A recipe for creamy turkey rice soup that makes a delicious, bone-broth nourishing, one dish meal in just 20 minutes hands-on time. Perfect way to use up leftover cooked turkey – and it’s just good with chicken.
I love finding ways to use the nourishing bone broth I make with turkey or chicken bones, whether it’s in a soup, sauce or recipe that calls for broth.
Our whole family loves traditional turkey noodle soup, and chicken noodle soup, and when we’re sick, I love to feed my family a chicken-vegetable soup that warms their tummies and hopefully helps speed their recovery.
Not only is it a great way to make use of leftover turkey (or chicken) you’ve stashed in the freezer, it’s just plain comfort food.
Serving this on a cold winter’s night accompanied by a loaf of easy artisan bread or simple French baguettes is just SO good.
On a more practical level, this soup is filled with hearty, healthy food like brown rice, vegetables and bone broth, for an easy one-dish dinner.
It also gains depth of flavor over a few days in the fridge, making it a wonderful meal prep recipe to have for lunches. So don’t be afraid to make a big pot!
Turkey and rice soup is a hearty, comforting dish that is perfect for using up leftover turkey after the holidays. This easy soup comes together quickly and is packed with flavor. With simple ingredients like onion, carrots, celery, and rice simmered in a savory turkey broth, you can’t go wrong with this classic soup.
Ingredients Needed
To make turkey and rice soup, you will need:
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Turkey broth – homemade or store-bought. Making your own broth from the turkey carcass imparts the most flavor.
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Cooked turkey meat – use leftover roasted or smoked turkey Both white and dark meat work well
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Aromatic vegetables – onion, carrots, and celery provide a flavorful base.
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Rice – white, brown, or a combo. The starch from the rice thickens the broth.
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Herbs and spices – salt, pepper, thyme, sage, rosemary infuse seasoning.
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Butter or oil – for sautéing the vegetables.
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Optional extras – spinach, mushrooms, or other veggies to customize your soup.
Step-by-Step Instructions
Follow these simple steps for foolproof turkey and rice soup:
Sauté the vegetables
Heat butter or olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes until beginning to soften. Add minced garlic and cook 1-2 minutes more.
Season the vegetables
Stir in salt, pepper, and dried herbs like thyme, rosemary, and sage. Let them coat the veggies.
Add rice and broth
Pour in the rice and turkey broth. Add a bay leaf. Bring to a boil, then reduce heat and simmer.
Simmer the soup
Let the soup simmer for 15-20 minutes with the lid on until the rice is tender. Check at 15 minutes to avoid overcooking.
Mix in turkey
Add the cooked, shredded turkey during the last 5 minutes to heat through.
Finish with greens (optional)
Stir in baby spinach at the end to wilt and add color.
Adjust seasoning
Taste and add more salt, pepper, or herbs if desired.
Garnish and serve
Ladle the soup into bowls and garnish with parsley. Add a squeeze of lemon or lemon wedges for brightness. Enjoy with crusty bread!
Tips and Variations
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For creamier soup, stir in heavy cream or milk at the end.
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Use homemade turkey broth for the most flavor. Simmer bones and scraps in water for 4+ hours.
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Try wild rice or other whole grains like barley or farro instead of white rice.
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Add cheese tortellini or egg noodles instead of rice for a turkey noodle soup.
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Sauté mushrooms, sweet potatoes, or kale along with the aromatics to switch it up.
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Add fresh herbs like rosemary, sage, or tarragon at the end for a flavor boost.
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Finish with a splash of lemon juice or vinegar for brightness.
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Garnish with crunchy fried onions or oyster crackers for texture.
Storage and Reheating
Turkey rice soup stores well for quick lunches or dinners later on.
Refrigerating
Cool soup completely then refrigerate in an airtight container for up to 4 days. The rice may continue absorbing broth, so add extra liquid when reheating.
Freezing
Allow soup to cool fully, then freeze in airtight containers or freezer bags. Leave 1 inch of headspace. Freeze up to 3 months.
Reheating
Reheat leftover soup gently over medium heat, adding more broth as needed. Or microwave in 1-minute intervals, stirring between.
