Turkey rice soup is a hearty and comforting meal that’s ready in under an hour. Use up holiday leftovers or make it entirely from scratch!
Enjoy this turkey soup with rice and vegetables on chilly nights or after spending hours in the kitchen preparing a holiday meal.
It comes together quickly and with very little effort, leaving you plenty of time to finish household tasks or visit with company.
Looking for more comforting soups to try? You’ll love these meatball tortellini and chicken and gnocchi recipes!
How To Make Turkey Rice Soup
First, saute the veggies in butter until soft. Add in the garlic, cooking until fragrant, then coat everything with the flour.Pour in the stock, stirring constantly to prevent lumps. Then, add the remaining ingredients and bring to a boil.
Lower the heat and simmer until everything is tender. Dish it up with some crusty bread and enjoy!
Ingredient Notes
- Turkey - This is a great recipe for using up Thanksgiving leftovers. To make it on a regular weeknight, cook a breast tenderloin in the oven. Place it on a parchment-lined baking sheet and sprinkle with salt and pepper. Then, bake at 375°F for 50-60 minutes and shred when cooled.
Or, make a bone-in breast in the crockpot instead! It will cook throughout the day and be ready when it’s time to make the rice and turkey soup. - Rice - I used basmati, but any variety will do. If you like more texture to your soup, use a wild rice blend since it will hold its shape better. No need to cook it first - the grains will plump as the soup simmers.
- Stock - Turkey stock will obviously complement the flavor of the meat, but feel free to use chicken or vegetable stock if you prefer.
You can also make your own with a leftover carcass! Place it in a large pot, cover with water, and bring it to a boil over high heat. Then, reduce to low and simmer for about 90 minutes. Strain the liquid and use it immediately or refrigerate for later.
Kitchen Tools You Will Need
- 4 Quart Stock Pot or Dutch Oven - Both of these are staples in my kitchen!
- Quality Knives and a big solid Cutting Board make prepping a breeze and are well worth the investment.
- Ladle - A must for dishing up turkey soup with rice and veggies!
FAQ - Common Recipe Questions
Can I make turkey rice soup with chicken instead?Absolutely! Grab a rotisserie bird from the store to save time. Or, cook boneless breasts in the slow cooker and freeze the rest.
If you already have portions frozen ahead of time, dump them straight into the pot with everything else! The meat will thaw and warm as it simmers in the liquid.
How long do leftovers last in the refrigerator?
Because this will continue to thicken, I recommend enjoying it within a day or two. You can add extra stock when reheating, but the texture of the grains will start to become gummy.
Because this will continue to thicken, I recommend enjoying it within a day or two. You can add extra stock when reheating, but the texture of the grains will start to become gummy.
Another option is to cook the grains separately, then add a scoop to your bowl before eating. Prepare them with stock instead of water so there’s still plenty of flavor.
Can I add frozen vegetables to rice and turkey soup?
Yes, either as a replacement for the fresh veggies or in addition to them. Stir them in towards the end of cooking since they don’t take long to heat through.
Yes, either as a replacement for the fresh veggies or in addition to them. Stir them in towards the end of cooking since they don’t take long to heat through.
Enjoy!
With love from our simple kitchen to yours.
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MORE SOUP RECIPES
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Crockpot Potato Soup
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Homemade Chicken Noodle Soup
Best Ever Vegetable Beef Soup
Yield: 6
Turkey Rice Soup
Turkey rice soup is a hearty and comforting meal that’s ready in under an hour. Use up holiday leftovers or make it entirely from scratch!
Prep time: 10 MinCook time: 35 MinTotal time: 45 Min
Ingredients
- 3 tablespoons butter
- 1 large onion, diced
- 1 cup stalks celery, diced
- 1 cup carrots, diced
- 3 cloves garlic, minced
- 3 tablespoons flour
- 3/4 cup rice
- 8 cups turkey stock
- 3 sprigs thyme
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon poultry seasoning
- 1 bay leaf
- Salt and pepper, to taste
- 3 cups cooked turkey breast, shredded
Instructions
- Melt your butter over medium heat in a large dutch oven or pot. Add the onions, celery, and carrots to that pan. Cook them until the onions have softened, about five minutes. Add in the garlic and sauté until golden.
- Sprinkle the flour into the pan and stir until the vegetables are well coated; cook for an additional two minutes. Pour the turkey stock into the pot, making sure to stir to prevent any lumps from forming. Add in the rice, thyme, parsley, poultry seasoning, bay leaf, salt, pepper, and turkey.
- Bring the soup up to a boil over high heat. Once it comes to a boil, reduce the heat to low and cover. Allow the soup to simmer for 20 minutes until the rice is tender.
Originally published October 2021
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What do you do with the heavy cream?
ReplyDeleteIt never said heavy cream
DeleteI just finished making this. I made stock from our Thanksgiving turkey carcass. I ended up with 7C of turkey stock, so I added 1C of chicken stock for this recipe. The soup has good flavor but it's kinda sweet. I'm not sure why. I might add a little white pepper and definitely more salt. But it's good. Very easy and quick.
ReplyDelete