Turkey Rice Soup
Leftover turkey and rice soup with fresh vegetables and a herbaceous rosemary-infused broth. It's the homemade turkey soup recipe you've been looking for!
Servings 6
Calories 255kcal
Ingredients
- 2 tablespoons olive oil
- 1 onion diced
- 3 carrots diced
- 3 celery stalks diced
- 2 garlic cloves minced
- 1 medium sweet potato peeled and diced
- ½ cup long grain rice uncooked
- 2 tablespoons fresh rosemary chopped
- ½ teaspoon salt
- ½ teaspoon black pepper
- 8 cups chicken stock
- 2 cups leftover turkey cubed
- 1 5 ounce bag baby spinach
Instructions
- In a large dutch oven or deep pot, add olive oil and heat over medium heat. Add onions, carrots, celery, garlic, and sweet potato and cook for 5 to 7 minutes, or until the vegetables begin to soften.
- Add rice, rosemary, salt, pepper, chicken stock, bring to a boil. Reduce heat to a simmer and cook for 15 minutes, or until the rice is cooked and sweet potatoes are tender.
- Stir in turkey and cook for 5 more minutes. Add spinach and cook just until spinach has wilted, 2 to 3 minutes. Serve warm.
Notes
Tip: To keep your rice from getting soggy, cook it separately and add it to the bowl before you add your turkey soup.
Nutrition
Calories: 255kcal | Carbohydrates: 29g | Protein: 19g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 31mg | Sodium: 389mg | Potassium: 666mg | Fiber: 3g | Sugar: 4g | Vitamin A: 10499IU | Vitamin C: 5mg | Calcium: 53mg | Iron: 2mg