Turkey Rice Soup

An image of the turkey and rice soup served in a white bowl with a red rim. The soup is garnished with thyme sprigs and the plate is set on a white table with a red linen and a spoon to the top, left side.

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.

Course Soup

Cuisine American

Keyword easy soups, leftover turkey recipe, turkey, white rice

Prep Time 10

Cook Time 35

Total Time 45

Servings

Calories 221kcal

Author Elizabeth Rodriguez

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.

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