This Turkey Rice Soup is a warm, comforting bowl that’s perfect for using up leftover turkey. With tender turkey, soft vegetables, and fluffy rice all simmered in a savory broth, it’s the kind of hearty, nourishing soup I love to make when the weather turns chilly or I’m craving something cozy and satisfying.
Why You’ll Love This Recipe
I love this recipe because it’s simple, filling, and incredibly flavorful. It’s one of my go-to meals after a holiday dinner when I have leftover turkey sitting in the fridge. The rice gives the soup great texture and makes it more substantial than a broth-based soup alone. Plus, it’s easy to customize and freezes well, which makes it perfect for meal prepping or busy weeknights.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Cooked turkey, shredded or chopped
Long grain white rice (or brown rice)
Carrots, diced
Celery, diced
Onion, chopped
Garlic, minced
Chicken or turkey broth
Olive oil or butter
Bay leaf
Dried thyme
Salt and black pepper
Fresh parsley (optional, for garnish)
Lemon juice (optional, for a bright finish)
Directions
I start by heating olive oil or butter in a large pot over medium heat.
I add the chopped onion, celery, and carrots, and sauté them until they begin to soften—usually about 5-7 minutes.
Then I stir in the garlic and cook for another 30 seconds until it becomes fragrant.
I pour in the broth, add the bay leaf, dried thyme, salt, and pepper.
Once the broth comes to a gentle boil, I add the rice and reduce the heat to a simmer.
I let the soup cook until the rice is tender—about 15-20 minutes for white rice or up to 40 minutes if I’m using brown rice.
When the rice is nearly done, I stir in the cooked turkey and let everything heat through for another 5 minutes.
I adjust seasoning to taste and remove the bay leaf before serving.
Sometimes I finish it off with a squeeze of lemon juice and sprinkle some fresh parsley on top for a fresh kick.
Servings and timing
This recipe makes about 6 servings and takes approximately 40-50 minutes to prepare from start to finish, depending on the type of rice I use.
Variations
I sometimes swap the white rice for wild rice for a nuttier flavor and chewier texture.
If I want it creamier, I stir in a splash of heavy cream or a bit of half-and-half at the end.
I occasionally add green beans, peas, or corn for extra color and nutrition.
For extra depth, I sauté the vegetables in a bit of turkey drippings instead of olive oil.
When I want a bit of spice, I toss in a pinch of red pepper flakes or a dash of hot sauce.
Storage/Reheating
I store any leftovers in an airtight container in the refrigerator for up to 4 days. The rice tends to absorb the broth as it sits, so I usually add a bit more broth or water when reheating it on the stove or in the microwave. If I’m planning to freeze it, I like to cook the rice separately and add it when reheating to avoid it getting mushy. The soup freezes well for up to 3 months.
FAQs
How do I prevent the rice from soaking up too much broth?
I find that cooking the rice separately and adding it just before serving helps keep the broth from disappearing into the rice.
Can I make this soup with uncooked turkey?
Yes, I can. I just dice raw turkey breast and simmer it in the broth until fully cooked, then proceed with the rest of the recipe.
What’s the best rice to use in this soup?
I usually use long grain white rice for a classic texture, but brown rice or wild rice also work well—they just need longer cooking time.
Can I make this soup in a slow cooker?
Yes, I can add all the ingredients (except cooked rice) to a slow cooker and cook on low for 6-7 hours. I stir in cooked rice at the end to keep it from overcooking.
How do I thicken the soup if I want it heartier?
If I want a thicker soup, I mash a few of the cooked vegetables in the pot or stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) during the last few minutes of simmering.
Conclusion
This Turkey Rice Soup is a wholesome and versatile meal I love to come back to all season long. Whether I’m making it from leftover holiday turkey or starting fresh with cooked meat, it always hits the spot with its warm, comforting flavors and satisfying texture. It’s the kind of meal that makes me feel cozy and nourished, one spoonful at a time.
A comforting and hearty soup made with tender turkey and rice in a flavorful broth — perfect for using up leftover turkey or enjoying a warm, nourishing meal.
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the chopped onion, carrots, and celery. Sauté for about 5–7 minutes, until vegetables soften.
Stir in the minced garlic and cook for another 30 seconds until fragrant.
Pour in the broth and bring to a gentle boil.
Add the uncooked rice, dried thyme, and dried parsley. Reduce heat to a simmer, cover, and cook for 15 minutes, or until the rice is tender and has absorbed some flavor.
Stir in the cooked turkey and simmer for another 5 minutes until the turkey is heated through.
Taste and season with salt and pepper as needed. If desired, stir in the lemon juice for added brightness.
Serve hot, garnished with fresh parsley if available.
Notes
You can easily substitute white rice with brown rice — but increase simmering time until rice is tender (~35–40 minutes total).
Leftover turkey works great in this recipe; you can also use cooked chicken if turkey is not available.
For a creamier texture, stir in ¼ cup light cream or milk just before serving (not included in nutrition estimates).
Soup stores well: keep refrigerated in an airtight container 3–4 days, or freeze for up to 2 months.
