Turkey Rice Soup Recipe

Name: Turkey Rice Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 c. margarine; 1 large onion, diced; 1/2 green pepper, diced; 1 1/2 ribs celery, diced; 1 c. chopped fresh mushrooms; 1/2 to 1 c. flour; 8 c. hot chicken or turkey; broth plus meat; 2 c. cooked rice or 1/2 c. uncooked; 1 c. half and half; 1/2 tsp. salt; dash of pepper; 2 to 3 Tbsp. vermouth (optional)

Servings: persons

1/2 c. margarine
1 large onion, diced
1/2 green pepper, diced
1 1/2 ribs celery, diced
1 c. chopped fresh mushrooms
1/2 to 1 c. flour
8 c. hot chicken or turkey
broth plus meat
2 c. cooked rice or 1/2 c. uncooked
1 c. half and half
1/2 tsp. salt
dash of pepper
2 to 3 Tbsp. vermouth (optional)

1
Melt butter in large kettle over medium heat. Saute onion, pepper, celery and mushrooms until tender-crisp.
2
Stir in flour. Do not brown.
3
Slowly add broth.
4
Cook and stir over medium heat until thickened.
5
Cook 1 minute longer.
6
Stir in rice and half and half.
7
Heat to serving temperature. Blend in salt, pepper and vermouth.
8
(Good way to use up last of Thanksgiving turkey.)
9
I boil up all the bones and make my broth, plus the meat.

1381

kcal

Calories

Fat

113

Carbs

163

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 c. margarine, 1 large onion, diced, 1/2 green pepper, diced, 1 1/2 ribs celery, diced, and more.

Yes, Turkey Rice Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Turkey Rice Soup

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