Basic Turkey And Rice Soup Recipes

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TURKEY RICE SOUP



Turkey Rice Soup image

This soup is a quick and tasty way to use your turkey leftovers. The convenience of using frozen vegetables makes preparation a snap, and the low calories offer a healthy benefit.

Provided by Red Gold

Categories     Trusted Brands: Recipes and Tips     RED GOLD®, Inc.

Time 25m

Yield 6

Number Of Ingredients 8

4 cups chicken broth
1 cup water
¼ teaspoon rosemary
¼ teaspoon black pepper
1 (10 ounce) package frozen mixed vegetables
1 (6 ounce) box long grain white rice and wild rice, fast cooking
2 cups cooked turkey, chopped
2 (14.5 ounce) cans RED GOLD® Petite Diced Tomatoes

Steps:

  • In a large soup kettle. combine broth, water, rosemary, and black pepper. Bring to boil; stir in mixed vegetables, box of rice, and seasoning packet.
  • Return to boiling; reduce heat. Cover and simmer for 10 to 15 minutes or until vegetables and rice are tender. Stir in turkey and tomatoes; heat through. Stir in black pepper.

Nutrition Facts : Calories 259.2 calories, Carbohydrate 34.6 g, Cholesterol 38.3 mg, Fat 5 g, Fiber 3.5 g, Protein 18.5 g, SaturatedFat 1.4 g, Sodium 728.3 mg, Sugar 4.2 g

BASIC TURKEY SOUP



Basic Turkey Soup image

Katie Koziolek of Hartland, Minnesota notes, "I simmer a rich broth using the turkey carcass, then add favorite vegetables and sometimes noodles."

Provided by Taste of Home

Categories     Lunch

Time 1h

Yield 10 servings.

Number Of Ingredients 20

TURKEY BROTH:
1 leftover turkey carcass (from a 12-14 pound turkey)
8 cups water
1 teaspoon chicken bouillon granules
1 celery rib with leaves
1 small onion, halved
1 medium carrot
3 whole peppercorns
1 garlic clove
1 teaspoon seasoned salt
1 teaspoon dried thyme
TURKEY VEGETABLE SOUP:
8 cups turkey broth
2 teaspoons chicken bouillon granules
1/2 to 3/4 teaspoon pepper
1-1/2 cups sliced fresh carrots
1-1/2 cups sliced celery
1 cup sliced fresh green beans
3/4 cup chopped onion
4 cups diced cooked turkey

Steps:

  • Place all broth ingredients in a large stockpot; cover and bring to a boil. Reduce heat; simmer 25 minutes. Strain broth; discard bones and vegetables. Cool; skim fat. Use immediately for turkey vegetable soup, or refrigerate and use within 24 hours. , For soup, combine broth, bouillon, pepper and vegetables in a large stockpot. Cover and simmer until vegetables are tender, 15-20 minutes. Add turkey; heat through.

Nutrition Facts : Calories 136 calories, Fat 3g fat (1g saturated fat), Cholesterol 43mg cholesterol, Sodium 1024mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 2g fiber), Protein 19g protein.

TURKEY WILD RICE SOUP



Turkey Wild Rice Soup image

You can use long grain white rice for all or part of the wild rice, but reduce simmering time to 20 to 30 minutes.

Provided by Jordanna Novak

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Turkey Soup Recipes

Time 1h15m

Yield 9

Number Of Ingredients 13

3 (10.5 ounce) cans condensed chicken broth
2 cups water
½ cup finely chopped green onions
½ cup uncooked wild rice
8 slices bacon
½ cup margarine
¾ cup all-purpose flour
½ teaspoon salt
¼ teaspoon poultry seasoning
⅛ teaspoon ground black pepper
2 cups half-and-half cream
1 ½ cups cooked, diced turkey meat
2 tablespoons dry sherry

Steps:

  • In a large pot over medium heat, combine chicken broth, water, green onions and wild rice. Bring to a boil, then reduce heat and simmer until rice is tender, 35 to 40 minutes.
  • Meanwhile, cook the bacon in a large skillet over medium heat until crisp. Allow to cool and then crumble. Set aside.
  • When rice is tender, melt the margarine in a medium saucepan over medium-low heat. Stir in flour, salt, poultry seasoning and pepper all at once. Cook, stirring, until smooth and bubbly. Stir in half-and-half and cook until thickened, 2 minutes. Stir half-and-half mixture into rice mixture. Stir in bacon, turkey and sherry. Heat through and serve.

