turkey and rice soup recipe

Written ByJenny Smyth Posted on
turkey and rice soup recipe
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The Best turkey and rice soup recipe

I’m so excited to share with you my favorite turkey and rice soup recipe that’s been a staple in our household for years. This hearty soup is not only a comforting treat on a chilly day but also a nutritious meal that’s perfect for any occasion.

As a busy mom, I appreciate how easy it is to make and customize to suit our family’s taste preferences. My kids love helping me in the kitchen, and this recipe is always a hit with them.

We often have it for dinner or as a packed lunch for school. The best part?

It’s incredibly versatile and can be made in large batches for easy reheating throughout the week. Whether you’re looking for a healthy meal option or just need something to warm your belly, this turkey and rice soup recipe is sure to become a favorite in your household too.

Turkey and Rice Soup

Turkey and Rice Soup

4.7 from 1173 votes

A hearty and comforting soup made with tender turkey, fluffy rice, and aromatic vegetables. This nourishing dish is perfect for using leftover turkey and makes a satisfying meal on a cold day.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 6Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Soup

2 tablespoons olive oil
1 large onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
3 cloves garlic, minced
8 cups low-sodium chicken broth
1 teaspoon dried thyme
1 bay leaf
1/2 teaspoon black pepper
1/2 teaspoon salt
1 cup long-grain white rice
3 cups cooked turkey, shredded or diced
2 tablespoons fresh parsley, chopped (for garnish)

👨‍🍳Directions

1Heat the olive oil in a large soup pot over medium heat until it shimmers.
2Add the diced onion, carrots, and celery and cook, stirring occasionally, for 5 to 7 minutes until the vegetables have softened and the onion is translucent.
3Add the minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
4Pour in the chicken broth and add the dried thyme, bay leaf, black pepper, and salt.
5Bring the broth to a boil over high heat, then stir in the rice.
6Reduce the heat to low, cover the pot, and simmer for 15 to 18 minutes until the rice is tender and has absorbed most of the liquid.
7Add the cooked turkey to the pot and stir to combine.
8Continue to simmer uncovered for 5 minutes until the turkey is heated through and the soup has thickened slightly.
9Remove the bay leaf and discard it.
10Taste the soup and adjust seasoning with additional salt and pepper if needed.
11Ladle the soup into bowls and garnish with fresh chopped parsley before serving.

🔧Equipment

Large soup pot or Dutch oven
Wooden spoon
Chef’s knife
Cutting board
Measuring cups and spoons
Ladle

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 10g💛Saturated Fat: 2g❤️Cholesterol: 45mg🧂Sodium: 750mg🌾Total Carbs: 38g🥦Dietary Fiber: 2g🍬Sugars: 4g🥩Protein: 28g

📝Notes

For a creamier texture, stir in 1/2 cup of heavy cream or half-and-half just before serving. You can substitute brown rice, but increase the simmering time to 40 to 45 minutes and add an extra cup of broth.

Watch Video Of How Turkey and Rice Soup Works

This turkey and rice soup recipe is always a good idea for any occasion, whether it’s a quick weeknight dinner or a comforting meal after a long day. I love how easy it is to make ahead of time and reheat when needed.

The best part? It’s incredibly customizable, so feel free to experiment with different spices, herbs, or vegetables to make it your own.

❓ Frequently Asked Questions About Turkey and Rice Soup

Q: What type of rice works best in this recipe?

For this turkey and rice soup recipe, I prefer to use long-grain white rice as it holds its texture well and doesn’t become mushy after cooking.

Q: Can I use leftover turkey from Thanksgiving or Christmas?

Yes, you can definitely use leftover turkey in this recipe! Just make sure to shred or chop it into bite-sized pieces before adding it to the pot.

Q: How do I store leftover soup?

To store leftover soup, let it cool completely before transferring it to an airtight container. You can refrigerate it for up to 3 days or freeze it for up to 2 months.

Q: Can I add other vegetables besides carrots and celery?

Of course! Feel free to add your favorite vegetables like diced bell peppers, sliced mushrooms, or chopped spinach to make the soup more colorful and nutritious.

Q: Is this recipe suitable for special diets like gluten-free or low-sodium?

This turkey and rice soup recipe is naturally gluten-free, but if you’re concerned about sodium content, you can easily reduce the amount of broth used or substitute with low-sodium alternatives.

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