Turkey and Rice Soup

A gentle, nourishing soup built on ground turkey, white rice, tender zucchini, and carrots in a light broth. It's the kind of bowl that feels like a reset button, easy on the stomach and simple in the best way. The turkey breaks down into fine crumbles, the rice swells soft, and the vegetables cook until they're yielding and sweet. No heavy spices, no cream, no triggers you didn't invite. Just clean, straightforward comfort that adapts to what your body needs right now.

By TasteBuds

Recipe details

Yield
4 people
Prep time
15 minutes
Cook time
35 minutes
Total time
40 minutes

Ingredients

  • 1 tbsp olive oil
  • 1 lb ground turkey (preferably 93% lean)
  • 1 tsp salt (plus more to taste)
  • 2 medium carrots, peeled and diced small
  • 1 medium zucchini, diced small
  • 6 cups low-sodium chicken broth (or turkey broth)
  • 1/2 cup white rice, uncooked, rinsed (long-grain or jasmine)
  • 1/4 tsp black pepper (optional, omit if sensitive)

Instructions

  1. Heat 1 tbsp olive oil in a large pot or Dutch oven over medium heat until it shimmers, about 1 minute.
  2. Add 1 lb ground turkey and 1 tsp salt to the pot. Break the turkey into small crumbles with a wooden spoon and cook, stirring occasionally, until no longer pink and just starting to brown in spots, about 6 minutes.
  3. Peel and dice 2 medium carrots into small, even pieces (about 1/4-inch cubes).
  4. Dice 1 medium zucchini into small, even pieces (about 1/4-inch cubes).
  5. Rinse 1/2 cup white rice under cold water in a fine-mesh strainer until the water runs clear, then drain.
  6. Add the 2 medium carrots, diced to the pot with the turkey. Stir and cook for 2 minutes to soften slightly.
  7. Pour in 6 cups low-sodium chicken broth and bring to a boil over medium-high heat, about 4 minutes.
  8. Once boiling, add the 1/2 cup white rice, rinsed and the 1 medium zucchini, diced. Stir, then reduce heat to medium-low and simmer gently, uncovered, until the rice is tender and the vegetables are soft, about 18 minutes. Stir occasionally to keep the rice from sticking to the bottom.
  9. Taste the broth and adjust seasoning with more salt as needed. If using, stir in 1/4 tsp black pepper.
  10. Ladle the soup into bowls and serve hot.