Turkey Rice Soup (Hearty, One-Pot, Ready in 30!)
This hearty turkey rice soup is cozy, simple, and comes together in just one pot with white rice and vegetables in about 30 minutes, making it perfect for using up leftovers and warming up a busy weeknight!

5 star review
“This was delicious! The whole family loved it. The flavor was wonderful. Loved the clean ingredients.”
– Jodi
Easy Turkey Rice Soup with Leftover Turkey!
I don’t know about you but I love finding new & delicious ways to repurpose leftovers, especially when it comes to cooked turkey meat, or leftover Thanksgiving turkey like this ultra-juicy Slow Cooker Turkey Breast! This easy turkey soup and rice is the quintessential way to repurpose any leftover turkey meat into a delicious, veggie-packed weeknight dinner. Plus there’s so many ways you can customize it to make it your own, and I’ve included notes and suggestions, below, on substitutions and swaps.
Welcome to My Kitchen! Let’s Make Turkey Soup with Rice




Tested Variations for My Favorite Turkey Soup
- Spicy: Add ½ teaspoon red pepper flakes along with the Italian seasoning.
- Creamy: Add 3/4 cup cream along with the lemon juice at the end.
- Ground Turkey: Saute 1 pound of ground turkey (white or dark meat) in 1 tablespoon of olive oil over medium high heat in a large skillet. Saute, stirring occasionally, until just cooked through. Add the cooked ground turkey in place of pre-cooked turkey in this recipe.
- With Noodles: Skip the rice and add 1 cup cooked pasta such as egg noodles, elbow, penne, or any shape instead of the rice. Cook according to package instructions.

Key Ingredients
- Cooked turkey: A great use for leftover 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. See notes, above, for using ground turkey.
- 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, homemade chicken stock or homemade turkey stock for extra flavor. You can also use turkey stock or vegetable stock in place of chicken stock.
- Onion: If you don’t like or can’t eat onions, feel free to skip them in this recipe.
- Carrot: Whole, chopped carrots yield the best flavor for this soup.
- Celery: Chopped fresh celery works best.
- 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!

Turkey Rice Soup (Hearty, One-Pot, Ready in 30!)
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.
Delicious, as always, Robyn. I switched up the ingredients some based on what I had in the house. I used onion, bok choy and peas. I used brown rich instead of white which required extra cooking time. Thank you for the inspiration.
Wonderful, Ellen, so happy to hear you enjoyed and great to know this one worked with brown rice as well. Thanks so much for sharing your thoughts!
Yummy comforting soup. I did use leftover (precooked) rice and added just before serving. The soup was fine but I think I probably would have preferred it if I had used raw rice. It was delicious never the less, so use what you have on hand!
Wonderful, Alissa, so happy to hear you enjoyed this one. Great to know it worked with the cooked rice you had on hand, but also that raw rice is preferable. Thanks so much for sharing your thoughts!
So easy, so good, so grateful. Thank you!
Amy, yay, I’m so happy to hear this one was a hit for you. Thank you so much for your kind words, they mean the world!
Some friends and I share lunch once a month and a few offer to bring the food next time. Always the same: soup, salad, fruit, and bread. I never offer to take the soup! I’m intimidated by the great ones others bring every time. No more! I made the recipe as written, but learned in the process what my soups have been missing! Butter for sauteing the vegetables and Italian seasoning! Also real bullion. We’re low-sodium at our house and I make my own vegetable stock, but happened to find Knorr Zero Salt and it makes all the difference. I took Easy Turkey Rice Soup to a friend and then made a variation with chicken and fajita flavors for home. I think I can now make any flavor I want to try and it will be delicious if I follow the basics and “soup it up” to my liking. Thank you!
So wonderful to hear this, Marty! Great tips, too. Thanks so much for leaving a review!
This was delicious! The whole family loved it. The flavor was wonderful. Loved the clean ingredients.
Wonderful, Jodi, so happy to hear you enjoyed this one — thanks as always for taking the time to leave a review!
This recipe looks amazing! I can’t wait to try it with our leftover turkey.
Lisa, the perfect use for leftover turkey for sure. I hope you enjoy!
Circling back to let you know this recipe was a huge hit at my book club holiday party last night! I doubled the recipe. Everyone asked for the recipe – I told them my fave wellness blogger wrote it.
Lisa, yay, I’m so happy to hear this one was a hit with your book club – thanks for circling back and for your kind words – you are appreciated! 🙂