Turkey and Rice Soup
Do you have leftover turkey from the holidays? Turn it into this quick and easy Turkey and Rice Soup! It’s thick, creamy and warms you from the inside out. Loaded with turkey, rice, carrots and perfectly seasoned for an easy dinner recipe.
If you’re looking for ideas for that leftover Thanksgiving turkey, you will love this leftover turkey soup recipe! It’s the best way to use up leftover vegetables, herbs, and roast turkey.
You Will Love This Easy Recipe!
After a big holiday meal, I want simple ways to use up the leftovers and this easy soup recipe is just perfect.
- It’s a one-pot soup recipe! Everything, including the rice, cooks together in one pot for easy clean-up.
- It’s a quick recipe – the cook time is only about 20 minutes so you’ll be ladling up bowls in about 30 minutes from start to finish!
- The prep work is easy – there are only a few things to chop.
- Once it’s made, just leave it to simmer until the veggies and rice are tender.
- Right before serving, you add some milk to give it the best creamy texture!
This turkey and rice soup is so cozy and comforting. I love it the day after a holiday meal because it’s light but still satisfying. It’s one of my favorite ways to use up leftovers!
Of course, this isn’t my only leftover turkey recipe so be sure to check out my turkey pot pie and turkey corn chowder, too!
- Olive oil
- Finely minced onions – White or yellow onions work great!
- Diced large carrots
- Diced celery
- Minced garlic
- Dried parsley – Or, substitute one tablespoon of chopped fresh parsley for one teaspoon dried.
- Dried thyme – You can use 1/2 tablespoon of fresh thyme leaves in place of the 1/2 teaspoon dried.
- Salt and black pepper
- Low-sodium chicken broth – Or use turkey broth.
- Shredded leftover turkey – Leftover roasted turkey or roast turkey breast works great for this recipe.
- White rice – You can also use brown rice but it might take a little longer to cook.
- Evaporated milk – For a richer creamy soup try heavy cream instead.
- Chopped fresh parsley for garnish
How to Make Creamy Turkey Soup
Heat the oil in a large pot or Dutch oven over medium-high heat. Add the onions, carrots, and celery and saute them for four to five minutes or until the onions start to turn golden brown.
Add the garlic, parsley, and thyme to the pot and cook them for about one minute. Add the salt, pepper, broth, and rice. Stir and then bring the soup to a boil over medium-high heat.
Lower the heat to maintain a simmer and then cover the pot and simmer the soup for 18 to 20 minutes. Stir it occasionally until the rice and vegetables are tender.
Stir in the cooked turkey meat and evaporated milk. Simmer the soup on low heat for five minutes and then ladle it into bowls for serving with the chopped parsley sprinkled over the top.
Don’t have turkey? This soup is great with shredded cooked chicken, too!
Storage Tip: Keep any leftover soup in an airtight container in the refrigerator. Reheat it in the microwave or on the stovetop.
Freezing Tip: You make this turkey rice soup and freeze it! Make it as instructed except don’t add the cream. Cool the soup and then freeze it in a freezer-safe container. When reheating the soup, add the cream just before you serve it.
Add this homemade turkey and rice soup to your shopping list so you can use up all of those Thanksgiving leftovers! Everyone will love a bowl of this creamy, delicious soup. Enjoy!
More Amazing Soup Recipes
- Slow Cooker Cheesy Chicken Wild Rice Soup is a simple and delicious rice soup your family will love!
- Beef and Vegetable Soup is another easy crockpot recipe. It’s hearty and will warm you up!
- Everyone will want seconds when you make a batch of Chicken Noodle Soup!
Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!
Turkey and Rice Soup
- 1 Tablespoon olive oil
- 1 onion finely minced
- 3 large carrots peeled and diced
- 2 stalks celery diced
- 1 teaspoon garlic minced
- 1 teaspoon dried parsley
- ½ teaspoon dried thyme
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 6 cup low sodium chicken broth
- 2 cups shredded leftover turkey
- 1 cup white rice
- 1 cup evaporated milk
- Chopped parsley optional, for garnish
- In a large dutch oven or pot, heat oil over medium-high heat on the stove top. Add onion, carrots and celery to dutch oven. Cook and stir for 4-5 minutes, or until the onion begins to turn golden brown.
- Add garlic, parsley and thyme to dutch oven, cook for 1 minutes.
- Add the salt and pepper, broth and rice to dutch oven. Stir to combine. Bring to a boil over medium-high heat.
- Reduce heat to simmer, cover and cook for 18-20 minutes, stirring through cooking time. The rice and vegetables should be tender.
- Stir in shredded turkey and evaporated milk, simmer on low for 5 minutes or until heated through.
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