Turkey And Rice Soup

Turkey And Rice Soup

by Diane Clark

Is there anything as warm as a bowl of soup made with leftovers of a meal that you shared with your family?

  • Serves: 4
  • Preparation Time: 15 minutes
  • Cooking Time: 35 minutes


  • 1 onion, chopped
  • 1 large carrot, peeled and chopped 1 yellow bell pepper, chopped
  • 2 cloves of garlic, crushed
  • Salt to flavour
  • Freshly ground black pepper
  • 120 ml dry white wine
  • 960 ml (3 tins) chicken broth
  • 128 grams rice
  • 269 grams leftover shredded turkey
  • 30g Freshly chopped parsley


  1. Add onion, carrots, bell pepper, and garlic and season with salt and pepper. Cook until soft, 5 to 7 minutes.
  2. Add white wine, broth and rice and bring to the boil. Simmer until the rice is tender, about 20 minutes.
  3. Stir in the leftover turkey and parsely until warmed through and serve immediately.