Turkey Rice Soup Bowl
Light and comforting turkey rice soup features tender turkey, vegetables, and rice in a flavorful broth, perfect for chilly days or using leftover turkey. Cozy, easy, and nourishing.
Equipment
- 1 large pot for cooking soup
- 1 knife for chopping vegetables
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 (optional)
- Frozen peas or corn optional
Instructions
- Heat olive oil and butter in a large pot over medium heat.
- Add diced onion, sliced carrots, and celery; sauté 4 to 5 minutes until softened.
- Add minced garlic and cook for 30 seconds until fragrant.
- Pour in turkey or chicken broth and bring to a gentle boil.
- Add rice, salt, pepper, dried thyme, dried oregano, and bay leaf.
- Reduce heat to medium-low and simmer for 15 to 18 minutes until rice is tender.
- Stir in cooked turkey and optional frozen peas or corn.
- Simmer for another 5 minutes until heated through.
- Remove bay leaf, add lemon juice if using, and adjust seasoning to taste.
- Ladle soup into bowls and garnish with fresh parsley or dill.
- Serve warm with crusty bread or crackers.
Notes
- Use white rice for a lighter soup or brown rice, but cook longer.
- For 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 when making ahead to prevent thickening.
- Freeze soup without rice; add fresh rice when reheating.