Brown Rice Turkey Soup Recipe

3.5 4 6
Brown Rice Turkey Soup Recipe
Brown Rice Turkey Soup Recipe photo by Taste of Home
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Brown Rice Turkey Soup Recipe

Read Reviews
3.5 4 6
Publisher Photo
"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."
MAKES:
5 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
5 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 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

Directions

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.
Originally published as Brown Rice Turkey Soup in Light & Tasty October/November 2003, p22

Nutritional Facts

1-1/2 cups: 259 calories, 8g fat (4g saturated fat), 55mg cholesterol, 766mg sodium, 20g carbohydrate (0 sugars, 2g fiber), 22g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable.

  • 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
  1. 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.
  2. 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.
Originally published as Brown Rice Turkey Soup in Light & Tasty October/November 2003, p22

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Reviews forBrown Rice Turkey Soup

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lmermi User ID: 1035811 258768
Reviewed Dec. 28, 2016

"Bland"

MY REVIEW
svede User ID: 5600439 90485
Reviewed Nov. 4, 2014

"This is a good basic soup, which can be altered a bit to suit your taste. I halved the recipe and added carrots for color. It he red pepper added something special."

MY REVIEW
jmpearce User ID: 2990168 60401
Reviewed Dec. 29, 2009

"I thought the thyme was way too overpowering. I will make again with poultry seasoning and maybe a dash of thyme. I think it would be great with that substitution."

MY REVIEW
knichols7 User ID: 1973969 74865
Reviewed Sep. 19, 2008

"This is a GREAT tasting soup!! I'm not a fan of cooked carrots, Thank You for sharing a recipe that doesn't include them!!! I do LOVE red peppers and this was a "hit" with my family!!!"

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