Turkey Rice Soup

Servings: 10

Ingredients:

2 Tablespoon olive oil
1 onion, diced
3 cloves garlic
3 carrots, chopped
3 celery stalks, chopped
8 cups chicken or turkey broth
3 cups turkey, chopped
3/4 cup brown rice
1 cup mushrooms, sliced
2 cups broccoli, chopped (fresh or frozen)
1 Tablespoon parsley or thyme
Salt and pepper to taste

 

Directions:

  1. Drizzle olive oil in a large pot over medium heat.
  2. Saute mushrooms, celery, carrots, and onion for about 5 minutes or until tender. 
  3. Toss in garlic and turkey and stir continuously.
  4. Add broth and turn the heat up to high until broth starts to boil.  Once boiling, add rice.  Immediately turn the heat back down to medium-low, cover the lid, and cook for 10 minutes.
  5. Add fresh or frozen broccoli and herbs and cook for another 10 minutes or until rice and broccoli are tender.

 
Note: If someone in your family is not a fan of broccoli, try adding other veggies like spinach, chard, or kale in place of broccoli.

Notes & Tips:

Slow Cooker: To make in a slow cooker, add onion, cloves, carrots, celery, chicken or turkey broth, turkey, brown rice and mushrooms into the slow cooker.  Cook on low for 4 to 6 hours.  About 1 hour before serving, add fresh or frozen broccoli and parsley or thyme.  Cook until broccoli is tender.

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Recipe Category

One pan meals

funding statement logo

This institution is an equal opportunity provider.

This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP in cooperation with Maryland’s Department of Human Services and University of Maryland Extension. University programs, activities, and facilities are available to all without regard to race, color, sex, gender identity or expression, sexual orientation, marital status, age, national origin, political affiliation, physical or mental disability, religion, protected veteran status, genetic information, personal appearance, or any other legally protected class.

Turkey Rice Soup

Servings: 10

Ingredients:

2 Tablespoon olive oil
1 onion, diced
3 cloves garlic
3 carrots, chopped
3 celery stalks, chopped
8 cups chicken or turkey broth
3 cups turkey, chopped
3/4 cup brown rice
1 cup mushrooms, sliced
2 cups broccoli, chopped (fresh or frozen)
1 Tablespoon parsley or thyme
Salt and pepper to taste

 

Directions:

  1. Drizzle olive oil in a large pot over medium heat.
  2. Saute mushrooms, celery, carrots, and onion for about 5 minutes or until tender. 
  3. Toss in garlic and turkey and stir continuously.
  4. Add broth and turn the heat up to high until broth starts to boil.  Once boiling, add rice.  Immediately turn the heat back down to medium-low, cover the lid, and cook for 10 minutes.
  5. Add fresh or frozen broccoli and herbs and cook for another 10 minutes or until rice and broccoli are tender.

 
Note: If someone in your family is not a fan of broccoli, try adding other veggies like spinach, chard, or kale in place of broccoli.

Notes & Tips:

Slow Cooker: To make in a slow cooker, add onion, cloves, carrots, celery, chicken or turkey broth, turkey, brown rice and mushrooms into the slow cooker.  Cook on low for 4 to 6 hours.  About 1 hour before serving, add fresh or frozen broccoli and parsley or thyme.  Cook until broccoli is tender.

Nutrition Facts

10 serving per container

Serving size 1 cup

Amount Per Serving
Calories 250
% Daily Value*
Total Fat 13g 17%
Saturated Fat 3.5g 18%
Trans Fat 0g
Cholesterol 65mg 22%
Sodium 135mg 6%
Total Carbohydrate 9g 3%
Dietary Fiber 2g 7%
Total Sugars 2g
Includes 0g Added Sugars 0%
Protein 21g
Vitamin D 0mcg 0%
Calcium 48mg 4%
Iron 2mg 10%
Potassium 479mg 10%

The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

funding statement logo

This institution is an equal opportunity provider.

This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP in cooperation with Maryland’s Department of Human Services and University of Maryland Extension. University programs, activities, and facilities are available to all without regard to race, color, sex, gender identity or expression, sexual orientation, marital status, age, national origin, political affiliation, physical or mental disability, religion, protected veteran status, genetic information, personal appearance, or any other legally protected class.