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Turkey Soup Recipe With Rice

A warm bowl of Turkey Soup with Rice, perfect for using up leftover turkey and filled with savory flavors.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 people
Course: Soup
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 tablespoons olive oil
  • 1 large onion diced
  • 2 carrots sliced
  • 2 celery stalks sliced
  • 3 cloves garlic minced
  • 6 cups turkey broth
  • 2 cups cooked turkey shredded
  • 1 cup uncooked rice
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste
  • 1 cup frozen peas
  • 2 tablespoons fresh parsley chopped (for garnish)

Equipment

  • Large pot or Dutch oven
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons
  • Wooden spoon or ladle
  • Serving bowls

Method
 

  1. Heat the olive oil in a large pot over medium heat.
  2. Sauté the diced onion, carrots, and celery until softened, about 5 minutes.
  3. Add the minced garlic and cook for an additional minute.
  4. Pour in the turkey broth and bring to a boil.
  5. Stir in the uncooked rice, dried thyme, and dried rosemary.
  6. Add the shredded turkey and reduce heat to a simmer.
  7. Let it cook uncovered for about 20 minutes until the rice is tender.
  8. Season with salt and pepper to taste.
  9. Add the frozen peas and cook for another 5 minutes.
  10. Remove from heat and ladle the soup into bowls.
  11. Garnish with fresh parsley before serving.

Notes

For extra flavor, consider adding a splash of lemon juice just before serving.