Turkey and Rice Soup

5 from 1 vote

Turkey and Rice Soup is one of the best comfort foods, featuring turkey, rice, spicy sausage, and veggies. Perfect for holiday leftovers!

Prep Time10

Cook Time27

Total Time37

Course: dinner, Main Course, Soup

Cuisine: American

Servings:

Calories: 645kcal

Author: Jessica Fisher

Cost: $7

Equipment

heavy stockpot
cooking tongs
cutting board
chef's knife
wooden spoon

Ingredients

2 tablespoon olive oil
½ lb hot Italian turkey sausage links
4 ounces mushrooms chopped
3 carrots sliced
2 ribs celery chopped
½ onion chopped
salt and pepper
½ cup brown rice or white rice can work as well
¼ cup unbleached, all-purpose flour or gluten-free baking mix
1 teaspoon rubbed sage
8 cup turkey stock or chicken or vegetable broth
1-2 cup turkey (cooked and cubed)
1 cup chopped kale

Instructions

In a heavy stock pot, heat the oil until shimmering. Add the sausage links and cook until well browned on the outside. Remove to a plate and cover.
2 tablespoon olive oil, ½ lb hot Italian turkey sausage links
Add the mushrooms, carrots, celery, and onion to the drippings in the pot and cook, stirring, until the onion starts to go clear, about 7 to 10 minutes. Season to taste with salt and pepper.
4 ounces mushrooms, 3 carrots, 2 ribs celery, ½ onion, salt and pepper
Add the rice, flour, and sage to the pan, and stir until the flour absorbs any remaining drippings. Cook for one minute, stirring.
½ cup brown rice, ¼ cup unbleached, all-purpose flour, 1 teaspoon rubbed sage
Add the turkey stock, stirring well to incorporate the roux. Return the sausage links to the pot. Bring to a boil, then reduce the heat to a simmer. Cook for 20 minutes.
8 cup turkey stock
Remove the sausages to a cutting board and allow them to cool enough to handle easily. Slice into ¼-inch slices.
Add the sausage, chopped turkey, and kale to the pot. Simmer for another 10 to 15 minutes until the kale is wilted. Test to be sure the rice is cooked.
1-2 cup turkey (cooked and cubed), 1 cup chopped kale
Adjust seasonings and serve.

Notes

Nutritional values are approximate and based on ¼ the recipe.

Promptly store leftovers in an airtight container in the refrigerator, for up to 3 days as long as any leftovers used to make the soup are fresh.

Variations: feel free to incorporate other leftovers like cooked vegetables, grains, or meats. Mashed potatoes and gravy can also be whisked in with the broth. If you use gravy, you can eliminate the flour in the recipe.

What rice to use: Brown and wild rice will take the full time to cook. If you swap in a white rice variety, you can reduce the cooking time by 10 to 15 minutes. Simmer with the sausages for about ten, and then later with the turkey and kale for another 5.

To make this gluten-free: Be sure to use a gluten-free baking mix instead of flour.

Slow Cooker Instructions:

In a heavy stock pot or Dutch oven, heat the oil until shimmering. Add the sausage links and cook until well browned on the outside. Remove to a plate and cover.
Add the mushrooms, carrots, celery, and onion to the drippings in the pot and cook, stirring, until the onion starts to go clear, about 7 to 10 minutes. Season to taste with salt and pepper.
Add the rice, flour, and sage to the pan, and stir until the flour absorbs any remaining drippings. Cook for one minute, stirring. Transfer this mixture to the crock of a slow cooker.
Add the turkey stock, stirring well to incorporate the roux. Return the sausage links to the pot. Cover and cook on LOW for 4 to 6 hours. The sausage should be cooked.
Remove the sausages to a cutting board and allow them to cool enough to handle easily. Slice into ¼-inch slices.
Add the sausage, chopped turkey, and kale to the slow cooker. Turn the heat up to HIGH and cook for another 10 to 15 minutes until the kale is wilted.
Adjust seasonings and serve.

Nutrition