Quick Turkey and Rice Soup

Barley or orzo can stand in for rice from one batch to the next.

  • Servings: 4
Quick Turkey and Rice Soup

Source: Martha Stewart Living, November 2008


  • 1 1/2 ounces (3 tablespoons) unsalted butter
  • 1 medium leek, white and light-green parts only, thinly sliced crosswise and rinsed well
  • 3 ounces celery root, peeled and cut into 1/4-inch dice (3/4 cup)
  • 1 medium parsnip, cut into 1/4-inch dice
  • Coarse salt and freshly ground pepper
  • 4 1/2 cups Turkey Stock
  • 1 1/2 cups shredded cooked turkey
  • 1 cup cooked rice


  1. Melt butter in a medium saucepan over medium-high heat. Add leek, celery root, parsnip, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until leek is translucent, about 2 minutes.

  2. Add stock, and bring to a boil. Reduce heat, and simmer until vegetables are tender, about 5 minutes. Stir in turkey and rice, and cook until heated through. Season with salt and pepper, and serve immediately.


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