Classic Turkey And Rice Soup Recipes

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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

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.

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