Turkey Rice Soup with Mushrooms and Swiss Chard

Published November 2017

Why This Recipe Works

We wanted a turkey soup that would highlight the flavor of our homemade stock. Along with leftover turkey meat, we included a starchy ingredient and simple vegetables. Limiting seasonings to herbs, a squeeze of lemon juice, and salt and pepper allowed the pure turkey stock to shine through.


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2 tablespoons turkey fat
1 onion, chopped fine
½ teaspoon dried sage
Pinch Red pepper flakes
3 garlic cloves, minced
1 recipe Simple Turkey Stock (see related content)
¾ cup long-grain white rice
4 ounces cremini mushrooms, trimmed and sliced thin
3 ounces Swiss chard, stems chopped fine, leaves sliced into 1/2-inch-wide strips (5 cups)
2 cups shredded turkey
2 tablespoons lemon juice
Salt and pepper
Nutritional Information


Per Serving (Serves 6)

  • Calories 179
  • Cholesterol 36 mg
  • Fat 4 g
  • Sodium 314 mg
  • Saturated 1 g
  • Carbs 24 g
  • Trans 1 g
  • Dietary Fiber 1 g
  • Monounsaturated 1 g
  • Sugar 2 g
  • Polyunsaturated 1 g
  • Protein 14 g

The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Serves 6

If you don’t have turkey fat, you can substitute extra-virgin olive oil.

1. Heat fat in Dutch oven over medium heat until shimmering. Add onion, sage, and pepper flakes and cook, stirring occasionally, until onion is softened and translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add stock; increase heat to high and bring to simmer. Stir in rice, reduce heat to medium-low, and simmer, partially covered, for 10 minutes.

2. Add mushrooms and chard stems and simmer, partially covered, until vegetables start to soften, about 5 minutes.

3. Add chard leaves and turkey and cook until rice is tender and chard leaves are wilted, about 2 minutes. Off heat, stir in lemon juice and season with salt and pepper to taste. Serve.