Garlic Broth With Basmati Rice, Turkey and Squash

Name: Garlic Broth With Basmati Rice, Turkey and Squash
Total time: 45 min
Yield: Yield: Serves 4
Cuisine: french, mediterranean
Ingredients: 6 cups water; 10 garlic cloves, crushed, peels removed; Salt to taste; 1 bay leaf; 2 sprigs thyme or 1/4 to 1/2 teaspoon dried thyme; 1/3 cup basmati rice, rinsed; 1 cup sliced or diced winter squash or zucchini; 2/3 cup shredded turkey; 1/4 cup chopped fresh parsley; 1 tablespoon extra virgin olive oil (optional); Freshly ground pepper (optional)

By Martha Rose Shulman

Updated Nov. 7, 2022

Garlic Broth With Basmati Rice, Turkey and Squash — Andrew Scrivani for The New York Times

Total Time: 45 minutes to 1 hour
Rating: 4(47)
Comments: Read comments

This is the kind of soup you can whip up on a whim if you have garlic on hand and either summer or winter squash. You can make a vegetarian version of the soup just by eliminating the turkey. Otherwise it is one more healthy option for your Thanksgiving leftovers. When I made the soup the first time I used a lingering half-zucchini that I found in my sister’s refrigerator. At this time of year you might be more likely to have winter squash on hand. Either will work. Winter squash will take 10 to 15 minutes longer to cook.

Featured in: Soup, Salad and Stir-Fry With Thanksgiving Leftovers

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Ingredients

Yield:Yield: Serves 4

6cups water
10garlic cloves, crushed, peels removed
Salt to taste
1bay leaf
2sprigs thyme or ¼ to ½ teaspoon dried thyme
⅓cup basmati rice, rinsed
1cup sliced or diced winter squash or zucchini
⅔cup shredded turkey
¼cup chopped fresh parsley
1tablespoon extra virgin olive oil (optional)
Freshly ground pepper (optional)

Ingredient Substitution Guide

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Preparation

Step 1
Combine water, garlic, salt, bay leaf and thyme in a soup pot or saucepan and bring to a boil. Reduce heat to low, cover and simmer 30 minutes. Taste and adjust salt. If you want a stronger flavor, simmer for another 5 to 10 minutes.
Step 2
Using a skimmer or a slotted spoon, remove garlic, bay leaf and thyme sprigs from broth. Bring back to a simmer and add rice and winter squash if using (but not the zucchini). Cover and simmer 10 minutes, or until rice and squash are tender.
Step 3
If using zucchini, add when rice is tender and simmer another 5 to 10 minutes, until soft but still bright. Stir in parsley and turkey and heat through. Taste, salt and pepper if desired, and serve.

Tip

Advance preparation: You can make the garlic broth through Step 1 a day or 2 ahead.

Ratings

4 out of 5

47 user ratings

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Comments

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Cristina1 year ago

I used chicken thigh meat and added cooked barley I had on hand. Next time I might use the winter squash instead of zucchini to thicken the broth. Ate this with sour-dough bread and some squeezes of lemon in the soup for a good little meal.

Angie3 years ago

The broth definitely needs the extra simmer time to develop flavor. I recommend turkey breast instead of thighs. I used thighs and they got a little tough.

Shelley3 years ago

The calorie count can’t be right.

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