This leftover turkey and rice soup is a great way to use up Thanksgiving turkey. It’s made with diced vegetables in a seasoned broth with white rice.
Ingredients
- Olive Oil
- Medium Yellow Onion
- Medium Carrots
- Celery Stalks
- Minced Garlic
- Bay Leaf
- Dried Thyme
- Dried Parsley
- Dried Rosemary
- Poultry Seasoning
- Salt
- Black Pepper
- Chicken Stock or Turkey Broth
- Long-Grain White Rice
- Leftover Cooked Turkey
- Lemon Juice
How to Make Leftover Turkey and Rice Soup
- Add olive oil to a large pot or Dutch oven over medium heat.
- Add the onion, carrots, and celery. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables begin to soften.
- Add the garlic, bay leaf, thyme, parsley, rosemary, poultry seasoning, salt, and black pepper. Cook for 30 seconds, stirring frequently.
- Pour in the chicken broth. Add the rice and stir to combine.
- Bring the soup to a boil. Reduce the heat to medium-low, cover, and simmer for about 15 minutes, or until the rice is nearly tender.
- Stir in the cooked turkey. Continue simmering, uncovered, for 5 to 8 minutes, until the turkey is heated through and the rice is tender.
- Stir in lemon juice. Remove and discard the bay leaf. Serve immediately.
FAQ
Yes. Leftover roasted turkey is perfect for this soup. Both white and dark meat work well. Add the cooked turkey near the end of cooking so it heats through without becoming dry.
Yes. If using already-cooked rice, skip adding the uncooked rice with the broth. Stir about 2 to 2½ cups cooked rice into the soup along with the turkey and simmer just until everything is heated through.
Long-grain white rice works especially well because it cooks relatively quickly and keeps a nice texture in the broth. Jasmine or basmati rice can also be used, although they will slightly change the cooking time.
Rice continues to absorb liquid even after the soup has finished cooking. The soup will naturally become thicker as it cools and especially after refrigeration. Stir in additional chicken or turkey broth when reheating.
Store turkey rice soup in an airtight container in the refrigerator for up to 3 to 4 days. Keep in mind that the turkey’s original storage time also counts, so very old leftover turkey should not be used to extend its refrigerator life. How old the turkey is will determine the expiration.
Yes, but rice can become softer after freezing and reheating. I recommend freezing the soup without the rice and adding freshly cooked rice when you’re ready to thaw and heat it.
Absolutely. Rotisserie chicken also works great in this recipe.
You can add peas, corn, mushrooms, spinach, green beans, or other leftover vegetables. A splash of lemon juice at the end helps brighten the flavor.
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Leftover Turkey and Rice Soup
Equipment
Ingredients
- 2 tablespoons Olive Oil
- 1 Medium Yellow Onion diced
- 2 Medium Carrots peeled and sliced
- 2 Celery Stalks sliced
- 3 Garlic Cloves minced
- 1 Bay Leaf
- 1 teaspoon Dried Thyme
- 1 teaspoon Dried Parsley
- ½ teaspoon Dried Rosemary
- ½ teaspoon Poultry Seasoning
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper
- 8 cups Chicken Stock or Turkey Broth
- ¾ cup Long-Grain White Rice
- 3 cups Leftover Cooked Turkey shredded or chopped
- 1 tablespoon Lemon Juice optional
Instructions
- Add olive oil to a large pot or Dutch oven over medium heat.
- Add the onion, carrots, and celery. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables begin to soften.
- Add the garlic, bay leaf, thyme, parsley, rosemary, poultry seasoning, salt, and black pepper. Cook for 30 seconds, stirring frequently.
- Pour in the chicken broth. Add the rice and stir to combine.
- Bring the soup to a boil. Reduce the heat to medium-low, cover, and simmer for about 15 minutes, or until the rice is nearly tender.
- Stir in the cooked turkey. Continue simmering, uncovered, for 5 to 8 minutes, until the turkey is heated through and the rice is tender.
- Stir in lemon juice. Remove and discard the bay leaf. Serve immediately.
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