Ground Turkey and Rice Soup

Cozy up with a bowl of hearty and wholesome Ground Turkey and Rice Soup, a comforting one-pot recipe perfect for chilly evenings or a nourishing weeknight dinner. This protein-packed soup combines tender ground turkey, nutrient-rich vegetables such as carrots, celery, and spinach, and flavorful aromatics like onion, garlic, and warming herbs. Simmered in a savory chicken broth with a touch of rice for added texture, this soup is both satisfying and healthy. A squeeze of optional lemon juice adds a vibrant, zesty note to brighten every spoonful. Ready in just 45 minutes, this easy-to-make, gluten-free soup is perfect for meal prep or serving a crowd. Whether you're seeking a light yet filling option or a comfort food favorite, this Ground Turkey and Rice Soup is sure to become a staple in your recipe rotation.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 pound ground turkey
• 1 medium, diced yellow onion
• 3 cloves, minced garlic
• 2 medium, peeled and chopped carrots
• 2 stalks, chopped celery
• 8 cups chicken broth
• 0.75 cup uncooked white or brown rice
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 leaf bay leaf
• 1 teaspoon, or to taste salt
• 0.5 teaspoon, or to taste black pepper
• 2 cups, loosely packed baby spinach
• 1 tablespoon (optional) lemon juice

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the ground turkey and cook, breaking it apart with a spoon, until no longer pink, about 5-7 minutes.

Step 3

Add the diced onion and cook until softened, about 3-4 minutes.

Step 4

Stir in the minced garlic and cook for another 1 minute, until fragrant.

Step 5

Add the chopped carrots and celery to the pot, stirring to combine, and sauté for 3-4 minutes.

Step 6

Pour in the chicken broth and bring the mixture to a gentle boil.

Step 7

Stir in the uncooked rice, dried thyme, dried oregano, bay leaf, salt, and black pepper.

Step 8

Reduce the heat to low, cover the pot with a lid, and let the soup simmer for 20-25 minutes, or until the rice is tender.

Step 9

Remove the bay leaf and stir in the baby spinach, allowing it to wilt for 1-2 minutes.

Step 10

If desired, stir in the lemon juice for a bright, zesty finish.

Step 11

Taste the soup and adjust the seasoning with additional salt and pepper, if needed.

Step 12

Ladle the soup into bowls and serve hot. Enjoy!

Nutrition Facts

Serving size	2800 grams (2800.0g)

Amount per serving	% Daily Value*
Calories	1677

Total Fat 61.90g	79%
Saturated Fat 14.90g	75%
Polyunsaturated Fat 2.80g
Cholesterol 322mg	107%
Sodium 7278mg	316%
Total Carbohydrate 148.20g	54%
Dietary Fiber 8.60g	31%
Total Sugars 11.40g
Protein 125.90g	252%

Vitamin D 0IU	0%
Calcium 337mg	26%
Iron 14mg	78%
Potassium 2370mg	50%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 33.7%

Protein: 30.5%

Carbs: 35.9%