Turkey and Rice Soup
Ingredients:
1 tbsp olive oil
1 tbsp unsalted butter
1 medium yellow onion, diced (about 1 cup)
2 large carrots, peeled and diced (about 1 cup)
2 ribs celery, diced (about 1 cup)
2 tsp garlic, minced
1 tsp dried basil
½ tsp dried oregano
1 tsp kosher salt
¼ tsp black pepper
⅛ tsp red pepper flakes (optional)
8 cups turkey broth (or chicken broth)
1 cup long-grain white rice, uncooked
2 cups cooked turkey, cubed
Fresh parsley, for garnish
Instructions:
Sauté the Vegetables: In a large pot over medium heat, add olive oil and butter. Once melted, add the diced onion, carrots, and celery. Cook for 8–10 minutes until softened, stirring occasionally. Add garlic and cook for another minute.
Season the Soup: Stir in basil, oregano, salt, black pepper, and red pepper flakes (if using).
Add Broth and Rice: Pour in the turkey broth and bring to a boil. Reduce heat to medium-low, then stir in the rice.
Simmer: Cook for 10–12 minutes, stirring occasionally, until the rice is almost tender.
Add the Turkey: Stir in the cooked turkey and continue simmering for another 15–20 minutes until the rice is fully tender.
Serve and Enjoy: Garnish with fresh parsley and serve warm.
Notes:
Use vegetable broth for a lighter option.
To freeze, prepare the soup without rice, then cook and add fresh rice when serving.
Store leftovers in the refrigerator for up to 4 days.
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