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“I make this all the time because it is so filling and so easy to make. Leftovers are just as good the next day, with or without rice!”
1hr 15mins

Ingredients Nutrition

  • 2 (32 ounce) cartons chicken broth
  • 2 lbs turkey breast, cut into 1/2 inch cubes
  • 12 medium onion, diced
  • 2 cups diced celery
  • 5 ounces matchstick carrots (1/2 pack)
  • 2 cups cooked rice (avoid quick types of rice, they will get too soggy)
  • spices (I recommend rosemary and other poultry seasonings)


  1. Bring the two cartons of broth to a boil and then reduce to med-high heat.
  2. Add the cubed turkey and let it cook, stirring often. Add the spices now so it can infuse the broth better.
  3. Prepare your rice in a separate pot and time it so it will be ready when the soup is ready.
  4. Let the turkey cook for about 20-30 minutes until fully cooked.
  5. Add vegetables and cook another 10 minuted until they are tender.
  6. Remove from heat.
  7. Place 1/2 cup rice in each bowl and then add soup, about 1-2 cups depending on how much you would like.

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