BASIC TURKEY AND RICE SOUP
A nice basic soup, simple to make and an especially good use of your left over turkey meat!I like to serve it piping hot with different flavored crackers (like Sociables or Ritz or any type of vegetable flavoured crackers)
Provided by CookinwithGas
Categories White Rice
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a dutch oven, on medium heat, saute the garlic and onion in oil until tender.
- Add broth, rice, celery and carrot; Cover and simmer 15 minute.
- Add peas, nutmeg, sage and salt & pepper to taste; simmer on low 10 minutes.
- Add the turkey and heat through.
TURKEY RICE SOUP
This tasty soup has a surprisingly short simmering time. Leftover turkey has never tasted so good! If you don't have frozen mixed vegetables on hand, stir in extra veggies from your Thanksgiving meal until heated through.
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, saute mushrooms and onion in oil for 3 minutes. Stir in the broth, water and apple juice if desired. Bring to a boil. Stir in rice mix. Reduce heat; cover and simmer for 20 minutes. , Stir in turkey and vegetables; cook 5 minutes longer or until rice and vegetables are tender.
Nutrition Facts : Calories 254 calories, Fat 5g fat (1g saturated fat), Cholesterol 44mg cholesterol, Sodium 714mg sodium, Carbohydrate 30g carbohydrate (4g sugars, Fiber 3g fiber), Protein 23g protein.
QUICK TURKEY AND RICE SOUP
Barley or orzo can stand in for rice from one batch to the next in our tasty and Quick Turkey and Rice Soup.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 8
Steps:
- Melt butter in a medium saucepan over medium-high heat. Add leek, celery root, parsnip, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until leek is translucent, about 2 minutes.
- Add stock, and bring to a boil. Reduce heat, and simmer until vegetables are tender, about 5 minutes. Stir in turkey and rice, and cook until heated through. Season with salt and pepper, and serve immediately.
QUICK TURKEY-WILD RICE SOUP
After only 10 minutes of preparation, you'll be dishing up tasty bowlfuls in no time!
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 6
Number Of Ingredients 8
Steps:
- In 5-quart Dutch oven, melt butter over medium heat. Stir in flour with wire whisk until well blended. Slowly stir in broth with wire whisk. Stir in turkey, water, onion, rice and contents of seasoning packet.
- Heat to boiling over high heat, stirring occasionally. Reduce heat to medium-low. Cover and simmer about 25 minutes or until rice is tender.
- Stir in soymilk; heat just to boiling.
Nutrition Facts : Calories 240, Carbohydrate 23 g, Cholesterol 50 mg, Fat 1, Fiber 2 g, Protein 19 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 3 g, TransFat 0 g
QUICK TURKEY AND RICE
This is a fast, low cal recipe that uses things in your pantry and refrigerator.
Provided by C. Williams
Categories Meat and Poultry Recipes Turkey Breasts
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
- Meanwhile, heat oil in a large skillet over medium high heat. Saute bell pepper, celery and onion until tender, about 2 to 3 minutes. Add turkey, and continue to saute until turkey loses its outer pink color. Stir in tomatoes, and cover. Continue to simmer, stirring occasionally, until turkey is cooked through (no longer pink inside). Serve over hot cooked rice.
Nutrition Facts : Calories 328 calories, Carbohydrate 46.8 g, Cholesterol 53 mg, Fat 4.9 g, Fiber 2.2 g, Protein 22.8 g, SaturatedFat 1 g, Sodium 197.6 mg, Sugar 4.3 g
TURKEY RICE SOUP
This soup is a quick and tasty way to use your turkey leftovers. The convenience of using frozen vegetables makes preparation a snap, and the low calories offer a healthy benefit.
Provided by Red Gold
Categories Trusted Brands: Recipes and Tips RED GOLD®, Inc.
Time 25m
Yield 6
Number Of Ingredients 8
Steps:
- In a large soup kettle. combine broth, water, rosemary, and black pepper. Bring to boil; stir in mixed vegetables, box of rice, and seasoning packet.
- Return to boiling; reduce heat. Cover and simmer for 10 to 15 minutes or until vegetables and rice are tender. Stir in turkey and tomatoes; heat through. Stir in black pepper.
Nutrition Facts : Calories 259.2 calories, Carbohydrate 34.6 g, Cholesterol 38.3 mg, Fat 5 g, Fiber 3.5 g, Protein 18.5 g, SaturatedFat 1.4 g, Sodium 728.3 mg, Sugar 4.2 g
TURKEY AND WILD RICE SOUP
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Melt 1 tablespoon butter in a medium dutch oven over medium-high heat. Add the mushrooms and cook, stirring once or twice, until well browned, about 3 minutes. Reduce the heat to medium. Add the remaining 2 tablespoons butter and cook until melted. Add the leeks and carrots and season with 1 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the leeks are softened, about 3 minutes.
