Hearty Turkey and Rice Soup with Rosemary
A comforting soup made with leftover turkey, rice, and a medley of vegetables in a rosemary-scented chicken broth.
- Prep10 min
- Cook35 min
- Total45 min
- DifficultyEasy
- Servings6
This is the perfect way to use up leftover turkey after a holiday feast. The combination of tender rice, sweet potato, and fresh spinach in a savory broth makes it a complete and satisfying meal.
What sets this soup apart is the subtle infusion of rosemary, which adds an earthy, aromatic note that complements the turkey beautifully. It's simple to prepare, yet feels nourishing and homemade.
Ingredients
Servings
Converted amounts are rounded.
Method
- In a large Dutch oven or deep pot, heat the olive oil over medium heat. Add the onion, carrots, celery, garlic, and sweet potato. Sauté for 5–7 minutes, until the vegetables start to soften.
- Stir in the rice, rosemary, salt, pepper, and chicken stock. Bring to a boil, then reduce the heat to a simmer. Cook for 15 minutes, until the rice is tender and the sweet potatoes are cooked through.
- Add the cubed turkey and continue to cook for 5 minutes, until heated through.
- Add the baby spinach and cook for 2–3 minutes, just until wilted. Serve hot.
💡 Tips
- Use a good quality chicken stock for the best flavor.
- If you don't have leftover turkey, rotisserie chicken works well.
- You can adjust the salt to your taste, especially if your stock is already salty.
Inspired by a recipe from FeelGoodFoodie