Turkey and Rice Soup is a homemade soup made with plenty of vegetables, long-grain white rice, and turkey. It’s a delicious way to use up any leftover turkey! If you prefer chicken, I also have Chicken and Rice Soup.
Turkey and Rice Soup
Just because this is a homemade soup does not mean you need hours to prepare it! In fact, it is easy to put together, and with the holidays upon us, a perfect way to use up any leftover turkey you may (and probably will) have. Yes, it is a broth-based soup, but still hearty enough to be enjoyed as a meal.
Ingredients & Substitutions
Turkey: Leftover turkey from your Thanksgiving menu, anyone? If so, you have to make this soup! Since the turkey has already been cooked, it’s so easy to add.
Vegetables: I used yellow onion, carrots, and celery in the soup. Of course, you could add your favorite vegetables like corn or peas, too. Frozen vegetables that have been thawed could also be added.
Broth: Since this is a turkey and rice soup, I used turkey broth. If you don’t have any on hand, you could use chicken broth or even chicken stock. However, the flavor will be different.
Rice: The cooking times were based on adding long-grain white rice to the soup. If you were to substitute brown rice, the cooking time may differ.
Dried Herbs: In this recipe, I used dried basil and dried oregano. If you only have fresh on hand, you will use about three times the amount of dried. So, add about 3 teaspoons of fresh basil and 1 1/2 teaspoons of fresh oregano.
How to Store Turkey and Rice Soup
If you have any leftover soup, let it cool before storing it in an airtight container. It will last up to 4 days in the refrigerator. Portion out servings for quick and easy lunches!
Can I Freeze this Soup?
Sure! This soup freezes best without the rice. If freezing with the rice, it may absorb all of the liquid and get soggy. So, I recommend cooking the soup without the rice before freezing it. Then, cook and add the rice when you are ready to serve the soup. It will last up to 3 months in the freezer.
Turkey and Rice Soup
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 medium yellow onion, diced (approximately 1 cup)
- 2 large carrots, peeled and diced into ¼-inch pieces (approximately 1 cup)
- 2 ribs celery, diced into ¼-inch pieces (approximately 1 cup)
- 2 teaspoons garlic, minced
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- 1 teaspoon kosher salt
- ¼ teaspoon pepper
- ⅛ teaspoon red pepper flakes, optional
- 8 cups (1.92 kg) turkey broth*
- 1 cup (185 g) long-grain white rice, uncooked
- 2 cups cooked turkey, cubed
- fresh parsley, for garnish
- In a large pot over medium heat, add olive oil and butter.
- Once butter is melted, add onion, carrots, and celery. Cook until softened, stirring occasionally (about 8-10 minutes). Add garlic and cook 1 more minute.
- Add basil, oregano, salt, pepper, and red pepper flakes (if using). Stir to combine.
- Add turkey broth and bring the mixture to a boil.
- Reduce heat to medium-low. Add rice, stirring to combine.
- Simmer for 10-12 minutes, or until the rice is almost done, but still has some firmness to it. Then, add the cubed turkey. Cook for 15-20 more minutes, or until the rice has cooked through and is tender.
- Garnish with parsley and serve.
Did you make this recipe?
You can tag me at @iamhomesteader.