- Add the thyme and stir to combine. Add the chicken broth, lemon zest, bay leaves and 3 cups water. Bring to a boil, then reduce the heat to medium to maintain a simmer. Add the turkey and wild rice; simmer until the rice is just tender, 13 to 15 minutes.
- Add the spinach and simmer until wilted, about 1 minute. Discard the bay leaves and lemon zest and stir in the lemon juice; season with salt and pepper. Divide the soup among bowls.
QUICK AND EASY TURKEY SOUP
This is a great soup for left over thanksgiving turkey! Very easy to make, and keeps wonderfully! This is my own recipe, hope you like it!
Provided by Tara Simpson
Categories Stocks
Time 30m
Yield 2-3 quarts, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In a large stock pot.
- Prepare Rice a Roni as instructed on the box (add water as called for, I add a tiny bit of olive oil, not the entire amount that it calls for, you can do either).
- Once the water has started to boil, and rice is half cooked, I add the rest of my ingredients except the milk and parsley.
- Let everything come to a low boil and turn on low to simmer for 10-15 minutes or until the rice is completely cooked.
- The rice will continue to absorb your liquids as it cooks, so right before I'm ready to serve I stir in enough milk to make it the consistency I like for soup (I prefer a thick soup!) and stir in the parsley for some color.
- Great with warm rolls or crackers!
Nutrition Facts : Calories 278, Fat 10.9, SaturatedFat 4, Cholesterol 67.7, Sodium 913.8, Carbohydrate 17.1, Fiber 1, Sugar 0.7, Protein 27.8
LEFTOVER TURKEY SOUP WITH WILD RICE
This easy Leftover Turkey Soup with Wild Rice is a simple, delicious dinner that takes advantage of your holiday extras! Don't have turkey on hand? Use chicken instead!
Provided by Blair Lonergan
Categories Dinner
Time 1h15m
Number Of Ingredients 13
Steps:
- Heat the oil in a large Dutch oven over medium-high heat until shimmering. Add the onion, carrots and celery and cook until softened, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds.
- Add the thyme, bay leaf, broth, rice and water. Bring to a boil; reduce heat to low and simmer (covered) for about 35 minutes, or until rice is tender.
- Stir in cooked turkey and simmer just until heated through. Remove bay leaf.
- Add fresh parsley; taste and season with salt and pepper, if necessary.
- Serve immediately, or allow to cool completely before storing in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts : ServingSize 1 cup, Calories 174 kcal, Carbohydrate 16 g, Protein 16 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 30 mg, Sodium 90 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 4 g
INSTANT POT LEFTOVER TURKEY SOUP RECIPE
This delicious and quick leftover turkey soup is so easy in the Instant Pot! Packed with turkey, veggies, and rice - it's a true comfort food and you can choose use the whole carcass. Paleo and Whole30-friendly as well!
Provided by Jean Choi
Categories Main Course Soup
Time 40m
Number Of Ingredients 14
Steps:
- Remove turkey meat from any bones and dice until you have 2 cups. If you want, save the bones to add to the soup.
- Turn on Instant Pot to Sauté and add ghee into the pot.
- Once hot, add onion, celery, and carrots, and cook stirring for 5 minutes until softened.
- Add garlic and thyme, and stir for 1 minute.
- Turn off the Instant Pot, then add turkey, any turkey bones (if using), chicken broth (or water if adding bones), rice (if using), salt and pepper.
- Stir and secure the lid. Cook on HIGH for 10 minutes. Release pressure naturally for 10 minutes, then manually release remaining pressure.
- Add lemon juice and remove any turkey carcass and bones. Taste to add more salt, if needed.
- Serve in a bowl, sprinkled with parsley.
Nutrition Facts : ServingSize 1 serving - makes 4, Calories 283 kcal, Carbohydrate 27 g, Protein 24 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 63 mg, Sodium 1745 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 3 g
QUICK AND EASY TURKEY AND RICE SOUP
This is an easy recipe that tastes great and is low in calories! Perfect for a cold, winter day!
Categories Appetizers / Soups / Salads Other Other Appetizers / Soups / Salads Low Fat Low Fat Appetizers / Soups / Salads Soup Appetizers / Soups / Salads Soup
Yield 8
Number Of Ingredients 10
Steps:
- Heat up one pan of water for rice (see your box for directions).