Nutrition Facts : Calories 409 calories, Carbohydrate 17 g, Cholesterol 55.6 mg, Fat 29.8 g, Fiber 0.8 g, Protein 17.9 g, SaturatedFat 10 g, Sodium 1137.4 mg, Sugar 0.8 g

BASIC TURKEY AND RICE SOUP



Basic Turkey and Rice Soup image

A nice basic soup, simple to make and an especially good use of your left over turkey meat!I like to serve it piping hot with different flavored crackers (like Sociables or Ritz or any type of vegetable flavoured crackers)

Provided by CookinwithGas

Categories     White Rice

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

1 -2 tablespoon olive oil
1 tablespoon garlic clove, minced
1 medium yellow onion, chopped
3 cups low sodium chicken broth (Wolfgang Puck's preferred) or 3 cups low sodium vegetable broth (Wolfgang Puck's preferred)
1 large fresh carrot, diced
1/2 cup celery, chopped
1/4 cup long grain white rice, uncooked (NOT instant)
1 (10 ounce) package green peas, thawed (from the freezer section)
1/2 teaspoon ground sage
1/4 teaspoon nutmeg
salt and pepper (optional)
1 lb turkey breast, cooked and diced (Jennie-O preferred)

Steps:

  • In a dutch oven, on medium heat, saute the garlic and onion in oil until tender.
  • Add broth, rice, celery and carrot; Cover and simmer 15 minute.
  • Add peas, nutmeg, sage and salt & pepper to taste; simmer on low 10 minutes.
  • Add the turkey and heat through.

TURKEY WILD RICE SOUP



Turkey Wild Rice Soup image

Two Minnesota delicacies, turkey and wild rice, are the stars of this sensational soup. Be prepared to serve seconds! -Terri Holmgren, Swanville, Minnesota

Provided by Taste of Home

Categories     Dinner     Lunch

Time 45m

Yield 12 servings (about 3 quarts).

Number Of Ingredients 12

1/2 cup butter, cubed
2 carrots, finely chopped
2 celery ribs, finely chopped
1 medium onion, chopped
1/2 cup all-purpose flour
4 cups chicken or turkey broth
2 cups cooked wild rice
2 cups cubed cooked turkey
2 cups half-and-half cream
1 teaspoon dried parsley flakes
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a Dutch oven, heat butter over medium-high heat. Add carrots, celery and onion; cook and stir until tender., Stir in flour until blended; cook until bubbly. Gradually stir in broth. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened., Stir in remaining ingredients; return to a boil. Reduce heat; simmer, uncovered, 20 minutes, stirring occasionally.

Nutrition Facts :

CREAMY TURKEY RICE SOUP



Creamy Turkey Rice Soup image

This comforting Creamy Turkey Rice Soup can be on the table in just 30 minutes! A great way to use up leftover turkey or chicken!

Provided by Dan

Categories     Dinner

Time 30m

Number Of Ingredients 15

2 tablespoons butter
2 tablespoons olive oil
1 cup diced onion
1 cup diced carrots
1 cup diced celery
1 1/2 teaspoons kosher salt
Fresh black pepper to taste
1/2 teaspoon poultry seasoning
2-3 cups cooked, shredded turkey or chicken
1/4 cup flour
1/3 cup dry sherry
6 cups chicken broth
3/4 cup heavy cream
2 cups cooked white, brown or wild rice
Fresh chopped parsley for garnish

Steps:

  • Add the butter and olive oil to a dutch oven or large pot over medium heat. Add the onion, carrots and celery and cook for 7-8 minutes until softened. Add the salt, pepper and poultry seasoning to the pot and stir to combine with the vegetables.
  • Stir in the cooked turkey, then add the flour, stirring until all the flour is mixed in to the turkey and vegetables. Cook for 1 minute and then pour in the sherry to deglaze. Scrape the bottom of the pot with a wooden spoon while stirring the sherry into the vegetables.
  • Slowly pour in the chicken broth, stir and bring the soup to a simmer. Cook for 20 minutes until the soup has thickened and reduced slightly. Next stir in the heavy cream and cooked rice and simmer for 5 minutes longer to warm through.
  • Taste the soup for seasonings and adjust if needed. Serve with fresh parsley for garnish if desired.

