECIPE?Let me know! Mention @kitchenetteblog or tag #kitchenetteblog

Rich, savory, and ultra cozy, this creamy wild rice and mushroom soup wraps cremini mushrooms, wild rice, and aromatics in a silky broth that’ll warm your whole kitchen. Just imagine: bubbling soup, earthy mushrooms, and a swirl of cream… Yeah, it smells amazing.

This is one of those soups that feels like a hug in a bowl. The wild rice gives it a nutty, chewy bite, while the thyme and rosemary bring that rustic, cabin-in-the-woods aroma—without needing to chop firewood. Perfect for slow simmering on a chilly evening, ladling into a big bowl, and tearing through hunks of bread like a forest witch with dinner plans.

You’ve got a pot, some time, and a need for soup. Let’s do this.

Why You’ll Love this Creamy Wild Rice and Mushroom Soup

No drama here, just a creamy, simmer-all-afternoon kind of soup that smells better with every minute on the stove. If you like cozy meals with just enough chew and planty magic, read on.

• Wild rice adds nutty texture: Unlike regular rice, wild rice has a little chewiness and oomph, which gives the soup real depth.
• Mushroom lovers, unite: Use creminis, shiitakes, or whatever funky fungi you’ve got. The more mushroomy, the merrier.
• Creamy without being heavy: The broth gets rich from a splash of heavy cream but still tastes light and balanced.
• Weeknight comfort vibes: Make once, eat for days. It reheats beautifully, so leftovers are actually something to look forward to.
• Customizable to your cravings: Toss in baby spinach, sub in chicken broth, or even skip the dairy. It plays nice with others.
• Smells like fall in a pot: Honestly, the aroma alone is worth it. Earthy, herby, and deeply savory.

Ingredient Notes

Here’s what you’ll need, and why it matters. A few tips below if you like to tweak as you go.

• Olive oil + butter: That double-fat combo brings smoke point and flavor. The butter adds cozy richness right from the start.
• Yellow onion: Gives your base real sweetness. Go slower with the sauté for deeper flavor.
• Garlic: Do I even need to say it? It’s garlic. It wakes things up.
• Carrots and celery: Standard soup stuff for a reason. Adds sweetness and crunch—your aromatics deserve friends.
• Cremini mushrooms: Meaty and earthy, they bring umami. Mix in some wild or shiitake if you’re feeling extra.
• Wild rice: Nutty and sturdy. It takes a while to cook, but it won’t vanish into mush.
• Broth: Chicken or veggie both work. Homemade tastes nicer, but boxed is fine if it’s low-sodium.
• Thyme, rosemary, bay leaf: They’re the quiet background singers making the soup shine. Dried works; fresh is fancy.
• Salt and black pepper: Season lightly, but taste often—you might be surprised how much salt mushrooms soak up.
• Heavy cream: Stirred in at the end for that silky finish. Add more or less depending on your mood.
• Baby spinach (optional): For greens, it’s almost too easy. They melt in and make you feel virtuous.
• Fresh parsley: Brightens it right before the spoon hits the bowl. A little sprinkle goes a long way.

How To Make This Creamy Wild Rice and Mushroom Soup

This soup isn’t tricky—it’s more of a gentle hands-on project. One where the scent slowly builds and makes your kitchen smell like you might actually know what you’re doing.

• Start with your flavor base: Heat up the olive oil and butter in a big pot over medium. Toss in the diced onions and let them cook until soft and see-through, about 3–4 minutes. The smell already? Divine.

• Add the garlic, carrots, and celery: Stir and cook for another few minutes until everything starts to soften. You’ll hear a happy little sizzle and it’ll start smelling a lot like dinner.

• Pile in the mushrooms: All of them. Don’t be shy. Let them cook down for 5–7 minutes. At first they’ll soak up all the fat and look dry-ish, but just trust the process. Soon they’ll release their juices and go golden.

• Time for rice and seasonings: Add the wild rice, thyme, rosemary, bay leaf, and broth. Give it a stir and season with salt and pepper. Bring everything up to a simmer, then cover and drop the heat. Let it gently bubble for 45–60 minutes until the rice starts to split and looks all wild and curly.

