Turkey and Rice Soup
Quick and easy Leftover Turkey and Rice Soup is a quick and easy dinner recipe!
Servings: 4
Calories: 330kcal
Ingredients
- 1 Tablespoon olive oil
- 1 onion finely minced
- 3 large carrots peeled and diced
- 2 stalks celery diced
- 1 teaspoon garlic minced
- 1 teaspoon dried parsley
- ½ teaspoon dried thyme
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 6 cup low sodium chicken broth
- 2 cups shredded leftover turkey
- 1 cup white rice
- 1 cup evaporated milk
- Chopped parsley optional, for garnish
Instructions
- In a large dutch oven or pot, heat oil over medium-high heat on the stove top. Add onion, carrots and celery to dutch oven. Cook and stir for 4-5 minutes, or until the onion begins to turn golden brown.
- Add garlic, parsley and thyme to dutch oven, cook for 1 minutes.
- Add the salt and pepper, broth and rice to dutch oven. Stir to combine. Bring to a boil over medium-high heat.
- Reduce heat to simmer, cover and cook for 18-20 minutes, stirring through cooking time. The rice and vegetables should be tender.
- Stir in shredded turkey and evaporated milk, simmer on low for 5 minutes or until heated through.
Video
Notes
Don’t have turkey? This soup is great with shredded cooked chicken, too!
Storage Tip: Keep any leftover soup in an airtight container in the refrigerator. Reheat it in the microwave or on the stovetop.
Freezing Tip: You make this turkey rice soup and freeze it! Make it as instructed except don’t add the cream. Cool the soup and then freeze it in a freezer-safe container. When reheating the soup, add the cream just before you serve it.
Nutrition
Calories: 330kcal | Carbohydrates: 30g | Protein: 24g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 861mg | Potassium: 869mg | Fiber: 2g | Sugar: 11g | Vitamin A: 7920IU | Vitamin C: 7mg | Calcium: 225mg | Iron: 2mg