Turkey and Rice Soup Recipe

Today I’m bringing you a truly luscious soup to warm your soul—and it’s the perfect way to turn those holiday leftovers into something spectacular! This Turkey and Rice Soup is pure comfort in a bowl. It’s light yet hearty, packed with nourishing veggies, and boasts that deep, savory flavor we all crave when the weather gets chilly. Trust me, you’re going to love how quickly this comes together and how unbelievably cozy it tastes!

Why You’ll Love This Recipe

• The Ultimate Leftover Hero: This is your secret weapon for transforming leftover turkey (or even chicken!) into a beautiful, brand-new meal. Say goodbye to food waste!
• Soul-Warming Comfort: The combination of tender rice, savory turkey, and aromatic herbs delivers a classic, deeply satisfying flavor that feels like a hug in a bowl.
• Simple & Straightforward: This is an incredibly easy recipe, requiring just one pot and about 45 minutes from start to finish. It’s perfect for a weeknight when you need something nourishing without the fuss.
• Flavor Boost Secret: That final squeeze of lemon juice? It’s a game-changer! It brightens the whole soup and makes the flavors truly sing.

Ingredients

All you need for this cozy soup are simple pantry staples and leftover turkey! But first, gather up these ingredients:

• Olive Oil: The starting point! It’s what helps us sauté the veggies and build the foundational flavor of the soup.
• Onion, Carrots, and Celery (Mirepoix): This classic trio is the holy grail of soup-making. Sautéing them until tender brings out their natural sweetness, adding depth to the broth.
• Garlic: Stir this in right before the broth—it only needs about 30 seconds to become beautifully fragrant. Don’t let it brown!
• Low-Sodium Chicken or Turkey Broth: The liquid gold! Using low-sodium gives you control over the final saltiness. Broth is where all the amazing flavors mingle and simmer.
• Cooked Turkey: The star! Using pre-cooked shredded or diced turkey makes this soup come together in a flash.
• Long-Grain White Rice: This is what makes the soup hearty. As it simmers, it thickens the broth slightly, giving it that classic, comforting texture.
• Dried Thyme and Dried Parsley: These two powerhouse herbs lend that essential savory, earthy flavor that defines a classic winter soup.
• Bay Leaf: Don’t skip this! It adds a subtle but complex, savory undertone to the broth while it simmers. Just remember to fish it out before serving!
• Salt and Black Pepper: Essential for seasoning! We’ll use these throughout the cooking process to ensure every layer of flavor is perfect.
• Lemon Juice: This is my secret weapon! A small squeeze right at the end brightens the entire pot of soup beautifully.
• Fresh Parsley: For a beautiful garnish and a fresh, herby finish.

A Note on Measurements: You can find the full list of ingredients with specific measurements, plus prep and cook times, in the recipe card located right under this article!

How to Make the Turkey and Rice Soup

Step 1: Soften the Aromatics

Heat the olive oil in a large pot or Dutch oven over medium heat. Add your chopped onion, carrots, and celery. Sauté them for about 5-6 minutes until they just begin to soften—you want them tender, but not browned.

Step 2: Add Garlic and Broth

Stir in the minced garlic and cook for just 30 seconds until you can smell that delicious aroma. Now, pour in the broth and bring the soup up to a gentle boil.

Step 3: Simmer the Rice

Add the rice, dried thyme, dried parsley, bay leaf, and a good pinch of salt and black pepper to the pot. Reduce the heat to medium-low and let it happily simmer for about 15 minutes, or until the rice is perfectly tender.

Step 4: Heat the Turkey

Once the rice is cooked, add the pre-cooked turkey to the pot. Let it simmer for an additional 5 minutes just to ensure the turkey is heated all the way through.

Step 5: Finish and Serve

Remove and discard the bay leaf. Stir in the juice of half a lemon. Give the soup a taste and adjust any seasoning (salt, pepper, or maybe even a little more lemon!) as needed. Garnish generously with fresh chopped parsley and serve warm for a truly comforting meal!

Pro Tips for Making the Recipe

• Don’t Overcook the Rice: Keep a close eye on the rice during that 15-minute simmer. If you cook it too long, it will soak up too much liquid and can get mushy. It should be tender but still intact.
• A Little Fat is Flavor: If you have drippings from your turkey, use a tablespoon of that instead of olive oil for the initial sauté—it adds an incredible, deep turkey flavor to the base of the soup!
• Taste and Adjust: The final seasoning is crucial! Broth can vary wildly in saltiness, so be sure to taste the soup at the very end and add a little extra salt, pepper, or lemon juice to make the flavors pop.
• Use Rotisserie Chicken: No turkey? No problem! This recipe is phenomenal with shredded rotisserie chicken for an easy weeknight version.

How to Serve

This soup is hearty enough to be a meal on its own, but here are a few ways to make it extra special:

• Classic Pairing: You truly can’t beat a piece of crusty, warm bread or a handful of oyster crackers for dipping!
• Green Side Dish: Pair it with a simple, refreshing green salad with a light vinaigrette to cut through the richness.
• Garnish Power: Load up on garnishes! Try a swirl of pesto, a sprinkle of grated Parmesan cheese, or a drizzle of chili oil for a bit of heat.

Make Ahead and Storage

Storing Leftovers

Allow the soup to cool completely before transferring it to an airtight container. Store leftovers in the refrigerator for up to 3-4 days. Keep in mind that the rice will continue to absorb the broth over time, making the soup much thicker. You may need to add a splash of water or extra broth when reheating!

Freezing

This soup freezes beautifully! Pour cooled soup into a freezer-safe container, leaving about an inch of headspace. It can be frozen for up to 3 months.

Reheating

Thaw frozen soup overnight in the refrigerator. Reheat gently on the stovetop over medium-low heat, stirring frequently. Add a little extra broth or water to reach your desired consistency, as the rice will have soaked up a lot of the liquid.

FAQs

1. Can I use brown rice or another grain in this soup instead of white rice? Yes, absolutely! While white rice gives you that classic texture, you can certainly substitute it with brown rice or wild rice. Just keep in mind that these grains will take significantly longer to cook (often 40-50 minutes or more), so you’ll need to adjust your cooking time until the rice is fully tender.

2. How can I make this soup creamier without adding heavy cream? The rice naturally helps thicken the soup, but if you want it extra creamy, here is a trick: scoop out about 1 cup of the finished soup (including some of the rice and veggies) and blend it until completely smooth using an immersion blender or a regular blender. Stir this creamy mixture back into the pot, and you’ll have a velvety texture without adding any dairy!

3. What can I use if I don’t have fresh parsley for the final garnish? If fresh parsley isn’t available, you can use other fresh, soft herbs like fresh dill or chives for a pop of color and flavor. Alternatively, a sprinkle of dried parsley works too, but you’ll miss that bright, fresh taste, so try to use fresh herbs if you can!

4. Can I add more vegetables to this recipe? Please do! This soup is wonderfully versatile. Great additions include chopped mushrooms (add them with the carrots and celery), cubed potatoes (add them with the broth, as they need time to cook), or a handful of frozen peas or corn (add them during the last 5 minutes of cooking).