Ground Turkey and Rice Soup
"I came up with this recipe by simply wanting a yummy, healthy soup with what I had in my fridge... added a little of this and that... and now I make it all the time!"
photo by Jonathan Melendez
- Ready In:
- 30mins
- Ingredients:
- 15
- Yields:
-
1.5 cups
- Serves:
- 12
ingredients
- 226.79 g ground turkey
- 473.18 ml rice, uncooked
- 2 carrots, peeled and chopped
- 2 celery ribs, peeled and chopped
- 1 medium onion, chopped
- 1 bell pepper, chopped
- 113.39 g can green chilies
- 946.36 ml chicken stock
- 946.36 ml water
- 44.37 ml Knorr chicken bouillon
- 4.92 ml pepper
- 4.92 ml season salt
- 4.92 ml cumin
- 2.46 ml chili powder
- 4.92 ml minced garlic clove
directions
- Chop up all vegetables.
- Saute ground turkey in the pot sprayed with Pam.
- Spice turkey with season salt, pepper, cumin, garlic, and a little chili powder. Begin to brown.
- Add vegetables and saute for 2 - 3 minutes.
- Add can of green chiles and saute another 2 - 3 minutes.
- Add 4 cups of chicken stock and 4 cups of water, and bouillon, and bring to a boil.
- Once boiling, add rice.
- Add a little more seasonings if desired.
- Bring back to a boil, and then simmer for approximately 20 minutes or until the rice is tender.
- Remove from heat and enjoy!
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Reviews
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Great recipe! I made this with my suburban church Youth Group last week to be served in NYC as a part of a program for feeding the folks who are living on the street. We quadrupled the measurements for everything and then we doubled the amount of turkey on top of that in order to have a large quantity and make sure it was super hearty for the folks that need the nutrition. All together, we made about 4 1/2 gallons of soup. It was a great recipe for these young chefs to follow and easy for me to divide up the prep jobs so that everyone had a job to do. We sampled the final product before we froze it to save for the day that it will be taken in to the City and everyone agreed it was "really, really good!". Thanks for a tasty, healthy recipe! We will save it to make again. -
This is my new favorite go-to soup recipe! I had it for lunch a few days and it was amazing! I can't wait to make it again. -
I honestly didn't expect to like this soup as much as I did! I had a pound of ground turkey I wanted to use up and pre-cooked rice in my freezer. I made this per the recipe except my rice was already cooked. I ended up using 4 cups of chicken broth and adding a bouillon and 8 oz of water. Cooked everything and added the thawed, rinsed rice about 10 minutes prior to eating. I would make this again.
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We enjoyed this soup but there really isn't much broth -- just the way we like it. I skipped the chili powder since my can of green chilies was 7 oz instead of the posted 4 oz. Very good but I don't see how this could serve 12 -- closer to 6 I would imagine. Thanks for sharing! -
This is very flavorful. 2 cups of rice soaked up most of the broth. Normally I read reviews before I make something but I didn't this time. It also was a bit too salty so next time I'd used lower sodium broth and maybe half the salt. I used a pound of ground turkey instead of 1/2 because what would I do with it if not in the soup ;) My granddaughter is a very picky eater and she loved this!
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Tweaks
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I used one cup of rice instead of two because I wanted it to be a bit more soupy and it was still plenty of rice.
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I tweaked the recipe by cooking the rice separately, and cooked only 1 cup of rice. 2 cups was too much. I also added the turkey seasoning to the soup, and turmeric also.
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To combat the rice soaking up all the broth, I used two bags of the frozen cooked rice and veggies (carrots, peas, and corn). It turned out amazing and added more vegetables. I used beef broth instead of chicken because that was what we had. Our kids (6, 4, 3) ate it all and asked for seconds. Definitely making again!
