Turkey-rice soup is a comforting and hearty dish perfect for using up leftover turkey after a big holiday meal or warming up on a chilly day. This soup is packed with tender turkey, savory vegetables and soft rice simmered in flavorful broth that brings everything together. It¡¯s simple to prepare and can easily be customized with your favorite herbs and spices. The best part? It gets even better the next day, making it a great make-ahead meal.
Ingredients:
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? 2 tbsp olive oil
? 1 onion, diced
? 2 carrots, peeled and sliced
? 2 celery stalks, sliced
? 3 garlic cloves, minced
? 8 cups turkey or chicken broth
? 2 cups cooked turkey, shredded or diced
? 1 cup uncooked long-grain rice (or leftover cooked rice)
? 1 tsp dried thyme
? 1 tsp dried rosemary
? 1 bay leaf
? Salt and pepper, to taste
? Fresh parsley, chopped (for garnish)
? Lemon wedges (optional, for serving)
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Instructions:
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1. Saut¨¦ Vegetables: In a large pot or Dutch oven, heat olive oil over medium heat. Add the onion, carrots, and celery. Cook for about 5-7 minutes until
the vegetables are softened. Add the minced garlic and cook for another minute until fragrant.
2. Add Broth and Turkey: Pour in the turkey or chicken broth and stir in the shredded or diced turkey. Add the dried thyme, rosemary, and bay leaf. Season
with salt and pepper. Bring the mixture to a boil.
3. Cook the Rice: Once boiling, stir in the uncooked rice (if using pre-cooked rice, add it later). Reduce the heat to low, cover, and let simmer for 20-25
minutes until the rice is tender.
4. Final Touches: If you¡¯re using pre-cooked rice, stir it into the soup at this point and heat through for 5 minutes. Remove the bay leaf and taste the
soup, adjusting the seasoning as needed.
5. Serve: Ladle the soup into bowls, garnish with fresh parsley, and serve with lemon wedges for a bright, fresh finish if desired.
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Enjoy your cozy and delicious turkey-rice soup!
