Turkey Okra and Rice Soup

Cozy up with a hearty bowl of Turkey Okra and Rice Soup, a comforting yet nutritious dish that blends tender shredded turkey, earthy okra, and fluffy long-grain white rice in a richly seasoned broth. This easy-to-make recipe is packed with vibrant veggies like carrots, celery, and onions, complemented by the tang of diced tomatoes and a bright splash of lemon juice. Infused with aromatic spices like thyme, paprika, and black pepper, this soup brings a depth of flavor that will warm you from the inside out. Perfect for using up leftover turkey, it’s ready in under an hour and makes six generous servings. Garnish each bowl with fresh parsley for a pop of color and enjoy this wholesome, one-pot meal that's perfect for any time of the year!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium onion (chopped)
• 2 medium carrot (diced)
• 2 stalks celery (diced)
• 3 cloves garlic (minced)
• 2 cups cooked turkey (shredded)
• 2 cups okra (sliced into 1/2-inch pieces)
• 0.75 cups long-grain white rice
• 6 cups chicken or turkey broth
• 1 cup diced tomatoes (with juice, canned or fresh)
• 1 bay leaf
• 0.5 teaspoons dried thyme
• 1 teaspoon paprika
• 0.5 teaspoons black pepper
• 1 teaspoon salt
• 2 tablespoons lemon juice
• 2 tablespoons fresh parsley (chopped, for garnish)

Directions

Step 1

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

Step 2

Add the chopped onion, diced carrots, and diced celery to the pot. Sauté for 5–7 minutes until the vegetables soften.

Step 3

Stir in the minced garlic and cook for an additional minute until fragrant.

Step 4

Add the shredded turkey, sliced okra, and uncooked rice to the pot. Stir to combine.

Step 5

Pour in the chicken or turkey broth and diced tomatoes, including their juice.

Step 6

Add the bay leaf, dried thyme, paprika, black pepper, and salt. Stir well.

Step 7

Bring the soup to a gentle boil, then reduce the heat to low and let it simmer, uncovered, for 30–35 minutes, or until the rice is tender.

Step 8

Stir occasionally to prevent the rice from sticking to the pot and to ensure even cooking.

Step 9

Once the rice is cooked and the okra is tender, stir in the lemon juice to brighten the flavors.

Step 10

Taste the soup and adjust seasonings as needed.

Step 11

Remove the bay leaf before serving.

Step 12

Ladle the soup into bowls and garnish with freshly chopped parsley.

Step 13

Serve warm and enjoy!

Nutrition Facts

Serving size	3018.4 grams (3018.4g)

Amount per serving	% Daily Value*
Calories	1597

Total Fat 47.40g	61%
Saturated Fat 10.40g	52%
Polyunsaturated Fat 2.70g
Cholesterol 389mg	130%
Sodium 6212mg	270%
Total Carbohydrate 116.10g	42%
Dietary Fiber 22.10g	79%
Total Sugars 29.70g
Protein 174.90g	350%

Vitamin D 0IU	0%
Calcium 624mg	48%
Iron 17mg	96%
Potassium 5134mg	109%

*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: 26.8%

Protein: 44.0%

Carbs: 29.2%