Juicy bits of tender cooked turkey, cozy rice, and soft vegetables simmer together with herbs in this turkey and rice soup, stirred into a dreamy broth of garlic, onion, and thyme. You’ll start sniffing the air about 10 minutes in.
The vibe? Cozy, uncomplicated, and like a hug in bowl form. It’s got carrot crunch, silky broth, and the sort of warmth that makes you take your socked feet off the cold tile like, “Okay, yes, we live here now.”
Whether your fridge is hiding leftover turkey or you’re just craving something warm and nourishing without trying too hard, this soup is your buddy. It’s weeknight-friendly and freezer-tolerant, which means yes, you can stay in your hoodie and fuzzy slippers the whole time. Plus you’ll only need one pot. Less mess, more slurping.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Turkey and Rice Soup
So, is this earth-shattering culinary innovation? Nope. It’s humble, herby, and very dependable. But we love dependable. Like the friend who always brings snacks and doesn’t judge.
- Ridiculously simple to make: You sauté, you simmer, you stir, and suddenly you’re a soup wizard.
- Leftover-friendly and forgiving: Got turkey from last night’s roast? Perfect. Leftover shredded chicken? That works too.
- One pot magic: Fewer dishes equals more couch time. That’s just math.
- Warm, brothy beauty: It’s soothing without being sleepy. The broth is herb-scented and quietly fabulous.
- Customizable without chaos: Toss in spinach if you’re feeling green. Leave it out if you’re not.
- Freezer-ready for future you: Make a big pot, stash some away, and thank yourself later.
Ingredient Notes
It’s a party of pantry staples and a few fridge finds. Nothing fancy, but when they all hang out together? Magic.
- Olive oil or butter: Pick your fat; both bring different vibes. Butter gives silkier richness, olive oil’s a bit more savory.
- Onion, carrot, and celery: AKA the holy trinity of soup starters. They add depth and a little sweetness as they cook down.
- Garlic: Just three cloves, but don’t skip. When it hits that hot oil, it sings.
- Salt and pepper: Start with measured amounts, then adjust at the end after the broth and turkey are in.
- Thyme, rosemary, sage: Dried herbs work great here. They cozy up to the turkey and give the broth that mellow, Thanksgiving-touched flavor.
- Long-grain white rice: It cooks up nice and fluffy. Short-grain gets mushy, and nobody wants risotto soup.
- Turkey or chicken broth: Use what you’ve got. Homemade is fab, but boxed works fine—just taste and adjust seasoning.
- Cooked turkey: Shredded or diced, whatever your leftover hands feel like doing. You could also use rotisserie chicken in a pinch.
- Bay leaf: Sneaky background flavor—it does more than you think.
- Baby spinach (optional): Not required, but lovely for that little green wink.
- Fresh parsley: Sprinkle on top for brightness and the illusion of effort.
- Lemon wedges (optional): A tiny squeeze at the end cuts through the richness in the best way.
How To Make This Turkey and Rice Soup
You’ll need one big pot and a bit of light chopping. Headphones, if you want to podcast while the broth simmers. Let’s do this.
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Start with a hot pot: Drizzle in your olive oil or scoot in your butter. Once it’s warm, toss in your diced onion, carrot, and celery. Stir them around and let them cook for 5 to 7 minutes. You’re aiming for “soft and fragrant,” not “mushy and resigned.”
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Add garlic and herbs: Stir in the garlic and cook for another 1 to 2 minutes—just until it smells like you live inside an herby cloud. Then sprinkle in salt, pepper, thyme, rosemary, and sage. Give it all a stir so the veggies get cozy with the spices.
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Pour in the rice and broth: Add your rice right into those seasoned veggies, then pour in the broth like you mean it. Toss in the bay leaf. Stir. Bring everything to a full yet gentle boil (just enough bubbly around the edges).
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Simmer time: Once it boils, drop the heat to low, slap a lid on it, and let it simmer for 15 to 20 minutes. Time enough to wash your knife and wonder what to watch while you eat later.
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Stir in the turkey (and spinach if you like spinach): Once the rice is tender (check a spoonful just to be safe), toss in your turkey and spinach. Give it 5 more minutes to heat the turkey through and let the spinach wilt.
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Taste and adjust: Remove the bay leaf. Taste the broth and add more salt or pepper if needed. It should taste like it wants to hug you.
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Serve it up: Ladle into bowls, sprinkle with fresh parsley, and hand out lemon wedges for anyone who wants a bright finish. Then commence slurping.
Storage Options
Here’s the scoop: this soup stores beautifully, which means you’ve got future meals sorted with basically zero effort.
In the fridge, the turkey and rice soup will keep in an airtight container for about 4 days. Since the rice keeps absorbing broth as it sits, don’t panic if it thickens up a bit. Just add a splash of water or broth when reheating, and it’s back to its soupy self.
Freezer? Oh heck yes. This soup freezes like a champ. Portion it into single-serving containers if you like easy grab-and-reheat lunches. Just let it cool fully before freezing so it doesn’t get icy in weird ways.
