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–+ servings

Turkey Soup with Rice

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A quick, comforting soup that turns leftover turkey into a hearty meal with tender vegetables, fluffy rice, and savory broth. Perfect for using up Thanksgiving leftovers, this recipe comes together easily and fills your kitchen with cozy flavors. Enjoy a nourishing bowl that tastes like the holidays, all with minimal effort.
Print Recipe
Cook Time 30 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Soup
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 medium yellow onion diced (about 1 cup)
  • 1 cup carrot diced
  • 1 cup celery chopped
  • 1/2 cup long grain rice
  • 2 cloves garlic minced
  • 6 cups turkey stock or chicken stock
  • 1 1/2 teaspoons turkey seasoning or 1/2 tsp dried rosemary, 1/2 tsp dried thyme, 1/2 tsp dried sage
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 cups leftover turkey meat shredded or cubed
  • chopped fresh parsley for garnish

Equipment

  • Dutch oven
  • Cutting board
  • Chef's knife
  • Measuring cups and spoons
  • Wooden spoon

Method
 

  1. In a Dutch oven over medium-high heat, add olive oil and butter and let the butter melt.
  2. Stir in the onion, carrot, and celery. Cook until the vegetables start to soften, about 2 to 3 minutes.
  3. Add the rice and cook, stirring, for 1 minute to let it toast.
  4. Mix in the minced garlic and cook for 30 seconds, then pour in the stock. Season with turkey seasoning, salt, and black pepper.
  5. Bring the mixture to a boil, then lower heat to medium-low and simmer until the rice is tender.
  6. Add the turkey meat and let the soup cook for 2 to 3 minutes more, until the turkey is heated through. Taste and adjust seasoning if needed.
  7. Serve hot, finished with chopped fresh parsley as a garnish.

Notes

To prevent the rice from becoming mushy, add extra broth when reheating leftovers, as the rice will absorb more liquid over time. For best results if freezing, consider portioning out the soup before adding rice, then stir in freshly cooked rice when you reheat. Feel free to substitute chicken for turkey if desired. This soup can be made ahead and stored in the refrigerator for up to three days; gently reheat and thin with water or more stock as needed. Try serving with crusty bread or a simple green salad for a complete meal.

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