Turkey, Mushroom, and Rice Soup

If you need something to do with extra turkey, this is an excellent Western take on congee. Congee in Eastern medicine is a powerful food to help rehabilitate digestion after a long term illness, after giving birth, or after overindulging. You can easily substitute the turkey for chicken in this recipe.


  • 12-16 cups of turkey or chicken broth (either make it from a leftover turkey carcass, or purchase broth)
  • 2 cups shredded or minced turkey or chicken.
  • 1 cup white rice, washed and drained
  • 4 carrots minced
  • 3 celery ribs, minced
  • 1 medium white or yellow onion, minced
  • 6 cremini mushrooms diced
  • 2 garlic cloves, minced
  • 1 spring of thyme
  • 1-2 bay leaves
  • 2-4 T olive oil
  • Salt and pepper to taste


Heat half of the olive oil in a medium skillet until shimmering. Add the garlic and stir for 30 seconds, until it becomes aromatic. Add the onions and reduce heat to medium-low. Slowly sweat the onions for 8-10 minutes until they become completely translucent, stirring occasionally. Add the mushrooms, and continue on medium-low stirring occasionally for another 4-6 minutes, until the mushrooms have started to release their juices. Add the rest of the vegetables and saute for another 3-4 minutes.

In a soup pot, add the broth, turkey, washed rice, and all the sauteed vegetables. Bring to a boil, reduce heat to medium low and simmer for 30-40 minutes, until the rice is thoroughly cooked.

Add salt and pepper to taste, fish out the bay leaves and the thyme, and serve.

This soup freezes well also.

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