• Cream time: Once the rice is tender, fish out the bay leaf (don’t forget—I always almost do). Stir in the cream and add a splash more broth if it’s thick for your taste. If spinach’s going in, toss it now. It’ll wilt in under three minutes.

• Final taste check: Adjust the seasoning. Add a sprinkle more salt if needed or a few cracks of pepper. Ladle it up, garnish with parsley, and… you know what to do.

Storage Options

So, you made a big pot (smart), and now you’ve got leftovers. Here’s what to do with them so tomorrow-you is just as satisfied.

Let the soup cool to room temp before transferring it into airtight containers. In the fridge, it’ll keep well for up to 4 days. The rice may absorb even more liquid overnight, so don’t be surprised if it thickens. Add a splash of broth or water when reheating to loosen it back up.

Thinking of freezing? Go for it, but skip the cream if you’re making it freezer-bound. Dairy doesn’t always reheat smoothly—it can split or get a little weird in texture. To freeze dairy-free, ladle it into containers (leave room at the top for expansion!), then freeze for up to 2 months. When you’re ready to thaw, warm slowly over the stove and stir in cream once it’s hot.

Reheating is a breeze. Stovetop’s best for texture, but the microwave works if it’s a weeknight and you’re wearing fuzzy socks.

Variations and Substitutions

This soup’s flexible like a jazz tune. Nice as-is, but happy to riff if you are.

• Swap in barley or farro: Both give a satisfyingly chewy vibe, and they’re a little quicker to cook than wild rice.
• Use dried mushrooms: Soak them first, then add the rich soaking liquid to the broth (filter out the grit if needed).
• Make it dairy-free: Just use coconut cream or swirl in a little cashew milk at the end. Slightly different, still cozy.
• Add protein: Chicken works great, especially shredded rotisserie. Or toss in leftover turkey—kind of like this turkey and rice soup version.
• Brighten with lemon or vinegar: A tiny splash of acid at the end makes flavors pop, especially if you skipped the cream.
• Toss in more vegetables: Zucchini, kale, or even a handful of frozen peas will find themselves right at home.

What to Serve with Creamy Wild Rice and Mushroom Soup

Soup like this deserves proper backing vocals. You know, something golden and toasty, or maybe fresh and crunchy, to round things out.

• Crusty bread or garlic toast: It’s kind of a no-brainer. Something to soak up that creamy broth without apology. I like mine a little burnt on the bottom. In a good way.

• Bacon basil cornbread muffins: Yes, they’re real, and yes, I’m obsessed. The smoky-sweet combo is incredible with mushrooms. Try pairing it with these savory cornbread muffins if you’re feeling extra.

• Simple green salad: When the soup gets rich, a tangy lemon-dressed salad balances things out. Bonus points if there’s something crunchy, like sliced fennel or toasted nuts.

• Roasted root vegetables: Roast some carrots or parsnips with olive oil and rosemary. Their sweetness plays so nicely with the earthy soup.

• A cozy glass of white wine: Something dry but not too crisp. I’m thinking Pinot Grigio, or if you’re skipping the booze, try a splash of apple cider with seltzer.

Frequently Asked Questions

Creamy Wild Rice and Mushroom Soup

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Rich, savory, and ultra cozy, this creamy wild rice and mushroom soup wraps cremini mushrooms, wild rice, and aromatics in a silky broth that'll warm your whole kitchen. Bubbling pot, earthy mushrooms, and a swirl of cream – this is soup-as-a-hug, perfect for any chilly night.

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6 bowls

Ingredients

1x2x3x

Base & Vegetables

• ▢ 2 tbsp (30 ml) olive oil
• ▢ 2 tbsp (28 g) unsalted butter
• ▢ 1 yellow onion diced
• ▢ 3 cloves garlic minced
• ▢ 2 carrots diced
• ▢ 2 stalks celery diced
• ▢ 400 g cremini mushrooms sliced (about 14 oz, or mix with other mushrooms)

Broth & Rice

• ▢ 3/4 cup (135 g) wild rice rinsed
• ▢ 6 cups (1.5 L) low-sodium vegetable or chicken broth
• ▢ 1 tsp dried thyme or double for fresh
• ▢ 1/2 tsp (0.5 tsp) dried rosemary crushed (or 1 tsp fresh, chopped)
• ▢ 1 bay leaf
• ▢ salt and black pepper to taste

