Leftover Turkey and Rice Soup Recipe - Inside BruCrew Life (2024)

Turkey Rice Soupis a delicious way to enjoy holiday leftovers. The tender meat, savory vegetables, and rice are cooked together in a flavorful broth. It's the perfect meal for after the holidays.

Thanksgiving is one of my favorite holidays. We enjoy spending quality with our adult children while playing games and eating the holiday meal. Every year, we purchase and cook a bird that is larger than necessary to ensure that we have plenty of leftovers.

Leftover Thanksgiving turkey is a versatile ingredient. We always use it to prepareturkey cranberry saladand homemadesoupthroughout the upcoming weeks.

Why You Will Love This Leftover Turkey Soup

Transform your Thanksgiving turkey into a comforting meal. In less than 45 minutes, you can have a delicious pot of soup using just a few ingredients!

• Simple preparation.Unlike other recipes, this comforting soup doesn't demand hours in the kitchen. It's a simple and flavorful one-pot meal that requires minimal effort.
• Great use of leftovers.Looking for ideas on how to use up that leftover turkey? Check out this tasty solution! The hearty soup provides a delicious and efficient way to use up extra turkey breast.
• Budget-friendly meal.Making use of leftovers not only reduces food waste but also makes for a cheap meal. The dish turns basic ingredients into an incredibly tasty and fulfilling meal.
• Easy to customize.Change up the soup by adding different vegetables, herbs, and spices to suit your taste. You can customize it more by adding heat, garlic, or lemon.
• Freezer-friendly.The soup freezes very well. Keeping a batch in the freezer allows for quick and easy meal prep.

Ingredients Needed

This easy turkey rice soup recipe is the best way to use leftovers and pantry staples. Freeze leftover turkey meat to make it year-round.

• Butter- Salted or unsalted will work. You could also substitute avocado or olive oil.
• Carrots- Add some flavor and color to the dish. Parsnips, squash, or zucchini are suitable substitutes, although the cooking time may need to be adjusted.
• Celery- This aromatic vegetable is traditional and enhances the overall flavor, but it can be omitted if desired.
• Onion- Freeze-dried, pre-chopped onion works great if you do not have fresh.
• Garlic- I used fresh for this recipe. If you are short on time, a jar of pre-minced garlic is a great alternative, and dried will also work. Be sure to adjust your measurements, as the dried will yield a different amount than fresh.
• Thyme- This is a great herb to use with poultry. Herbs de Provence or fresh oregano can also be used.
• Turkey Broth-I used turkey broth for this recipe, but chicken broth or vegetable broth will also work. Bone broth or homemade stock is another great substitute.
• Turkey- Leftover whole turkey or precooked turkey meat is preferred. I like to use a mix of white and dark meat. Shredded or rotisserie chicken can be used as well.
• Uncooked Rice- I used long grain white rice. Jasmine or brown rice will work as well. Keep in mind that cooking times, texture, and added liquid may need to be adjusted.
• Heavy Cream- This adds a rich and creamy flavor to the broth. Although, it can be left out or replaced with half and half as well.

BruCrew Tip:Both turkey and chicken can be used as substitutes for each other in a recipe. Use the remaining meat forwhite chicken chiliorchicken noodle soup.

How to make Turkey and Rice Soup

This recipe is a wonderful reminder of warm and cozy memories shared during holiday gatherings. It's also a comforting meal for chilly winter days or for when you are feeling under the weather.

1. Melt the butter on low heat in a large stock pot or saucepan. Stir in the carrots, celery, and onion, then season with salt, pepper, minced garlic, and thyme.
2. Saute the vegetables on medium-low heat, stirring frequently for about 10 minutes until softened.
3. Add cooked turkey and turkey broth and stir well. Pour in the rice and combine thoroughly.
4. Bring the heat up to medium-high heat and stir until it comes to a gentle simmer. Reduce heat to medium, and simmer uncovered for 20-25 minutes or until the vegetables are soft and the rice is cooked through.
5. Stir in the heavy cream. Serve hot with chopped parsley andgarlic bread.

Storing and Reheating Instructions

Allow the turkey soup to cool to room temperature before transferring it to an airtight container. You can store it in the refrigerator for up to 3-4 days.

Reheat it on the stovetop over low heat, stirring often until heated through. It is important to reheat it slowly so it doesn't separate. You can also heat individual servings in the microwave for 1-2 minutes.

