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–+ servings

One-Pot Turkey Soup with Basmati Rice

Hillary Rooney-Fernandes
Looking for a comforting and flavorful way to enjoy turkey? This One-Pot Turkey Soup with Basmati Rice is a perfect blend of tender turkey, aromatic herbs, bright citrus, and hearty vegetables. Slow-roasted to perfection, this soup is rich, nourishing, and packed with deep, cozy flavors. Whether you use a whole turkey or just the thighs and drumsticks, this dish is a fantastic way to create a satisfying meal with minimal effort. Serve it warm with fresh parsley for a wholesome and soul-soothing experience!
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Prep Time 20 minutes
Cook Time 3 hours 30 minutes
Course Soup
Servings 8 People
Calories 261 kcal

Ingredients
 
 

  • 1 young turkey about 7 pounds – or turkey parts like thighs and drumsticks for easier handling
  • 6 cups chicken stock
  • 2 tablespoons olive oil optional for browning
  • 1 tablespoon fresh rosemary or 1 teaspoon dried
  • 1 tablespoon fresh thyme or 1 teaspoon dried
  • 3 Lemons Only the Juice
  • 2 Oranges Only the Juice
  • 2 teaspoons paprika
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • Salt to taste
  • Black pepper to taste
  • 1 teaspoon lemon pepper
  • 1 pound baby potatoes halved
  • 4 whole carrots peeled and diced
  • 1 onion diced
  • 1 cup basmati rice
  • Fresh parsley for garnish, optional

Instructions
 

Preheat and Prep:

  • Preheat your oven to 325°F (163°C).
  • Pat the turkey dry with paper towels. If you're using a whole turkey, you may need to cut it into smaller pieces (legs, thighs, and wings) to fit into the cast-iron pot more easily. You can also use just turkey parts for ease.

Season the Turkey:

  • Rub the turkey pieces with olive oil (if using), then season generously with salt, black pepper, paprika, cumin, chili powder, and lemon pepper.

Brown the Turkey:

  • Heat a large enamel cast-iron pot (Dutch oven) over medium-high heat. Once hot, add the seasoned turkey pieces (skin-side down first if using skin-on turkey). Brown on all sides, about 4-5 minutes. This step adds flavor and color to the turkey.
  • If you prefer to skip browning the turkey, you can place it directly into the pot, but browning gives extra depth of flavor.

Add Aromatics and Herbs:

  • Once the turkey is browned, add the diced onion, carrots, and halved baby potatoes to the pot around the turkey.
  • Sprinkle in the rosemary, thyme, and season with salt and pepper. Stir gently to combine.

Add the Juices and Stock:

  • Pour in the lemon juice, orange juice, and chicken stock. Stir to combine, scraping up any flavorful browned bits from the bottom of the pot.
  • Ensure the turkey pieces are mostly submerged in the liquid (add a bit more stock or water if needed).

Cook the Soup:

  • Bring the soup to a gentle simmer, then cover the pot with its lid.
  • Transfer the pot to the preheated oven and roast for about 3 to 4 hours. Check occasionally for doneness. The turkey should be fork-tender, and the vegetables soft. (If using turkey parts, the cooking time will be slightly less than a whole turkey).
  • Once the turkey is tender and cooked through, remove the pot from the oven.

Shred the Turkey:

  • Let the turkey rest for about 10-15 minutes. Then, using two forks, shred the turkey into bite-sized pieces, removing the bones as you go. Return the shredded turkey back into the soup.

Add Rice:

  • Stir in the uncooked basmati rice directly into the pot with the soup. Mix well to combine.
  • Place the pot back on the stove over medium heat and let it simmer, uncovered, for about 20-25 minutes (or until the rice is tender and the soup has thickened slightly). Stir occasionally to ensure the rice cooks evenly.

Taste and Adjust:

  • Taste the soup and adjust seasoning as necessary with salt, pepper, or a little extra lemon or orange juice for balance.

Serve:

  • Ladle the turkey soup with basmati rice into bowls.
  • Garnish with fresh parsley if desired.

Enjoy:

  • Serve warm and enjoy this hearty, comforting one-pot turkey soup with basmati rice!

Notes

Notes:
  • Turkey Parts: If using turkey parts (thighs, drumsticks, or wings), the cooking time will be slightly reduced, around 3 to 3.5 hours. You can still achieve great results without using a whole turkey.
  • Basmati Rice: Basmati rice adds a fragrant, fluffy texture, but other types of rice could work here as well. Just adjust the cooking time accordingly.
  • Customizations: Feel free to add other vegetables, such as celery or parsnips, to the soup. You can also add extra spices if you like more heat, such as cayenne or hot paprika.
By cooking everything in the enamel cast-iron pot, you're simplifying the process and adding depth of flavor by letting the turkey and vegetables cook together in the rich broth. This version keeps everything in one pot and allows you to infuse all the ingredients with the seasonings and citrus juices, creating a delicious, comforting meal!

Nutrition

Calories: 261kcalCarbohydrates: 45gProtein: 8gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 5mgSodium: 268mgPotassium: 621mgFiber: 4gSugar: 8gVitamin A: 463IUVitamin C: 53mgCalcium: 55mgIron: 2mg
Keyword basmati rice, one pot, soup, turkey
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