Description
A warm and comforting turkey rice soup bowl, filled with tender shredded turkey, soft rice, and flavorful vegetables in a soothing broth.
Ingredients
Scale
- 2 cups cooked turkey, shredded
- 1 cup cooked rice
- 6 cups chicken or vegetable broth
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon thyme
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley for garnish
Instructions
- Heat 2 tablespoons olive oil in a large pot over medium heat. Chop the onion, dice the carrots and celery, mince the garlic, and shred the cooked turkey if not already shredded. Have the cooked rice measured and ready.
- Add the chopped onion, carrots, and celery to the hot oil. Sauté, stirring occasionally, until the vegetables soften and the onion turns translucent, about 5 minutes. Add the minced garlic and 1 teaspoon thyme, and cook for another minute until fragrant.
- Pour in the 6 cups of chicken or vegetable broth and bring the pot to a boil. Once boiling, stir in the cooked turkey and cooked rice. Reduce heat to a gentle simmer and cook for 15 minutes, allowing flavors to meld. Taste and season with salt and pepper.
- Ladle the soup into bowls and garnish with chopped fresh parsley. Serve hot.
Notes
Use low-sodium broth for better control of salt levels. For a spicier kick, add red pepper flakes during sautéing. This soup is freezer-friendly without the rice.
- Prep Time: 10
- Cook Time: 20
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2.5g
- Sodium: 800mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 60mg