This soup is a definite throwback to my childhood. Every holiday when turkey was served, turkey rice soup would follow. It is chock-full of veggies and savoury leftover turkey, then filled out with long grain white rice. It's the perfect way to make use of stock, made from the turkey bones. To see how the stock is made, refer to my blog post on Roasting a Chicken for Stock - just substitute in the turkey. I serve my Turkey Rice Soup alongside fresh bread and white wine.
Serves 6
Ingredients:
2 tbsps salted butter
2 tbsps olive oil
2 large carrots, diced
3 celery stalks, diced
1 large yellow onion, diced
3 cloves garlic, minced
4 sprigs fresh thyme or 1 tsp dried thyme leaves
1 tsp oregano
1 tsp dried sage
1 tsp black pepper
1/2 tsp salt
8 cups turkey stock
1 cup white rice, rinsed
2 cups turkey, cooked and chopped
Directions:
1. Melt butter with oil in a large Dutch oven or heavy-bottomed stock pot
2. Add carrot, celery and onion - saute on medium heat (6 out of 10) for 7 minutes
3. Add garlic and saute another 5 minutes
4. Sprinkle in all herbs and spices, plus the turkey stock - increase to a boil
5. When boiling, add rinsed rice, then reduce heat and simmer over low (3 out of 10) for 10 minutes
6. Add the chopped turkey and continue to simmer another 10-15 minutes until rice is just tender
7. Adjust seasoning and remove thyme stems, if using
Notes:
Other fresh herbs that would work in this soup include: chopped rosemary, chopped sage and/or savoury.
Rinsing the rice removes excess starches and leaves a fluffy end result.
This soup keeps in the fridge up to 4 days, in an air-tight container, and in the freezer up to 6 months. Reheating may require a bit of water to adjust consistency.
Nutrition Facts:
Servings: 6
Calories 307
Total Fat 11.2g 14% Saturated Fat 4g 20% Cholesterol 46mg 15% Sodium 770mg 33% Total Carbohydrate 27.9g 10% Dietary Fiber 2.6g 9%
Total Sugars 4.1g Protein 23.2g Vitamin D 3mcg 13% Calcium 91mg 7% Iron 7mg 41% Potassium 397mg 8%
The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
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