Turkey Soup

Name: Turkey Soup
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 6 porsi
Cuisine: Indonesian
Ingredients: 2 tablespoons extra-virgin olive oil; 1 large yellow onion (cut into 1/4-inch dice); 4 medium carrots (cut into 1/2-inch coins (about 1 1/2 cups)); 3 stalks celery (cut into 1/2-inch slices (about 1 1/2 cups)); 6 cloves garlic (minced (about 2 tablespoons)); 2 to 3 cups leftover cooked shredded turkey (or shredded chicken; see notes if you'd like to use your turkey carcass); 3/4 cup long grain brown rice* (rinsed and drained); 1 1/2 teaspoons kosher salt (plus additional to taste); 1/4 teaspoon ground black pepper; 1/2 teaspoon dried oregano; 32 ounces (4 cups) low sodium chicken broth, or vegetable or turkey broth; 4 cups water; 2 tablespoons freshly squeezed lemon juice; 5 ounces baby spinach; 1 1/2 cups frozen peas (no need to thaw); 1/3 cup chopped fresh parsley

Use your leftover turkey meat for turkey soup! Made with or without the turkey carcass, this hearty soup is flavorful and satisfying.

⏱️ 65 min 🔪 Prep: 15 min 🔥 Cook: 50 min 📊 Medium 👁️ 3 views

👨‍🍳 Start Cooking

Foto: Well Plated

Ingredients

6 servings

2 tablespoons extra-virgin olive oil
1 large yellow onion (cut into 1/4-inch dice)
4 medium carrots (cut into 1/2-inch coins (about 1 1/2 cups))
3 stalks celery (cut into 1/2-inch slices (about 1 1/2 cups))
6 cloves garlic (minced (about 2 tablespoons))
2 to 3 cups leftover cooked shredded turkey (or shredded chicken; see notes if you'd like to use your turkey carcass)
3/4 cup long grain brown rice* (rinsed and drained)
1 1/2 teaspoons kosher salt (plus additional to taste)
1/4 teaspoon ground black pepper
1/2 teaspoon dried oregano
32 ounces (4 cups) low sodium chicken broth, or vegetable or turkey broth
4 cups water
2 tablespoons freshly squeezed lemon juice
5 ounces baby spinach
1 1/2 cups frozen peas (no need to thaw)
1/3 cup chopped fresh parsley

Steps

In Dutch oven or similar large, sturdy soup pot, heat the oil over medium heat. Add the onion, carrot, and celery. Cook for 5 minutes, stirring frequently. Cover the pot, reduce the heat to medium-low, and allow the veggies to cook for another 5 minutes. Uncover the pot and stir in the garlic, cooking until very fragrant, about 1 minute.
Stir in the shredded turkey, rice, salt, pepper, oregano, broth, and water. Cover the pot and turn the heat to high (covering helps the water boil more quickly). Once the soup begins to boil, reduce the heat to a simmer, adjust the lid so it is slightly ajar, and let cook until the rice is tender, about 35 to 40 minutes. Stir the soup every 10 to 15 minutes, scraping a wooden spoon or spatula along the bottom to prevent the rice from sticking. Remove from the heat.
Stir in the lemon juice, spinach, peas, and parsley. Cover the pot and let sit off the heat for 5 minutes to allow the spinach to wilt.
Stir the soup and adjust the salt to taste (I added 1/2 teaspoon, but this will depend upon your broth and the saltiness of your turkey). Enjoy warm.