Nutrition Facts : Calories 323 calories, Sugar 3.9 g, Sodium 1305.9 mg, Fat 16.2 g, SaturatedFat 7 g, TransFat 0.2 g, Carbohydrate 28.3 g, Fiber 1.5 g, Protein 15.7 g, Cholesterol 70.3 mg

TURKEY WILD RICE SOUP II



Turkey Wild Rice Soup II image

This soup will warm your home and your heart. True Northern comfort food. Save Thanksgiving and Christmas turkey leftovers just so that you can make this yummy soup. I created this recipe using leftovers that I had frozen.

Provided by Galynn

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Turkey Soup Recipes

Time 1h20m

Yield 8

Number Of Ingredients 14

⅔ cup uncooked wild rice
2 cups water
6 tablespoons butter
¼ cup finely chopped onion
¼ cup finely chopped celery
⅓ cup all-purpose flour
4 cups turkey broth
⅓ cup shredded carrot
2 cups chopped cooked turkey
½ teaspoon kosher salt, or to taste
½ teaspoon ground black pepper, or to taste
¼ cup chopped slivered almonds
½ teaspoon lemon juice
¾ cup half-and-half cream

Steps:

  • Bring the wild rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender but not mushy, 40 to 45 minutes. Drain off any excess liquid, fluff the rice with a fork, and cook uncovered 5 minutes more. Set the cooked rice aside.
  • Melt the butter in a soup pot over medium heat. Cook and stir the onion and celery until the onion is translucent, about 5 minutes. Stir in the flour, and cook until it turns a pale yellowish-brown color, 3 to 5 minutes. Gradually whisk in the turkey stock until no lumps of flour remain. Stir in the carrot. Bring the mixture to a simmer, and cook, whisking constantly, until the stock is thick and smooth and the carrot is tender, about 2 more minutes.
  • Stir in the wild rice, turkey, salt, pepper, and almonds. Return to a simmer, and cook 2 more minutes to heat the ingredients. Stir in the lemon juice and half-and-half; bring the soup almost to a boil, and serve hot.

Nutrition Facts : Calories 252.2 calories, Carbohydrate 14.4 g, Cholesterol 60.9 mg, Fat 15.2 g, Fiber 1.4 g, Protein 14.3 g, SaturatedFat 7.8 g, Sodium 794.5 mg, Sugar 1.5 g

TURKEY RICE SOUP



Turkey Rice Soup image

This tasty soup has a surprisingly short simmering time. Leftover turkey has never tasted so good! If you don't have frozen mixed vegetables on hand, stir in extra veggies from your Thanksgiving meal until heated through.

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 6 servings.

Number Of Ingredients 9

1/2 cup sliced fresh mushrooms
1/2 cup chopped onion
2 teaspoons canola oil
2 cans (14-1/2 ounces each) chicken broth
2 cups water
1/2 cup apple juice, optional
1 package (6 ounces) long grain and wild rice mix
2-1/2 cups cubed cooked turkey
2 cups frozen mixed vegetables

Steps:

  • In a large saucepan, saute mushrooms and onion in oil for 3 minutes. Stir in the broth, water and apple juice if desired. Bring to a boil. Stir in rice mix. Reduce heat; cover and simmer for 20 minutes. , Stir in turkey and vegetables; cook 5 minutes longer or until rice and vegetables are tender.

Nutrition Facts : Calories 254 calories, Fat 5g fat (1g saturated fat), Cholesterol 44mg cholesterol, Sodium 714mg sodium, Carbohydrate 30g carbohydrate (4g sugars, Fiber 3g fiber), Protein 23g protein.