- Add bay leaf, chopped garlic, and peppercorns to broth. Bring chicken broth to a boil.
- Chop onion, carrots, and onion. Add to broth.
- Tear or cut up cooked turkey breast and add to broth.
- Add rice to broth.
- Allow soup to cook for 10 minutes to lock in flavors. It may be simmered on the stove to stay warm.
- Makes 8 bowls of yummy, healthy soup!
Nutrition Facts : Nutritional Info Servings Per Recipe 8 Amount Per Serving Calories
TURKEY SOUP WITH RICE
Provided by Food Network Kitchen
Categories appetizer
Time 3h25m
Yield 6 servings
Number Of Ingredients 16
Steps:
- In a large pot, combine carcass, celery, carrots, onion, bay leaf and water and bring to a simmer. Simmer for 2 to 3 hours over medium low heat. Strain and discard vegetables and bones. Reserve turkey stock. In a large pot, melt butter and cook onions until tender. Stir in celery and thyme. Stir in carrots and rice and toss to coat. Stir in turkey stock and bring to a simmer. Cook until vegetables and rice are tender. Stir in turkey, corn and parsley. Return to simmer and season to taste.
More about "quick turkey and rice soup food"
LEFTOVER TURKEY AND RICE SOUP (30 MINUTE MEAL) - GIRL AND ...
From girlandthekitchen.com
4.5/5 (10)Category SoupCuisine AmericanTotal Time 25 mins
- Throw all your veggies into a pot with olive oil heated to medium heat and let them sweat for about 5-10 minutes. No need for color here so feel free to cover with a lid. And in your thyme and please do season with salt and pepper. Feel free to add some minced garlic as well.
- Add in your turkey and a handful of parsley stems. I just feel like they make all the flavor difference.
LEFTOVER TURKEY RICE SOUP - MY GORGEOUS RECIPES
From mygorgeousrecipes.com
3.6/5 (18)Total Time 30 minsCategory Main CourseCalories 357 per serving
- Add the broth to a pan together with the vegetables, and leave to simmer with the lid on for 10-15 minutes until the veggies are tender.
- Add the rice and turkey, and leave to cook again until the rice is cooked, it should be ready in about 10 minutes. Add more broth if necessary and bring to a boil again.
- Season with salt and pepper, add the tomato puree and mixed herbs, and garnish with fresh parsley.
QUICK TURKEY RICE SOUP - SPEND SMART EAT SMART
From spendsmart.extension.iastate.edu
Estimated Reading Time 50 secs
TURKEY AND RICE CASSEROLE WITH CREAM OF MUSHROOM SOUP RECIPES
From yummly.com
CREAMY INSTANT POT TURKEY SOUP WITH RICE - UPSTATE RAMBLINGS
From upstateramblings.com
Reviews 17Calories 414 per servingCategory Main Dish
- Add the carrots, bell pepper and celery and saute for another 2 minutes. Turn off the Instant Pot.
- Stir in the broth and deglaze the Instant Pot. Stir with a wooden spoon to loosen any vegetables stuck to the bottom. Then add the rice, thyme, rosemary, salt and pepper.
TURKEY WILD RICE SOUP | A QUICK GLUTEN FREE ONE POT MEAL
From loveandzest.com
Reviews 8Estimated Reading Time 3 minsServings 4-6Total Time 1 hr 15 mins
CROCK POT TURKEY RICE SOUP - TASTE OF THE FRONTIER
From kleinworthco.com
5/5 (1)Category DinnerCuisine AmericanTotal Time 4 hrs 10 mins
- Prepare rice if needed (I use my rice cooker for this step- which cooks about 40 minutes. Just enough time to soften those noodles you just added to your soup)
TURKEY AND RICE SOUP - THE CAREFREE KITCHEN
From thecarefreekitchen.com
5/5 (1)Total Time 30 minsCategory SoupCalories 275 per serving
- In a large saucepan, melt the butter on medium heat and add the chopped onion. Cook over medium heat until the onions are a light caramel color.
- Add the celery, carrots, turkey, rice, and chicken broth. Stir to combine and add a lid. Turn the heat down to a simmer and cook the soup for 20 minutes or until the rice is soft. Salt and pepper to taste, enjoy!
CREAMY TURKEY WILD RICE SOUP ... - THE FOOD CHARLATAN
From thefoodcharlatan.com
5/5 (39)Total Time 45 minsCategory SoupCalories 394 per serving
- I used almost a whole medium head of celery, including the leaves at the end. (They add great flavor!) Instead of pulling off individual stalks, just start chopping the whole head from the leafed end.
