Turkey Rice Soup Recipe

I have been meaning to put this soup recipe up since before Christmas. YIKES! I even talked about sharing this delicious Turkey Rice Soup recipe in my Sugar Cookie Cupcake recipe post.

And even though I have made this soup at least half a dozen times (yes, it’s that good) – I still didn’t share it here. I definitely know it’s because this California “winter” has me so confused. Back home in Michigan – winter was ALL about warm soups like my Sweet Creamy Carrot Soup and savory stews like Beef Stew with Pomengranate Juice.

But this warm even hot weather has me instead thinking of ice cream and popsicles. The blue skies have tricked my mind into thinking of summer and completely forgetting about the white fluffy stuff.

Here we are at the playground. See what I mean?

Turkey Rice Soup Recipe - kalecuties.com

Thankfully, most of my family is in Michigan and they quickly bring me back to the reality of icy road conditions, school closings, and mountains of snow. 😉 So, for all of you who are buried deep under snow and need to escape chilly windy nights, here is a soup that will warm you right up.

If you are not in a cold weather area this soup is still worth making. The first time I made this soup was for a Christmas party get together. As always, I needed to bring something fresh and different. Since the soup literally finished cooking minutes before we headed out the door, I didn’t have time to taste test it before hand. I was a little nervous about it having enough flavor but I knew with our dairy and gluten allergies I had to bring it if our family was going to eat.

We walked into a warm house. Dozens of people and crockpots simmering and oozing with delicious smells. As I met a flurry of new faces, my worry faded until right before we ate. The host introduced all of the food options and then asked me in front of everyone what I made.

First off, I have never done well in large groups. I am definitely shy and feel way more comfortable with one on one conversations or typing behind a computer screen. 😉 Plus, for the life of me, I have never been quick on my feet. I’m someone who later (like a day later) thinks of what I should have said. To top it all off, I wasn’t really sure what my soup was called. I only whipped it up a hour ago without thinking of a name. Feeling the gaze of dozens of people, I stammered out it’s a turkey rice soup with vegetables. I probably sounded more confused than anything and so I was prepared to have no one try my confused sounding concoction.

Since we had our two small children with me, I went up and grabbed bowls of soup for them first. I was relieved that I brought my soup as I passed by eye appealing soups I knew we wouldn’t be able to enjoy.

During the night, I became busy in conversation and watching my one busy preschooler and toddler explore the new surroundings. I was happy to hear a few people come up and compliment me on the soup. But I wasn’t prepared to go to my crockpot and find it empty. 🙂

My husband said he even got several compliments on the soup…it’s that good.

These soup has made it into one of our staple “winter” or more like chilly time meals.  Probably, because it’s super easy to make and it makes a good amount of food. I love when I can have a healthy clean dinner done in 30 minutes and still have left overs for the next day.

Turkey Rice Soup from Kalecuties.com

Here’s how to make your own Turkey Rice Soup:

Turkey Rice Soup Recipe
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Turkey Rice Soup Recipe
Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Author: Allison Kuslikis
Yield: 7-8
  • 1 pound of ground turkey
  • 1 small onion chopped
  • 1 red bell pepper chopped
  • 3-4 carrots chopped
  • 28 oz can of crushed tomatoes
  • 2 cups of cooked rice
  • 4 cups vegetable broth or 32 ounces
  • 3 cups chopped kale
  • 2 tbsp. parsley
  • 1/2 tbsp. thyme
  • 1 tsp. garlic
  • salt & pepper to taste (about 1/4 - 1/2 tsp each)
  1. Start by preparing your rice. Cook 1 cup of rice to two cups water. Follow directions according to your rice instructions.
  2. Begin chopping your vegetables: onion, carrot, pepper and kale then set aside. I left my kale separate from the other three vegetables.
  3. In a large pot, brown turkey meat with a bit of water (about 2 tbsp) and add in onion, carrots and pepper. Cook until meat is no longer pink.
  4. Turn down your turkey mixture to a low flame and add in your spices, crushed tomatoes, kale, and vegetable broth.
  5. Once rice is done cooking, scoop 2 cups of rice into the soup and mix well. Add salt and pepper to taste.
  6. Serve hot.
Nutrition information
Calories per serving: 229.13 kcal
Fat per serving: 5.87 g
Saturated fat per serving: 1.45 g
Carbs per serving: 28.81 g
Protein per serving: 17.71 g
Fiber per serving: 4.87 g
Sugar per serving: 8.33 g
1025.36 mg
0.07 g
Cholesterol per serving: 44.71 mg
Nutrition label for Turkey Rice Soup Recipe

I would love to hear from you. If you give this recipe a try, please let me know by giving the recipe a rating and leaving a comment.

– Allison

3 thoughts on “Turkey Rice Soup Recipe”

  1. I am a homemade soup fanatic during cold weather, I subsist on soup and chili whenever the temps drop below 50!! My present favorite is done from scratch chicken noodle soup.

    I get a whole stewing chicken or a fryer and boil the whole bird until it’s very tender and the broth is just right, then I chill the chicken, remove it from the bones, and start my soup in the leftover broth. It is a very simple soup so I put in only enough to make it interesting.

    I dice up the chicken meat and set aside, dice up a couple of stalks of celery, medium onion, a medium carrot for color, and fresh parsley, about a small hand full and add all of this to the simmering broth. I will simmer this for about a half hour until the hard veggies are starting to become soft. If needed I will add either a couple of cups of water if the broth is strong or a container of chicken broth such as Progresso or College Inn both of which come in those quart cardboard containers. I will kick the temp up to boiling at this time.

    I usually make simple egg noodles and I like to roll them out very thin and cut them in about 1″ to 2″ squares, much like the Amish do for their chicken bot boi recipes. I add these as I make them and, by the time I have rolled out the last batch and added them to the boiling mixture, they will need about 2 minutes and all will be cooked to perfection. I almost forgot, I have already added back into the mix the chunked up chicken after I raised the temp to high to return to a boil for the noodles.

    Spice this as you like, I add pepper, Aztec salt, and some other green herbs at the start and you can go any way you want from that point. I prefer a very basic soup as I said before but you can do some spicy and “tomatoey” or go Southern with it by adding some other veggies such as yellow squash, zucchini, or do Southwest with corn and diced red pepper, whatever you want to make it “your recipe”!

    1. This is definitely putting me in the mood for Chicken Noodle Soup which I haven’t made in forever. But I definitely agree once you have homemade chicken noodle soup it’s hard to enjoy the stuff that is pre-made from the store. Thank you for sharing your recipe. It sounds really good.

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