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Prep time
20 minutes
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Cook time
5 hours 35 minutes
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Serves
8
Author Notes
I truly enjoy making one-pot dishes and this Turkey Rice Soup recipe is a nostalgic one for me. The aromatics that fill the home when the herbs start to blend together paired with the cozy feeling this meal gives off takes me right back to that feeling of entering into my grandmother’s house from a cold walk from the bus stop after school, only to be met with a warm bowl of rice soup.
Her soup, which was typically made with neck bones instead of turkey wings, always made me feel loved. From the seasonings she added to the time she put in to make each pot of her rice soup, every bite felt like a warm hug from my favorite girl in the world.
While her recipe is a bit different from the one I’ve created, I think of this as a way to honor my grandmother. I know she would be proud of how I’m keeping the culinary knowledge alive that she instilled in me by putting my own spin on her classic recipes for the ones I love most now, too.
Just like my grandmother’s rice soup, this recipe is not one to be rushed. It’s meant to be cooked nice and slow, with love, and not without flavor. Though I used a Dutch oven to make my recipe, which I let simmer on the stove all day, if you have a crockpot (or have been trying to find a reason to use one), this is the perfect recipe to throw in and let cook while you’re at work, running errands, or just simply sitting at home on a cold, lazy day. —TheAmateurKitchn
Ingredients
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2
turkey legs (4 1/2 pounds)
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1 tablespoon
onion powder
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1 tablespoon
garlic powder
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1 tablespoon
sweet paprika
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1 tablespoon
creole seasoning
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1 tablespoon
freshly ground black pepper
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1 tablespoon
chicken bouillon
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1 tablespoon
dried thyme
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1 1/2 teaspoons
dried rosemary
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Kosher salt
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4 tablespoons
extra-virgin olive oil
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1 cup
chopped yellow onion, 1/2-inch dice
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5
chopped carrots, 1/2-inch dice
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4
chopped celery stalks, 1/2-inch dice
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4
garlic cloves, minced
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4 cups
low-sodium chicken stock
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2 cups
water
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1
dried bay leaf
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1 tablespoon
Worcestershire sauce
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1 cup
short-grain white rice
Directions
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Wash turkey legs and pat dry. Using a large, sharp knife, cut each leg in three pieces. The result should be a wingtip, a drumstick, and a flat. Transfer to a large bowl.
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Place all dry seasonings and 1 tablespoon salt in a small bowl and mix to combine. Sprinkle half of the spice mixture over turkey pieces, ensuring that everything is evenly seasoned all over. Set remaining seasoning to the side.
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Place a 5-quart Dutch oven on the stove over medium heat and add 3 tablespoons of oil. Once the oil is warm, working in batches if necessary, add turkey pieces, and cook, flipping occasionally, until they are brown all over, 10 to 12 minutes total. Remove from the pot and set aside.
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Add remaining tablespoon of oil, onions, carrots, celery, and garlic to the pot. Cook for 6 minutes. Pour in the chicken stock and water. Bring to a boil over medium-high, then reduce heat to a simmer.
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Place the turkey pieces back in the pot with the broth and vegetables. Add the bay leaf, Worcestershire sauce, and reserved seasoning mixture. Cover the pot and continue to simmer over medium-low heat until meat easily falls off the bone, 4 to 5 hours.
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During the last hour of stew time, cook the rice according to package instructions and set aside.
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Transfer turkey pieces to a cutting board. Remove meat from bones and shred; discard skin and bones. Add the cooked rice to the pot and mix to combine. Cook until warmed through, 2 to 3 minutes. Season to taste. Serve immediately.
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