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Easy One-Pot Leftover Turkey Rice Soup

Close-up of a steaming bowl of turkey soup featuring shredded turkey, rice, large carrot chunks, and fresh parsley garnish.

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Transform your leftover turkey into a hearty, comforting meal with this simple one-pot rice soup. It is a quick, family-friendly dinner perfect for busy weeknights.

Ingredients

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  • 2 cups cooked leftover turkey, shredded or diced
  • 6 cups savory turkey broth (or chicken broth)
  • 1 cup white rice, uncooked
  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1 bay leaf
  • Salt and black pepper to taste
  • 1/4 cup fresh parsley, chopped (for garnish)

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook until the vegetables soften, about 5 to 7 minutes.
  2. Stir in the dried thyme and rosemary. Cook for 1 minute until fragrant.
  3. Pour in the turkey broth and add the uncooked white rice and the bay leaf. Bring the mixture to a boil.
  4. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 15 minutes, or until the rice is tender. Stir occasionally to prevent sticking.
  5. Add the shredded leftover turkey to the pot. Continue to simmer uncovered for another 5 minutes, allowing the turkey to heat through and the soup to thicken slightly.
  6. Remove and discard the bay leaf. Taste the soup and add salt and pepper as needed.
  7. Ladle the soup into bowls. Garnish each serving with fresh chopped parsley before serving.

Notes

  • If you do not have leftover turkey, you can use raw turkey breast or thigh meat. Add raw turkey pieces with the vegetables in Step 1 and cook until done before adding broth.
  • For a richer flavor, use homemade turkey broth made from your holiday carcass.
  • This soup freezes well. Cool completely before storing in airtight containers for up to three months.

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