Description
A heartwarming turkey and rice soup that captures the comforting flavors of home, perfect for chilly days.
Ingredients
Scale
- 3 tablespoons butter
- 1 large onion, diced
- 1 cup diced celery
- 1 cup diced carrots
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 3/4 cup rice
- 8 cups turkey stock
- 3 sprigs fresh thyme
- 1 tablespoon chopped fresh parsley
- 1 teaspoon poultry seasoning
- 1 bay leaf
- Salt and pepper, to taste
- 3 cups cooked shredded turkey breast
- 1/4 cup heavy cream (optional)
Instructions
- In a large pot, melt the butter over medium heat until bubbly.
- Add the diced onion, celery, and carrots to the pot. Cook until softened, stirring occasionally, for about 5 minutes.
- Stir in minced garlic and sauté for 30 seconds, allowing the garlic to release its fragrance.
- Add the flour, mixing well to coat the vegetables, creating a roux that thickens the soup.
- Slowly pour in the turkey stock, stirring to ensure there are no lumps from the roux.
- Add the rice along with thyme, parsley, poultry seasoning, bay leaf, salt, and pepper. Mix everything well.
- Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes, until the rice is tender.
- Stir in the shredded turkey and continue cooking for an additional 5 minutes until heated through.
- Optional: Before serving, stir in heavy cream to enrich the soup’s consistency.
Notes
For variations, swap turkey with chickpeas for a vegan option, or add spices for a kick.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 60mg