0 (0)

Categories: Mains, Soups

Creamy turkey rice soup

Dear SOS: On a recent trip to the Seattle area, I had the creamy turkey soup at Jubilante Restaurant, Bakery & Wine Bar, in Renton, Wash. It was one of the best soups I have had. Diane L. Knight West ... Read more

Total time: 30 minutes | Serves 8
  • 2 tablespoons butter
  • 1 large yellow onion, diced
  • 1 tablespoon minced garlic
  • 1 cup jasmine rice
  • 1/2 pound diced roasted turkey (2 cups)
  • Grated zest and juice of 1 lemon
  • 1 teaspoon fresh minced thyme
  • 3 bay leaves
  • 1 quart turkey or chicken broth
  • 3 cups half-and-half
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Step 1Melt the butter in a 5-quart saucepan over medium heat and add the onion and garlic. Cook until the onion is softened, 3 to 4 minutes. Add the rice, turkey, lemon zest and juice, thyme and bay leaves. Cook for 30 seconds. Add the broth and bring to a boil. Reduce the heat and simmer, covered, until the rice is tender, about 15 minutes. Add the half-and-half and bring to a simmer over low heat. Add the salt and pepper and remove the bay leaves.

Each serving:
228 calories; 268 mg. sodium; 62 mg. cholesterol; 14 grams fat; 8 grams saturated fat; 11 grams carbohydrates; 15 grams protein; 0.80 gram fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Mains
David LeFevre’s rib-eye steak
Prosciutto-wrapped halibut with grape tomato salad
Quick halibut Provencal
Risotto with sugar snap peas and prosciutto