Turkey and Rice Soup is pure comfort in a bowl—warm, nourishing, and just what you crave on a chilly day or when you need a little culinary hug. With its tender chunks of turkey, aromatic veggies, and perfectly cooked rice, this soup turns simple ingredients into a meal that feels like a celebration of home cooking. Whether you’re looking to use up leftover turkey or just want a satisfying, gluten-free soup, this recipe brings together flavor, texture, and heart in every spoonful.

Ingredients You’ll Need

Turkey and Rice Soup Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Turkey and Rice Soup is in its simplicity. Each ingredient has a role to play, from building a rich, savory base to adding bursts of color and freshness. Here’s what you’ll need, plus a tip or two for every component.

Olive oil: Brings a silky richness and helps sauté the vegetables to release all their flavors.
Onion (chopped): Adds sweetness and depth to the broth; dice it small for even cooking.
Garlic (minced): Delivers a savory punch—fresh garlic is best for that unmistakable aroma.
Carrots (sliced): Bring color, natural sweetness, and a little crunch to every bowl.
Celery stalks (sliced): Essential for a classic soup flavor and a subtle earthy note.
Dried thyme: Offers warmth and herbal complexity—don’t skip it!
Dried rosemary: A little goes a long way; it gives the soup an unmistakable savory aroma.
Bay leaf: Simmering with the bay leaf infuses the broth with a gentle, rounded flavor.
Low-sodium chicken or turkey broth: Acts as the hearty backbone—choose low-sodium to control seasoning.
Cooked turkey (shredded or chopped): The star of the show—leftover roast turkey works beautifully.
Long-grain white rice (uncooked): Cooks up tender and soaks up all the savory goodness.
Salt and pepper to taste: Season gradually and taste as you go for a perfectly balanced soup.
Fresh parsley (chopped): Adds brightness and a pop of green just before serving.

How to Make Turkey and Rice Soup

Step 1: Sauté the Aromatics and Vegetables

Heat the olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery, and sauté for 5 to 6 minutes until they’re softened and the onion is translucent. This step is all about building flavor—let those veggies get nice and tender before moving on!

Step 2: Add the Herbs and Garlic

Stir in the minced garlic, dried thyme, rosemary, and bay leaf. Cook for about a minute, just until the garlic is fragrant and the herbs release their aroma. You’ll notice the kitchen already smells amazing—this is where the magic really starts.

Step 3: Pour in the Broth

Add the chicken or turkey broth to the pot, scraping up any browned bits from the bottom. Turn up the heat and bring everything to a gentle boil. The broth will soak up all those lovely flavors from the veggies and herbs.

Step 4: Add the Rice and Simmer

Stir in the uncooked long-grain white rice, then reduce the heat to a simmer. Cover the pot and let the soup cook for 15 to 18 minutes, until the rice is just tender. Give it a gentle stir once or twice to keep the rice from sticking to the bottom.

Step 5: Add Turkey and Finish the Soup

Stir in the cooked, shredded turkey and let the soup simmer for another 5 minutes, just until the turkey is heated through. Season with salt and pepper to taste, remove the bay leaf, and stir in the fresh parsley. Your Turkey and Rice Soup is ready to ladle up and enjoy!

How to Serve Turkey and Rice Soup

Garnishes

A sprinkle of fresh parsley is classic, but you can also add a squeeze of lemon for brightness or a little cracked black pepper for some gentle heat. If you’re feeling fancy, a swirl of good olive oil or a dusting of grated Parmesan takes this soup up a notch.

Side Dishes

Turkey and Rice Soup pairs beautifully with a crusty piece of bread or a simple side salad tossed with vinaigrette. For a heartier meal, try serving it alongside a baked potato or a plate of roasted veggies.

Creative Ways to Present

For a cozy dinner party, serve the soup in individual mugs with fresh herbs on top. Or, pour it into a hollowed-out bread bowl for a rustic touch—guests will love tearing off pieces of the bowl as they dig in. Even a simple ladle into wide, shallow bowls with plenty of toppings makes this soup feel special.

