In a large dutch oven or pot, heat oil over medium-high heat on the stove top. Add onion, carrots and celery to dutch oven. Cook and stir for 4-5 minutes, or until the onion begins to turn golden brown.
Add garlic, parsley and thyme to dutch oven, cook for 1 minutes.
Add the salt and pepper, broth and rice to dutch oven. Stir to combine. Bring to a boil over medium-high heat.
Reduce heat to simmer, cover and cook for 18-20 minutes, stirring through cooking time. The rice and vegetables should be tender.
Stir in shredded turkey and evaporated milk, simmer on low for 5 minutes or until heated through.
Storage Tip: Keep any leftover soup in an airtight container in the refrigerator. Reheat it in the microwave or on the stovetop.
Freezing Tip: You make this turkey rice soup and freeze it! Make it as instructed except don’t add the cream. Cool the soup and then freeze it in a freezer-safe container. When reheating the soup, add the cream just before you serve it.
Calories: 330kcal (17%), Carbohydrates: 30g (10%), Protein: 24g (48%), Fat: 14g (22%), Saturated Fat: 5g (31%), Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 54mg (18%), Sodium: 861mg (37%), Potassium: 869mg (25%), Fiber: 2g (8%), Sugar: 11g (12%), Vitamin A: 7920IU (158%), Vitamin C: 7mg (8%), Calcium: 225mg (23%), Iron: 2mg (11%)
© Julie’s Eats & Treats™