- See photos.Chop 2 large onions. Add celery and onions to the pot with the melted butter.Add 1 teaspoon kosher salt and 1 teaspoon poultry seasoning.Saute for 13-14 minutes on medium heat, stirring occasionally until the onions are translucent.Add 4 cloves of minced garlic and stir for about 1 minute, until the garlic is fragrant.Sprinkle the vegetables with 1/2 cup flour and stir for 1 more minute.SLOWLY add 12 cups Zoup! Chicken Bone Broth, stirring the whole time.
CREAM OF TURKEY AND RICE SOUP RECIPE | MYRECIPES
From myrecipes.com
4/5 (4)Servings 3.5
- Place turkey carcass in a large stockpot or Dutch oven; add water to cover. Bring to a boil; cover, reduce heat, and simmer 1 hour. Remove carcass from broth, reserving 10 cups broth. Cool carcass, and pick meat from bones. Set meat aside.
- Melt butter in stockpot over medium-high heat. Add flour and cook 5 minutes, stirring constantly. (Roux will be a blond color.) Add onion, shallots, carrot, and celery to roux; reduce heat to medium. Cook 10 minutes, stirring often. Stir in reserved broth, turkey meat, rice, salt, pepper, and thyme; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until rice is tender. Add whipping cream; simmer, uncovered, 5 minutes or to desired thickness.
QUICK AND EASY TURKEY NOODLE SOUP - FARM FLAVOR RECIPE
From farmflavor.com
Reviews 8User Interaction Count 8Cuisine AmericanAuthor Farm Flavor
TURKEY RICE SOUP WITH LEFTOVER TURKEY - UMAMI GIRL
From umamigirl.com
4.8/5 (6)Calories 445 per servingCategory Soups
- In a large pot, warm the olive oil over medium-high heat. Add the shallot, leek, salt, and pepper and cook until beginning to soften, about two minutes.
- Add rice, stock, water, salt, pepper, and herbs de Provence. If you're using white rice, add the carrot and celery now. If your rice cooks for longer, hold off until later.
- Bring to a boil, then reduce heat, cover, and simmer for as long as suggested on the rice packaging. (For white rice, about 20 minutes. For brown and wild rice, about 45 minutes.) With 20 minutes left on the rice cooking time, add the carrot and celery.
- While the soup simmers, make the beurre manié. In a small bowl, combine the room-temperature butter and the flour. Use a fork to mash it all together to form a thick paste. Keep going until it looks homogenous, with no dry flour remaining.
LEFTOVER TURKEY & WILD RICE SOUP - EARTH, FOOD, AND FIRE
From earthfoodandfire.com
5/5 (4)Total Time 1 hrCategory SoupCalories 2611 per serving
- Saute the vegetables in a little oil or clarified butter over medium high heat until they become translucent, and soft.
- If you are using raw wild rice, add the rice to the pot now, along with the freshly chopped herbs, and garlic. Toast the rice kernels in the pot for a minute or two to give them a bit more of a nutty flavor. If you are using up leftover wild rice, just add the herbs and garlic, the cooked rice will be added in step 7.
- Once the rice starts to stick to the bottom of the pot, de-glaze the pot with the white wine. Use a wooden spoon to scrape of any stubborn stuck on bits.
TURKEY RICE SOUP WITH SAUSAGE RECIPE - JAN NEWBERRY | FOOD ...
From foodandwine.com
Servings 6
- Heat the vegetable oil in a large saucepan. Add the onion, pepper, celery and garlic and cook over moderately high heat, stirring occasionally, until softened, about 10 minutes.
- Add the rice, bay leaves, thyme, crushed red pepper and 1 teaspoon of salt and stir to coat the rice with the oil. Add the Turkey Stock, tomatoes and tomato paste, breaking up the tomatoes against the side of the pot. Bring to a boil, cover and cook over moderately low heat until the rice is almost tender, about 15 minutes.
- Meanwhile, heat a medium skillet. Add the andouille and cook over high heat until browned, 2 to 3 minutes per side. Add the sausage and turkey and cook until the turkey is heated through and the rice is tender. Discard the bay leaves and season with salt. Ladle the soup into bowls and serve.
TURKEY AND RICE SOUP (30 MINUTES ... - PINCH AND SWIRL
From pinchandswirl.com
4.9/5 (8)Total Time 30 minsCategory SoupCalories 237 per serving
- Melt butter in a 3-quart saucepan over medium heat. Add onion; cook and stir until softened and translucent, 3-5 minutes.
