Turkey and Rice Soup
This creamy Turkey and Rice Soup is the perfect way to turn leftover turkey into a warm and comforting meal. Loaded with tender turkey, rice, carrots, celery, and savory herbs, every spoonful is hearty and satisfying. It’s an easy one-pot soup recipe that comes together quickly and is perfect for cozy dinners.
Servings: 6
Calories: 274kcal
Ingredients
- 1 tbsp olive oil
- 1 onion finely minced
- 3 large carrots peeled and diced
- 2 stalks celery diced
- 1 tsp garlic minced
- 1 tsp dried parsley
- 1/2 tsp dried thyme
- 1 tsp salt
- 1/4 tsp black pepper
- 6 cups chicken broth low-sodium
- 2 cups turkey leftover, shredded
- 1 cup white rice
- 1 cup evaporated milk
- 2 tbsp fresh parsley chopped, optional for garnish
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat.
- Add onion, carrots, and celery. Cook for 4 to 5 minutes, stirring occasionally, until onion begins to turn golden.
- Add garlic, dried parsley, and thyme. Cook for 1 minute.
- Stir in salt, pepper, chicken broth, and rice. Bring to a boil.
- Reduce heat to a simmer, cover, and cook for 18 to 20 minutes, stirring occasionally, until rice and vegetables are tender.
- Stir in shredded turkey and evaporated milk.
- Simmer on low for 5 minutes, until heated through.
- Ladle into bowls and garnish with chopped parsley if desired.
Notes
- Cooked shredded chicken can be used instead of turkey.
- To freeze, prepare soup without evaporated milk and add it when reheating.
Nutrition
Calories: 274kcal | Carbohydrates: 35g | Protein: 14g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 41mg | Sodium: 1376mg | Potassium: 450mg | Fiber: 2g | Sugar: 8g | Vitamin A: 5396IU | Vitamin C: 6mg | Calcium: 156mg | Iron: 1mg