Turkey Rice Soup
Turkey Rice Soup is healthy, satisfying, comforting, and easy to make– basically everything I love in a good soup! It's the perfect way to use up those Thanksgiving leftovers or any time the craving strikes! Each bite of this leftover turkey soup is comforting, satisfying, and oh-so good!
I love to keep this turkey and rice soup on hand during the winter months. It's such a delicious and simple soup that everyone always loves. It’s especially a great meal if anyone’s feeling under the weather.
This leftover turkey rice soup is a little lighter than the classic chicken noodle. If you like Turkey Wild Rice Soup and Turkey Carcass Soup, this will be a new favorite.
Why This Turkey Rice Soup Rocks!
Ingredients + Substitutions
- Turkey or Chicken Broth: Great broth makes for great soup, as we all know! You can pick up some store-bought or make some from scratch. Be sure to look for simple ingredients and avoid broth that has a ton of salt content or additives. You can also use vegetable broth as well!
- Chopped Turkey: White or dark meat leftovers work great in this recipe.
- Brown Rice: I prefer long-grain brown rice to cook in the soup. You can substitute plain white rice, jasmine, or Basmati too. Just keep an eye on the cooking times as white rice cooks much faster than brown.
- Carrot, Onion, Celery, and Ginger: These fresh ingredients are what add a ton of nutritional value and great flavor to the leftover turkey soup. If you prefer an oil-free version of the soup, just saute these with a little water or broth or skip the step to saute and extend the cooking time a bit.
- Bay Leaf and Red Pepper Flakes: You can leave the bay or red pepper out if you prefer the soup without these flavors, but I think these give it some extra oomph.
- Kale or Other Chopped Greens: I love the subtle earthy flavor the soup has when you add greens to it. I like the heartier texture of kale but spinach, arugula, and Swiss chard work too.
- Green Onion and Lemon or Lime Juice: Bright, punchy flavors added at the end to make your bowl of soup truly shine.
Check the recipe card below for the full ingredient list and quantities of each one.
How to Make Turkey Rice Soup
One of the best parts about this turkey and rice soup recipe is just how easy it is to make!
Step 1: Saute the Aromatics. Cook the sliced carrot, diced onion, and sliced celery in a large pot with olive oil until soft. Add the minced garlic and ginger, and cook for an additional minute.
Step 2: Add the Broth, Turkey, and Spices. Pour in the turkey or chicken broth and add the chopped turkey, brown rice, red pepper flakes, and bay leaf to the pot. Stir everything together.
Step 3: Simmer the Soup. Bring the soup to a low boil, then cover with the lid, reduce the heat to low, and cook for 40-45 minutes, or until the rice is tender.
Step 4: Add the Greens and Season. Stir in the chopped kale, allowing it to wilt (it goes fast!). Add additional ginger slices if desired and season with salt and pepper. Let the soup sit for five minutes to infuse with ginger, then serve with green onions and lemon wedges for garnish.
Handy Tip: Add the Greens Last
To ensure that the greens don’t get too mushy, add them at the very end. They’ll wilt quickly, so just keep a close eye on the pot of leftover turkey soup with rice.
Alternate Cooking Methods
You could also use the Instant Pot or Slow Cooker for this turkey rice soup recipe.
- Instant Pot: Sauté the vegetables in olive oil first using the sauté setting on your Instant Pot. Add all of the ingredients to the Instant Pot and pressure cook on high for 20 minutes. Use quick release to release the pressure. Add the kale and season to taste.
- Slow Cooker: Combine all of the ingredients in the slow cooker and cook on low for 6-8 hours or high for 3-4 hours. You’ll want to add the kale during the last 15-30 minutes. Season to taste at the end of the cooking time.
Dietary Modifications & Variations
- Add More Veggies: For even more flavor, add sweet potato, corn, zucchini, mushrooms, or your favorite. .