Finish

• ▢ 3/4 cup (180 ml) heavy cream (or half-and-half, adjust to taste)
• ▢ 2 cups (60 g) baby spinach optional
• ▢ 1/4 cup (10 g) fresh parsley chopped, for garnish

Equipment

• ▢
  Large Soup Pot
• ▢
  wooden spoon
• ▢
  Ladle

Cook ModePrevent your screen from going dark

Instructions

 

1. Heat olive oil and butter in a large pot over medium heat. Add diced onions and cook until soft and translucent, 3–4 minutes.
2. Add garlic, carrots, and celery. Stir and cook another 3–4 minutes until vegetables begin to soften.
3. Add all the mushrooms. Cook, stirring occasionally, for 5–7 minutes until softened and starting to release their moisture and turn golden.
4. Add wild rice, thyme, rosemary, bay leaf, and broth. Season with salt and pepper to taste. Bring to a simmer, cover, and reduce heat to low. Cook 45–60 minutes, until wild rice is tender and split.
5. Fish out and discard the bay leaf. Stir in the heavy cream. If using, add spinach and stir until wilted (about 2 minutes).
6. Taste and adjust salt and pepper. Ladle into bowls and garnish with fresh chopped parsley. Enjoy warm!

Notes

Soup will thicken after chilling—add a splash of water or broth when reheating if desired. For a dairy-free version, swap cream with coconut or cashew cream, and butter with more olive oil. To freeze, do so before adding cream for best texture. Add protein or extra veggies as you like!

Nutrition

Calories: 310kcal | Carbohydrates: 34g | Protein: 7g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 35mg | Sodium: 785mg | Potassium: 635mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3450IU | Vitamin C: 7mg | Calcium: 72mg | Iron: 1.8mg

DID YOU MAKE THIS RECIPE?Let me know! Mention @kitchenetteblog or tag #kitchenetteblog

Juicy bits of tender cooked turkey, cozy rice, and soft vegetables simmer together with herbs in this turkey and rice soup, stirred into a dreamy broth of garlic, onion, and thyme. You’ll start sniffing the air about 10 minutes in.

The vibe? Cozy, uncomplicated, and like a hug in bowl form. It’s got carrot crunch, silky broth, and the sort of warmth that makes you take your socked feet off the cold tile like, “Okay, yes, we live here now.”

Whether your fridge is hiding leftover turkey or you’re just craving something warm and nourishing without trying too hard, this soup is your buddy. It’s weeknight-friendly and freezer-tolerant, which means yes, you can stay in your hoodie and fuzzy slippers the whole time. Plus you’ll only need one pot. Less mess, more slurping.

Why You’ll Love this Turkey and Rice Soup

So, is this earth-shattering culinary innovation? Nope. It’s humble, herby, and very dependable. But we love dependable. Like the friend who always brings snacks and doesn’t judge.

• Ridiculously simple to make: You sauté, you simmer, you stir, and suddenly you’re a soup wizard.
• Leftover-friendly and forgiving: Got turkey from last night’s roast? Perfect. Leftover shredded chicken? That works too.
• One pot magic: Fewer dishes equals more couch time. That’s just math.
• Warm, brothy beauty: It’s soothing without being sleepy. The broth is herb-scented and quietly fabulous.
• Customizable without chaos: Toss in spinach if you’re feeling green. Leave it out if you’re not.
• Freezer-ready for future you: Make a big pot, stash some away, and thank yourself later.

Ingredient Notes

It’s a party of pantry staples and a few fridge finds. Nothing fancy, but when they all hang out together? Magic.

• Olive oil or butter: Pick your fat; both bring different vibes. Butter gives silkier richness, olive oil’s a bit more savory.
• Onion, carrot, and celery: AKA the holy trinity of soup starters. They add depth and a little sweetness as they cook down.
• Garlic: Just three cloves, but don’t skip. When it hits that hot oil, it sings.
• Salt and pepper: Start with measured amounts, then adjust at the end after the broth and turkey are in.
• Thyme, rosemary, sage: Dried herbs work great here. They cozy up to the turkey and give the broth that mellow, Thanksgiving-touched flavor.
• Long-grain white rice: It cooks up nice and fluffy. Short-grain gets mushy, and nobody wants risotto soup.
• Turkey or chicken broth: Use what you’ve got. Homemade is fab, but boxed works fine—just taste and adjust seasoning.
• Cooked turkey: Shredded or diced, whatever your leftover hands feel like doing. You could also use rotisserie chicken in a pinch.
• Bay leaf: Sneaky background flavor—it does more than you think.
• Baby spinach (optional): Not required, but lovely for that little green wink.
• Fresh parsley: Sprinkle on top for brightness and the illusion of effort.
• Lemon wedges (optional): A tiny squeeze at the end cuts through the richness in the best way.

