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Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

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!

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)

Directions

  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.