Turkey Rice Soup Recipe
This Turkey Rice Soup recipe has a rosemary-infused chicken stock, rice, and tons of vegetables.
Servings: 6
Equipment
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 the olive oil and heat over medium heat. Add the onions, carrots, celery, garlic, and sweet potato. Cook for 5–7 minutes, or until the vegetables begin to soften.
- Add the rice, rosemary, salt, pepper, and chicken stock. Bring to a boil. Reduce the heat to a simmer and cook for 15 minutes, or until the rice finishes cooking and the sweet potatoes are tender.
- Stir in the turkey and cook for 5 more minutes. Add the spinach and cook just until spinach wilts, 2–3 minutes. Serve warm.
Notes
- My Top Tip: If you plan on having leftovers or freezing the turkey vegetable soup, I recommend cooking the rice separately and adding it to serving bowls as needed. This helps make sure it doesn't get soggy.
- Storage: Store leftovers in an airtight container in the fridge for up to 5 days. Reheat in a saucepan over low heat or microwave individual portions until warmed through.
- Freezing: Store the soup in freezer-safe containers. Leave about an inch at the top of each, because the soup will expand in the freezer. Close tightly and freeze for up to 3 months.
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
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