Ah, turkey rice soup—a warm embrace on a chilly evening. Picture this: it’s the kind of dish that wraps you in a cozy blanket, much like a favorite old sweater that still smells like campfires and autumn leaves. I swear, the aroma alone could make a gloomy day feel like a nostalgic trip down memory lane.
Steps
- Heat olive oil and butter in a large pot over medium heat. Once the butter has melted, add diced onion, carrots, and celery, stirring occasionally for about 8-10 minutes until they soften.
- Incorporate minced garlic and cook for an additional minute. Mix in the dried basil, oregano, salt, pepper, and optional red pepper flakes, stirring to blend the flavors.
- Pour in the turkey broth and bring the mixture to a boil. Lower the heat to medium-low and add the long-grain white rice, stirring well.
- Let the soup simmer for 10-12 minutes until the rice is nearly cooked but still firm. Add the cubed turkey and continue cooking for 15-20 minutes until the rice is fully cooked and tender.
- Once ready, garnish the soup with fresh parsley and serve hot.
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 medium yellow onion, diced (about 1 cup)
- 2 large carrots, peeled and diced into ¼-inch pieces (about 1 cup)
- 2 ribs celery, diced into ¼-inch pieces (about 1 cup)
- 2 teaspoons garlic, minced
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- 1 teaspoon kosher salt
- ¼ teaspoon pepper
- ? teaspoon red pepper flakes (optional)
- 8 cups (1.92 kg) turkey broth
- 1 cup (185 g) long-grain white rice, uncooked
- 2 cups cooked turkey, cubed
- Fresh parsley, for garnish
FAQ
- Can I use chicken instead of turkey in this soup?
- Absolutely! If you prefer chicken over turkey, you can easily substitute it in this recipe. There’s even a Chicken and Rice Soup variation available.
- What vegetables can I include in Turkey and Rice Soup?
- The recipe includes yellow onion, carrots, and celery, but feel free to add your favorite vegetables like corn or peas. Thawed frozen vegetables can also be a great addition.
- How should I store leftover Turkey and Rice Soup?
- Allow the soup to cool before transferring it to an airtight container. It can be stored in the refrigerator for up to four days, making it convenient for quick lunches.
- Can I freeze Turkey and Rice Soup?
- Yes, you can freeze the soup. However, it’s best to freeze it without the rice, as the rice may absorb the liquid and become soggy. Cook and add the rice when you’re ready to enjoy the soup. It can be stored in the freezer for up to three months.
- What can I use if I don’t have turkey broth available?
- If turkey broth is unavailable, you can substitute it with chicken broth or chicken stock, though it will alter the soup’s flavor slightly.
Tips
- To enhance the flavor of your soup, consider using turkey broth. However, if you’re in a pinch, chicken broth or stock can be a suitable substitute, though it may alter the taste slightly.
- If you plan to freeze the soup for future meals, it’s best to do so without the rice. The rice tends to absorb the liquid and can become mushy. Instead, prepare and add the rice when you’re ready to serve.
- Feel free to customize the vegetable mix by adding your favorites like corn or peas. Thawed frozen vegetables can also be a convenient addition to the soup.
- When using fresh herbs instead of dried, remember to triple the amount for equivalent flavor. For example, use 3 teaspoons of fresh basil and 1 1/2 teaspoons of fresh oregano if substituting for dried herbs.
Equipment
- Large Pot or Dutch Oven – Essential for cooking the soup.
- Airtight Containers – For storing leftovers.
- Freezer-Safe Containers – If you plan to freeze the soup.
- Measuring Cups and Spoons – For accurate ingredient measurements.
