Curried Turkey and Rice Soup (or Chicken)
Spice up your turkey and rice soup with curry for a delicious, different take on a classic, comforting soup. This recipe is quick and easy and results in a warm, comforting meal - that's just as good with chicken as it is with turkey.
Servings: 8 servings
Calories: 325kcal
Equipment
- Cutting board & chef's knife
- 4 to 6 quart stock pot
Ingredients
- 2 tablespoons butter or olive oil
- 1 onion chopped
- 2 carrots peeled & chopped
- 2 stalks celery sliced
- 2 cloves garlic minced
- 2 tablespoons curry powder, hot or mild, to taste
- 6 cups turkey or chicken stock, preferably homemade
- 1/2 cup long grain white or brown rice*
- 2 cups cooked turkey or chicken, chopped
- 1 13.66-ounce can coconut milk
- 1 10-ounce bag fresh or frozen spinach, or chard, cabbage, or kale
Instructions
- Heat butter or oil in a large 4-6 quart soup pot over medium heat and add onions, carrots, celery, garlic, and curry powder. Cook, stirring occasionally, for 10 minutes until vegetables are tender.
- Add stock and rice, bring to a boil, reduce heat and simmer until rice is done - about 15 minutes for white rice, 30-40 minutes for brown.
- Stir in chopped turkey or chicken, coconut milk and spinach. Bring to a simmer and cook until heated through, 5-10 minutes more.
Notes
*Note that the cooking time is for white rice - it will be longer if using brown rice.
Nutrition
Calories: 325kcal | Carbohydrates: 24g | Protein: 15g | Fat: 20g | Saturated Fat: 13g | Cholesterol: 32mg | Sodium: 347mg | Potassium: 727mg | Fiber: 4g | Sugar: 6g | Vitamin A: 7234IU | Vitamin C: 6mg | Calcium: 88mg | Iron: 3mg
