This turkey rice soup is the perfect way to turn your leftovers into a simple, comforting meal. Ready in just 45 minutes, this hearty soup is packed with tender turkey, rice, and flavorful vegetables, making it wholesome and delicious.
What’s great about this recipe
- This soup delivers big flavor with minimal effort.
- It’s a terrific way to put leftovers to good use instead of letting them go to waste.
- The main ingredients, cooked turkey and rice, are already prepared, which significantly cuts down on cooking time.
- Fresh vegetables, herbs, and spices add a ton of flavor without requiring much extra work.
Ingredients
- Oil – Olive oil works well, but you can use your favorite oil that’s suitable for sautéing.
- Produce – Onions, carrots, celery, and garlic add great flavor to the soup.
- Herbs and spices – Keep it simple with black pepper and fresh thyme. If fresh thyme isn’t available, use dried thyme—just a pinch to ¼ teaspoon. You may also want to add a little salt at the end.
- Broth – We use chicken broth, but turkey broth works well too.
- Turkey – Use leftover cooked turkey or purchase turkey breast from the market. Cut it into bite-sized cubes or shred it for a more rustic look.
- Rice – Leftover white rice is perfect for this turkey soup, or you can use a ready-to-serve variety.
- See the recipe card for quantities and preparation.
How to make turkey rice soup
- Heat the olive oil in a large pot over medium heat. Add the onions, carrots, and celery, and cook for 5 minutes, stirring frequently.
- Add the garlic and black pepper. Cook for 1 minute, stirring almost constantly.
- Add the broth and thyme to the pot. Raise the heat to medium-high and bring to a boil. Lower the heat to medium-low, cover, and simmer for 10 minutes.
- Add the cooked turkey and rice. Raise the heat to medium-high and bring back to a simmer. Lower the heat to medium-low, cover, and simmer for 10–12 minutes to let the flavors come together.
- Use tongs to remove the thyme twigs and discard them. Taste the soup and add salt if needed. As a reference, we added ¼ teaspoon to ours.
- Serve the soup in individual bowls and garnish with fresh thyme if desired.
Storing and reheating instructions
- Allow the soup to cool. Store it in an airtight container in the refrigerator for 3–4 days.
- To freeze the soup, allow it to cool and store it in an airtight container. Leave enough room for expansion when freezing—about an inch or two should do it. Freeze for 2–3 months.
- To reheat, gently warm the soup in a covered saucepan over medium-low heat until it comes to a gentle simmer or reheat in the microwave. If the soup is frozen defrost it in the refrigerator overnight before reheating.
- Reheat leftovers to an internal temperature of at least 165°F. For more information on food storage and safety guidelines visit U.S. Department of Agriculture and foodsafety.gov.
Recipe tips and notes
- Use more or less rice in this soup depending on how brothy you like it. The more rice you add, the thicker the soup will be.
- If you’re sensitive to salt, use low-sodium broth and adjust the salt at the end if needed.
- It’s best to use a heavy pot for making soups, stews, and chili. These pots hold heat better and return to a simmer quickly after ingredients are added. We use a 3.7-quart enameled cast iron pot, and it works well.
- Simmering store-bought broth with aromatics and spices for a few minutes gives it a homemade taste. It adds a bit of time, but it’s worth it for the flavor.
Frequently asked questions
What if I don’t have leftover rice?
If you don’t have leftover rice, it’s easy to make a fresh batch. You can also use prepackaged cooked rice for convenience.
What can I use if I don’t have leftover turkey?
If you don’t have leftover turkey, you can easily use store-bought cooked turkey breast. Pick up a chunk from the deli (ask them not to slice it), or grab prepackaged cooked turkey breast from the supermarket.
Can I use other vegetables in this soup?
Yes, you can add vegetables like green beans, leafy greens such as spinach and kale, broccoli, or zucchini. Just adjust the cooking time until the vegetables reach your desired texture.
Soups are a fantastic way to make the most of leftover ingredients, and this turkey rice soup is no exception. If you enjoyed this recipe, be sure to try our creamy ham and wild rice soup, chicken and rice soup, and chicken tortilla soup, all perfect for using up leftovers and turning them into hearty, delicious weeknight meals. Each one is easy to make and full of comforting flavors your family will love!
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📖 Recipe
Turkey Rice Soup
Turkey Rice Soup is the perfect way to turn your leftovers into a simple, comforting meal. Ready in just 45 minutes, this hearty soup is packed with tender turkey, rice, and flavorful vegetables, making it wholesome and delicious.
Ingredients
- 1 tablespoon Olive Oil
- 1 Small Onion finely diced
- 1 Large Carrot sliced into rounds or half rounds depending on their size (about 1 cup)
- 1 Celery Rib sliced or diced
- 2-3 Garlic Cloves minced
- ¼ teaspoon Black Pepper
- 4 cups Chicken Broth or turkey broth if available
- 2 Thyme Sprigs plus extra for garnish if desired
- 8-10 ounces Cooked Turkey cut into bite sized cubes or shredded
- 1¼ - 1½ cups Cooked White Rice
- Salt to taste if needed at the end
Instructions
- Heat the olive oil in a large pot over medium heat. When the oil is hot (but not smoking), add the onion, carrot, and celery. Cook for 5 minutes, stirring frequently, until the onions soften and become translucent.
- Add the garlic and black pepper, and cook for 1 minute, stirring constantly.
- Add the broth and thyme to the pot. Raise the heat to medium-high and bring to a boil (this will take about 3-4 minutes).
- Lower the heat to medium-low, cover the pot, and simmer for 10 minutes.
- Add the cooked turkey and white rice. Raise the heat to medium-high and bring back to a simmer (this should take 2-3 minutes). Cover the pot and lower the heat to medium-low.
- Cook the turkey rice soup for another 10-12 minutes to let the flavors meld. Stir occasionally, keeping the soup at a gentle simmer, adjust the heat if necessary.
- Use tongs to remove the thyme sprigs and discard them. Taste the soup and add salt if needed (we added ¼ teaspoon).
- Garnish with fresh thyme, if desired, serve and enjoy!
Notes
- Adjust the amount of rice based on how brothy you like the soup, the more rice, the thicker the soup.
- Use low-sodium broth if you're sensitive to salt and adjust at the end if needed.
- A heavy pot, like a 3.7-quart enameled cast iron, helps retain heat and return to a simmer quickly.
- Simmering store-bought broth with aromatics and spices adds a homemade touch and boosts flavor.
Nutrition
Calories: 221kcalCarbohydrates: 25gProtein: 14gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 39mgSodium: 1531mgPotassium: 463mgFiber: 2gSugar: 4gVitamin A: 3082IUVitamin C: 5mgCalcium: 48mgIron: 1mg
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate. This data is provided as a courtesy for informational purposes only.
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