Turkey and Rice Soup (Gluten Free)
This Turkey and Rice Soup is the best way to use up leftover Thanksgiving turkey. A total comfort food for cold nights, this recipe is full of vegetables, turkey, and rice for a healthy dinner made of holiday leftovers.
Servings 10
Calories 136kcal
Ingredients
- ½ tbsp olive oil
- ½ c diced onion
- 2 large cloves garlic pressed
- 1 c chopped carrots
- ½ c chopped celery
- 1 tsp kosher salt
- 1 tsp dried oregano
- 7 to 8 c low sodium turkey stock
- 1 scant c long grain white rice
- 5 oz shiitake mushrooms
- 1.5 c chopped turkey
Instructions
- Warm the oil in a large pot over medium low heat. Pour in the diced onion and minced garlic and cook for 4-5 minutes until the onion softens, stirring frequently.
- Turn the heat up to medium and add in the chopped carrot and celery to the pot. Cook the vegetables for 5 minutes.
- Add the turkey stock into the pot, as well as the kosher salt, dried oregano, bay leaf, and white rice. Stir to combine, then bring the pot to a boil. Add in the mushrooms and stir, then turn the heat to low and let the soup simmer for 45 minutes.
- Add in the turkey and let cook for another 15 minutes. Taste the soup and add kosher salt as needed. Remove the bay leaf, then sprinkle parsley on the soup before serving, if desired.
Video
Notes
- I use my homemade turkey stock in this recipe. It is not very heavily salted and comes out more like a low sodium stock. Be sure and taste the soup as you’re cooking it to make sure it’s salted to your liking!
- Watch your onions and garlic as they cook! If you don't stir them often enough, they will start to burn.
- This recipe uses shiitake mushrooms, though really any type of mushroom will work. If you don't like mushrooms, feel free to leave them out.
Nutrition
Calories: 136kcal | Carbohydrates: 20g | Protein: 8g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 11mg | Sodium: 314mg | Potassium: 306mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2169IU | Vitamin C: 2mg | Calcium: 24mg | Iron: 1mg