Homemade Turkey and Rice Soup
Print Category Chicken and Turkey Thematic No thematic Source dairygoodness Evaluation
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Ingredients
- 2 tbsp butter, divided 30 mL
- 1 lb boneless skinless turkey (or chicken) thighs or breast, cut into 3/4 inch (2 cm) pieces 500 g
- 2 carrots, diced 2
- 1 each, onion and stalk celery, diced 1
- 1 tsp each, dried thyme and sage 5 mL
- 2/3 cup parboiled long-grain white rice 150 mL
- 3 cups turkey or chicken stock 750 mL
- 2 tbsp tomato paste 30 mL
- 2 tbsp all-purpose flour 30 mL
- 3 cups Milk 750 mL
- 1/2 tsp salt (or to taste) 2 mL
- 1/4 tsp pepper (or to taste) 1 mL
Preparation
- In large pot, melt half of butter over medium-high heat; brown turkey in 2 batches, adding more butter as necessary. Transfer to bowl. Reduce heat to medium; add remaining butter to pot. Cook carrots, onion, celery, thyme and sage stirring, for about 5 min or until onion is softened. Stir in rice.
- Add stock and tomato paste, scraping up any bits stuck to pot. Cover and bring to boil over high heat. Reduce heat to medium-low; boil gently for 15 min or until rice is almost tender. Stir in turkey and any juices and cook, uncovered, for about 5 min or until rice is tender.
- Increase heat to medium. Whisk flour into Milk; gradually whisk into soup. Cook, stirring, for 3 min or until slightly thickened and turkey is no longer pink inside. Stir in salt and pepper to taste.
Cook commentary
4-6 servings
Serve this hearty meal-in-a-bowl any day with crispy whole wheat crackers and let the comfort soak in. For variety, try it with chicken.
Tips: To substitute cooked turkey for fresh, omit browning turkey in step 1. Use all of the butter for vegetables. Add 3 cups (750 mL) chopped cooked turkey with Milk in step 3 and cook until turkey is hot.
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