A comforting bowl of “get well” turkey and rice soup has the nutrients you need to get back on the wellness track.
This year, more than ever, I’ve been focusing on foods that nourish.
And of course, the great thing about a delicious bowl of healthy soup is that it’s not only good for you, it’s a big bowl of comfort!
Who doesn’t need comfort food in 2020??
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Start with quality ingredients
You’ve probably heard of the amazing benefits of bone broth. It’s wonderful to sip just by itself when you’re not feeling well.
Bone broth makes up the base of our turkey and rice soup.
You can use store-bought or homemade.
I’m really loving concentrated broths like this one. They’re more economical and take up less shelf space!
Of course, anytime you roast a chicken or turkey, you want to be sure and save what’s left to make your own bone broth.
You can store it in the fridge short-term, can in mason jars or store in freezer-safe containers for later.
(P.S., If you find a good deal on mason jars and lids, snatch them up- they’re hard to find lately!)
A well-rounded, versatile soup
My husband in particular likes a hearty soup (no plain broth-sipping for him unless he’s reeeeally sick).
So I like to pack my turkey and rice soup with tons of healthy organic veggies and savory spices. When you’re sick, you especially want to use clean ingredients.
You could easily swap chicken for the turkey in this recipe though.
Same goes with spices: you can leave out those you might not have on hand and add others, such as bay leaf, if you’d like. (Just be sure to remove it once the soup is done!)
I first made this for my family of six (plus ample leftovers), so you can definitely cut the recipe down if you don’t need such a big pot of soup.
(Or freeze it for later & just add more broth when you re-heat it.)
How to make turkey and rice soup
Below are a list of ingredients and the step-by-step instructions for our version of Turkey and Rice “get well” soup.
You can find the printable recipe card at the end of this post.
• 1 medium onion, diced
• 5 medium carrots, diced
• 5 ribs of celery, diced
• 4 tablespoons of butter
• 1 clove of garlic, minced
• 8-10 cups of bone broth (from chicken or turkey)
• 2.5 cups diced or shredded turkey or chicken
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon dried thyme
• 1 teaspoon dried parsley
• 2 teaspoons pink salt (plus more to taste)
• 1/2 teaspoon black pepper
• 1 cup long grain and wild rice blend (or any long-grain rice you prefer)
1| In a large dutch oven or stockpot, saute the diced veggies in the 4 tablespoons of butter on medium heat. Cook until tender, about 10-14 minutes.
2| Add the 1 clove of minced garlic and cook another minute or so, until fragrant.
3| Add 8 cups of chicken bone broth along with the 2.5 cups of shredded chicken, 1/2 teaspoon rosemary, 1/2 teaspoon thyme, 1 teaspoon of parsley, 2 teaspoons of pink salt, and 1/2 teaspoon of pepper.
4| Cover stockpot or dutch oven with lid and simmer on low for 1 hour.
5| Add the 1 cup of long grain/wild rice blend and continue to simmer on low, covered, for another 15-20 minutes or until rice is cooked.
(*see note on step 6)
6| Add more salt if needed. If too much liquid is absorbed by the rice, add more bone broth.
The amount of additional broth used is completely up to your preference. If you like a thinner soup, feel free to add more broth before or after adding the rice.
7| Cook for a few more minutes to incorporate any added salt or broth.
Serve and enjoy! Or better yet, deliver it to your under-the-weather friend.
- 1 medium onion, diced
- 5 medium carrots, diced
- 5 ribs of celery, diced
- 4 tablespoons of butter
- 1 garlic clove, minced
- 8-10 cups of bone broth (chicken or turkey)
- 2.5 cups cooked shredded turkey (or chicken)
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 1 teaspoon dried parsley
- 2 teaspoons pink salt (plus more to taste)
- 1/2 teaspoon black pepper
- 1 cup long grain and wild rice blend (or any long grain rice that you prefer)