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Brown Rice Turkey Soup

Brown Rice Turkey Soup
TOTAL TIME: Prep/Total Time: 30 min. YIELD: 5 servings.


  • 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.

Nutrition Facts

1-1/2 cups: 264 calories, 7g fat (3g saturated fat), 57mg cholesterol, 815mg sodium, 22g carbohydrate (4g sugars, 2g fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1 fat.


Average Rating:
  • lmermi
    Dec 28, 2016


  • svede
    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.

  • jmpearce
    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.

  • knichols7
    Dec 31, 1969

    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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