Turkey and Rice Soup
Turkey and Rice Soup is a homemade soup made with plenty of vegetables, long-grain white rice, and turkey.
Servings: 6
Calories: 271kcal
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 medium yellow onion, diced (approximately 1 cup)
- 2 large carrots, peeled and diced into ¼-inch pieces (approximately 1 cup)
- 2 ribs celery, diced into ¼-inch pieces (approximately 1 cup)
- 2 teaspoons garlic, minced
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- 1 teaspoon kosher salt
- ¼ teaspoon pepper
- ⅛ teaspoon red pepper flakes, optional
- 8 cups (1.92 kg) turkey broth*
- 1 cup (185 g) long-grain white rice, uncooked
- 2 cups cooked turkey, cubed
- fresh parsley, for garnish
Instructions
- In a large pot over medium heat, add olive oil and butter.
- Once butter is melted, add onion, carrots, and celery. Cook until softened, stirring occasionally (about 8-10 minutes). Add garlic and cook 1 more minute.
- Add basil, oregano, salt, pepper, and red pepper flakes (if using). Stir to combine.
- Add turkey broth and bring the mixture to a boil.
- Reduce heat to medium-low. Add rice, stirring to combine.
- Simmer for 10-12 minutes, or until the rice is almost done, but still has some firmness to it. Then, add the cubed turkey. Cook for 15-20 more minutes, or until the rice has cooked through and is tender.
- Garnish with parsley and serve.
Notes
*You could substitute chicken broth, but it will change the overall flavor of the soup.
Nutrition
Calories: 271kcal