How To Make This Turkey and Rice Soup

You’ll need one big pot and a bit of light chopping. Headphones, if you want to podcast while the broth simmers. Let’s do this.

• Start with a hot pot: Drizzle in your olive oil or scoot in your butter. Once it’s warm, toss in your diced onion, carrot, and celery. Stir them around and let them cook for 5 to 7 minutes. You’re aiming for “soft and fragrant,” not “mushy and resigned.”

• Add garlic and herbs: Stir in the garlic and cook for another 1 to 2 minutes—just until it smells like you live inside an herby cloud. Then sprinkle in salt, pepper, thyme, rosemary, and sage. Give it all a stir so the veggies get cozy with the spices.

• Pour in the rice and broth: Add your rice right into those seasoned veggies, then pour in the broth like you mean it. Toss in the bay leaf. Stir. Bring everything to a full yet gentle boil (just enough bubbly around the edges).

• Simmer time: Once it boils, drop the heat to low, slap a lid on it, and let it simmer for 15 to 20 minutes. Time enough to wash your knife and wonder what to watch while you eat later.

• Stir in the turkey (and spinach if you like spinach): Once the rice is tender (check a spoonful just to be safe), toss in your turkey and spinach. Give it 5 more minutes to heat the turkey through and let the spinach wilt.

• Taste and adjust: Remove the bay leaf. Taste the broth and add more salt or pepper if needed. It should taste like it wants to hug you.

• Serve it up: Ladle into bowls, sprinkle with fresh parsley, and hand out lemon wedges for anyone who wants a bright finish. Then commence slurping.

Storage Options

Here’s the scoop: this soup stores beautifully, which means you’ve got future meals sorted with basically zero effort.

In the fridge, the turkey and rice soup will keep in an airtight container for about 4 days. Since the rice keeps absorbing broth as it sits, don’t panic if it thickens up a bit. Just add a splash of water or broth when reheating, and it’s back to its soupy self.

Freezer? Oh heck yes. This soup freezes like a champ. Portion it into single-serving containers if you like easy grab-and-reheat lunches. Just let it cool fully before freezing so it doesn’t get icy in weird ways.

To reheat, warm it gently on the stove or in the microwave. Add broth or water to loosen it up, taste for seasoning again (rice can mute things), and, voilà—good as new.

Variations and Substitutions

Like most soups worth their salt, you’ve got wiggle room here. Don’t overthink it. Just stir what’s in your fridge into something that feels like a meal.

• Brown rice: It works just fine, but takes longer to cook—about 35 to 40 minutes. Add more broth if needed, and keep an eye on the pot.

• Rotisserie chicken: If you’re turkey-less but craving comfort, skip the bird drama and just use shredded chicken instead.

• No spinach? Try kale: Just de-stem and chop it smaller. It’ll need a few extra minutes to soften, but it’s worth it.

• Veggies on hand? Toss ’em in: Peas, corn, diced zucchini—all welcome. Especially if you’re doing a fridge clean-out.

• Make it creamy: Add a splash of cream or stir in a dollop of sour cream at the end. Slightly indulgent, zero regrets.

What to Serve with Turkey and Rice Soup

This soup is filling but leaves plenty of plate room for something extra on the side. Especially when you’re in the “it’s a meal, but make it an experience” kind of mood.

• A warm slice of rustic bread or a crusty roll is basically required for bowl-wiping privileges. If you’re feeling fancy, toast it and rub it with a garlic clove before slathering with butter.

• Crackers or toast work well too, especially when dunked with dedication. Bonus points if you sprinkle a little sharp cheese on them and toss under the broiler.

• Feeling extra? Something like these bacon basil cornbread muffins takes it from “just soup” to “cozy dinner done right.”

