Turkey and rice soup is a delicious and easy way to use up Thanksgiving leftovers or whenever you want a warm bowl of soup any time of the year. Loaded with tender turkey, healthy vegetables, and rice, this delicious soup is hearty and satisfying enough for a weeknight dinner.
Would you like to save this recipe?
Please enter your email address. Send to your inbox. Plus, get great new recipes from me every week!
Homemade soup is the best soup. Having leftover Thanksgiving turkey is the perfect excuse to make this delicious turkey and rice soup. If you’re looking for more leftover turkey soup inspiration, you might also like this Turkey Lentil Soup or Turkey Buckwheat Soup with Sweet Potatoes.
Jump to:
Why you’ll love this recipe
delicious. A simple but flavorful and hearty soup. It’s the perfect healthy food to enjoy after a holiday feast. easy. This soup-based soup uses leftover previously cooked turkey meat, so it’s super easy to make with simple ingredients and little effort. One pot. With this delicious soup, there’s no need to worry about cleaning up. It’s a one-pot menu, so you can take a break from the kitchen.
Ingredient memo
Ingredient measurements and complete instructions are provided in the printable recipe card at the end of this post.
turkey. This soup is a great way to use up Thanksgiving leftovers. I used turkey breast, but you can also use any dark meat. You can use leftover chicken or rotisserie chicken instead. If you don’t have any leftovers, you can still make soup by tossing chicken or turkey breast into the soup before slicing or shredding. vegetables. As in many soups and other dishes, onions, carrots, and celery form the basis of flavor. Rice. This turkey rice soup recipe uses long grain white rice. However, you can easily replace brown rice or make a turkey and wild rice soup for added nutrition. However, unlike white rice, you need to check the cooking time for brown or wild rice. You may need to simmer for about 10 minutes longer, but check the package. Turkish soup. I like to use leftover turkey carcass to make homemade turkey stock. If you have homemade turkey soup, by all means use it. If not, the grocery store version is perfectly fine. However, they can be high in sodium, so if you’re concerned about sodium, look for sodium-free or low-sodium soups. You can also use chicken broth or chicken stock. seasoning. Garlic and Italian seasoning make this soup even more delicious. The fresh parsley on the side not only looks good but also adds freshness. If you don’t have Italian seasoning, you can substitute 1 teaspoon each of oregano, basil, thyme, and rosemary. Or you can create your own. Introducing an easy recipe for homemade Italian seasoning.
Step-by-step instructions on how to make turkey and rice soup.
Heat the oil in a large pot over medium heat. Add the carrots, onions, and celery and cook, stirring occasionally, until the vegetables are soft. Add garlic, Italian seasoning, and rice and cook, stirring, for another minute.
Stir in turkey or chicken broth and bring to a boil. Reduce heat and bring to a boil. Simmer for 20 minutes until the rice is cooked.
Add the turkey, stir, and bring to a simmer again. Remove the soup from the heat, stir in the parsley and serve.
Tips and variations
turkey. This turkey and rice soup is a great recipe to use leftover turkey, but it can also be made any time of year using turkey legs or small turkey breasts. Submerge the turkey in the cooking liquid (stock or water) and boil for 40 minutes to 1 hour. You can also air fry for the same amount of time. For both cooking methods, the turkey should be cooked to an internal temperature of 165 degrees Fahrenheit. slice. Cut the cooked turkey into 1-inch cubes. You can also use two forks or your fingers to shred the turkey if you prefer. Rice. Place the rice in a fine-mesh colander and rinse under cold water until the water runs clear. This will remove the starchy coating on the surface of the rice and prevent it from clumping or sticking together. Long-grain white rice is best and takes about 20 minutes to cook. If using brown or wild rice, add 10-15 minutes to the cooking time. Cook until the rice is soft but not mushy. vegetables. This soup is perfect for adding vegetables. Add frozen peas, frozen corn, zucchini slices, chopped kale or spinach, broccoli, cauliflower, diced sweet potatoes or butternut squash, or mushrooms for added benefits. spices. Add a quarter teaspoon of red pepper flakes for a touch of spice or a tablespoon of lemon juice for brightness. Serving size. This recipe makes 6.1.5 cups. You can double the recipe or increase or decrease the amount of ingredients using the “Amounts” toggle on the recipe card to get the number you need. allergy. This turkey and rice soup is already gluten-free and dairy-free. If celery is an allergen, leave it out or replace it with one of the vegetables listed above. For a low-carb version, replace the rice with cauliflower rice or leave it as is. Storage. Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. Freeze. This soup freezes beautifully and is perfect for meal prep. It is convenient to cool the soup to room temperature and freeze it in portions. Thaw in the refrigerator overnight and reheat in the microwave or in a saucepan over low heat.
