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Turkey and Rice Soup

This turkey and rice soup consists of diced turkey, colorful vegetables and tender rice, all simmered together in a homemade broth. A comfort food classic that's also a great way to use up leftover turkey!

Prep Time
20 mins
Cook Time
5 hrs
Total Time
5 hrs 20 mins
Servings: 8
Calories: 202 kcal
Course: Soup
Cuisine: American

Ingredients

For the broth
  • 1 turkey carcass
  • 1 medium onion peeled and quartered
  • 2 medium carrots peeled and cut into 3 inch pieces
  • 3 stalks celery with leaves, cut into 3 inch pieces
  • 1 tablespoon black peppercorns
  • 4 sprigs fresh parsley
  • 3 sprigs fresh thyme or 1 teaspoon dried thyme leaves
  • 6 cloves garlic
  • 2 bay leaves
  • 2 teaspoons salt
For the soup
  • 2 tablespoons butter
  • 1 medium onion diced
  • 1 cup carrots peeled, halved lengthwise and sliced
  • 3/4 cup celery thinly sliced
  • 2 teaspoons garlic minced
  • 4 cups diced cooked turkey
  • 1 1/2 teaspoons Italian seasoning
  • 6 cups turkey broth
  • 2 cups white rice cooked
  • salt and pepper to taste
  • 2 tablespoons chopped parsley

Instructions

For the broth
    Cup of Yum
  1. Place the broth ingredients in a large pot. Cover with cold water (at least 10 cups).
  2. Bring to a simmer over medium-low heat. Cook for 3-4 hours, skimming the surface occasionally.
  3. Pour the broth through a fine sieve into a container. Reserve 6 cups of broth for the recipe and save the rest for another use.
For the soup
  1. Melt the butter in a large pot over medium heat. Add the onions, carrot and celery and cook for 5-6 minutes or until just vegetables are just softened. Season to taste with salt and pepper.
  2. Add the garlic and cook for 30 seconds.
  3. Add the turkey, Italian seasoning and broth to the pot, along with salt and pepper to taste.
  4. Bring to a simmer. Cook for 10-15 minutes or until vegetables are tender.
  5. Add the rice. Cook for another 5 minutes or until the rice is warmed through.
  6. Sprinkle with parsley, then serve.

Notes

  • This recipe includes directions on how to make homemade turkey broth. If you want to skip this step to save time, or are not using leftover turkey, feel free to use store bought chicken broth or turkey broth instead.
  • It is fine to prepare your turkey and rice soup in advance. Make the recipe as directed, but omit the rice. Refrigerate the soup for up to 3 days or freeze it for up to 2 months. Add the cooked rice into the soup when you reheat it.

Nutrition Information

Calories 202kcal (10%) Carbohydrates 32g (11%) Protein 6g (12%) Fat 5g (8%) Saturated Fat 2g (10%) Cholesterol 31mg (10%) Sodium 716mg (30%) Potassium 490mg (14%) Fiber 3g (12%) Sugar 4g (8%) Vitamin A 5498IU (110%) Vitamin C 23mg (26%) Calcium 68mg (7%) Iron 2mg (11%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 202

% Daily Value*

Calories 202kcal 10%
Carbohydrates 32g 11%
Protein 6g 12%
Fat 5g 8%
Saturated Fat 2g 10%
Cholesterol 31mg 10%
Sodium 716mg 30%
Potassium 490mg 10%
Fiber 3g 12%
Sugar 4g 8%
Vitamin A 5498IU 110%
Vitamin C 23mg 26%
Calcium 68mg 7%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.