If you’re like me, you know that leftover turkey can quickly become boring if you don’t shake things up a bit. That’s exactly why I love this Turkey and Rice Soup Recipe – it breathes new life into those holiday or weekend leftovers with a warm, comforting bowl that’s both nutritious and satisfying. It’s the kind of soup that hugs you from the inside, perfect for chilly evenings or when you just need some cozy vibes.
What makes this Turkey and Rice Soup Recipe so special is how the tender turkey pairs beautifully with the aromatic herbs and wholesome rice, all simmered in a flavorful broth. You’ll find it’s a fantastic one-pot meal that’s simple to pull together, but tastes like you’ve been fussing over it all day. Trust me, once you try this, it’s going to be your go-to recipe for leftover turkey and a guaranteed crowd-pleaser.
Why You’ll Love This Recipe
- Leftover Magic: It transforms leftover turkey into a fresh, alive meal you won’t get tired of.
- Comfort in a Bowl: The combination of herbs, rice, and turkey creates a soothing, hearty soup perfect for any day.
- Simple & Flexible: Minimal ingredients and easy steps mean you can whip this up quickly with pantry staples.
- Balanced Nutrition: Protein, veggies, and carbs all in one satisfying bowl.
Ingredients You’ll Need
The ingredients for this Turkey and Rice Soup Recipe come together to create a deliciously balanced dish. You’ll notice a medley of herbs and aromatics that build flavor, plus wholesome rice and juicy turkey that make it hearty and filling.
- Dried Basil: Adds a subtle, sweet herbal note that complements the savory broth beautifully.
- Dried Parsley, Oregano, Thyme, Sage: This blend of dried herbs layers flavor for an aromatic soup experience.
- Red Chili Flakes: Just a pinch gives a gentle kick to balance the richness.
- Pepper: Freshly ground is best to brighten up the flavor.
- Salt: Adjust this based on your broth’s saltiness; it ties all flavors together.
- Olive Oil: Helps soften veggies and adds subtle fruitiness without overpowering.
- Butter: Works alongside the oil for richness and silky texture in the soup base.
- Yellow Onion: Finely diced to melt into sweetness and depth as it cooks down.
- Carrots: Add natural sweetness and color – make sure to dice evenly for even cooking.
- Celery Ribs: Bring that classic mirepoix flavor, offering balance and slight crunch if not overcooked.
- Garlic: Minced fresh for its distinctive punch when sautéed.
- Soy Sauce: A surprising umami booster that enriches the broth’s savoriness.
- Chicken Broth: Use homemade or low sodium store-bought for the best control on salt and flavor.
- White Long Grain Rice: Absorbs the broth beautifully and keeps the soup hearty without being mushy.
- Cooked Turkey: The star ingredient—use leftover roasted or smoked turkey for maximum flavor.
- Fresh Parsley: Chopped for a bright, fresh finish right before serving.
Variations
One of the things I really enjoy about this Turkey and Rice Soup Recipe is how easy it is to customize. Whether you want to amp up the veggies, turn it into a spicier soup, or make it more comforting for the whole family, there’s room to play and make it your own.
- Vegetable Boost: I sometimes add chopped kale or spinach near the end of cooking for extra greens and nutrients.
- Spice It Up: If you like heat, I add an extra pinch of chili flakes or a splash of hot sauce when serving.
- Rice Alternatives: I’ve swapped long grain rice for quinoa or barley when I want a different texture and a gluten-free option.
- Protein Swap: If you don’t have turkey, shredded rotisserie chicken also works beautifully.
How to Make Turkey and Rice Soup Recipe
Step 1: Sauté Your Base Veggies
Start by heating the olive oil and butter in a large pot over medium heat. Once the butter melts and starts bubbling, add your diced onion, carrots, and celery. This trio is your flavor foundation, so let them soften gently, stirring occasionally, for about 8 to 10 minutes. You’ll want the onions translucent and the carrots tender but not mushy. This step releases their natural sweetness, which is key for a rich broth.
