Description
Turkey Rice Soup Bowl is a hearty and comforting meal, packed with tender vegetables, shredded turkey, and creamy broth.
Ingredients
Scale
- 42 grams salted butter
- 3 large carrots, peeled and chopped
- 2 stalks celery, chopped
- 1 yellow onion, diced
- 0.5 teaspoon fine salt
- 0.25 teaspoon freshly ground black pepper
- 2 teaspoons minced garlic
- 1.5 teaspoons dried thyme
- 1.9 litres turkey broth
- 3 cups cooked turkey, shredded
- 200 grams uncooked white rice
- 60 millilitres heavy cream
Instructions
- Melt the butter over low heat in a large saucepan or stock pot. Add carrots, celery, and onion. Season with salt and pepper, stirring to combine.
- Add the minced garlic and dried thyme to the pan. Sauté on medium-low heat, stirring frequently, until the vegetables are softened and fragrant, about 10 minutes.
- Incorporate the shredded turkey and pour in the turkey broth. Stir well to ensure even distribution.
- Add the uncooked white rice. Raise the heat moderately to bring the soup to a gentle simmer. Cook uncovered for 20–25 minutes, or until the rice and vegetables are fully tender, stirring occasionally.
- Lower the heat, stir in the heavy cream, and adjust seasoning if necessary. Serve hot, with optional garnish of chopped fresh parsley and a side of bread.
Notes
- For a lighter version, you can omit the heavy cream.
- This soup can be made ahead of time and stored in the refrigerator for a few days.
- Freeze leftovers for a quick meal in the future.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg