rice turkey soup recipe
The Best rice turkey soup recipe
I started making this version when my kids were little, and it’s been a go-to for everything from game nights to school lunches. It’s easy to double the batch if you’re feeding a crowd, and the flavors meld together beautifully over time, so it tastes even better the next day. The rice absorbs the broth well, making every bite flavorful without needing much extra seasoning. It’s also a great way to use up leftover turkey from holiday meals or any extra chicken, and the veggies can be swapped out based on what you have on hand. Whether you’re looking for a quick weeknight meal or a comforting dish for a family dinner, this soup delivers warmth and satisfaction without any fuss.
Turkey and Rice Soup with Fresh Herbs
A comforting soup featuring tender turkey, fluffy rice, and a blend of aromatic herbs. Perfect for a cozy meal on chilly evenings.
🥘Ingredients
- 1 lb ground turkey
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 cup frozen peas
- 1 cup long-grain white rice
- 4 cups chicken broth
- 1 bay leaf
- 1 cup low-sodium chicken broth
- 1 cup diced tomatoes
- 1 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and black pepper to taste
- Fresh parsley, chopped
- Fresh cilantro, chopped
- Lemon wedges
👨🍳Directions
-
1
In a large pot, cook the ground turkey over medium heat until no longer pink, about 6–8 minutes. Drain excess fat if needed. -
2
Add the diced onion, garlic, and carrot. Sauté for 3 minutes until softened. Stir in the diced tomatoes, tomato paste, thyme, rosemary, salt, and pepper. Cook for 2 minutes. -
3
Pour in the chicken broth and bring to a gentle simmer. Stir in the rice and bay leaf. Reduce heat to low and let it cook uncovered for 15 minutes. -
4
After 15 minutes, add the frozen peas. Cook for another 10–12 minutes, stirring occasionally, until the rice is tender and the liquid has been absorbed. -
5
Remove the bay leaf before serving. Adjust seasoning if needed. Garnish with fresh parsley and cilantro, and serve with lemon wedges.
🔧Equipment
- Large pot
- Wooden spoon
- Measuring cups
- Knife and cutting board
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Turkey and Rice Soup with Fresh Herbs Works
❓ Frequently Asked Questions About Turkey and Rice Soup with Fresh Herbs
1. What is the best way to prepare turkey meat for this soup?
Use boneless, skinless turkey breast or thighs, cut into bite-sized pieces. Brown the meat thoroughly in a large pot over medium-high heat before adding liquid to develop deep flavor. Avoid overcrowding the pan to keep the turkey from steaming instead of cooking.
2. Can I substitute chicken or beef for turkey in this recipe?
While not recommended for the traditional taste, you can use chicken breast or thighs—simmer until fully cooked (about 12–15 minutes). Beef would add richness but may alter the dish’s light, broth-based profile. Adjust seasoning slightly if using a different protein.
3. How do I prevent the soup from becoming too watery?
Strain the broth through a fine-mesh sieve after simmering to remove excess liquid. If the soup thickens too much, gently whisk in a splash of warm water or reserved cooking liquid. Avoid boiling the broth vigorously, as it releases more starch and water.
4. What herbs or spices can I add to enhance the flavors?
Fresh thyme, parsley, or bay leaves work beautifully. For warmth, sprinkle in a pinch of smoked paprika or a dash of black pepper. Avoid overpowering spices like garlic powder or onion powder—let the turkey and broth shine.
