Make the Best Turkey and Rice Soup from Leftovers
Warm up with a comforting bowl of homemade turkey and rice soup. This easy-to-make recipe is perfect for using up leftover turkey or chicken and packed with wholesome vegetables. Whether you’re cooking for a crowd or just need a quick meal for 1-2 servings, this recipe has you covered. Plus, there’s even a slow cooker variation for effortless prep. It’s a delicious, hearty soup that’s great for lunch or dinner!
Looking for other ways to use up leftovers? Check out my post on Chicken Salad Ideas or toss the meat into a quick dump & bake Chicken Parmesan Casserole.
Why You’ll Love This Turkey and Rice Soup Recipe
This turkey and rice soup is a cozy, feel-good meal that’s both nourishing and satisfying. With tender turkey, fresh veggies, and a savory broth, it’s the perfect way to use up leftover turkey from your holiday meal. Plus, it’s incredibly simple to make and can be easily customized to your taste.
Equipment Used for Turkey and Rice Soup
- Dutch oven (or large pot)
- Knife and cutting board (for slicing vegetables)
- Soup ladle or large spoon
Ingredients
- chicken or turkey broth
- carrots
- celery
- uncooked white rice (or any other variety of your choice)
- leftover turkey, cut up or shredded
- salt & pepper
- butter or oil
(See the recipe card below for measurements.)
How to Make Turkey and Rice Soup
- Melt the Butter and Sauté Vegetables
Melt the butter in a Dutch oven or large pot over medium-high heat. Slice the carrots and celery with a sharp knife, and cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes. - Add the Broth, Turkey, and Seasoning
Stir in the leftover turkey, chicken or turkey broth, salt, and pepper. Cover the pot with a lid, reduce the heat to low, and let it simmer for 15 minutes. - Stir in the Rice
After 15 minutes, stir in the uncooked rice. Continue to simmer the soup for another 20 minutes, or until the rice is tender and fully cooked. - Adjust Seasoning and Consistency
Taste the soup and adjust seasoning as needed. If the soup has become too thick, add a little more water or broth to reach your desired consistency. - Serve and Enjoy the Turkey and Rice Soup
Serve the soup hot, and enjoy the comforting flavors of this easy and hearty meal!
Tips for Success
- Use leftover turkey – This recipe is a fantastic way to repurpose leftover turkey from your holiday meals because the turkey adds a rich flavor that pairs perfectly with the vegetables and broth.
- Simmer slowly – Allowing the soup to simmer on low heat helps the flavors meld together and makes the turkey tender and juicy.
- Customize the veggies – Feel free to add other vegetables you have on hand, such as onions, peas, or corn.
Add this to your weekly meal rotation. It’s featured in my weeknight meals round-up post for easy dinners you’ll actually look forward to.
Variations & Substitutions
- Rice – Swap white rice for brown rice or another grain if you prefer. You can also use pasta and turn this into a turkey and noodle soup. Just be mindful that cooking times may vary.
- Vegetables – Incorporate canned or roasted vegetables, such as carrots & peas, zucchini, or roasted broccoli, for added depth of flavor and texture. This is a great way to use leftovers or reduce prep time.
- Broth – Use vegetable broth or bone broth for a different flavor profile. Roasted vegetables pair beautifully with richer broths like bone broth or mushroom stock.
- Herbs – Add fresh or dried herbs such as thyme, parsley, or rosemary to enhance the flavor of the soup.
Making Turkey and Rice Soup in a Slow Cooker
This soup can easily be adapted for a slow cooker, making it perfect for busy days when you want dinner ready with minimal effort.
Slow Cooker Instructions:
- Add all the ingredients (except the rice and turkey) to the slow cooker. For the best flavor, include any herbs and spices you’d normally use for the stovetop version. If substituting raw meat, add it now, too.
- Cook on low for 6–8 hours or high for 3–4 hours.
- To avoid mushy rice, stir in uncooked rice during the last 30–45 minutes of cooking. Alternatively, cook the rice separately (or use up leftover rice or pasta) and add it just before serving.
- If using leftover turkey or pre-cooked chicken, add it during the last hour to prevent it from overcooking.
This method allows the flavors to meld beautifully while giving you the freedom to focus on other tasks.
How to Scale This Recipe for 1-2 Servings
To make a smaller batch, simply halve the ingredients. You can adjust the cooking times slightly, but the process remains the same. If you want even more flexibility, store any extra broth or turkey and add them to the pot as needed.
Pairings & Serving Suggestions
Pair this turkey and rice soup with a crusty baguette or a side salad for a well-rounded meal. Try my homemade baguette recipe for an easy homemade bread to soak up every last bite!
Storage & Reheating Tips
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
- Reheat the soup on the stovetop over low heat or in the microwave, adding a little extra broth or water if needed to loosen the consistency.
Turkey and Rice Soup FAQs
Can I freeze this soup?
Yes! You can freeze turkey and rice soup for up to 3 months. Just make sure to let it cool completely before transferring it to an airtight container or freezer bag. Thaw and reheat on the stovetop when ready to enjoy.
Can I make this soup ahead of time?
Absolutely! This soup actually tastes even better the next day, as the flavors have time to meld together. Simply store it in the fridge and reheat when you’re ready to serve. This is a great recipe for meal prep, too.
Final Thoughts
Turkey and rice soup is the ultimate comfort food, perfect for a cozy weeknight meal or an easy way to use up leftovers. Its flexibility allows you to adapt it with whatever you have on hand, whether that’s canned veggies, frozen options, or even rotisserie chicken for a quick fix. Whether you enjoy it as a hearty standalone dish or pair it with a simple side salad, this soup is sure to become a family favorite.
If you tried this recipe, we’d love to hear your thoughts! Please take a moment to leave a star rating and share your experience in the Comments section below. Your feedback helps us and other readers enjoy this dish even more.
Turkey and Rice Soup
Ingredients
- 6 cups chicken or turkey broth
- 4 medium carrots sliced thin
- 4 stalks celery sliced thin
- 1 cup uncooked white rice
- 1 cup leftover turkey cut up
- 2 teaspoons salt or to taste
- 1 teaspoon pepper or to taste
- 2 tablespoons butter
Instructions
- Melt the butter in a Dutch oven or large pot over medium-high heat. Add the sliced carrots and celery, and cook, stirring occasionally, until the vegetables are softened—about 5-7 minutes.
- Stir in the leftover turkey, chicken or turkey broth, salt, and pepper. Cover the pot with a lid, reduce the heat to low, and let it simmer for 15 minutes.
- After 15 minutes, stir in the uncooked rice. Continue to simmer the soup for another 20 minutes, or until the rice is tender and fully cooked.
- Taste the soup and adjust seasoning as needed. If the soup has become too thick, add a little more water or broth to reach your desired consistency.
- Serve the soup hot, and enjoy the comforting flavors of this easy and hearty meal!
Notes
- Broth Options: Use chicken or turkey broth for the best flavor. Vegetable broth can be substituted if needed.
- Rice Types: White rice cooks quickly, but you can use brown rice or wild rice—just adjust the cooking time as they take longer to cook.
- Consistency: If the soup thickens too much after sitting, add a little water or broth when reheating.
- Vegetable Additions: Diced onions, peas, or corn can be added for extra flavor and texture.
- Make It Creamy: Stir in a splash of heavy cream or coconut milk at the end for a creamy version.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Freeze for up to 3 months—thaw and reheat gently to avoid overcooking the rice.