QUICK TURKEY AND RICE SOUP



Quick Turkey and Rice Soup image

Barley or orzo can stand in for rice from one batch to the next in our tasty and Quick Turkey and Rice Soup.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 8

1 1/2 ounces (3 tablespoons) unsalted butter
1 medium leek, white and light-green parts only, thinly sliced crosswise and rinsed well
3 ounces celery root, peeled and cut into 1/4-inch dice (3/4 cup)
1 medium parsnip, cut into 1/4-inch dice
Coarse salt and freshly ground pepper
4 1/2 cups Turkey Stock
1 1/2 cups shredded cooked turkey
1 cup cooked rice

Steps:

  • Melt butter in a medium saucepan over medium-high heat. Add leek, celery root, parsnip, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until leek is translucent, about 2 minutes.
  • Add stock, and bring to a boil. Reduce heat, and simmer until vegetables are tender, about 5 minutes. Stir in turkey and rice, and cook until heated through. Season with salt and pepper, and serve immediately.

EASY TURKEY AND RICE SOUP



Easy Turkey and Rice Soup image

I make this all the time because it is so filling and so easy to make. Leftovers are just as good the next day, with or without rice!

Provided by Bookwyrm in the Kit

Categories     Clear Soup

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 7

2 (32 ounce) cartons chicken broth
2 lbs turkey breast, cut into 1/2 inch cubes
1/2 medium onion, diced
2 cups diced celery
5 ounces matchstick carrots (1/2 pack)
2 cups cooked rice (avoid quick types of rice, they will get too soggy)
spices (I recommend rosemary and other poultry seasonings)

Steps:

  • Bring the two cartons of broth to a boil and then reduce to med-high heat.
  • Add the cubed turkey and let it cook, stirring often. Add the spices now so it can infuse the broth better.
  • Prepare your rice in a separate pot and time it so it will be ready when the soup is ready.
  • Let the turkey cook for about 20-30 minutes until fully cooked.
  • Add vegetables and cook another 10 minuted until they are tender.
  • Remove from heat.
  • Place 1/2 cup rice in each bowl and then add soup, about 1-2 cups depending on how much you would like.

Nutrition Facts : Calories 291.6, Fat 9.5, SaturatedFat 2.6, Cholesterol 73.7, Sodium 846.2, Carbohydrate 17.3, Fiber 1.2, Sugar 2.3, Protein 31.3

GROUND TURKEY AND WILD RICE SOUP



Ground Turkey and Wild Rice Soup image

I was looking for healthier ground turkey recipes and came up with this ground turkey soup with rice. I serve this with a fresh French bread. It also freezes really well!

Provided by Tracy Czarny

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Turkey Soup Recipes

Time 1h5m

Yield 6

Number Of Ingredients 12

1 pound ground turkey
2 tablespoons salted butter, or to taste
2 medium carrots, diced
1 small onion, diced
1 stalk celery, diced
2 cloves garlic, minced
4 cups chicken broth, or more to taste
1 cup 1% milk
1 tablespoon dried parsley
1 tablespoon dried thyme
1 ½ teaspoons ground black pepper
3 ½ cups cooked wild rice

Steps:

  • Heat a large skillet over medium-high heat. Cook and stir ground turkey in the hot skillet until browned and crumbly, 5 to 7 minutes. Remove from the heat. Drain and discard grease.
  • Melt butter in a skillet over medium heat; stir in carrots, onion, celery, and garlic. Cook and stir until the onion has softened and turned translucent, about 10 minutes.
  • Add broth, milk, parsley, thyme, and pepper. Stir in turkey and bring to a boil. Reduce heat to medium-low and simmer for 30 minutes. Stir in rice and cook until heated through, about 5 minutes.

Nutrition Facts : Calories 290.6 calories, Carbohydrate 27.7 g, Cholesterol 71.6 mg, Fat 10.8 g, Fiber 3.1 g, Protein 21.6 g, SaturatedFat 4.2 g, Sodium 891.6 mg, Sugar 3.1 g

TURKEY SOUP WITH RICE



Turkey Soup with Rice image

Provided by Food Network Kitchen

Categories     appetizer

Time 3h25m

Yield 6 servings

Number Of Ingredients 16

1 turkey carcass
2 stalks celery with leaves, coarsely chopped
2 carrots, coarsely chopped
1 onion, peeled and quartered
1 bay leaf
8 cups water
3 tablespoons butter
1 cup chopped onion
1 cup chopped celery
2 teaspoons dried thyme
2 cups chopped carrots
1 cup rice
2 cups chopped leftover turkey
1 cup frozen or leftover corn
3 tablespoons fresh parsley
Salt and pepper

