Turkey Rice Soup
Turkey rice soup is a creamy cheddar broth that's fast to make on a weeknight and beyond delicious for the entire family.
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Servings: 8 serving
Ingredients
- 1 pound turkey, chopped
- 1 medium yellow onion, diced
- 2 ribs celery, chopped
- 4 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 1 3/4 cup water
- 8 ounce frozen sliced carrots or 1 large chopped carrot
- 1 tablespoon Italian seasoning
- 1 cup white rice, dry
- 1/2 cup heavy cream
- 8 ounces sharp cheddar cheese block, grated or cubed
- 1 lemon, squeezed sub with 1 TB apple cider vinegar
- salt & black pepper to taste
Instructions
- First, chop the celery, dice the onion, rinse the rice and mince the garlic. For your leftover turkey, remove the bones and chop the meat as well. You can also use shredded chicken for the recipe.
- In a large pot on medium high heat add a little oil and toss in the onions and celery. When they both become fragrant and soft add in the garlic. Now, when you start noticing brown bits of garlic from cooking add in the flour and lower the heat to medium.
- Mix the flour in with the ingredients. When the bottom of the pot becomes dry you can add in about 1/4 cup of broth to cook the flour a little. After about 15 seconds of cooking the flour add in the chopped turkey and the carrots.
- Then, while stirring slowly pour in the chicken broth and water. Add in the Italian seasoning. Raise the heat to bring the pot to a simmer.
- Once the pot is simmering, turn the heat to low and add in the rice. Give everything a good stir and put a lid on the pot. Cook the rice for 20 minutes covered. After 20 minutes turn off the heat and remove the pot from the hot eye.
- Next, add in the heavy cream, cheddar cheese and juice the lemon. Give everything a stir then add salt and pepper to taste before serving.
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