• You could also pair it with a light salad—just something crunchy and bright. A citrus vinaigrette balances all that rich herby broth.

• And if soup is your opener, follow it up with a simple sweet like these peanut butter and banana ice cream sandwiches. It’s giving “comfort food night in,” start to finish.

Frequently Asked Questions

Turkey and Rice Soup

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Juicy bits of turkey, tender rice, and cozy vegetables come together in this humble, herby, one-pot turkey and rice soup. Simple to make, leftover-friendly, and perfect for chilly nights, it's comfort food that hugs you back!

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6 bowls

Ingredients

1x2x3x

Soup Base

• ▢ 2 tbsp (30 ml) olive oil or unsalted butter
• ▢ 1 medium (1) yellow onion diced
• ▢ 2 medium (2) carrots peeled and sliced
• ▢ 2 stalks (2) celery sliced
• ▢ 3 cloves (3) garlic minced
• ▢ 1 tsp (5 g) salt plus more to taste
• ▢ 1/2 tsp (2.5 g) black pepper

Herbs

• ▢ 1 tsp dried thyme
• ▢ 1/2 tsp (0.5 tsp) dried rosemary crushed
• ▢ 1/4 tsp (0.25 tsp) dried sage

Soup & Finish

• ▢ 3/4 cup (140 g) long-grain white rice rinsed if desired
• ▢ 8 cups (2 liters) turkey or chicken broth
• ▢ 2 bay leaves
• ▢ 3 cups (400 g) cooked turkey shredded or diced
• ▢ 2 cups (60 g) baby spinach optional
• ▢ fresh parsley for serving
• ▢ lemon wedges for serving, optional

Equipment

• ▢
  Large pot or Dutch oven

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Instructions

 

1. Heat olive oil or butter in a large pot over medium heat. Add diced onion, carrot, and celery. Cook, stirring occasionally, until vegetables are softened and fragrant, about 5–7 minutes.
2. Add minced garlic and cook for 1–2 minutes, until fragrant. Stir in salt, pepper, thyme, rosemary, and sage. Mix well to coat the vegetables with spices and herbs.
3. Add the rice and stir to coat. Pour in the turkey or chicken broth, then add the bay leaves. Bring soup to a gentle boil over medium-high heat.
4. Once boiling, reduce heat to low, cover, and let it simmer for 15–20 minutes, until rice is just tender.
5. Stir in the cooked turkey and baby spinach (if using). Simmer for another 5 minutes, until the turkey is heated through and spinach is wilted.
6. Remove and discard the bay leaves. Taste and adjust salt or pepper as needed.
7. Ladle soup into bowls. Top with fresh parsley and a squeeze of lemon, if desired. Serve warm.

Notes

This soup stores beautifully! Keep in an airtight container in the fridge for about 4 days. Add extra broth or water when reheating, as the rice will absorb liquid as it sits. Freezes well—cool soup before freezing in single portions for easy reheating. Swap turkey for rotisserie chicken if desired. Add extra veggies (peas, corn, kale) or stir in a splash of cream at the end for a creamy version.

Nutrition

Calories: 270kcal | Carbohydrates: 25g | Protein: 24g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 48mg | Sodium: 810mg | Potassium: 520mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3500IU | Vitamin C: 8mg | Calcium: 45mg | Iron: 2.2mg

DID YOU MAKE THIS RECIPE?Let me know! Mention @kitchenetteblog or tag #kitchenetteblog

Lamb, root veggies, and a gently simmering pot make this classic, cozy scotch broth sing. With barley, split peas, and kale, it’s earthy, warm, and fully satisfying.

This one’s for the days when you want dinner to hug you back. Scotch broth is a humble, brothy stew brimming with tender lamb, sweet root vegetables, and chewy pearl barley. It smells like something magical’s happening in the kitchen—like someone is taking care of you. Which, technically, you are. It’s just rugged enough to feel rustic, but soft around the edges too. Perfect for chilly evenings, comfy socks, and maybe a dram if that’s your thing.

Why You’ll Love this Scotch Broth

This isn’t a trendy soup with schnazzy garnishes. Scotch broth is old-school in the best way: savory, soothing, full of substance.

