Easy Turkey And Rice Soup Recipes

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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.

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

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.

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

GROUND TURKEY AND RICE SOUP



Ground Turkey and Rice Soup image

Provided by Crissy Page

Categories     Dinner

Number Of Ingredients 10

2 tsps. olive oil
1 lb. 93% lean ground turkey
3 medium carrots, sliced
1 yellow bell pepper, chopped
1 small yellow onion, diced
2 celery stalks, chopped
1 4.5 oz. can green chiles
6 cups reduced sodium chicken broth (or you could use Knorr Homestyle Chicken Stock)
1cup milk
1 package Knorr® Selects Spinach & Artichoke Rice

Steps:

  • Heat 1 tsp. olive oil in a dutch oven over medium-high heat, and cook turkey until thoroughly done. Drain any excess fat. Remove from pan and set aside.
  • Heat another 1 tsp. olive oil and cook vegetables, stirring occasionally, until vegetables are tender.
  • Add broth, water, milk, green chiles and ground turkey to the cooked vegetables. Whisk in Knorr® Selects. Bring to a boil. Reduce heat and cook covered 10 minutes or until rice is tender.

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

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

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.

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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