A recipe for creamy turkey rice soup that makes a delicious, bone-broth nourishing, one dish meal in just 20 minutes hands-on time. Perfect way to use up leftover cooked turkey – and it’s just good with chicken.
I love finding ways to use the nourishing bone broth I make with turkey or chicken bones, whether it’s in a soup, sauce or recipe that calls for broth.
Our whole family loves traditional turkey noodle soup, and chicken noodle soup, and when we’re sick, I love to feed my family a chicken-vegetable soup that warms their tummies and hopefully helps speed their recovery.
Not only is it a great way to make use of leftover turkey (or chicken) you’ve stashed in the freezer, it’s just plain comfort food.
Serving this on a cold winter’s night accompanied by a loaf of easy artisan bread or simple French baguettes is just SO good.
On a more practical level, this soup is filled with hearty, healthy food like brown rice, vegetables and bone broth, for an easy one-dish dinner.
It also gains depth of flavor over a few days in the fridge, making it a wonderful meal prep recipe to have for lunches. So don’t be afraid to make a big pot!
Turkey and rice soup is a classic, hearty soup that is perfect for using up leftover turkey after the holidays. It can also be made any time of year with raw turkey meat. This soup comes together easily and is so comforting on chilly days. Read on to learn exactly how to make flavorful turkey and rice soup at home with simple ingredients.
Ingredients Needed
To make turkey and rice soup you will need:
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Turkey meat – either cooked leftover turkey or raw turkey pieces Both work well You can use a mix of white and dark meat.
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Onion, carrots, celery – This vegetable trio provides aromatic flavor.
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Garlic – For added richness.
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Rice – Most recipes call for long grain white rice but you can also use brown, wild rice blends, etc.
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Broth – Chicken or turkey broth provides the base. Homemade is best but store-bought works too.
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Herbs & Spices – Dried thyme, rosemary, sage are commonly used. Poultry seasoning also adds nice flavor.
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Salt and Pepper – For seasoning. Go light on salt until the end since broth can vary in saltiness.
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Butter or Olive Oil – Adds a richness and helps sauté vegetables.
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Optional ingredients – Spinach, mushrooms, lemon juice, Parmesan rind, etc.
Step-By-Step Instructions
Start the Aromatic Base
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Dice 1 onion, 2 carrots, and 2 celery stalks. Mince 3 garlic cloves.
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In a large soup pot, heat butter or olive oil over medium heat.
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Add the diced onion, carrots, and celery. Cook 5-7 minutes until softened.
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Add the minced garlic and cook 1-2 minutes more.
Bloom Herbs and Spices
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Add dried thyme, rosemary, sage and any other herbs or spices. Let them bloom in the oil for 1 minute.
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Season lightly with salt and pepper.
Simmer The Broth and Rice
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Add 8 cups chicken or turkey broth and bring to a boil.
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Stir in 1 cup white rice, and a bay leaf. Reduce heat and simmer for 15-20 minutes until rice is cooked through.
Mix in Turkey and Finish Soup
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Add 2-3 cups of cooked turkey pieces (or raw turkey) and simmer 5 more minutes until heated through.
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Taste and adjust seasoning as needed.
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Stir in any other add-ins like spinach, mushrooms, lemon juice, etc.
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Garnish bowls with parsley and lemon wedges. Enjoy!
Turkey and Rice Soup Tips
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For best flavor, make your own turkey broth from the bones
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Dice or shred turkey into bite-size pieces for easy eating
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Cook rice al dente and not too mushy. Start checking at 15 minutes.
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Season in layers – at the beginning and again at the end.
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Add cream or milk for a creamier soup texture.
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Use Parmesan rinds or sautéed mushrooms for more depth of flavor.
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Switch up herbs or add diced potatoes or sweet potatoes.
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Allow soup to cool completely before storing leftovers.
Frequently Asked Questions
What kind of rice is best in turkey soup?
Long grain white rice like jasmine or basmati works well since it holds its shape and doesn’t get too mushy. Brown rice would also work.
Can I use leftover turkey stuffing in the soup?
Yes, diced stuffing would make a nice addition. Add it in the last 5-10 minutes so it can heat through without getting too mushy.
