Homemade soup turkey and rice

Homemade soup turkey and rice

Serve soup recipe hearty meal anytime with crackers crispy whole wheat and savor in the comforting effect. For a change, try also with chicken

Tip: To replace by raw turkey cooked turkey, skip to brown the turkey in step 1. Use all the butter for vegetables. Add 3 cups (750 ml) chopped cooked turkey milk in step 3 and cook until turkey is hot.

Preparation time: 15 minutes
Cooking time: 35 - 40 minutes
Servings: 4-6

NUTRITIONAL INFORMATION

Calories: 324
Protein: 24 g
Carbohydrates: 30 g
Fat: 11 g
Fiber: 1.6 g
Sodium: 759 mg

INGREDIENTS

2 c. tablespoons (30 mL) butter
1 lb (450 g) thighs or turkey breasts or thighs or chicken breasts, skinned, boned and cut into 3/4 inch (2 cm)
2 carrots, diced
1 onion, diced
1 stalk celery, diced
1 c. tsp (5 mL) dried thyme
1 c. tsp (5 ml) dried sage
2/3 cup (160 ml) white rice and parboiled long grain
3 cups (750 ml) turkey broth or chicken broth
2 c. tablespoons (30 ml) tomato puree
2 c. tablespoons (30 ml) all-purpose flour
3 cups (750 ml) milk
1/2 c. tsp (2 mL) salt
1/4 c. tsp (1 mL) pepper

INSTRUCTIONS

In a large pot , melt half the butter over medium high heat , brown the turkey twice, adding more butter as needed. Transfer to a bowl . Reduce heat to medium , add the remaining butter in the pot. Cook carrots , onion , celery , thyme and sage , stirring for about 5 minutes or until onion is softened. Add rice and stir .

Add broth and tomato paste , scraping up any bits stuck to pot. Cover and bring to a boil . Reduce heat to medium low heat to simmer gently for 15 minutes or until rice is almost tender . Stir in turkey and juices, and cook, uncovered, about 5 minutes or until rice is tender .

Increase heat to medium . Whisk flour into milk , whisking , gradually pour in the soup while whisking. Cook and stir 3 minutes or until soup thickens slightly and the turkey is no longer pink inside . Salt and pepper to taste and stir.

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