Turkey Rice Stew Recipe

Turkey Rice Stew Recipe

  • 6 cups fat-skimmed chicken broth
  • 1 cup chopped onion
  • 2/3 cup long-grain white rice
  • 1/2 cup chopped carrot
  • 1/2 cup chopped celery
  • 1 pound ground turkey breast
  • 1/4 cup fine dried bread crumbs
  • 1/4 cup chopped parsley
  • 1 large egg
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1 cup frozen petite peas
  1. In a 4- to 5-quart pan over high heat, combine the broth, onion, rice, carrot, and celery. Cover and bring to a boil. Reduce heat and simmer broth mixture 10 minutes.
  2. Meanwhile, in a bowl, mix turkey, bread crumbs, parsley, egg, thyme, 1/2 teaspoon salt, and pepper.
  3. Increase heat under broth mixture to high and drop turkey mixture, 1 tablespoon at a time, into the pan. Bring the soup to a boil again, reduce heat to low, cover pan, and simmer until meatballs are no longer pink in the center (cut to test) and rice is just tender to bite, 8 to 10 minutes longer. Add peas and stir until hot, about 2 minutes. Add salt to taste. Ladle into soup bowls.
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