Turkey Rice Soup Recipe
Turkey and Rice Soup is one of the best comfort foods, featuring turkey, rice, spicy sausage, and veggies. Perfect for holiday leftovers!
Servings: 4
Calories: 645kcal
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 kale (chopped)
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 tbsp 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 tsp 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 kale (chopped)
- Adjust seasonings and serve.
Notes
Nutritional values are approximate and based on ¼ the recipe.
To make this gluten-free: Be sure to use a gluten-free baking mix instead of flour.
Serving Suggestions: I like to serve soup simply with bread and butter or maybe a cheese plate on the side. It’s so simple and good, you don’t need much else, but sandwiches or salad are also a nice pairing if you want to make soup night a little bit extra.
Shop Your Kitchen: There are so many different subs you can consider based on what you have.
- Use whatever broth or stock you have on hand. I keep Better than Bouillon in the fridge for easy soup nights.
- Add noodles or potatoes instead of the rice. You need about 1 cup uncooked pasta or 3 chopped potatoes for a pot of soup.
- Stir in other cooked meats in addition or instead of sausage and turkey.
- Add whatever cooked or frozen veggies you have on hand.
- Use a different seasoning mix like Cajun or taco seasoning to change the flavor profile.
- Stir in salsa, pesto, or other favorite sauce to change the flavors.
- 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.
- 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
Calories: 645kcal | Carbohydrates: 49g | Protein: 39g | Fat: 32g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Cholesterol: 94mg | Sodium: 1178mg | Potassium: 1080mg | Fiber: 4g | Sugar: 11g | Vitamin A: 9422IU | Vitamin C: 23mg | Calcium: 104mg | Iron: 3mg
