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Homemade turkey and rice soup

This hearty soup makes a delicious main course.
Recipe provided by Dairy Farmers of Canada ©

4-6 servings / 40 min

Prep 10 min / Cook 30 min

Ingredients
  • 30 mL (2 tbsp) vegetable oil
  • 500 g (1 lb) boneless skinless turkey (or chicken) thighs or breast, cut into 2 cm (3/4 inch) pieces
  • 2 carrots, diced
  • 1 each, onion and stalk celery, diced
  • 5 mL (1 tsp) each, dried thyme and sage
  • 150 mL (2/3 cup) parboiled long-grain white rice
  • 750 mL (3 cups) sodium-reduced turkey or chicken broth
  • 30 mL (2 tbsp) tomato paste (no added salt)
  • 30 mL (2 tbsp) all-purpose flour
  • 750 mL (3 cups) 1% milk
  • 1 mL (1/4 tsp) pepper (or to taste)
Directions
  1. In large pot, heat vegetable oil over medium-high heat; brown turkey in 2 batches. Transfer to bowl. Reduce heat to medium. Cook carrots, onion, celery, thyme and sage stirring, for about 5 minutes or until onion is softened. Stir in rice.
  2. Add stock and tomato paste, scraping up any bits stuck to pot. Cover and bring to boil over high heat. Reduce heat to medium-low; boil gently for 15 minutes or until rice is almost tender. Stir in turkey and any juices and cook, uncovered, for about 5 minutes or until rice is tender.
  3. Increase heat to medium. Whisk flour into milk; gradually whisk into soup. Cook, stirring, for 3 minutes or until slightly thickened and turkey is no longer pink inside. Stir in pepper to taste.
Nutritional info per serving (1 of 6)
  • Calories: 310
  • Protein: 29 g
  • Total fat: 7 g
    Saturated fat: 2 g
    Cholesterol: 58 mg
  • Carbohydrates : 31 g
    Fibre : 2 g
    Sugars: 9 g
    Added sugars: 0 g
  • Sodium: 156 mg
  • Potassium: 734 mg