Turkey and Rice Soup
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Source: https://recipheon.com/en/recipes/soups/turkey-and-rice-soup
About this recipe
Turkey and rice soup with carrot and parsley root is a mild, broth-based dish for an everyday lunch. Turkey breast cooks quickly and stays tender, while rice makes the soup more substantial without adding dairy. Carrot contributes natural sweetness, parsley root deepens the vegetable flavor, and the broth gives the soup a simple, home-style character. This is a good recipe for a light soup with rice and meat.
Ingredients
Servings: 4
200 g turkey breast
70 g rice
1 carrot
1 parsley root
900 ml broth
Steps
Cut the turkey into small cubes, slice the carrot and parsley root thinly, and rinse the rice.
Bring the broth to a boil, add the carrot, parsley root, and rice, and cook over low heat for 8 minutes.
Add the turkey and cook for another 10–12 minutes, until the rice is tender and the turkey is fully cooked.
Serve immediately after cooking so the rice does not absorb too much of the broth.
Estimated nutrition
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