Zippy And Tangy Turkey Rice Soup Recipes

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TURKEY RICE SOUP



Turkey Rice Soup image

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

4 cups chicken broth
1 cup water
¼ teaspoon rosemary
¼ teaspoon black pepper
1 (10 ounce) package frozen mixed vegetables
1 (6 ounce) box long grain white rice and wild rice, fast cooking
2 cups cooked turkey, chopped
2 (14.5 ounce) cans RED GOLD® Petite Diced Tomatoes

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

CLASSIC TURKEY AND RICE SOUP



Classic Turkey and Rice Soup image

Is there anything as warm as a bowl of soup made with the leftovers of a meal that you shared with your family?

Provided by Sarah

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Turkey Soup Recipes

Time 1h45m

Yield 8

Number Of Ingredients 18

1 turkey carcass
1 large onion, halved and skin left on
1 large carrot, roughly chopped
1 stalk celery, roughly chopped
1 head garlic, halved
1 teaspoon dried rosemary
1 teaspoon dried thyme
2 bay leaves
salt and ground black pepper to taste
water to cover
2 large onions, diced
2 carrots, diced
2 stalks celery, diced
2 cloves garlic, minced
1 teaspoon poultry seasoning
1 teaspoon dried rosemary
1 teaspoon onion powder
2 cups cooked rice

Steps:

  • Combine turkey carcass, halved onion, roughly chopped carrot, roughly chopped celery, halved garlic head, 1 teaspoon rosemary, thyme, bay leaves, salt, and pepper in a stockpot; pour in enough water to cover. Bring mixture to a boil, cover pot, reduce heat, and simmer until flavors have blended, about 1 hour.
  • Remove turkey carcass and pull remaining meat from bones; reserve meat and discard carcass. Remove vegetables and bay leaves from stock using a slotted spoon and discard.
  • Stir diced onions, diced carrots, diced celery, minced garlic, poultry seasoning, 1 teaspoon rosemary, and onion powder into stock; bring to a boil. Reduce heat, cover pot, and simmer until vegetables are very tender, 20 to 30 minutes. Add cooked rice and turkey meat to soup; season with salt and pepper. Cook until rice and turkey meat are warmed, about 5 minutes.

Nutrition Facts : Calories 115.4 calories, Carbohydrate 22.4 g, Cholesterol 3.7 mg, Fat 1.7 g, Fiber 2.3 g, Protein 3.2 g, SaturatedFat 0.4 g, Sodium 56 mg, Sugar 4 g

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