Description
A simple recipe for making a hearty and comforting soup using leftover cooked turkey and fresh vegetables.
Ingredients
Scale
- 6 cups turkey broth
- 2 cups cooked, shredded turkey
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 cup chopped potatoes
- 1/2 cup white rice (uncooked)
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and black pepper to taste
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion, carrots, and celery. Cook until the vegetables soften, about 5 to 7 minutes.
- Pour in the turkey broth. Add the potatoes, uncooked rice, thyme, and rosemary. Bring the mixture to a boil.
- Reduce the heat to low, cover the pot, and simmer for 15 minutes, or until the potatoes and rice are tender.
- Stir in the shredded cooked turkey. Cook for an additional 5 minutes until the turkey is heated through.
- Taste the soup and add salt and pepper as needed.
- Serve hot.
Notes
- For a creamy texture, stir in 1/2 cup of heavy cream or milk during the last 5 minutes of cooking.
- If you do not have leftover turkey, you can use ground turkey; brown it before adding the broth and vegetables.
- To make this a Turkey and Rice Soup, increase the rice to 1 cup and cook until fully tender.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 4
- Sodium: 650
- Fat: 8
- Saturated Fat: 2
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 3
- Protein: 28
- Cholesterol: 55