• Hearty but not heavy: With lamb, veggies, split peas, and barley, it sticks to your bones without weighing you down.
• Totally make-ahead friendly: It actually gets better after a night in the fridge (hint: make extra).
• Flexible on the veg front: Don’t love turnips? Just skip ’em or sub in a potato.
• Smells like a cozy cottage in the Highlands: Honestly, once it gets going on the stove, your whole place will smell incredible.
• Lovely balance of textures: Toothsome barley, tender meat, soft veg, and the gentle surprise of wilted greens at the end.
• A delicious way to use less-popular lamb cuts: Economical and satisfying—what more could you want?

Ingredient Notes

A classic scotch broth leans on simple ingredients that team up to be greater than the sum of their parts.

• Lamb shoulder or shanks (bone-in): The bones and connective tissue give the broth a rich, savory depth that can’t be faked. Shanks also shred beautifully.
• Onion, carrots, parsnip, turnip, and celery: These rooty, humble veg lay down the sweet-and-earthy flavor foundation. You could toss in a bit of garlic if you’re wild like that.
• Pearl barley: Chewy, nutty, and mildly starchy, barley thickens the broth slightly as it cooks and adds a satisfying bite.
• Dried split peas: They soften and melt into the broth, giving it body while adding a gentle sweetness.
• Stock (chicken or lamb): Use a good quality one here; it’s literally the base of everything. Homemade? Even better. Totally optional though.
• Bay leaves and thyme: These aromatics round out the flavor—don’t skip them unless you like sad broth.
• Shredded cabbage or kale: Stirred in near the end for a final fresh note. Kale holds up better, but cabbage turns silky.
• Fresh parsley: Stirred in at the very end, it brightens everything up like a pop of green sunshine.

How To Make This Scotch Broth

If you can chop veg and let a pot simmer, you’re basically 85% of the way to scotch broth nirvana.

• Sear the lamb: First, get your pot hot and sear the seasoned lamb in some oil until it’s nicely browned on all sides. You want some golden crusty bits—this step builds flavor. Then pull it out and set it aside.

• Sauté the vegetables: In the same pot, toss in the onion, carrots, celery, turnip, and parsnip. Let them soften for about 5 minutes while scraping the bottom with your spoon. That’s where the magic (and the lamb-y fond) lives.

• Build your broth: Return the lamb pieces to the pot, add your barley, split peas, bay leaves, thyme, and stock. Give it all a good stir, bring to a boil, then drop the heat to low. Cover and let it simmer gently for 1.5 hours. Go fold laundry, scroll a bit, maybe text your cousin.

• Shred the lamb: Once everything’s tender and the broth smells like a dream, take the lamb out carefully. Use forks to shred it, discarding bone and any gloopy bits. Then return the meat to the pot.

• Add the greens: Stir in your cabbage or kale. Let the broth bubble away uncovered for another 15 to 20 minutes. The greens should be soft but still a bit plucky.

• Taste and finish: Season to taste with salt and pepper, then stir in tons of chopped fresh parsley. Ladle into bowls and serve with a cozy side (or just on its own with a spoon and some gratitude).

Storage Options

Let’s be honest—scotch broth might actually taste better the next day. Something about everything mingling overnight that just works.

Store the cooled broth in an airtight container in the fridge. It’ll keep for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water or stock if it thickens too much (which it will, thanks to that barley doing its thing).

Can you freeze it? You bet. Divide it into freezer-safe containers, leaving a little space at the top for expansion. Freeze for up to 3 months. Thaw overnight in the fridge, then reheat with a bit of extra liquid.

Heads-up: the texture of the barley will soften after freezing, but nothing tragic. If anything, it’s like the soup gives you a little hug before you’ve even eaten it.

Variations and Substitutions

This is one of those broths where you can totally riff depending on what’s hanging out in your crisper drawer or pantry.

• Different meat options: If lamb isn’t your thing, beef shank or even bone-in chicken thighs work great. The flavor changes a bit, but still very comforting.
• Swap the barley: Quinoa or brown rice could stand in—just lower the amount slightly, and keep an eye on timing.
• Go vegetarian: Omit the meat completely, boost the split peas to ¾ cup, and use vegetable stock. Add extra thyme and maybe a pinch of smoked paprika.
• Mix up the veg: Love leeks? Toss some in. Have some leftover roasted sweet potato? Go for it. It’s a great fridge-cleanout opportunity.
• Add spice: While not traditional, a pinch of crushed red pepper or a splash of vinegar at the end could brighten things up.