What if I don’t have leftover turkey?
You can use raw turkey breast or thighs. Cut into 1-inch pieces and simmer in the soup until cooked through, about 10-15 minutes.
How can I use up other Thanksgiving leftovers?
Feel free to add any other cooked veggies like green beans, corn, or brussels sprouts. You can also stir in leftover mashed potatoes to make a creamy turkey and potato soup.
Should I shred or cube the turkey?
Either way works! Shredded turkey will create a more stew-like consistency while cubes give nice hearty pieces. Go with your preference.
Can I prepare this soup in a slow cooker or Instant Pot?
Yes, you can make turkey and rice soup in any multicooker or slow cooker. Just adjust cook times and liquid amounts as needed.
How should I store and reheat leftovers?
Store cooled soup in airtight containers up to 4 days. To freeze, allow soup to cool completely first. Reheat on the stovetop slowly, adding broth as needed if too thick.
Satisfying and Simple
Turkey and rice soup truly takes advantage of leftover turkey in a deliciously comforting way. With a simple list of ingredients, it comes together easily for a flavorful family meal any time of year. Adjust the ingredients to suit your taste, and enjoy this hearty classic soup.
Creamy Turkey Rice Soup Recipe
- Cooked turkey (or chicken)
- Brown rice
- Vegetables: onions, garlic, celery, carrots, peas, and optional potatoes
- Milk, cream, or coconut milk
- Salt and pepper
And of course, broth.
I use my homemade bone broth made in a slow cooker with the bones from either a turkey or chicken.
It’s easy to make when I have the bones and using the vegetable scraps I keep in the freezer – I just add to the slow cooker with water and let it cook on low for 18-24 hours.
After straining I freeze in quart jars to use for recipes like this. So easy and SO CHEAP.
Since we’re using precooked poultry for this recipe, we actually won’t be adding it until the end of cooking, after the rice is done. This is to make sure that the meat’s flavor isn’t all boiled out, which I’m here to tell you is a real thing.
The cooking steps are pretty straightforward:
- Cook the fresh vegetables in butter or oil in a large pot.
- Sprinkle with a bit of flour (this will help thicken the soup – you can use a corn or potato starch at the end instead if you need to be gluten free).
- Add the broth and rice, bring to a boil and cook until done.
- Only then do you add the turkey or chicken, peas, and cream, heating just a few minutes until everything is warmed through.
Turkey or Chicken?
Like I’ve mentioned, this recipe easily becomes creamy chicken rice soup by using broth and cooked meat from a chicken.
In fact, I like to plan a meal around a spiced slow cooker whole chicken one night, make the broth in the slow cooker overnight and plan on this soup (or one of the others mentioned above) for the next night’s meal.
Once you have the meat off the bones and your broth cooked (all done the day before) this recipe comes together in about an hour.
So – ready for some warm, comforting soup tomorrow?
“Best soup ever!” – Billie
Creamy Turkey Rice Soup (or Chicken)
- 2 tablespoons butter (or oil for dairy free)
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 to 5 carrots, peeled & chopped
- 2 stalks celery, chopped
- 2 potatoes, peeled and chopped (optional)*
- 1/3 cup flour**
- 8 cups turkey or chicken broth (preferably this Easy Homemade Chicken Broth)
- 1 cup brown rice
- 3 cups cooked turkey (or chicken)
- 1 cups frozen peas
- 1/2-3/4 cup whole milk, or half & half (or use 1 can coconut milk for dairy free)
- 2 to 4 teaspoons salt, to taste (use the larger amount if using unsalted broth)
- 1 teaspoon black pepper
- Melt butter in a large soup pot over medium heat. Add onions, garlic, carrots, celery and potatoes, if using. Cook about 5 minutes to soften the vegetables.
- Add the flour and stir to coat vegetables. Slowly pour in the stock, stirring as you do, to incorporate the flour well.
- Add rice to the broth-vegetable mixture and bring to a boil. Reduce heat to a simmer, cover and cook about 45 minutes or until rice is tender.
- Add the remaining ingredients (turkey, peas, milk, salt and pepper) and simmer until heated through, about 10 minutes more.
- Taste soup, adjust seasonings if needed, and serve.