Print Options

Back to Brown Rice Turkey Soup >

Include these items:

Select reviews >

Taste of Home Logo

Brown Rice Turkey Soup

 Brown Rice Turkey Soup
"I don't recall where I got this recipe, but it's my all-time favorite turkey soup. Everyone who has tried it agrees," writes Bobby Langley from Rocky Mount, North Carolina. "The sweet red pepper is what gives the soup its distinctive flavor."
5 ServingsPrep/Total Time: 30 min.


  • 1 cup diced sweet red pepper
  • 1/2 cup chopped onion
  • 1/2 cup sliced celery
  • 2 garlic cloves, minced
  • 2 tablespoons butter
  • 3 cans (14-1/2 ounces each) reduced-sodium chicken broth
  • 3/4 cup white wine or additional reduced-sodium chicken broth
  • 1 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 2 cups cubed cooked turkey breast
  • 1 cup instant brown rice
  • 1/4 cup sliced green onions


  • In a Dutch oven, saute the red pepper, onion, celery and garlic in
  • butter for 5-7 minutes or until vegetables are tender. Add the
  • broth, wine or additional broth, thyme and pepper. Bring to a boil.
  • Reduce heat; cover and simmer for 5 minutes. Stir in turkey and rice.
  • Bring to a boil; simmer, uncovered, for 5 minutes or until rice is
  • tender. Garnish with green onions. Yield: 5 servings.
Nutritional Facts: One serving (1-1/2 cups) equals 259 calories,

2 of 2

Brown Rice Turkey Soup (continued)

Nutritional Facts: 8 g fat (4 g saturated fat), 55 mg cholesterol, 766 mg sodium, 20 g carbohydrate, 2 g fiber, 22 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.