What to Serve with Scotch Broth

Since scotch broth walks the line between soup and stew, you’ve got options. Eat it solo or pair it with something extra cozy.

• Homemade bread is never a bad idea. A crusty sourdough or rustic roll is perfect for dunking. Or go slightly fancy with some savory cornbread muffins for a herby, salty twist.

• Cheese and crackers make a fun, easy side. Something sharp (like aged cheddar) really pops next to the mellow broth.

• Feeling ambitious? Serve with a little pimento cheese spread on the side. Not Scottish, but who’s judging?

• A nice green salad with lemony dressing can balance out the darker, more brothy flavors if you want something brighter.

• Or just follow it up with a sweet treat (hi, you’ve earned it). These peanut butter banana ice cream sandwiches feel casual and indulgent at the same time.

Frequently Asked Questions

Cozy Scotch Broth

Prep Time 20 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 20 minutes mins

Lamb, root veggies, and a gently simmering pot make this classic, cozy scotch broth sing. With barley, split peas, and kale, it's earthy, warm, and fully satisfying—a comforting stew perfect for chilly nights.

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6 bowls

Ingredients

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For the Broth

• ▢ 800 g (1.8 lbs) lamb shoulder or shanks (bone-in) about 2 lbs
• ▢ 2 tbsp oil such as olive or canola
• ▢ 1 large onion diced
• ▢ 2 carrots peeled and diced
• ▢ 2 celery stalks diced
• ▢ 1 parsnip peeled and diced
• ▢ 1 small turnip peeled and diced (or sub a potato)
• ▢ 2 cloves garlic minced, optional
• ▢ 1/2 cup (100 g) pearl barley
• ▢ 1/2 cup (100 g) dried split peas yellow or green
• ▢ 8 cups (2 L) chicken or lamb stock or water, about 2 quarts
• ▢ 2 bay leaves
• ▢ 4 sprigs fresh thyme or 1 tsp dried
• ▢ salt and black pepper to taste

To Finish

• ▢ 2 cups (120 g) shredded kale or green cabbage
• ▢ 1/2 cup (15 g) fresh parsley chopped

Equipment

• ▢
  Large Dutch Oven or Soup Pot

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Instructions

 

1. Sear the lamb: Heat oil in a large Dutch oven over medium-high. Season lamb well with salt and pepper. Brown the lamb on all sides, 6-8 minutes total. Remove with tongs and set aside.
2. Sauté the vegetables: Add onion, carrots, celery, parsnip, turnip, and garlic to the same pot. Cook, stirring to let them begin to soften, about 5 minutes. Scrape up any browned bits from the pan for flavor.
3. Build your broth: Return the seared lamb to the pot. Add barley, split peas, bay leaves, thyme, and stock. Bring to a boil, then reduce to a gentle simmer. Cover and cook for 1.5 hours, stirring occasionally.
4. Shred the lamb: Remove lamb pieces to a plate. Discard bones and excess fat, then shred meat with forks. Return shredded lamb to the pot.
5. Add the greens: Stir in kale or cabbage. Simmer uncovered for 15-20 minutes, until greens are tender.
6. Season and finish: Taste and adjust salt/pepper. Stir in chopped parsley just before serving. Serve hot with bread or a cozy side.

Notes

Make Ahead & Storage: Broth tastes even better the next day. Cool and refrigerate in airtight containers up to 4 days or freeze up to 3 months. Add extra stock or water if it thickens. Barley will soften slightly after freezing but still tastes great.
Swaps & Variations: Sub beef shank or chicken for lamb. Use potato instead of turnip. Go vegetarian by omitting meat, boosting split peas, and using veggie stock. See full tips in the recipe body for more swaps.

Nutrition

Calories: 320kcal | Carbohydrates: 32g | Protein: 22g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 60mg | Sodium: 550mg | Potassium: 825mg | Fiber: 6g | Sugar: 5g | Vitamin A: 4560IU | Vitamin C: 20mg | Calcium: 70mg | Iron: 3.2mg

DID YOU MAKE THIS RECIPE?Let me know! Mention @kitchenetteblog or tag #kitchenetteblog