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Turkey and Rice Soup

Turkey and Rice Soup

Lunch/Supper for Ages 3-5

Total Time

60 minutes

Serving Size

1 cup soup + 1/4 cup turkey

Servings

6

meat grain fruit

Components

Meat/Meat Alternate, Grains, Vegetable

Ingredients

  • 2 cups (8 oz) frozen, cooked diced turkey (or chicken), thawed 1/2" pieces
  • 1/2 cup (4 oz) brown rice, long-grain, regular, dry, parboiled
  • 1/2 tsp Old Bay seasoning
  • 1/8 tsp onion powder
  • 1/8 tsp garlic powder
  • 1/3 tsp poultry seasoning
  • 1 qt + 3 cups water
  • 1 tbsp low-sodium chicken base
  • 2/3 cup fresh celery, chopped
  • 1 cup frozen carrots, sliced, thawed
  • 3/4 cup fresh onions, chopped
  • 1 1/2 cup fresh mushrooms, sliced
  • 1 1/3 tsp dried parsley
  • 1/3 tsp ground black or white pepper
  • 1/3 tsp dried basil

Directions

  1. Preheat oven to 350° F.
  2. In a medium saucepan, add Old Bay seasoning, onion powder, garlic powder, poultry seasoning, brown rice, water and chicken base. Stir to combine.
  3. Cook uncovered over medium-high heat. Bring to a boil.
  4. Simmer uncovered over medium heat for 10-15 minutes, or until rice is completely cooked.
  5. Using a strainer, remove about 1/3 cup of the cooked rice. Set aside for step 9.
  6. Add celery, carrots, onions, mushrooms, parsley, pepper and basil to rice.
  7. Cook uncovered for 10-15 minutes, or until soft.
  8. Puree rice and vegetable mixture for 3-5 minute until smooth.
  9. Fold in the reserved rice.
  10. Place frozen turkey (or chicken) on a small baking sheet, lightly coated with pan release spray.
  11. Bake for five minutes, until internal temperature reaches 165° F.
  12. Place 1/4 cup (1 1/2 oz) cooked turkey into each bowl, and portion 1 cup of soup over the turkey.

One serving provides 3/8 cup vegetable, 1 oz eq. meat and 1/2 oz eq. grains.

Creditable Stamp 2017
USDA Rotator

This recipe is courtesy of

USDA Team Nutrition.