- Go Spicier: You could double the red pepper flakes, add sliced jalapenos, or a dash of hot sauce if you’re craving more heat.
- Creamy Turkey Rice Soup: Reduce the broth by a cup and stir in a cup of half and half or coconut cream towards the end of cooking. For a less rich flavor, you can use coconut milk or whole milk instead.
- Low Carb: Skip the rice or stir in cauliflower rice towards the end of cooking. You will also need to reduce the broth by about two cups since you don't need the extra for cooking the rice.
Soup-er Toppings & Serving Suggestions
I love serving this after the holidays when everyone is ready for a lighter meal.
- I like a squeeze of fresh lemon or lime juice on top for acidity and a sprinkle of green onions. It gives the soup a fresh flavor and really enhances it. You could also sprinkle on some lemon zest, garlic, parsley, or chives.
- Want some added crunch? Top with Cornbread Croutons, oyster crackers, or some crushed crackers.
- This soup also goes well with crusty bread or homemade rolls.
Storage Tips
- Storing: Leftovers keep in an airtight container in the refrigerator for up to 3 or 4 days. To freeze, cool the soup then store in freezer-safe containers for 3-4 months.
- Reheating: Reheat in a pot on the stove or in the microwave on medium heat for 30-60 second intervals until it is heated through. The rice tends to absorb quite a bit of the liquid so you may find you need to add some broth to the pot when reheating.
Expert Tips
- Add more broth at the end if needed: If the broth cooks down too much while the soup simmers, you can always stir in more broth at the end and heat it for a few extra minutes on the stove.
- Use white or dark meat: White and dark meat both work well for this recipe or you can use a mix of the two!
- Make the most of your Thanksgiving turkey carcass: If you’re making this soup from leftover Thanksgiving turkey, you can make the stock from the turkey carcass. It gives the best possible flavor.
Recipe FAQs
Yes, just be aware that the cook times will need to adjust. White rice usually cooks in half the time (or less) than brown rice. You can also use half as much broth. Test the rice to make sure it’s done.
If you want a thinner, more brothy soup, you can rinse your rice, but it’s not required. Unrinsed rice will make a slightly thicker soup.
More Chicken and Turkey Soup Recipes
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Leftover Turkey Soup with Rice
Ingredients
- 1 tablespoon olive oil
- 1 large carrot sliced thin, about 1 heaping cup
- 1 large onion diced small, about 1 ½ cups
- 2 ribs celery sliced
- 3-4 cloves garlic minced
- 1 inch piece ginger minced
- 10 cups turkey broth or chicken broth
- 3-4 cups chopped turkey
- 1 cup brown rice
- 1 bay leaf
- 1 pinch red pepper flakes
- 3-4 cups kale or other greens chopped
- Slices of fresh ginger about another inch, optional
- Salt and pepper to taste
Serving
- Green onions chopped for garnish
- Lemon or lime wedges for serving
Instructions
- Heat olive oil in a large pot over medium heat. Add carrots, onion, and celery and cook until onions are softened, about 6-8 minutes. Add garlic and ginger and cook one minute more. Add broth, chopped turkey, brown rice, red pepper flakes, and bay leaf to the pot.
- Bring to a low boil, cover with lid, reduce heat to low, and cook for 40-45 minutes or until rice is tender. Stir in chopped kale and stir to wilt. Add ginger slices and season with salt and pepper to taste. Let sit five minutes to infuse soup with ginger.
- Serve with chopped green onions and lemon wedges.
Recipe Tips
- Add more broth at the end if needed: If the broth cooks down too much while the soup simmers, you can always stir in more broth at the end and heat it for a few extra minutes on the stove.
- Use white or dark meat: White and dark meat both work well for this recipe or you can use a mix of the two!
- Make the most of your Thanksgiving turkey carcass: If you’re making this soup from leftover Thanksgiving turkey, you can make the stock from the turkey carcass. It gives the best possible flavor.
Nutrition