Freezing Turkey Soup

Allow it to cool to room temperature before storing it in a freezer-safe jar or bag. If stored safely, the stew will last for 2-3 months in the freezer.

Before enjoying, defrost the soup overnight in the refrigerator, then heat it slowly on the stovetop or in the microwave.

You may need to add additional broth or water to bring to your desired consistency. When storing rice in broth, be aware that it tends to absorb liquid and may become soft or soggy when reheated.

Tips and Tricks

• Don't rush the vegetables. Take the time to sauté the onions, carrots, celery, and garlic. This step builds a flavorful base, so let them sweat and soften, releasing their natural sweetness.
• Herbs are a must. Dried thyme and rosemary bring a classic Thanksgiving flavor to your soup. If you have fresh herbs, that's even better. Add them towards the end of cooking for a burst of freshness.
• Season your soup gradually. Start with a little salt and pepper and adjust as needed. Remember, you can always add more, but fixing an oversalted soup is tricky.
• Get creative with your veggies. Feel free to use other veggies that you have on hand. Green beans, peas, bell peppers, or mushrooms add a delightful twist.
• Change up the meat. Try leftover chicken, rotisserie chicken, or cooked ground turkey in this recipe.
• Freeze in portions. If you're making a big batch, freeze the soup in individual portions. This makes it easy to thaw exactly what you need for a quick lunch or dinner.
• Serve your soup with a side of crusty bread or rolls. The combination is unbeatable and perfect for soaking up every last bit of that savory broth.

FAQs

See Also

Coconut Oil Uses: 100+ Cures & Recipes

​More Soup Recipes

• Cheesy Chicken Soup
• Loaded Baked Potato Soup
• Chicken Corn Chowder
• Creamy Tomato Soup
• Chicken Enchilada Soup

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Recipe

Turkey Rice Soup

Yield: 6-8 servings

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Turkey Rice Soupis a delicious way to enjoy holiday leftovers. The tender meat, savory vegetables, and rice are cooked together in a flavorful broth. It's the perfect meal for after the holidays.

Ingredients

• 3 tablespoons salted butter
• 3 large carrots, peeled and chopped
• 2 stalks celery, chopped
• 1 yellow onion, diced
• ½ teaspoon salt
• ¼ teaspoon pepper
• 2 teaspoons minced garlic
• 1 ½ teaspoons thyme
• 8 cups turkey broth
• 3 cups shredded, cooked turkey
• 1 cup uncooked white rice
• ¼ cup heavy cream

Instructions

1. Melt the butter on low heat in a large saucepan or stock pot. Add in the carrots, celery, and onions. Season with salt and pepper and stir well.
2. Stir in the minced garlic and thyme. Saute on medium-low heat until the vegetables have softened, about 10 minutes. Stir frequently to prevent burning.
3. Add cooked turkey and turkey broth, stirring well.
4. Pour in the rice and combine thoroughly.
5. Bring the heat up slightly until everything comes to a gentle simmer, stirring frequently. Simmer uncovered for 20-25 minutes or until the vegetables are soft and the rice is cooked through.
6. Stir in the heavy cream. Serve hot with chopped parsley and bread.

Notes

• Don't rush the vegetables. Take the time to sauté the onions, carrots, celery, and garlic. This step builds a flavorful base, so let them sweat and soften, releasing their natural sweetness.

• Herbs are a must. Dried thyme and rosemary bring a classic Thanksgiving flavor to your soup. If you have fresh herbs, that's even better. Add them towards the end of cooking for a burst of freshness.
• Season your soup gradually. Start with a little salt and pepper and adjust as needed. Remember, you can always add more, but fixing an oversalted soup is tricky.
• Get creative with your veggies. Feel free to use other veggies that you have on hand. Green beans, peas, bell peppers, or mushrooms add a delightful twist.
• Change up the meat. Try leftover chicken, rotisserie chicken, or cooked ground turkey in this recipe.
• Freeze in portions. If you're making a big batch, freeze the soup in individual portions. This makes it easy to thaw exactly what you need for a quick lunch or dinner.
• Serve your soup with a side of crusty bread or rolls. The combination is unbeatable and perfect for soaking up every last bit of that savory broth.

Nutrition Information:

Yield: 6Serving Size: 1
Amount Per Serving:Calories: 370Total Fat: 15gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 107mgSodium: 1552mgCarbohydrates: 33gFiber: 1gSugar: 4gProtein: 24g

Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.

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