FAQs
Can I use raw turkey?
Yes, you can substitute raw turkey breast or thighs. Cut into 1-inch pieces and simmer in the soup until fully cooked.
Can I use rotisserie chicken?
Absolutely! Shredded rotisserie chicken is an easy shortcut for this soup.
Is wild rice better than white rice?
Wild rice adds more texture and flavor. But regular white rice works well too. Use whatever you have on hand!
Can I use all broth instead of water?
For a richer soup, use all broth and no added water. Turkey, chicken, or vegetable broth all work.
Is it better to use a pressure cooker?
A pressure cooker cuts down the cooking time. After sautéing the veggies, pressure cook for 5 mins then release pressure.
Enjoy Satisfying Turkey Soup
Homemade turkey and rice soup makes good use of holiday leftovers. With tender turkey, ripe vegetables, and fluffy rice in an herb-infused broth, you can’t go wrong with this classic. Customize it to your taste and enjoy the easy, hearty comfort of turkey soup anytime.
Creamy Turkey Rice Soup (or Chicken)
- 2 tablespoons butter (or oil for dairy free)
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 to 5 carrots, peeled & chopped
- 2 stalks celery, chopped
- 2 potatoes, peeled and chopped (optional)*
- 1/3 cup flour**
- 8 cups turkey or chicken broth (preferably this Easy Homemade Chicken Broth)
- 1 cup brown rice
- 3 cups cooked turkey (or chicken)
- 1 cups frozen peas
- 1/2-3/4 cup whole milk, or half & half (or use 1 can coconut milk for dairy free)
- 2 to 4 teaspoons salt, to taste (use the larger amount if using unsalted broth)
- 1 teaspoon black pepper
- Melt butter in a large soup pot over medium heat. Add onions, garlic, carrots, celery and potatoes, if using. Cook about 5 minutes to soften the vegetables.
- Add the flour and stir to coat vegetables. Slowly pour in the stock, stirring as you do, to incorporate the flour well.
- Add rice to the broth-vegetable mixture and bring to a boil. Reduce heat to a simmer, cover and cook about 45 minutes or until rice is tender.
- Add the remaining ingredients (turkey, peas, milk, salt and pepper) and simmer until heated through, about 10 minutes more.
- Taste soup, adjust seasonings if needed, and serve.
Creamy Turkey Rice Soup Recipe
- Cooked turkey (or chicken)
- Brown rice
- Vegetables: onions, garlic, celery, carrots, peas, and optional potatoes
- Milk, cream, or coconut milk
- Salt and pepper
And of course, broth.
I use my homemade bone broth made in a slow cooker with the bones from either a turkey or chicken.
It’s easy to make when I have the bones and using the vegetable scraps I keep in the freezer – I just add to the slow cooker with water and let it cook on low for 18-24 hours.
After straining I freeze in quart jars to use for recipes like this. So easy and SO CHEAP.
Since we’re using precooked poultry for this recipe, we actually won’t be adding it until the end of cooking, after the rice is done. This is to make sure that the meat’s flavor isn’t all boiled out, which I’m here to tell you is a real thing.
The cooking steps are pretty straightforward:
- Cook the fresh vegetables in butter or oil in a large pot.
- Sprinkle with a bit of flour (this will help thicken the soup – you can use a corn or potato starch at the end instead if you need to be gluten free).
- Add the broth and rice, bring to a boil and cook until done.
- Only then do you add the turkey or chicken, peas, and cream, heating just a few minutes until everything is warmed through.
Turkey or Chicken?
Like I’ve mentioned, this recipe easily becomes creamy chicken rice soup by using broth and cooked meat from a chicken.
In fact, I like to plan a meal around a spiced slow cooker whole chicken one night, make the broth in the slow cooker overnight and plan on this soup (or one of the others mentioned above) for the next night’s meal.
Once you have the meat off the bones and your broth cooked (all done the day before) this recipe comes together in about an hour.
So – ready for some warm, comforting soup tomorrow?
“Best soup ever!” – Billie
