Soup is a familiar staple on our weekly menu, but I get bored making the same recipes all the time. Plus, they take so long to make. This quick & easy turkey rice soup made with requires less than five minutes of prep time when you use rice from our sponsor, Minute® Rice and is ready for the table in less than 30 minutes. Now that is a soup that I can get really excited about. Plus, my entire family devoured their bowls and went back for seconds. With four kids who have their own opinions about food, that is a major feat.
Ingredients for Turkey Rice Soup:
2 cups cooked, shredded turkey
6 cups of vegetable broth
1 14-oz. can of green beans
1 14-oz. can of corn
3 carrots, sliced
1 medium onion, diced
2 cups Minute® Rice Multi-grain Medley Rice
1 Tbsp. dried parsley
2 tsp. dried basil
1 tsp. dried garlic
1 tsp. black pepper
1 tsp. white pepper (optional)
Salt, to taste
You can use leftover holiday turkey for this soup, which really cuts down on prep time. If you don’t have any turkey leftovers on hand, you can use a turkey breast cooked on low in a slow cooker instead. That’s what I did this time. I put the turkey in the slow cooker the night before and had enough turkey for several meals.
Cut the turkey into bite-size pieces. No need to be exact, but the smaller the pieces, the quicker they will heat-through.
Slice & dice your carrots and onions. You can also use canned carrots, but that’s not something that I keep on-hand, so using fresh carrots was easier for me.
After you have prepped the carrots and onions, heat 2 Tbsp. of olive oil in a 5-quart pot. Add the carrots & onions and saute until they are tender, 2-3 minutes.
Add the spices and mix well to distribute them. Cook for 1 minute.
Next, add the vegetable stock, cooked turkey, corn, green beans. Cook for 10 minutes.
Then, add 2 cups (or two pre-portioned packets) of Multi-Grain Medley. I love use the multi-grain medley, which is a blend of four, gluten free, 100% whole grains including brown rice, Thai red rice, wild rice and quinoa because it makes the soup feel a little more “fancy”. It also adds a nutty flavor that you don’t get with white rice alone.
Cook for 10 minutes and your soup is done! Less than five minutes of hands-on time and you have a warm winter meal for your family!
- 2 cups cooked, shredded turkey
- 6 cups of vegetable broth
- 1 14-oz. can of green beans
- 1 14-oz. can of corn
- 3 carrots, sliced (or 1 14-oz. can of carrots)
- 1 medium onion, diced
- 2 cups Minute Rice® Multi-grain Medley Rice
- 1 Tbsp. dried parsley
- 2 tsp. dried basil
- 1 tsp. dried garlic
- 1 tsp. black pepper
- 1 tsp. white pepper (optional)
- Salt, to taste
This is a sponsored post written by me on behalf of Minute® Rice