Make Ahead and Storage

Storing Leftovers

Let the soup cool completely before transferring it to airtight containers. It will keep in the fridge for up to 4 days—just know that the rice will continue to absorb some of the broth and thicken the soup a bit over time.

Freezing

Turkey and Rice Soup freezes well, though the texture of the rice may soften further after thawing. For best results, freeze the soup before adding rice, or undercook the rice slightly if you know you’ll be freezing portions. Store in freezer-safe containers for up to 2 months.

Reheating

To reheat, place the soup in a saucepan over medium-low heat, adding a splash of broth or water if it’s become too thick. Stir gently, heat until steaming hot, and taste for seasoning. If you’ve frozen the soup, thaw overnight in the fridge before reheating for the best texture.

FAQs

Can I use brown rice or wild rice instead of white rice?

Absolutely! Both brown rice and wild rice are delicious in Turkey and Rice Soup, but they take longer to cook, so you’ll want to adjust the simmering time accordingly. Keep an eye on the texture and add more broth if needed.

What’s the best way to use leftover Thanksgiving turkey in this soup?

Just shred or chop your cooked turkey and stir it in during the last few minutes of simmering. It’s a perfect way to give those leftovers new life, and the turkey soaks up all the savory flavors of the broth.

Can I make this soup vegetarian?

You sure can! Swap out the turkey for extra vegetables or cooked chickpeas, and use your favorite vegetable broth instead of chicken or turkey broth. The soup will still be hearty, flavorful, and satisfying.

How do I prevent the rice from becoming mushy?

If you’re planning to make the soup ahead or store leftovers, consider cooking the rice separately and adding it when serving. This keeps the rice from soaking up too much broth and becoming overly soft.

Is Turkey and Rice Soup gluten-free?

Yes, this recipe is naturally gluten-free as long as you use gluten-free broth and double-check your seasonings. It’s a wonderful option for anyone with dietary restrictions or preferences.

Final Thoughts

If you’re searching for a meal that’s as comforting as it is easy, Turkey and Rice Soup is about to become your go-to. There’s something so satisfying about a bowl of homemade soup—so gather your ingredients and give this recipe a try. Your kitchen will smell amazing, and your tastebuds will thank you!

Turkey and Rice Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 12 reviews

Author: admin
Total Time: 35 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

Print Recipe

Description

A comforting and easy-to-make Turkey and Rice Soup that uses leftover turkey, fresh vegetables, and herbs to create a flavorful, hearty meal. This gluten-free soup is perfect for chilly days and makes wonderful use of holiday leftovers.

Ingredients

Scale

Main Ingredients

2 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, minced
2 carrots, sliced
2 celery stalks, sliced
1 teaspoon dried thyme
½ teaspoon dried rosemary
1 bay leaf
6 cups low-sodium chicken or turkey broth
1 cup cooked turkey, shredded or chopped
¾ cup long-grain white rice, uncooked
Salt and pepper to taste
2 tablespoons fresh parsley, chopped

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery, and sauté for 5 to 6 minutes until they soften and release their aromas.
Add Aromatics and Herbs: Stir in the minced garlic, dried thyme, dried rosemary, and bay leaf. Cook for an additional minute, allowing the herbs and garlic to bloom and deepen the flavor.
Add Broth and Bring to Boil: Pour in the low-sodium chicken or turkey broth and bring the mixture to a rolling boil over medium-high heat.
Add Rice and Simmer: Once boiling, add the uncooked rice. Reduce the heat to a gentle simmer, cover the pot, and cook for 15 to 18 minutes or until the rice is tender and fully cooked.
Add Turkey and Heat Through: Stir in the cooked turkey pieces. Let the soup simmer for another 5 minutes to warm the turkey and meld the flavors.
Season and Finish: Remove the bay leaf. Season the soup with salt and pepper according to your taste. Stir in the freshly chopped parsley to add a burst of freshness before serving hot.

Notes

This soup is perfect for using leftover Thanksgiving turkey or any cooked turkey you have on hand.
You can substitute brown rice or wild rice for white rice; just increase the cooking time accordingly.
For an extra layer of flavor, squeeze a bit of fresh lemon juice into the bowl before serving.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stovetop
Cuisine: American