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Easy Kosher Turkey and Rice Soup - Comforting One Pot Meal - Jewish recipe
There's something deeply satisfying about making soup from scratch, especially when you can throw everything into one pot and let it work its magic. This turkey and rice soup has become my go-to recipe when I need something hearty but don't want to spend hours in the kitchen. It started as a way to use up leftover turkey from Shabbat dinner, but now I often buy turkey specifically for this soup. The key to really good turkey soup is building layers of flavor right from the start. I learned this from my grandmother who always said the vegetables need to "sweat" first before adding any liquid. She was right. Taking those extra few minutes to sauté the onions, carrots, and celery until they're softened and fragrant makes all the difference. The turkey gets tender as it simmers, and the rice absorbs all those wonderful flavors while adding substance to every spoonful. What I love most about this recipe is how forgiving it is. Got extra vegetables in the fridge? Throw them in. Want to use brown rice instead of white? Just add more cooking time. The soup actually tastes even better the next day, which makes it perfect for meal prep or feeding a crowd during the week. This soup works beautifully as a light dinner with some crusty bread, or you can serve it as a starter before a larger meal. I've made it for sick friends, new parents, and anyone who needs a bowl of comfort. It freezes well too, so I often make a double batch and stash some away for busy weeknights.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Jewish
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 large onion diced
  • 3 medium carrots peeled and sliced
  • 3 stalks celery chopped
  • 3 cloves garlic minced
  • 1 pound turkey breast or thighs cut into 1-inch pieces
  • 8 cups chicken or turkey stock kosher
  • 1 cup long-grain white rice
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon kosher salt or to taste
  • 1/2 teaspoon black pepper freshly ground
  • 1/4 cup fresh parsley chopped
  • 2 tablespoons fresh dill chopped, optional

Method
 

  1. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
  2. Add the diced onion, carrots, and celery. Cook for 5-6 minutes, stirring occasionally, until vegetables begin to soften.
  3. Add minced garlic and cook for another minute until fragrant.
  4. Add the turkey pieces to the pot and cook for 3-4 minutes, stirring to brown lightly on all sides.
  5. Pour in the stock and add bay leaves, thyme, salt, and pepper. Bring to a boil.
  6. Once boiling, reduce heat to medium-low and simmer for 15 minutes.
  7. Add the rice to the pot and continue simmering for 20-25 minutes, until rice is tender and turkey is cooked through.
  8. Remove bay leaves and taste for seasoning. Add more salt and pepper as needed.
  9. Stir in fresh parsley and dill just before serving.
  10. Ladle into bowls and serve hot.

Notes

This soup can be made ahead and refrigerated for up to 3 days. The rice will absorb more liquid as it sits, so add extra stock when reheating if needed. Freezes well for up to 3 months, though the rice texture may change slightly. You can substitute brown rice for white rice, but increase cooking time by 10-15 minutes.
Nutrition Facts
6 servings per recipe
Serving size 1 serving
Calories 285
% Daily Value*
Total Fat 8g 10%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 65mg 22%
Sodium 890mg 39%
Dietary Fiber 2g 7%
Total Sugars 4g
Protein 24g 48%
*Percent Daily Values are based on a 2,000 calorie diet.