Turkey Rice Soup Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A light, brothy soup made with leftover turkey, wild rice, and lacinato kale finished with apple cider vinegar. Perfect for using Thanksgiving leftovers, it's quick to make and full of flavor.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 tablespoons olive oil
- one onion, diced
- 4-6 garlic cloves, rough chopped
- 1 ½ cup carrots, diced
- 1 ½ cups celery, diced
- 2 tablespoons fresh herbs – rosemary, sage, thyme or a combo.
- 1 cup long-grain rice, uncooked (I used a wild rice blend) long grain white rice, brown rice, all work too.
- 2 cups cooked turkey breast, diced
- 6 cups turkey stock, chicken stock or chicken broth
- 1 teaspoon salt, more as needed
- ½ teaspoon fresh black pepper
- 1-2 cups lacinato kale, chopped
- ½ -1 teaspoon apple cider vinegar (or sub lemon juice)
- pinch cayenne
- Garnish: olive oil, fresh flat-leaf parsley
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 959mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 274mg
- Calcium
- 43mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 959MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.