Print

Easy One-Pot Leftover Turkey and Rice Soup

A close-up of a hearty bowl of turkey soup featuring shredded turkey, rice, diced carrots, celery, and fresh parsley garnish.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Transform your leftover cooked turkey into this comforting, hearty, and simple one-pot turkey and rice soup. This recipe is perfect for a quick weeknight dinner and uses ingredients you likely already have.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 6 cups leftover turkey broth (or low-sodium chicken broth)
  • 2 cups cooked, shredded or diced leftover turkey
  • 1 cup uncooked long-grain white rice
  • 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 stockpot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables soften, about 5 to 7 minutes.
  2. Add the minced garlic to the pot and cook for 1 minute more until fragrant.
  3. Pour in the turkey broth. Increase the heat to high and bring the liquid to a boil.
  4. Stir in the uncooked rice, dried thyme, dried rosemary, and the bay leaf. Return the soup to a simmer.
  5. Reduce the heat to low, cover the pot partially, and cook for 15 to 20 minutes, or until the rice is tender. Stir occasionally to prevent the rice from sticking to the bottom.
  6. Remove and discard the bay leaf. Stir in the cooked, shredded turkey. Heat through for about 5 minutes. Do not boil after adding the turkey.
  7. Taste the soup and adjust seasoning with salt and pepper as needed.
  8. Ladle the hearty turkey soup into bowls and garnish with fresh chopped parsley before serving.

Notes

  • If you do not have leftover turkey broth, you can use water and 2 bouillon cubes, or substitute with store-bought low-sodium chicken broth.
  • This soup freezes well. Cool completely before transferring to airtight containers for freezing up to three months.
  • For a richer flavor, use leftover turkey carcass to make homemade turkey broth before starting this recipe.

Nutrition

Find it online: https://kingscook.com/easy-one-pot-leftover-turkey-and-rice-soup/