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+ servings

Turkey and Rice Soup

Michelle Boulé
When it's cold and dreary outside, it's soup making time. This recipe for Turkey and Rice Soup is the perfect one for you to make next!
5 from 6 votes
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Appetizer
Cuisine American
Servings 6
Calories 256 kcal


  • Le Creuset Dutch Oven
  • Lodge Dutch Oven
  • Cuisinart Dutch Oven
  • Wooden Spoon


  • 2 Tbsp Olive Oil
  • 2 Carrots Chopped
  • 1 Onion Diced
  • 2 Stalks Celery Chopped
  • 2 Cloves Garlic Minced
  • 1 Poblano Pepper Chopped
  • 3 Cups Turkey Cooked, sliced into bite sized pieces
  • 4 Cups Chicken Broth
  • 2 Tsp Ground Thyme
  • Salt
  • Pepper
  • 1 Cup Rice Dry


  • In a large dutch oven add olive oil, carrots, onion, celery and garlic. Cook for 5 minutes or until vegetables have softened. Add in poblano and turkey. stir to fully combine.
  • Stir in the chicken broth and bring to a simmer. Season with thyme, salt and pepper.
  • Add rice and cook for 10 minutes, or until cooked through. Serve warm and enjoy!


Calories: 256kcalCarbohydrates: 31gProtein: 14gFat: 8gSaturated Fat: 2gCholesterol: 36mgSodium: 657mgPotassium: 433mgFiber: 2gSugar: 3gVitamin A: 3571IUVitamin C: 30mgCalcium: 50mgIron: 2mg
Keyword Turkey and Rice Soup
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