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Turkey Rice Soup

Turkey Rice Soup

The ultimate comfort food, Turkey Rice Soup combines tender turkey, savory wild rice, and seasonal vegetables in a hearty broth. Perfect for using up leftovers, it’s an easy weeknight dinner that warms you from the inside out. Make it tonight!
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dinner, Soups
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 2 1/2 cups turkey shredded or chopped (may sub rotisserie chicken)
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion diced
  • 1 cup carrots chopped 1/2-inch thick
  • 1 cup celery chopped 1/2-inch thick
  • 4-6 cloves garlic minced
  • 1 pinch red pepper flakes optional
  • 1 cup wild rice blend
  • 1 large sweet potato peeled and chopped 3/4-inch thick
  • 1 1/2 teaspoons chicken bouillon or better than bouillon
  • 1 tablespoon dried parsley
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 bay leaves
  • 12 cups low sodium chicken broth
  • 2 cups cauliflower chopped into bite-size pieces
  • 8 oz. fresh green beans trimmed and cut into 1-inch pieces

Equipment

  • Saucepan
  • Oven
  • Wooden Spoon
  • Peeler
  • Blender
  • Cutting Board
  • Skillet
  • Chef's Knife

Method
 

  1. Melt butter with olive oil over medium low heat in a large Dutch oven/soup pot. Once melted, increase heat to medium-high and add onions, carrots and celery; sauté until onions are softened, about 5 minutes. Add garlic and sauté for 30 seconds.
  2. Add wild rice, sweet potatoes, bouillon, all seasonings, bay leaves and chicken broth. Cover the soup to bring to a simmer, then displace the lid so it’s partially covering the pot, with about a one-inch opening. Simmer the soup for 20 minutes, then add the green beans.
  3. Simmer, uncovered, for an additional 10-15 minutes or until the rice is almost al dente. Stir in shredded turkey and cauliflower and continue to simmer for 5 minutes or until cauliflower is tender and rice is al dente.
  4. Taste and season with additional salt and pepper if desired (will depend on your turkey).

Notes

  • Brown rice: cook for about the same amount of time as wild rice blend.
  • Long grain white rice: only requires 10-12 minutes to cook, so you’ll need to approach the soup differently. Sauté the veggies per the original recipe, then add the sweet potatoes, green beans, broth, seasonings, etc. and simmer for 10 minutes. Add the white rice and simmer 6 minutes, then add the cauliflower and simmer until the rice is al dente.
  • White rice is easy to overcook: make sure you check it for doneness often and cook just until al dente. Alternatively, you can cook white rice separately and add it to the soup or individual servings if you expect leftovers.
  • Storage: Let Turkey Rice Soup cool to room temperature, then cover and store in your Dutch oven or transfer to an airtight container. Refrigerate for up to 5 days.
  • Freezer: Turkey Soup can be transferred to an airtight container and frozen for up to 3 months. Thaw overnight in the refrigerator then reheat per any of the methods below.
  • Stove: Reheat large batches on the stove over medium low heat, stirring occasionally, about 10 minutes.
  • Microwave: Transfer individual servings to a microwave-safe dish, cover with a microwave-safe lid or paper towel. Microwave for 2 minutes, stir, then continue to microwave for 30-second intervals, if needed.
  • Crockpot: Transfer soup to a crockpot and heat on low for 1-3 hours. The time will depend on how much soup you have remaining.