Step 2: Aromatics and Seasonings
Next, stir in minced garlic and let it cook for just about a minute until fragrant—don’t let it brown or it might get bitter. Then, sprinkle in the dried basil, parsley, oregano, thyme, sage, red chili flakes, pepper, and a pinch of salt. Pour in the soy sauce for that umami boost, and stir everything together before adding the chicken broth. Bringing this mixture to a boil helps blend all those lovely flavors right away.
Step 3: Rice Time
Lower the heat to medium-low and add the uncooked rice. Give it a good stir so the grains don’t stick to the bottom. Let the soup gently simmer for 10 to 12 minutes, watching the rice closely—it should be nearly cooked but still have a slight bite to it. This prevents it from getting too mushy once we add the turkey later on.
Step 4: Add the Turkey and Simmer
Now, stir in the diced cooked turkey. Cover the pot with a lid, but leave it slightly cracked open (about an inch) to let steam escape while still retaining heat. Let it simmer over medium-low for 15 to 20 minutes until the rice is tender and the turkey is heated through. This slow simmer lets the turkey absorb the broth’s flavors without drying out.
Step 5: Garnish and Serve
Finally, sprinkle freshly chopped parsley over the soup before ladling it into bowls. The parsley adds a bright, fresh note that really lifts the whole dish. Serve it warm and enjoy that delightful blend of flavors and textures you’ve created!
Pro Tips for Making Turkey and Rice Soup Recipe
- Don’t Overcook Rice: Keep an eye on the rice so it doesn’t get mushy—rice continues to cook slightly when the turkey is added.
- Use Low-Sodium Broth: This allows you to control salt levels, especially important because soy sauce adds saltiness too.
- Simmer Gently: Use medium-low heat to avoid toughening turkey and keep the soup silky and flavorful.
- Fresh Herbs Finish: Add fresh parsley just before serving to keep the flavors vibrant and bright.
How to Serve Turkey and Rice Soup Recipe
Garnishes
I love finishing this turkey and rice soup with a generous sprinkle of fresh parsley for color and freshness. Sometimes I add a squeeze of bright lemon juice right before serving to add brightness that cuts through the richness. A little grated Parmesan on top is a nice touch too if you want a cheesy twist.
Side Dishes
Since the soup is hearty, I usually pair it with crusty bread or garlic toast to soak up every last drop. A simple side salad with a tangy vinaigrette adds freshness to balance the meal perfectly. When it’s colder, steamed green beans or roasted Brussels sprouts work nicely alongside.
Creative Ways to Present
For a cozy dinner party, I’ve served this turkey and rice soup in rustic bread bowls—everyone loves digging in! Another fun idea is layering it with toppings like avocado slices, crispy bacon bits, or toasted pumpkin seeds to add unexpected textures and flavors.
Make Ahead and Storage
Storing Leftovers
Any leftovers from this Turkey and Rice Soup Recipe store beautifully in an airtight container in the fridge for up to 3 days. I make sure to cool the soup to room temperature before refrigerating to keep it tasting fresh. Simply reheat on the stove, stirring gently to prevent the rice from sticking.
Freezing
I’ve frozen this soup successfully several times. To avoid texture changes with the rice, I often slightly undercook the rice when making the soup intended for freezing. Freeze in portions for easy defrosting and thaw overnight in the fridge before reheating.
Reheating
Reheat gently over medium-low heat on the stovetop, adding a splash of water or broth if the soup feels too thick. Stir frequently to warm evenly. I steer clear of microwaving because it can unevenly heat and dry out the turkey pieces.
FAQs
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Can I use brown rice instead of white rice in this Turkey and Rice Soup Recipe?
Yes, you can substitute brown rice for white rice, but keep in mind that brown rice takes longer to cook—about 40-45 minutes—so you’ll want to add it earlier in the cooking process to ensure it softens properly. Alternatively, pre-cooked brown rice can be added near the end to avoid overcooking.
