Turkey Rice Soup Bowl
This warming turkey rice soup combines tender turkey, vegetables, and herbs for a cozy, light meal perfect for chilly days or using leftover turkey.
Equipment
- 1 large pot for cooking soup
- 1 knife for chopping vegetables
- 1 cutting board for slicing ingredients
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small onion diced
- 2 carrots sliced
- 2 celery stalks sliced
- 3 cloves garlic minced
- 6 cups turkey broth or chicken broth
- 2 cups cooked turkey shredded or diced
- 3/4 cup uncooked white rice
- 1 teaspoon salt adjust to taste
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1 bay leaf
- 1 tablespoon lemon juice optional
- Fresh parsley or dill chopped (for garnish)
- Frozen peas or corn optional add-ins
Instructions
- Heat olive oil and butter in a large pot over medium heat.
- Add diced onion, sliced carrots, and sliced celery; sauté for 4 to 5 minutes until softened.
- Add minced garlic and cook for about 30 seconds until fragrant.
- Pour in turkey or chicken broth and bring the mixture to a gentle boil.
- Stir in uncooked rice, salt, pepper, dried thyme, dried oregano, and bay leaf.
- Reduce heat to medium-low and simmer for 15 to 18 minutes until the rice is tender.
- Add cooked turkey and optional peas or corn; simmer for an additional 5 minutes until heated through.
- Remove the bay leaf from the soup.
- Stir in lemon juice if using and adjust seasoning to taste.
- Ladle soup into bowls and garnish with chopped fresh parsley or dill.
- Serve warm alongside crusty bread or crackers.
Notes
- Use white rice for a light soup; brown rice requires longer cooking.
- For a creamier texture, add 1/4 to 1/2 cup cream or milk at the end.
- Substitute cooked chicken if turkey is unavailable.
- Store rice separately if making ahead to prevent thickening.
- Freeze soup without rice and add freshly cooked rice when reheating.