This old fashioned turkey and rice soup is a cozy one-pot favorite that comes together in 30 minutes with leftover turkey, white rice, and pantry vegetables.

Overhead shot of turkey rice soup with parsley and lemon.

5 star review

“This was delicious! The whole family loved it. The flavor was wonderful. Loved the clean ingredients.”

– Jodi
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Easy Leftover Turkey and Rice Soup

This old fashioned turkey and rice soup is my quintessential way to repurpose leftover turkey, especially post-Thanksgiving when I’m staring at a pile of picked-over meat and wondering what to do with it! It comes together in one pot in about 30 minutes with simple pantry ingredients: leftover turkey, long-grain white rice, onion, carrot, celery, garlic, Italian seasoning, and a good chicken or turkey stock. Hearty enough to be dinner, cozy enough to eat out of a mug on the couch, and endlessly customizable depending on what’s in the fridge.

Be sure to use uncooked long-grain white rice like jasmine or basmati, not instant or par-boiled, which will come out mushy. I like sautéing the onion, carrot, and celery in a mix of olive oil and butter, which gives the broth a richer, more rounded flavor than oil alone. And the tablespoon of fresh lemon juice at the end is non-negotiable. I know it sounds small, but it brightens the whole pot and cuts through the richness of the stock in a way that salt can’t! If you want a creamier version, add ¾ cup of heavy cream at the end of the cook time.

Serve this turkey soup with crusty bread, crackers, or a simple green salad on the side. It keeps beautifully in the fridge for a few days, though the rice will soak up liquid as it sits, so add a splash more stock when reheating. And if you don’t have leftover turkey on hand, my slow cooker turkey breast is the easiest way to make some from scratch. Or, if you want a hands-off version, my crockpot turkey soup uses the same cozy flavors in the slow cooker for a set-it-and-forget-it dinner!

Welcome to My Kitchen, Let’s Make Turkey Soup with Rice

Sauted onion in a blue Dutch oven.
Sauted onions, carrots, and celery in a blue Dutch oven.
Turkey, vegetables, and rice in a blue Dutch oven.
Ladle of turkey rice soup from a blue Dutch oven.
Overhead shot of turkey rice soup with parsley and lemon.

A Few Notes For Easy Leftover Turkey Soup with Rice

  • Cooked turkey: Feel free to use white meat, dark meat or a mixture. I like shredding the meat, but you can also chop it if you prefer.
  • White rice: Any long grain white rice will work for this recipe, including jasmine or basmati. I did not test this recipe with par-boiled, so if you give it a try, let me know how it goes in the comments.
  • Chicken stock: Use bone broth, or my homemade turkey stock for extra flavor. You can also use turkey stock or vegetable stock in place of chicken stock.
  • Italian seasoning: Use poultry seasoning or rubbed sage if you don’t have Italian seasoning.
  • Lemon juice: Don’t skip the lemon juice, as it add such a lovely fresh flavor and brightens everything up at the end! Trust me, it makes all the difference.
Overhead shot of turkey rice soup with parsley and lemon.
5 stars (9 ratings)

Turkey and Rice Soup (30-Minute)

Developed and tested by A woman with long blonde hair, smiling, holds and pours a bottle of oil in a modern kitchen setting.Robyn Conley Downs
Servings: 6
Prep: 5 minutes
Cook: 25 minutes
Total: 30 minutes
Old fashioned turkey and rice soup with leftover turkey, white rice, carrots, celery, and Italian herbs. A cozy one-pot dinner ready in 30 minutes.
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Ingredients

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 medium yellow onion, diced
  • 1 ½ teaspoon kosher salt, divided
  • 1 cup chopped carrot
  • 1 cup chopped celery
  • 2 cloves garlic, minced
  • 1 tablespoon no-salt added Italian seasoning
  • ½ cup long-grain white rice
  • 3 cups cooked turkey, chopped or shredded
  • 1 quart chicken stock (or turkey stock)
  • 2 cups water

To Add at the End

  • 1 tablespoon fresh lemon juice

Equipment

Instructions 

  • In a large pot or Dutch oven, heat the olive oil and butter over medium heat.
  • Add the onion, ¼ teaspoon salt, and cook until slightly softened, about 3 minutes, stirring occasionally.
  • Add the carrot, celery, and additional ¼ teaspoon salt, and cook 3 more minutes, stirring frequently.
  • Add the garlic, Italian seasoning, and rice. Cook for 1 more minute, stirring constantly.
  • Add the turkey, chicken stock, water, and remaining 1 teaspoon salt, stirring to combine.
  • Cover, bring to a boil, then reduce to a simmer. Simmer, covered, for 20 minutes, or until the rice is tender.
  • Uncover and add the lemon juice, stirring to combine. Taste and add additional lemon juice or salt if desired.

Notes

  • Make it Creamy: For a creamy version, add 3/4 cup heavy cream at the end of the cook time.
  • Rice: Be sure to use uncooked long grain white rice for this recipe, not instant or par-boiled, as it will come out mushy.
Course: dinner, Lunch, Soup
Cuisine: American

Nutrition Information:

Serving: 1 (of 6), Calories: 261kcal, Carbohydrates: 20g, Protein: 30g, Fat: 7g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Cholesterol: 69mg, Sodium: 613mg, Potassium: 596mg, Fiber: 2g, Sugar: 2g, Vitamin A: 3736IU, Vitamin C: 4mg, Calcium: 64mg, Iron: 2mg
Nutrition disclaimer
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