Turkey Rice Soup Bowl (Print-Friendly Version)
Savor turkey, rice, and vegetables in a creamy, savory broth. Great for warming up after festive gatherings.
# Ingredients You'll Need:
→ Main Ingredients
01 -
42 grams salted butter
02 -
3 large carrots, peeled and chopped
03 -
2 stalks celery, chopped
04 -
1 yellow onion, diced
05 -
0.5 teaspoon fine salt
06 -
0.25 teaspoon freshly ground black pepper
07 -
2 teaspoons minced garlic
08 -
1.5 teaspoons dried thyme
09 -
1.9 litres turkey broth
10 -
3 cups cooked turkey, shredded
11 -
200 grams uncooked white rice
12 -
60 millilitres heavy cream
# How to Make It:
01 -
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.
02 -
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.
03 -
Incorporate the shredded turkey and pour in the turkey broth. Stir well to ensure even distribution.
04 -
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.
05 -
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.
# Extra Information:
01 -
For best results, use homemade turkey stock and day-old cooked turkey for optimal flavour and texture.