Leftover turkey and rice soup turns cooked holiday turkey into a complete one-pot meal with carrots, celery, peas, herbs, and tender white rice. It is intentionally broth-forward at first because the rice continues to absorb liquid as the soup rests.
This recipe uses already-cooked turkey, so it comes together in about 45 minutes. For the same shortcut with chicken, see our rotisserie chicken and rice soup. If your turkey is still raw, cook it safely before beginning this recipe.
Leftover Turkey and Rice Soup with Vegetables
Prep: 15 minutes · Cook: 30 minutes · Total: 45 minutes · Yield: 6 servings
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 celery ribs, diced
- 3 garlic cloves, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon rubbed sage
- 1/2 teaspoon fine salt, plus more to taste
- 1/4 teaspoon black pepper
- 6 cups low-sodium turkey or chicken broth
- 3/4 cup uncooked long-grain white rice, rinsed
- 3 cups chopped cooked turkey
- 1 cup frozen peas
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped fresh parsley, optional
Directions
- Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Cook for 6 to 8 minutes, stirring occasionally, until the onion softens.
- Add the garlic, thyme, sage, salt, and pepper. Stir for 30 seconds, just until fragrant.
- Add the broth and bring to a boil. Stir in the rinsed rice, reduce to a steady simmer, and cover partially.
- Simmer for 15 to 18 minutes, stirring once or twice, until the rice is almost tender.
- Stir in the cooked turkey and frozen peas. Simmer for 5 minutes, until the turkey reaches 165°F and the rice is tender.
- Remove from the heat. Stir in the lemon juice and parsley, if using. Taste and adjust the salt and pepper before serving.
Tips for turkey soup that stays brothy
- Rinse the rice: Rinsing removes loose surface starch and helps the broth stay cleaner.
- Do not add turkey too early: It only needs enough time to heat through; prolonged boiling can make cooked turkey dry.
- Keep extra broth handy: Rice absorbs liquid as it sits. Add 1/2 to 1 cup broth when reheating if the soup has thickened.
- Salt at the end: Leftover turkey and packaged broth vary widely in sodium.
Useful variations
- Use cooked rice: Reduce the broth to 5 cups and stir in 3 cups cooked rice with the turkey. Simmer only until everything is hot.
- Add leftover gravy: Whisk in up to 1/2 cup after the broth for a fuller, slightly creamy texture; reduce the salt.
- Turkey noodle soup: Omit the rice and simmer 6 ounces wide egg noodles according to their package timing.
- More vegetables: Add 1 cup chopped green beans with the broth or 2 packed cups baby spinach with the peas.
Frequently asked questions
What kind of rice works best?
Regular long-grain white rice keeps the timing predictable. Brown or wild rice needs substantially longer and more liquid, so it is better cooked separately and added at the end.
Can I make the soup with frozen leftover turkey?
Yes. Thaw it safely in the refrigerator, then add it as directed. The turkey should reach 165°F in the soup.
Why did the soup become thick overnight?
The rice keeps absorbing broth. Thin each portion with extra broth or water during reheating, then taste for seasoning.
Storage, freezing, and food safety
Refrigerate the soup in shallow containers within 2 hours. Use it within 3 to 4 days of the day the turkey was originally cooked—the clock does not restart when leftovers become soup. Reheat leftovers to 165°F; bring reheated soup to a steaming simmer and stir for even heating.
Freeze for up to 2 months. Rice softens after freezing, so for the best texture, freeze the soup before adding rice and add freshly cooked rice after reheating. If the rice is already in the soup, it is still suitable for freezing; add broth when reheating.
Estimated nutrition
Estimate per serving: approximately 305 calories, 27 g protein, 28 g carbohydrate, 9 g fat, 3 g fiber, 5 g sugar, and 620 mg sodium. Values vary with the turkey and broth used.
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