Turkey Rice Soup Recipe

Name: Turkey Rice Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 lb. turkey breast, skin removed; 1 1/2 lb. diced carrots; 1 1/2 lb. diced celery; 12 oz. box California 7 rice blend; 3 cans light beer; 6 oz. and 4 oz. Lea & Perrins Worcestershire sauce; 2 large onions, chopped; 4 Tbsp. Better Than Bouillon chicken base; 24 cups water; salt and pepper to taste

Servings: persons

5 lb. turkey breast, skin removed
1 1/2 lb. diced carrots
1 1/2 lb. diced celery
12 oz. box California 7 rice blend
3 cans light beer
6 oz. and 4 oz. Lea & Perrins Worcestershire sauce
2 large onions, chopped
4 Tbsp. Better Than Bouillon chicken base
24 cups water
salt and pepper to taste

1
Marinate turkey in beer and 4 ounces Worcestershire sauce for 4 hours.
2
Then bake in clay cooker for 3 hours at 300u00b0.
3
Remove turkey from cooker, debone and dice meat.
4
Reserve broth for use as soup stock.
5
Combine all ingredients in covered 6-quart soup pot and cook over low heat for 3 hours.
6
Refrigerate overnight before serving.
7
Simmer to reheat.
8
Keeps well in refrigerator for one week.

1553

kcal

Calories

Fat

101

Carbs

179

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 10 ingredients. The key ingredients include: 5 lb. turkey breast, skin removed, 1 1/2 lb. diced carrots, 1 1/2 lb. diced celery, 12 oz. box California 7 rice blend, 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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