A comforting, herb-infused soup that transforms our smoky Greenberg turkey into a cozy bowl of goodness. Packed with tender rice, crisp veggies, and aromatic herbs, it's nourishing, easy to make, and ready to soothe on a crisp fall day.
Prep Time: 10 minutes
Cook Time: 30–45 minutes (depending on rice type)
Servings: 6–8
Ingredients
2 tsp olive oil (or neutral oil like avocado)
½ yellow or white onion, finely chopped (about 1 cup)
1 large carrot, peeled and sliced into thin half-moons (about 1 cup)
1 celery stalk, finely chopped (about ½ cup)
3 garlic cloves, minced
1¼ tsp dried thyme
¾ tsp crushed dried rosemary
¾ tsp dried sage
½ tsp kosher salt (plus more to taste)
½ tsp freshly ground black pepper (plus more to taste)
8 cups Greenberg turkey stock
1 cup long-grain white rice or brown rice
4 cups cooked Greenberg smoked turkey, chopped or shredded (about 1–1½ lbs)
Instructions
- Sauté the veggies: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, sliced carrot, and chopped celery. Sauté for 5–7 minutes, stirring occasionally, until the vegetables are softened and the onion turns translucent.
- Add aromatics and seasonings: Stir in the minced garlic, dried thyme, rosemary, sage, kosher salt, and black pepper. Cook for 1 minute more, until fragrant, to bloom the herbs without burning the garlic.
- Build the broth: Pour in the turkey stock and increase the heat to medium-high. Bring to a gentle boil, scraping any browned bits from the bottom of the pot for extra flavor.
- Cook the rice: Stir in the rice. Reduce heat to low, cover, and simmer until the rice is tender—about 15–20 minutes for white rice or 35–40 minutes for brown rice. Stir occasionally and add a splash of water if it thickens too much.
- Finish with turkey: Gently fold in the chopped or shredded Greenberg smoked turkey. Simmer uncovered for 3–5 minutes, just until heated through. Taste and adjust seasoning with more salt, pepper, or herbs as needed. Remove from heat.
- Serve warm: Ladle into bowls and garnish with a sprinkle of fresh parsley or a squeeze of lemon for brightness. Pair with crusty bread for dipping.