To reheat, warm it gently on the stove or in the microwave. Add broth or water to loosen it up, taste for seasoning again (rice can mute things), and, voilà—good as new.
Variations and Substitutions
Like most soups worth their salt, you’ve got wiggle room here. Don’t overthink it. Just stir what’s in your fridge into something that feels like a meal.
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Brown rice: It works just fine, but takes longer to cook—about 35 to 40 minutes. Add more broth if needed, and keep an eye on the pot.
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Rotisserie chicken: If you’re turkey-less but craving comfort, skip the bird drama and just use shredded chicken instead.
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No spinach? Try kale: Just de-stem and chop it smaller. It’ll need a few extra minutes to soften, but it’s worth it.
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Veggies on hand? Toss ’em in: Peas, corn, diced zucchini—all welcome. Especially if you’re doing a fridge clean-out.
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Make it creamy: Add a splash of cream or stir in a dollop of sour cream at the end. Slightly indulgent, zero regrets.
What to Serve with Turkey and Rice Soup
This soup is filling but leaves plenty of plate room for something extra on the side. Especially when you’re in the “it’s a meal, but make it an experience” kind of mood.
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A warm slice of rustic bread or a crusty roll is basically required for bowl-wiping privileges. If you’re feeling fancy, toast it and rub it with a garlic clove before slathering with butter.
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Crackers or toast work well too, especially when dunked with dedication. Bonus points if you sprinkle a little sharp cheese on them and toss under the broiler.
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Feeling extra? Something like these bacon basil cornbread muffins takes it from “just soup” to “cozy dinner done right.”
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You could also pair it with a light salad—just something crunchy and bright. A citrus vinaigrette balances all that rich herby broth.
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And if soup is your opener, follow it up with a simple sweet like these peanut butter and banana ice cream sandwiches. It’s giving “comfort food night in,” start to finish.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I use uncooked turkey in this soup?
That’s a little tricky. This recipe assumes your turkey is already cooked (hello, leftovers!). If you want to use raw turkey, you’ll need to cook it first before adding, or simmer chunks of raw turkey in the broth before adding the rice. Just make sure it’s fully cooked before serving, of course.
Does this freeze well with the rice?
Yes, it does freeze well! The rice does absorb more broth as it sits, so when you thaw and reheat, you might want to add extra broth or water to loosen it back to soup consistency. It still tastes great though—no weird freezer flavor if stored properly in airtight containers.
How do I keep the rice from getting mushy?
If you’re planning on leftovers or freezing, you can cook the rice separately and stir it in just before serving. Otherwise, just be sure to simmer gently and don’t overcook. Long-grain white rice holds its texture fairly well, but it will naturally soften a bit over time in broth.
Can I use other grains like quinoa or barley?
Definitely! Quinoa cooks faster than barley, so adjust timing accordingly. Barley adds a chewy, nutty vibe that’s very satisfying. If you’re into hearty soups like Scotch Broth, barley will feel right at home in this turkey situation too.
Turkey and Rice Soup
Ingredients
Soup Base
- 2 tbsp (30 ml) olive oil or unsalted butter
- 1 medium (1) yellow onion diced
- 2 medium (2) carrots peeled and sliced
- 2 stalks (2) celery sliced
- 3 cloves (3) garlic minced
- 1 tsp (5 g) salt plus more to taste
- 1/2 tsp (2.5 g) black pepper
Herbs
- 1 tsp dried thyme
- 1/2 tsp (0.5 tsp) dried rosemary crushed
- 1/4 tsp (0.25 tsp) dried sage
Soup & Finish
- 3/4 cup (140 g) long-grain white rice rinsed if desired
- 8 cups (2 liters) turkey or chicken broth
- 2 bay leaves
- 3 cups (400 g) cooked turkey shredded or diced
- 2 cups (60 g) baby spinach optional
- fresh parsley for serving
- lemon wedges for serving, optional
Equipment
- Large pot or Dutch oven
Instructions
- Heat olive oil or butter in a large pot over medium heat. Add diced onion, carrot, and celery. Cook, stirring occasionally, until vegetables are softened and fragrant, about 5–7 minutes.
- Add minced garlic and cook for 1–2 minutes, until fragrant. Stir in salt, pepper, thyme, rosemary, and sage. Mix well to coat the vegetables with spices and herbs.
- Add the rice and stir to coat. Pour in the turkey or chicken broth, then add the bay leaves. Bring soup to a gentle boil over medium-high heat.
- Once boiling, reduce heat to low, cover, and let it simmer for 15–20 minutes, until rice is just tender.
- Stir in the cooked turkey and baby spinach (if using). Simmer for another 5 minutes, until the turkey is heated through and spinach is wilted.
- Remove and discard the bay leaves. Taste and adjust salt or pepper as needed.
- Ladle soup into bowls. Top with fresh parsley and a squeeze of lemon, if desired. Serve warm.
