Turkey and Rice Soup
servings: 4
Warm up with a comforting bowl of homemade Turkey and Rice Soup. This easy-to-make recipe is perfect for using up leftover turkey and packed with wholesome vegetables. It’s a delicious, hearty soup that's great for lunch or dinner.
Ingredients
- 6 cups chicken or turkey broth
- 4 medium carrots sliced thin
- 4 stalks celery sliced thin
- 1 cup uncooked white rice
- 1 cup leftover turkey cut up
- 2 teaspoons salt or to taste
- 1 teaspoon pepper or to taste
- 2 tablespoons butter
Instructions
- Melt the butter in a Dutch oven or large pot over medium-high heat. Add the sliced carrots and celery, and cook, stirring occasionally, until the vegetables are softened—about 5-7 minutes.
- Stir in the leftover turkey, chicken or turkey broth, salt, and pepper. Cover the pot with a lid, reduce the heat to low, and let it simmer for 15 minutes.
- After 15 minutes, stir in the uncooked rice. Continue to simmer the soup for another 20 minutes, or until the rice is tender and fully cooked.
- Taste the soup and adjust seasoning as needed. If the soup has become too thick, add a little more water or broth to reach your desired consistency.
- Serve the soup hot, and enjoy the comforting flavors of this easy and hearty meal!
Notes
- Broth Options: Use chicken or turkey broth for the best flavor. Vegetable broth can be substituted if needed.
- Rice Types: White rice cooks quickly, but you can use brown rice or wild rice—just adjust the cooking time as they take longer to cook.
- Consistency: If the soup thickens too much after sitting, add a little water or broth when reheating.
- Vegetable Additions: Diced onions, peas, or corn can be added for extra flavor and texture.
- Make It Creamy: Stir in a splash of heavy cream or coconut milk at the end for a creamy version.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Freeze for up to 3 months—thaw and reheat gently to avoid overcooking the rice.