Turkey and Rice Soup

I use leftover turkey in many recipes, but my absolute favorite, must-make-every-single-year leftover turkey recipe is Turkey and Rice Soup. This soup is so frugal to make with Thanksgiving leftovers, but that is not why I make it. I make this soup because it is the embodiment of comfort food.

We often get our first big snow storm around Thanksgiving. This soup makes an easy, yet hearty dinner – the perfect meal after spending time outside on a cold blustery day.

I use the bones from our Thanksgiving turkey to make turkey stock in my Crock Pot the day after Thanksgiving, then I use the stock in a variety of turkey recipes, but I always reserve 8 cups of stock to make this turkey and rice soup. If you don’t have turkey stock, you can use chicken broth or vegetable broth to make this soup.

Turkey and Rice Soup Recipe

Ingredients:

• 2 tablespoon turkey fat, olive oil or broth
• 6 green onions, sliced (use the tops too)
• 2 cloves garlic, minced
• 2 stalks celery
• 8 cups turkey stock or chicken broth (How to Make Turkey Broth)
• 2 cups sliced carrots
• 2 cups cooked rice
• 2 cups cooked turkey, cubed

Directions

1. In a large soup pot, saute the onion, garlic, and celery in turkey fat.
2. Add stock, turkey, rice, and carrots. Cook over a medium high heat until it reaches a boil.
3. Lower heat to medium and simmer for 10 – 15 minutes or until carrots are just fork tender.
4. Serve immediately.

Printable Recipe for Turkey and Rice Soup

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Turkey and Rice Soup

Turkey and Rice Soup Recipe

Course Soup

Cuisine American

Keyword Asian turkey and rice soup recipe

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 8

Calories 151kcal

Author Alea Milham

Ingredients

• ▢ 2 tablespoon turkey fat olive oil or broth
• ▢ 6 green onions sliced (use the tops too)
• ▢ 2 cloves garlic minced
• ▢ 2 stalks celery
• ▢ 8 cups turkey stock or chicken broth*
• ▢ 2 cups sliced carrots
• ▢ 2 cups cooked rice
• ▢ 2 cups cooked turkey cubed

Instructions

• In a large soup pot, sauté the onion, garlic, and celery in turkey fat.
• Add stock, turkey, rice, and carrots. Cook over a medium high heat until it reaches a boil.
• Lower heat to medium and simmer for 10 – 15 minutes or until carrots are just fork tender.
• Serve immediately.

Notes

*How to Make Turkey Stock

Nutrition

Calories: 151kcal | Carbohydrates: 16g | Protein: 11g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 31mg | Sodium: 938mg | Potassium: 271mg | Fiber: 1g | Sugar: 3g | Vitamin A: 5455IU | Vitamin C: 4mg | Calcium: 36mg | Iron: 1mg

This recipe makes a big batch. If your family can’t eat it all in a few days, you can freeze it and enjoy the rest later.

Need more ideas for using up leftover turkey? Here is a list of recipe ideas for using up leftover turkey.