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This turkey rice soup is a delicious way to use up your Thanksgiving leftovers! Ready to serve in 30 minutes, it’s warming and hearty and so effortless to make!
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A comforting soup is a perfect way to make the most of your leftover Thanksgiving turkey! So simple and easy to make and filling enough to serve for the main meal. This is simply the best turkey soup!
This turkey rice soup is made with hearty and wholesome ingredients and makes for a great family meal that everyone will love!
For more hearty soup recipes, be sure to check out my Italian Lentil Soup with Sausage and Instant Pot Chicken Noodle Soup
Why you will love this turkey rice soup recipe!
- One-Pot: This leftover turkey soup with rice is all cooked in one pot making cleaning up a breeze.
- Gluten-free: Perfect for those in your family with intolerances.
- Quick and easy: Prep time is quick and it’s ready to serve in 30 minutes, this is a great option for an effortless dinner.
- Healthy: Made with fresh veggies and all-natural ingredients, this is a great healthy choice after the indulgences of Thanksgiving!
Ingredients for leftover turkey soup with rice
- Oil: For cooking. I used olive oil, but canola or vegetable will work well.
- Turkey: Use cold and shredded leftover turkey. I like to use a mix of dark and white meat. You can also add the turkey carcass to make this homemade carcass turkey soup.
- Vegetables: Carrots, celery, onion, garlic.
- Thyme: You can use fresh or dried thyme in this recipe, it adds a wonderful earthy herbal flavor. You can also use bay leaves (optional).
- Stock: I used chicken broth/stock for this recipe, but turkey stock or vegetable stock will also work.
- Rice: Use uncooked white long-grain rice for this recipe. You could also use brown rice or wild rice but you have to adjust the cooking time according to the package instructions for cooking rice.
- Lemon: I use both the zest and juice of a lemon for a fresh and zingy flavor.
How to make turkey rice soup
- Heat olive oil in a large pot over medium-high heat and add carrots, celery, onion, garlic, and thyme. Season them with salt and pepper. Saute them covered for about 5-10 minutes, until tender.
- Pour about 6 cups of chicken stock into the pot. Add in a handful of parsley stems.
- Add the rice, bring to a boil, and then reduce to simmer.
- While the soup is bubbling away, shred the leftover turkey.
- Let the homemade soup simmer away for about 20 minutes. Taste for seasoning.
- Stir in shredded or cubed turkey meat. Add in juice and zest of a lemon. Taste and adjust seasoning if necessary. Garnish with chopped fresh parsley.
Can you make it ahead of time?
This homemade turkey soup is best served as soon as it’s made, but it will keep well in the fridge for 3 to 4 days. When it sits, the rice will absorb a lot of the liquid, so you may need to add some additional broth when you reheat it.
Reheat the turkey rice soup on the stovetop over low heat, stirring occasionally till heated through.
What’s the best rice to use?
I used white rice for this recipe, but a brown or wild rice blend will also work well. Just be aware that if you do, the cooking times will alter. Check the package directions for whatever rice you are using so that you don’t over or undercook it.
Can you freeze it?
It’s best not to freeze this turkey rice soup. The rice will change considerably in texture. If you like, you can make the soup without the rice if you want to freeze it. Then, add cooked rice when you reheat it.
TIPS FROM NELI’S KITCHEN
Recipe Notes and Tips
- You can use leftover cooked chicken, rotisserie chicken, or turkey in this recipe.
- Make the rice and turkey soup recipe in a heavy bottomed pot or large dutch oven. It will distribute the heat more evenly so you don’t get hot spots.
- Feel free to add in some different veggies, bell peppers, leeks and mushrooms will all work well.
More Soup Recipes
If you loved this easy turkey soup, be sure you check out some of my other soup recipes:
- Instant Pot Butternut Squash Soup
- Instant Pot Ham White Bean Soup
- Butternut Squash Apple Soup
- Easy Cauliflower Soup
Turkey Rice Soup
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Ingredients
- 1 Tablespoon olive oil
- 2 – 2.5 cups shredded or chopped leftover turkey meat
- 3 carrots, peeled and chopped in half moons
- 3 large celery ribs, chopped
- 1 large onion, chopped
- 2 garlic cloves, minced
- Salt and pepper to taste
- 2 teaspoon fresh thyme, or 1 tsp dried thyme
- 6 cups chicken stock or broth
- ½ cup uncooked rice
- Juice and zest of 1/2 lemon
- Parsley for garnish
Instructions
- Heat olive oil in a pot over medium heat and add carrots, celery, onion, garlic and thyme. Season them with salt and pepper. Saute them covered for about 5-10 minutes, until tender.
- Pour in about 6 cups of chicken stock into the pot. Add in a handful of parsley stems.
- Add the rice and continue simmering.
- While the soup is bubbling away, shred the turkey.
- Let the soup simmer away for about 20 minutes. Taste for seasoning.
- Add shredded or cubed turkey meat. Add in juice and zest of a lemon. Taste and adjust seasoning if necessary.
Video
Notes
- You can used cooked chicken or turkey in this recipe.
- Make the soup in a heavy bottomed pot or dutch oven. It will distribute the heat more evenly so you don’t get hot spots.
- Feel free to add in some different veggies, bell peppers, leeks and mushrooms will all work well.
I made this turkey rice soup and it was just so delicious. I almost did not add the lemon zest and the juice but SO glad I did. It made such a subtle but important taste difference. I will definitely make this again.