offer suggestions
Serve this turkey soup with slices of fresh bread or cornbread. Round out your meal with a grilled cheese sandwich or a salad like this Apple and Brussels Sprout Shavings Salad.
Besides parsley, you can also top it with garnishes like fried sage leaves, crispy lemon roasted chickpeas, tortilla chips, and a swirl of sour cream or Greek yogurt.
Do you still have leftover turkey?
Did you make this recipe? Let us know how it turned out by leaving a rating in the comments section below. Have you made any changes? Please share. Feedback is important. Thank you for visiting our gourmet blog.
recipe
Would you like to save this recipe?
Please enter your email address. Send to your inbox. Plus, get great new recipes from me every week!
turkey and rice soup
Turkey and rice soup is a delicious and easy way to use up Thanksgiving leftovers or whenever you want a warm bowl of soup any time of the year. Loaded with tender turkey, healthy vegetables, and rice, this delicious soup is hearty and satisfying enough for a weeknight dinner.
print
pin
rate
Saving recipes Recipe saved!
cooking modePrevent the screen from going dark
Quantity: 6 one person
calorie: 288kcal
Instructions
Heat oil in a large saucepan or Dutch oven over medium heat.
Add onions, carrots, and celery. Cook, stirring occasionally, until vegetables are tender, about 5 minutes.
Add rice, garlic, and Italian seasoning and mix. Continue cooking for another minute.
Add soup. Once it boils, reduce the heat and simmer. Simmer for 20 minutes until the rice is cooked.
Add cooked turkey and stir. Remove from heat, garnish with parsley and serve.
Precautions
turkey. This turkey and rice soup is a great way to use leftover turkey, but it can also be made any time of year using turkey legs or small turkey breasts. Submerge the turkey in the cooking liquid (stock or water) and boil for 40 minutes to 1 hour. You can also air fry for the same amount of time. For both cooking methods, the turkey should be cooked to an internal temperature of 165 degrees Fahrenheit. slice. Cut the cooked turkey into 1-inch cubes. You can also use two forks or your fingers to shred the turkey if you prefer. Rice. Place the rice in a fine-mesh colander and rinse under cold water until the water runs clear. This will remove the starchy coating on the surface of the rice and prevent it from clumping or sticking together. Long-grain white rice is best and takes about 20 minutes to cook. If using brown or wild rice, add 10-15 minutes to the cooking time. Cook until the rice is soft but not mushy. vegetables. This soup is perfect for adding vegetables. Add frozen peas, frozen corn, zucchini slices, chopped kale or spinach, broccoli, cauliflower, diced sweet potatoes or butternut squash, or mushrooms for added benefits. spices. Add a quarter teaspoon of red pepper flakes for a touch of spice or a tablespoon of lemon juice for brightness. Serving size. This recipe makes 6.1.5 cups. You can double the recipe or increase or decrease the amount of ingredients using the “Amounts” toggle on the recipe card to get the number you need. allergy. This turkey and rice soup is already gluten and dairy free. If celery is an allergen, leave it out or replace it with one of the vegetables listed above. For a low-carb version, replace the rice with cauliflower rice. Storage. Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. Freeze. This soup freezes beautifully and is perfect for meal prep. It is convenient to cool the soup to room temperature and freeze it in portions. Thaw in the refrigerator overnight and reheat in the microwave or in a saucepan over low heat.
nutrition
Provided by: 1serve | calorie: 288kcal | carbohydrates: 34g | protein: 26g | fat: 6g | Saturated fat: 1g | Polyunsaturated fats: 1g | Monounsaturated fats: 3g | Trans fat: 0.01g | cholesterol: 43mg | sodium: 283mg | potassium: 653mg | fiber: 2g | sugar: 3g | Vitamin A: 5342IU | Vitamin C: 7mg | calcium: 66mg | iron: 2mg