- Add celery, carrots, broth and rice. Bring to boil; reduce heat and simmer 10-12 minutes, until rice is tender, but still has a little bite.
- Meanwhile, zest lemon into a small bowl and add minced parsley and garlic; stir to combine. Juice lemon half into separate small bowl. Set both bowls aside.
- When rice is tender, add turkey meat; cook and stir until heated through, 2-3 minutes. Stir in reserved lemon juice and season to taste with salt and freshly ground black pepper. Ladle soup into bowls and garnish with parsley mixture. Serve.
LEFTOVER TURKEY WILD RICE SOUP - AHEAD OF THYME
From aheadofthyme.com
5/5 (2)Total Time 55 minsCategory SoupCalories 100 per serving
- Heat oil in a large pot over medium-high heat for 2 minutes until sizzling hot. Add onion, celery, carrots, thyme and bay leaves, and sauté for 5 minutes until the vegetables are soft and fragrant.
- Add turkey, rice and mushrooms. Stir and cook for another 3 minutes. Add vegetable stock powder, salt, and pepper. Stir well to mix.
- Add water and bring soup to a boil, about 5 minutes. Cover the lid and turn down to medium-low heat. Simmer for 35 to 40 minutes until most of the wild rice is soft and popped.
- Remove the bay leaves and serve in soup bowls. Sprinkle parsley on top to garnish, and squeeze some lemon juice if desired.
TURKEY AND WILD RICE SOUP - RECIPES | PAMPERED CHEF US SITE
From pamperedchef.com
5/5 (3)Servings 6
- Add carrots, mushrooms, celery and onion; cook and stir 3-4 minutes or until vegetables are crisp-tender.Stir in flour.
CREAMY TURKEY AND RICE SOUP RECIPE - SWEETPEA LIFESTYLE
From sweetpealifestyle.com
5/5 (4)Total Time 50 minsCategory Soup
- In a large dutch oven, saute vegetables in butter/schmaltz over medium-low heat until soft. About 15 minutes.
TURKEY AND WILD RICE SOUP - EASY TO CHEW
From easytochew.com
5/5 (2)Category DinnerServings 6Estimated Reading Time 4 mins
- In a large pot, cook the carrots, celery, onion, thyme, and rosemary in the butter and oil for 5 minutes on medium heat, be sure to stir it frequently.
- Add the broth, rice, salt, and pepper. Heat to a simmer and cook while stirring for about 30-40 minutes. The wild rice will start bursting when it is cooked enough.
- In a small bowl, stir the flour and milk together until it is clump free and smooth. Slowly pour it into the soup while stirring. Continue to simmer while stirring for 5 minutes. This step thickens the soup.
- Add the cooked turkey and cook for a few more minutes. Once the soup and turkey are hot, it is ready to serve. If you have any troubles with the texture or trouble chewing it, don't be afraid to toss the soup in a blender and break it down further, It will still taste great!
TURKEY AND WILD RICE SOUP - MOM ON TIMEOUT
From momontimeout.com
5/5 (3)
QUICK TURKEY AND RICE SOUP RECIPE | RECIPE | THANKSGIVING ...
From pinterest.com
3.1/5 (85)
TURKEY AND RICE SOUP - COOK2EATWELL
From cook2eatwell.com
5/5 (1)Total Time 45 minsCategory SoupCalories 212 per serving
QUICK TURKEY & RICE SOUP RECIPE — SIMPLE CREATIVE HOME
From simplecreativehome.com
TURKEY AND RICE SOUP [VIDEO] IN 2022 | TURKEY SOUP RECIPE ...
From pinterest.com
QUICK-TO-FIX TURKEY-AND-RICE SOUP | MIDWEST LIVING
From midwestliving.com
QUICK TURKEY WILD RICE SOUP RECIPES
From tfrecipes.com
MY TURKEY SOUP IS BLAND - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
QUICK TURKEY AND RICE SOUP RECIPE - FOOD NEWS
From foodnewsnews.com
30 BEST TURKEY SOUP RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
TURKEY CARCASS SOUP RICE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
TURKEY RICE AND MUSHROOM SOUP : OPTIMAL RESOLUTION LIST ...
From recipeschoice.com
QUICK TURKEY AND RICE SOUP RECIPES
From tfrecipes.com
TURKEY RICE SOUP RECIPE MADE JUST LIKE OMA
From quick-german-recipes.com
QUICK TURKEY-WILD RICE SOUP - SOUPES RECIPES
From fooddiez.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love