Creamy Baked Turkey with Brown Rice Soup

Cozy up with the ultimate comfort food, Creamy Baked Turkey with Brown Rice Soup, a dish that combines wholesome ingredients and indulgent flavors for a nourishing family meal. This hearty recipe features tender chunks of shredded turkey breast, nutty brown rice, and a medley of aromatic vegetables, all simmered in a velvety blend of chicken stock and heavy cream. A hint of Parmesan cheese and fresh parsley elevate the dish with rich, savory undertones. Oven-baked to perfection, this one-pot wonder creates a luscious, thickened soup with minimal effort, making it an ideal choice for busy weeknights or post-holiday turkey leftovers. Perfectly balanced with earthy spices like dried thyme and a touch of garlic, this creamy baked soup delivers comfort in every spoonful. Ready in just over an hour and serving up to six, it’s a crowd-pleaser that’s as wholesome as it is satisfying.

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:50 mins

Total Time:65 mins

Servings: 6

Ingredients

• 2 cups Cooked turkey breast, shredded
• 1 cup Brown rice, uncooked
• 4 cups Chicken or turkey stock
• 1 cup Heavy cream
• 2 tablespoons Unsalted butter
• 2 tablespoons All-purpose flour
• 1 medium Carrot, diced
• 1 medium Celery stalk, diced
• 1 medium Onion, finely chopped
• 2 cloves Garlic, minced
• 1 teaspoon Dried thyme
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 2 tablespoons Fresh parsley, chopped
• 0.25 cup Parmesan cheese, grated (optional)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Rinse the brown rice under cold water to remove excess starch. Set aside.

Step 3

In a large oven-safe pot or Dutch oven, melt the butter over medium heat.

Step 4

Add the diced onion, carrot, and celery, and cook for 5-7 minutes, or until softened.

Step 5

Stir in the garlic and cook for another minute, until fragrant.

Step 6

Sprinkle the flour over the vegetables and stir to coat evenly. Cook for 1-2 minutes to remove the raw flour taste.

Step 7

Gradually pour in the chicken or turkey stock, stirring constantly to prevent lumps.

Step 8

Add the rinsed brown rice, dried thyme, salt, and black pepper to the pot. Stir well.

Step 9

Bring the mixture to a boil, then reduce the heat to a simmer. Cook for 15 minutes, stirring occasionally.

Step 10

Stir in the shredded turkey, mixing evenly.

Step 11

Pour in the heavy cream and stir to combine.

Step 12

If using Parmesan cheese, stir it in at this stage for an extra depth of flavor.

Step 13

Cover the pot or transfer the mixture to an oven-safe casserole dish with a lid.

Step 14

Bake in the preheated oven for 25-30 minutes, or until the rice is tender and the soup is thick and creamy.

Step 15

Remove from the oven and let it rest for 5 minutes before serving.

Step 16

Garnish with fresh parsley and extra Parmesan cheese if desired. Serve hot and enjoy!

Nutrition Facts

Serving size	(2290.9g)

Amount per serving	% Daily Value*
Calories	2907.8

Total Fat 145.3g	0%
Saturated Fat 79.8g	0%
Polyunsaturated Fat g
Cholesterol 738.3mg	0%
Sodium 7262.3mg	0%
Total Carbohydrate 184.7g	0%
Dietary Fiber 13.7g	0%
Total Sugars 13.3g
Protein 192.5g	0%

Vitamin D 0IU	0%
Calcium 969.0mg	0%
Iron 9.9mg	0%
Potassium 2928.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.4%

Protein: 27.3%

Carbs: 26.2%