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What if I don’t have leftover turkey? Can I use chicken instead?
Absolutely! Shredded or diced cooked chicken works just as well. Whether it’s rotisserie chicken or leftover baked chicken, it’ll provide a similar taste and texture in the soup.
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How can I make this soup gluten-free?
Use a gluten-free soy sauce or tamari to maintain the umami flavor without gluten. The rest of the ingredients are naturally gluten-free, but always double-check your chicken broth to be sure.
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Can I make this Turkey and Rice Soup Recipe in a slow cooker?
While it’s best made on the stovetop for control over the rice texture, you can adapt it for a slow cooker by adding the ingredients except rice first. Add the rice during the last 30-40 minutes of cooking to prevent it from getting mushy.
Final Thoughts
This Turkey and Rice Soup Recipe is one of those dishes that makes me smile every time I eat it – simple, hearty, and full of love. It’s perfect for turning up the cozy factor after a busy day or for stretching those precious leftovers into something special. I hope you enjoy making it as much as I do; it’s a warm hug in a bowl that I can’t recommend enough for your next kitchen adventure.
Print
Turkey and Rice Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Description
This hearty Turkey and Rice Soup is a comforting and delicious way to use up leftover turkey. Packed with tender turkey, aromatic vegetables, and perfectly cooked rice in a savory chicken broth, it’s an easy and satisfying meal perfect for chilly days or post-holiday meals.
Ingredients
Spices and Seasonings
- 1 teaspoon dried basil
- ½ teaspoon dried parsley
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon dried sage
- 1/8 teaspoon red chili flakes
- ¼ teaspoon pepper
- Salt as needed
Other Ingredients
- 1 tablespoon oil (olive oil preferred)
- 1 tablespoon butter
- 1 medium yellow onion, finely diced (approximately 1 cup)
- ½ cup diced carrots
- 2 ribs celery, diced
- 4 cloves garlic, minced
- 1 teaspoon soy sauce
- 8 cups chicken broth
- 3/4 cups uncooked white long grain rice
- 3 cups cooked turkey, diced
- Fresh chopped parsley (for serving)
Instructions
- Sauté Vegetables: In a large pot over medium heat, add olive oil and butter. Once the butter has melted, add the finely diced onion, carrots, and celery. Cook, stirring occasionally, until the vegetables become soft and fragrant, about 8 to 10 minutes.
- Add Garlic: Stir in the minced garlic and cook for an additional 1 minute until fragrant but not browned to avoid bitterness.
- Add Seasonings and Broth: Incorporate the dried basil, parsley, oregano, thyme, sage, red chili flakes, pepper, soy sauce, and salt to taste. Pour in the chicken broth and bring the mixture to a rolling boil.
- Cook the Rice: Once boiling, reduce heat to medium-low. Add the uncooked white rice, stirring well to combine. Let the soup simmer gently for 10 to 12 minutes, until the rice is cooked through but still slightly firm to the bite.
- Add Turkey and Finish Cooking: Stir in the diced cooked turkey. Cover the pot with a lid, leaving it slightly ajar (about 1 inch open), and continue to simmer over medium-low heat for 15 to 20 minutes. This allows the turkey to warm through and the rice to become tender.
- Garnish and Serve: Remove from heat and garnish with fresh chopped parsley. Serve hot for a nourishing and comforting meal.
Notes
- This leftover turkey and rice soup is a perfect way to repurpose holiday turkey into a warm, hearty meal.
- You can adjust the level of chili flakes if you prefer less heat.
- Using homemade chicken broth will enhance the soup’s flavor, but store-bought broth works well too.
- If you want a thicker soup, use a little less broth or add more rice.
- Feel free to swap white rice for brown rice but increase cooking time accordingly.
Nutrition
- Serving Size: 1 serving
- Calories: 120 kcal
- Sugar: 1 g
- Sodium: 801 mg
- Fat: 4 g
- Saturated Fat: 2 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 17 mg
