Turkey and Rice Soup Recipe
A homemade turkey and rice soup recipe that uses leftover turkey.
Servings: 8
Calories: 151kcal
Ingredients
- 2 tablespoon turkey fat olive oil or broth
- 6 green onions sliced (use the tops too)
- 2 cloves garlic minced
- 2 stalks celery thinly sliced
- 8 cups turkey stock, turkey broth, or chicken broth
- 2 cups carrots cut into coins
- 2 cups cooked rice
- 2 cups cooked turkey cubed
Instructions
- In a large soup pot, sauté the onion, garlic, and celery in turkey fat.
- Add the turkey stock, and carrots. Cook over a medium high heat until it reaches a boil.
- Lower heat to medium and simmer for 10 minutes.
- Add the turkey and rice and cook for 5 minutes or until the turkey and rice are warmed through and the carrots are fork tender.
Nutrition
Calories: 151kcal | Carbohydrates: 16g | Protein: 11g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 31mg | Sodium: 938mg | Potassium: 271mg | Fiber: 1g | Sugar: 3g | Vitamin A: 5455IU | Vitamin C: 4mg | Calcium: 36mg | Iron: 1mg