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Turkey Soup with Rice: Cozy, Quick, and Leftover-Friendly

Turkey Soup with Rice in a cozy fall setting
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A comforting and hearty soup made with leftover turkey, vegetables, and rice—perfect for the days after Thanksgiving.

Ingredients

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1 tablespoon olive oil

1 tablespoon butter

1 medium yellow onion, diced (about 1 cup)

1 cup diced carrot

1 cup chopped celery

½ cup long grain rice

2 cloves garlic, minced

6 cups turkey stock (or chicken stock)

1 ½ teaspoons turkey seasoning (or ½ tsp dried rosemary, ½ tsp dried thyme, ½ tsp dried sage)

½ teaspoon salt

¼ teaspoon ground black pepper

2 cups leftover turkey meat, shredded or cubed

Chopped fresh parsley for garnish

Instructions

1. In a dutch oven over medium-high heat, add olive oil and melt butter. Add onion, carrot, and celery, and cook until softened, about 2-3 minutes.

2. Add rice, and toast for 1 minute until slightly golden.

3. Add garlic, sauté for 30 seconds until fragrant.

4. Pour in the stock and stir. Season with poultry seasoning, salt, and pepper.

5. Bring soup to a boil, then reduce heat to medium-low and simmer until the rice is cooked.

6. Stir in the leftover turkey meat, and cook for 2-3 more minutes until heated through.

7. Taste the soup and adjust seasonings if necessary.

8. Garnish with fresh chopped parsley and serve hot.

Notes

Washing the rice before adding it to the soup can change the texture—rinsed rice will create a clearer broth, while unrinsed rice will thicken it slightly.

Add other vegetables like cauliflower, cabbage, green beans, or bell peppers along with the broth if desired.

Add extra broth if the soup becomes too thick.

This soup stores well and can be frozen for later use.

Nutrition

Find it online: https://paulakitchen.com/turkey-soup-with-rice/