Go Back
A close-up of a bowl of creamy, hearty Turkey and Rice Soup, featuring tender shredded turkey, diced carrots, celery, and white rice in a savory broth, garnished with fresh parsley and black pepper.

Turkey and Rice Soup

A warm and comforting Turkey and Rice Soup made with tender vegetables, shredded turkey, and aromatic herbs. Perfect for using leftover turkey and enjoying a nourishing homemade meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Soup
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 onion medium, finely chopped
  • 2 carrots diced
  • 2 celery stalks diced
  • 2 cloves garlic minced
  • 8 cups chicken or turkey broth low sodium
  • 1 cup cooked turkey shredded or diced
  • 3/4 cup long-grain white rice
  • 1 tsp dried thyme
  • 1/2 tsp dried parsley
  • 1 bay leaf
  • salt and black pepper to taste
  • 1/2 lemon juice fresh
  • 2 tbsp fresh parsley chopped

Equipment

  • Large Pot

Method
 

  1. Heat olive oil in a large pot over medium heat.
  2. Add onion, carrots, and celery and sauté for 5–6 minutes until softened.
  3. Stir in garlic and cook for 30 seconds until fragrant.
  4. Pour in the broth and bring to a gentle boil.
  5. Add rice, thyme, dried parsley, bay leaf, salt, and pepper. Reduce heat and simmer for 15 minutes.
  6. Add cooked turkey and simmer for another 5 minutes until heated through.
  7. Remove bay leaf, stir in lemon juice, adjust seasoning, garnish with fresh parsley, and serve warm.

Notes

This soup thickens as it sits. Add extra broth when reheating if needed.