Turkey and Rice Soup
A comforting Turkey and Rice Soup prepared with tender turkey, long-grain rice, aromatic vegetables, and herbs, simmered in a savory broth for a hearty and nourishing meal.
6 Servings
Ingredients
- 2 tbs olive oil or butter
- 1 large onion diced
- 2 carrots diced
- 2 ribs celery diced
- 3 cloves garlic minced
- 1 tsp salt plus more to taste
- 1/2 tsp black pepper
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp dried sage
- 1 c long-grain white rice
- 8 c turkey or chicken broth
- 2 c cooked turkey shredded or diced
- 1 bay leaf
- 2 c baby spinach optional
- 1 –2 tbs fresh parsley chopped (for garnish)
- Lemon wedges for serving (optional)
Instructions
Prepare the base:
- In a large pot or Dutch oven, heat the olive oil or butter over medium heat. Add the onion, carrots, and celery, and sauté for 5–7 minutes, or until softened. Add the minced garlic and cook for an additional 1–2 minutes until fragrant.
Season the vegetables:
- Stir in the salt, black pepper, thyme, rosemary, and sage. Ensure the vegetables are evenly coated with the seasonings.
Add rice and broth:
- Stir in the long-grain rice, then pour in the broth. Add the bay leaf. Bring the mixture to a boil over medium-high heat.
Simmer:
- Reduce the heat to low, cover the pot, and simmer for 15–20 minutes, or until the rice is tender.
Incorporate turkey and spinach:
- Stir in the cooked turkey and, if using, the baby spinach. Allow the soup to simmer for an additional 5 minutes to warm the turkey and wilt the spinach.
Taste and finish:
- Adjust seasoning with additional salt and pepper as needed. Remove the bay leaf. Ladle the soup into bowls, garnish with fresh parsley, and serve with lemon wedges, if desired.
Notes
To prepare this soup as a gluten-free option, ensure that the broth used is certified gluten-free. All other ingredients listed are naturally gluten-free.