Turkey and Rice Soup

Cozy up with a bowl of homemade turkey and rice soup! 

Tender chunks of turkey, fluffy rice, and a medley of vegetables swim in a flavorful broth infused with aromatic herbs. 

It’s a delicious way to use up leftover turkey, but it’s so good, you might cook turkey just to make this soup!

I like to finish it with a squeeze of lemon for a bright pop of flavor. And don’t forget the crusty bread for dipping! 

Why You’ll Love This Turkey and Rice Soup

Warm and Cozy: The combination of hearty rice, tender turkey, and aromatic herbs like thyme, rosemary, and sage creates a soul-soothing soup.

One-Pot: With everything cooked in a single pot, this recipe minimizes cleanup. It’s perfect for busy days.

Customizable: You can easily tweak the ingredients by adding more vegetables, swapping rice for another grain, or adjusting the herbs.

Savory Taste: The rich broth combined with the earthy herbs and tender turkey creates a well-rounded, savory taste.

Ingredients

• Cooked Turkey: Leftover turkey adds protein and a hearty texture.
  
• Vegetables: Onion, carrots, celery, and garlic form the aromatic base.
  
• Olive Oil or Butter: The cooking fat helps sauté vegetables and adds richness to the soup base.
  
• Herbs and Spices: Salt, black pepper, dried thyme, rosemary, sage, and bay leaf create a classic poultry seasoning blend.
  
• Long-Grain White Rice: It adds substance and helps thicken the soup while providing a satisfying, starchy component.
  
• Turkey or Chicken Broth: It forms the liquid base of the soup, adding depth and savory flavor. Either option works well.
  
• Baby Spinach: It adds color, nutrients, and a slightly earthy flavor.
  
• Fresh Parsley and Lemon Wedges: Garnishes add brightness and fresh flavor to the finished soup. 

How to Make Turkey and Rice Soup

Soup doesn’t get much easier than this!

1. Sauté the vegetables. Heat olive oil or butter in a large pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Sauté for 5–7 minutes until softened. Add the minced garlic and cook for an additional 1–2 minutes until fragrant.

2. Season. Stir in the salt, pepper, thyme, rosemary, and sage, allowing the spices to coat the vegetables.

3. Add the rice and broth. Pour in the long-grain white rice and broth, stirring to combine. Add the bay leaf and bring the soup to a boil.

4. Simmer. Reduce heat to low, cover, and simmer for about 15–20 minutes or until the rice is tender.

5. Add the turkey and spinach. Stir in the cooked turkey and baby spinach (if using). Simmer for another 5 minutes to warm the turkey, and allow the spinach to wilt.

6. Adjust the seasoning. Taste the soup and add additional salt and pepper as needed.

7. Serve. Ladle soup into bowls, garnish with fresh parsley and serve with a lemon wedge for a burst of freshness.

Tips for the Best Turkey and Rice Soup

Here are some of my tried-and-true tips for top-notch turkey and rice soup.

• Keep it bite-sized. Shred or dice turkey into bite-sized pieces (about ½ inch) for the perfect spoon-friendly portion.
  
• Pick the right rice. Use long-grain white rice as it holds its shape better and doesn’t become mushy like short-grain varieties.
  
• Use the best broth. Use homemade turkey broth if possible. Or, enhance store-bought broth by simmering it with turkey bones for 30 minutes before starting the soup.
  
• Keep a watchful eye. Don’t overcook the rice! Test it at 15 minutes, as overcooked rice will absorb too much broth and become mushy.
  
• Try a seasoning strategy. Season in layers, at the beginning with vegetables and again at the end, as rice will absorb much of the initial seasoning.
  
• Make it creamy. For creamier soup, add ½ cup of heavy cream or a splash of milk during the last 5 minutes of cooking.
  
• Try tasty variations. Add a Parmesan rind to the pot while simmering, or sauté a handful of mushrooms with the vegetables for added depth. You can also use wild rice or quinoa instead of white rice, incorporate diced sweet potatoes, or add different herbs like tarragon or marjoram for unique flavors.
  
• Make it a meal. Serve with crusty bread or homemade cornbread, a simple green salad with vinaigrette, or grilled cheese sandwiches for a complete meal.

How to Store

Here’s how to store leftover soup so you can enjoy it again!

To Store: Place the cooled soup in an air-tight container and refrigerate for up to 4 days. The rice will continue to absorb liquid while storing, so you may need to add extra broth when reheating.

To Freeze: Transfer completely cooled soup to freezer-safe containers or heavy-duty freezer bags. Leave about 1 inch of headspace, and freeze for up to 3 months. For best results, freeze the soup without the rice and add freshly cooked rice when reheating.

To Reheat: Warm the soup in a saucepan over medium heat until heated through, stirring occasionally and adding extra broth if needed. Microwave individual portions in 1-minute intervals, stirring between each interval.

Turkey and Rice Soup

Course: Main CourseCuisine: American

Servings

6

servings

Prep time

10

minutes

Cooking time

35

minutes

Calories

150

kcal

Use up your leftovers with this classic turkey and rice soup! It’s savory, delicious, and is guaranteed to satisfy!

Ingredients

• 2 tablespoons olive oil or butter

• 1 large onion, diced

• 2 carrots, diced

• 2 celery stalks, diced

• 3 cloves garlic, minced

• 1 teaspoon salt, plus more to taste

• 1/2 teaspoon black pepper

• 1 teaspoon dried thyme

• 1 teaspoon dried rosemary

• 1 teaspoon dried sage

• 1 cup long-grain white rice

• 8 cups turkey or chicken broth

• 2 cups cooked turkey, shredded or diced

• 1 bay leaf

• 2 cups baby spinach (optional, for added greens)

• 1-2 tablespoons fresh parsley, chopped (for garnish)

• Lemon wedges, for serving (optional)

Instructions

• Heat olive oil or butter in a large pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Sauté for 5–7 minutes until softened. Add the minced garlic and cook for an additional 1–2 minutes until fragrant.
• Stir in the salt, pepper, thyme, rosemary, and sage, allowing the spices to coat the vegetables.
• Pour in the long-grain white rice and broth, stirring to combine. Add the bay leaf and bring the soup to a boil.
• Reduce heat to low, cover, and simmer for about 15–20 minutes or until the rice is tender.
• Stir in the cooked turkey and baby spinach (if using) and simmer for another 5 minutes to warm the turkey and allow the spinach to wilt.
• Taste the soup and add additional salt and pepper as needed.
• Ladle the soup into bowls, garnish with fresh parsley and serve with a lemon wedge for a burst of freshness.

Notes

• For creamier soup, add ½ cup of heavy cream or a splash of milk during the last 5 minutes of cooking.
• Try adding a Parmesan rind to the pot while simmering, or sauté a handful of mushrooms with the vegetables for added depth.
• Long-grain white rice will continue to absorb liquid as it sits, so you may need to add a splash more broth if reheating leftovers.