Turkey and Rice Soup (30-Minute)
Old fashioned turkey and rice soup with leftover turkey, white rice, carrots, celery, and Italian herbs. A cozy one-pot dinner ready in 30 minutes.
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 medium yellow onion, diced
- 1 ½ teaspoon kosher salt, divided
- 1 cup chopped carrot
- 1 cup chopped celery
- 2 cloves garlic, minced
- 1 tablespoon no-salt added Italian seasoning
- ½ cup long-grain white rice
- 3 cups cooked turkey, chopped or shredded
- 1 quart chicken stock (or turkey stock)
- 2 cups water
To Add at the End
- 1 tablespoon fresh lemon juice
Instructions
- In a large pot or Dutch oven, heat the olive oil and butter over medium heat.
- Add the onion, ¼ teaspoon salt, and cook until slightly softened, about 3 minutes, stirring occasionally.
- Add the carrot, celery, and additional ¼ teaspoon salt, and cook 3 more minutes, stirring frequently.
- Add the garlic, Italian seasoning, and rice. Cook for 1 more minute, stirring constantly.
- Add the turkey, chicken stock, water, and remaining 1 teaspoon salt, stirring to combine.
- Cover, bring to a boil, then reduce to a simmer. Simmer, covered, for 20 minutes, or until the rice is tender.
- Uncover and add the lemon juice, stirring to combine. Taste and add additional lemon juice or salt if desired.
Notes
- Make it Creamy: For a creamy version, add 3/4 cup heavy cream at the end of the cook time.
- Rice: Be sure to use uncooked long grain white rice for this recipe, not instant or par-boiled, as it will come out mushy.
Nutrition
Serving: 1 (of 6) | Calories: 261kcal | Carbohydrates: 20g | Protein: 30g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 69mg | Sodium: 613mg | Potassium: 596mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3736IU | Vitamin C: 4mg | Calcium: 64mg | Iron: 2mg
