Turkey with Rice Soup Recipe

By admin | December 27, 2007

If you’re like most Americans, you’ve got a boatload of leftover turkey in your fridge. The good news is turkey is perhaps one of the most versatile foods. You can make just about anything out of turkey — turkey soup, turkey sandwiches, turkey with rice casserole, turkey gumbo and just plain ole’ reheated turkey.

Personally, I’m a big fan of turkey soup. Although I live in Florida now, I’m originally from the Midwest and during the winter months I always indulged in a variety of soups. With the warmer weather down here, I haven’t eaten as much soup as I need so when I saw the mound of leftover turkey from our Christmas dinner, my first thought was “Yeah! I can make a big batch of turkey and rice soup!”

Below is one of my favorite Turkey with Rice Soup recipes. Unfortunately, I was out of carrots so the photo below is what I ended up with. I highly recommend adding carrots to this recipe. Not only does it add a hint of color to an otherwise drab looking soup, it also adds a rich flavor. Serve with a grilled cheese sandwich for a filling and tasty lunch or dinner meal.

TURKEY WITH RICE SOUP
Yields: 6 servings (large bowls)
Prep Time: 15 minutes
Cook Time: 1 hour, 30 minutes

INGREDIENTS:

2 Tablespoons Extra Virgin Olive Oil
1 cup Onion, chopped
4 cloves Garlic, chopped
2 Bay Leaves
1 teaspoon Thyme
2-3 medium Carrots, diced
2 cups Turkey, chopped
2 (15-ounce) cans Vegetable Broth
4 cups Water
1-1/2 cups Rice, uncooked (I prefer Jasmine for it’s nutty flavor)
Salt and pepper to taste

DIRECTIONS:

Add olive oil to large stockpot and set burner to medium-low heat.

Add onion, garlic, bay leaves and thyme. Saute until onions are translucent.

Add carrots, turkey, vegetable broth and water. Bring to a boil.

Add rice and bring to a boil, stirring frequently.

Reduce heat to low, cover with lid and simmer for one hour.

Remove bay leaves and add salt and pepper to taste.

Transfer to serving bowls and serve immediately.

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Rating 3.00 out of 5

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