Steps:

  • In a large pot, combine carcass, celery, carrots, onion, bay leaf and water and bring to a simmer. Simmer for 2 to 3 hours over medium low heat. Strain and discard vegetables and bones. Reserve turkey stock. In a large pot, melt butter and cook onions until tender. Stir in celery and thyme. Stir in carrots and rice and toss to coat. Stir in turkey stock and bring to a simmer. Cook until vegetables and rice are tender. Stir in turkey, corn and parsley. Return to simmer and season to taste.

CLASSIC TURKEY AND RICE SOUP



Classic Turkey and Rice Soup image

Is there anything as warm as a bowl of soup made with the leftovers of a meal that you shared with your family?

Provided by Sarah

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Turkey Soup Recipes

Time 1h45m

Yield 8

Number Of Ingredients 18

1 turkey carcass
1 large onion, halved and skin left on
1 large carrot, roughly chopped
1 stalk celery, roughly chopped
1 head garlic, halved
1 teaspoon dried rosemary
1 teaspoon dried thyme
2 bay leaves
salt and ground black pepper to taste
water to cover
2 large onions, diced
2 carrots, diced
2 stalks celery, diced
2 cloves garlic, minced
1 teaspoon poultry seasoning
1 teaspoon dried rosemary
1 teaspoon onion powder
2 cups cooked rice

Steps:

  • Combine turkey carcass, halved onion, roughly chopped carrot, roughly chopped celery, halved garlic head, 1 teaspoon rosemary, thyme, bay leaves, salt, and pepper in a stockpot; pour in enough water to cover. Bring mixture to a boil, cover pot, reduce heat, and simmer until flavors have blended, about 1 hour.
  • Remove turkey carcass and pull remaining meat from bones; reserve meat and discard carcass. Remove vegetables and bay leaves from stock using a slotted spoon and discard.
  • Stir diced onions, diced carrots, diced celery, minced garlic, poultry seasoning, 1 teaspoon rosemary, and onion powder into stock; bring to a boil. Reduce heat, cover pot, and simmer until vegetables are very tender, 20 to 30 minutes. Add cooked rice and turkey meat to soup; season with salt and pepper. Cook until rice and turkey meat are warmed, about 5 minutes.

Nutrition Facts : Calories 115.4 calories, Carbohydrate 22.4 g, Cholesterol 3.7 mg, Fat 1.7 g, Fiber 2.3 g, Protein 3.2 g, SaturatedFat 0.4 g, Sodium 56 mg, Sugar 4 g

QUICK AND EASY TURKEY AND RICE SOUP



Quick and Easy Turkey and Rice Soup image

This is an easy recipe that tastes great and is low in calories! Perfect for a cold, winter day!

Categories     Appetizers / Soups / Salads     Other     Other Appetizers / Soups / Salads     Low Fat     Low Fat Appetizers / Soups / Salads     Soup     Appetizers / Soups / Salads Soup

Yield 8

Number Of Ingredients 10

2 cups of cooked, chopped turkey breast
2 cups of raw, chopped carrots
2 cups of raw, chopped celery
1/4 cup diced onions
4 cans of 99% fat free Chicken Broth (you may add water or more soup if you like a thinner soup)
2 cups of cooked instant whole grain brown rice
1 bay leaf
1 tsp. black pepper corns
1/2 clove of minced garlic
add another other seasonings, such as rosemary, oregano, etc. that you may desire!

Steps:

  • Heat up one pan of water for rice (see your box for directions).
  • Add bay leaf, chopped garlic, and peppercorns to broth. Bring chicken broth to a boil.
  • Chop onion, carrots, and onion. Add to broth.
  • Tear or cut up cooked turkey breast and add to broth.
  • Add rice to broth.
  • Allow soup to cook for 10 minutes to lock in flavors. It may be simmered on the stove to stay warm.
  • Makes 8 bowls of yummy, healthy soup!

Nutrition Facts : Nutritional Info Servings Per Recipe 8 Amount Per Serving Calories

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