Turkey and Rice Soup
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!
6
bowls
Ingredients
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
Instructions
- 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.
- 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.
- 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.
- Once boiling, reduce heat to low, cover, and let it simmer for 15–20 minutes, until rice is just tender.
- 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.
- Remove and discard the bay leaves. Taste and adjust salt or pepper as needed.
- 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