New England Turkey and Rice Soup with Root Vegetables
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
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Ingredients
- 400 g turkey breast, diced
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, sliced
- 1200 ml chicken stock
- 120 g long-grain white rice
- 1 tsp dried thyme
- 10 g flat-leaf parsley, chopped
Nutrition (per serving)
- Calories
- 257 kcal
- Protein
- 28.4 g
- Carbohydrate
- 30.8 g
- of which sugars
- 5.3 g
- Fat
- 1.8 g
- of which saturates
- 0.4 g
- Fibre
- 2.6 g
- Salt
- 2.48 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat a little oil in a large pot and brown the turkey for 4-5 minutes.
- 2
Add the onion, carrots and celery stalks and cook for 6-7 minutes.
- 3
Pour in the chicken stock, add the rice and dried thyme, bring to a simmer, cover and cook for 20 minutes until the rice is tender and the turkey is cooked through with no pink remaining.
- 4
Scatter with the parsley and serve.
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