Turkey Rice Soup
Turkey Rice Soup is the perfect way to transform leftover turkey into a comforting, hearty meal. Packed with tender vegetables, aromatic herbs, and long-grain rice simmered in rich turkey stock, this soup delivers a warm, satisfying flavor in every bite.
It’s an easy, one-pot dish that’s ideal for cozy evenings, making it a family favorite during the colder months or post-holiday gatherings.
Why You’ll Love This Recipe:
People will love Turkey Rice Soup for its comforting and hearty flavors, perfect for warming up on a chilly day.
It’s a great way to repurpose leftover turkey, reducing waste while creating a delicious, wholesome meal.
The combination of tender turkey, savory vegetables, and aromatic herbs simmered in rich turkey stock makes each spoonful satisfying and nourishing.
Plus, it’s easy to prepare in one pot, making cleanup a breeze and ideal for busy weeknights or cozy family dinners.
Key Ingredients:
Turkey Stock: The rich, flavorful base that infuses the soup with a deep, savory taste.
Leftover Turkey Meat: Shredded or cubed, it adds protein and makes great use of holiday leftovers.
Long-Grain Rice: Provides a hearty texture that absorbs the flavorful broth, making the soup filling.
Carrots, Celery, and Onion: This classic trio adds a natural sweetness, crunch, and depth of flavor.
Turkey Seasoning: A blend of rosemary, thyme, and sage enhances the earthy, comforting flavor profile.
Garlic: Adds a bold, aromatic touch that complements the savory broth and herbs.
Fresh Parsley: A vibrant garnish that adds color and a hint of freshness to each bowl.
Turkey Rice Soup
Ingredients
1 tablespoon olive oil
1 tablespoon butter
1 medium yellow onion diced, about 1 cup
1 cup diced carrot
1 cup chopped celery
½ cup long grain rice
2 cloves garlic minced
6 cups turkey stock if not available, use chicken stock
1 ½ teaspoons turkey seasoning or ½ teaspoon dried rosemary, ½ teaspoon dried thyme, and ½ dried teaspoon sage
½ teaspoon salt
¼ teaspoon ground black pepper
2 cups leftover turkey meat shredded or cubed
Chopped fresh parsley for garnish
Instructions:
Heat olive oil and butter in a Dutch oven over medium-high heat until butter is melted and bubbling.
Add diced onion, carrots, and celery, cooking for 2–3 minutes until they soften.
Stir in the rice, allowing it to toast for about 1 minute.
Add minced garlic and cook for 30 seconds until fragrant. Pour in the turkey stock and season with turkey seasoning, salt, and black pepper.
Bring the soup to a boil, then lower the heat to medium-low and simmer until the rice is tender.
Add shredded or cubed turkey meat and cook for another 2–3 minutes until heated through. Adjust seasonings if needed.
Garnish with chopped fresh parsley and serve warm for a comforting, hearty meal.
This Turkey Rice Soup is a great way to use leftover turkey, offering a warm, nourishing bowl of goodness!
Notes:
Stock Substitution: If turkey stock isn’t available, chicken stock works as a great alternative without compromising flavor.
Leftover Turkey: Both light and dark meat can be used for added depth and richness.
Rice Options: Long-grain rice is recommended, but you can use wild rice or brown rice for a nuttier flavor and added texture. Adjust cooking time accordingly.
Vegetable Variations: Feel free to add other vegetables like peas, corn, or spinach for extra nutrients and color.
Thicker Soup: For a heartier consistency, reduce the broth slightly or add a slurry of cornstarch and water during the last few minutes of cooking.
Make-Ahead Tip: Prepare the soup without the rice if making ahead of time. Add the rice when reheating to prevent it from becoming overly soft.
Seasoning Adjustment: Taste the soup before serving and adjust salt, pepper, and herbs as needed to suit your preferences.
Nutrition Information:
Serving Size: 1 cup
Calories: 236 kcal | Protein: 18.4 g | Carbohydrates: 17.3 g | Fat: 9.8 g
Frequently Asked Questions:
Can I use chicken instead of turkey?
Yes, you can substitute chicken for turkey in this soup. Chicken stock can also replace turkey stock if necessary.
The flavor will be slightly different, but still delicious.
Can I make this soup ahead of time?
Yes, this soup can be made ahead of time.
Store it in an airtight container in the refrigerator for up to 3 days.
Reheat on the stove and adjust seasoning if needed before serving.
Can I use brown rice instead of long-grain rice?
Yes, you can use brown rice, but it will take longer to cook.
You may need to adjust the cooking time and add extra liquid if necessary to ensure the rice is fully cooked.
Can I freeze this soup?
Yes, this soup freezes well.
Store it in an airtight container for up to 3 months.
When reheating, you may need to add a little extra liquid to bring it back to the desired consistency.
How can I make this soup vegetarian?
For a vegetarian version, replace the turkey with vegetables like mushrooms, potatoes, or beans, and use vegetable stock instead of turkey stock.
You can also add extra herbs and seasonings to boost flavor.
Can I use leftover turkey that’s been frozen?
Yes, leftover frozen turkey works well in this recipe.
Just thaw it in the fridge before adding it to the soup.
What type of rice should I use for this soup?
Long-grain rice is recommended for its texture and cooking time.
However, you can use other types like jasmine or basmati, but adjust the cooking time if necessary.
Can I add more vegetables to the soup?
Absolutely! You can add vegetables like peas, corn, or green beans to the soup.
Just make sure to add them during the last few minutes of cooking to prevent overcooking.
Is it necessary to toast the rice before adding the broth?
Toasting the rice adds a depth of flavor, but it’s not strictly necessary.
You can skip this step if you prefer a simpler process.
Can I make this soup in a slow cooker?
Yes, you can make this soup in a slow cooker.
Sauté the vegetables and garlic first, then add everything to the slow cooker and cook on low for 6-8 hours, or until the rice is tender and the flavors are well combined.