If you’re looking for a soul-soothing bowl that combines hearty flavors with simple, wholesome ingredients, this Turkey and Rice Soup Recipe is an absolute winner. Imagine tender chunks of turkey mingling with perfectly cooked rice, all intertwined with aromatic herbs and vibrant vegetables in a savory broth. This soup is not only comforting but also a brilliant way to turn leftover turkey into a delicious meal everyone will love. Whether it’s a chilly evening or a cozy weekend lunch, this recipe hits the spot every time.
Ingredients You’ll Need
The beauty of this Turkey and Rice Soup Recipe lies in its straightforward ingredients that come together to create layers of flavor and satisfying texture. Each component, from the olive oil to the fresh parsley, plays a special role in making this soup a standout comfort food classic.
- 2 tablespoons olive oil: Provides a rich, smooth base for sautéing the vegetables, enhancing their natural sweetness.
- 1 small onion (chopped): Adds a subtle pungency and sweetness that builds the soup’s flavor foundation.
- 2 carrots (sliced): Bring color, crunch, and a touch of natural sweetness to balance the savory broth.
- 2 celery stalks (sliced): Impart a mild, herbal bitterness that enhances the soup’s depth.
- 2 cloves garlic (minced): Infuses the soup with warmth and an irresistible aroma.
- 1 teaspoon dried thyme: Offers earthy, floral notes that complement the turkey beautifully.
- ½ teaspoon dried rosemary: Gives a piney, woodsy flavor, adding complexity without overpowering.
- ½ teaspoon salt: Balances and elevates all the ingredients’ natural flavors.
- ¼ teaspoon black pepper: Provides a gentle kick that wakes up the palate.
- 6 cups low-sodium chicken or turkey broth: The hearty liquid base that ties everything together with comforting richness.
- 1 cup cooked turkey (shredded or diced): The star protein that makes this soup both filling and flavorful.
- ¾ cup uncooked white rice (or 2 cups cooked rice): Adds a satisfying texture and helps make the soup hearty and comforting.
- 1 tablespoon lemon juice (optional): Brightens the soup with a refreshing hint of acidity for a well-rounded taste.
- 2 tablespoons chopped fresh parsley (optional): Sprinkles vibrant green freshness and a touch of herbal brightness at the end.
How to Make Turkey and Rice Soup Recipe
Step 1: Sauté the Aromatics and Vegetables
Begin by heating the olive oil in a large pot over medium heat. Toss in the chopped onion, sliced carrots, and celery stalks. Stir these around for 5 to 7 minutes until they soften and their natural sweetness starts to shine through. This gentle cooking releases the flavors that will infuse the entire soup.
Step 2: Add Garlic and Herbs
Next, stir in the minced garlic, dried thyme, rosemary, salt, and black pepper. Let everything cook for another 1 to 2 minutes until you start to smell that incredible fragrance. This step is crucial because it wakes up the herbs and blends their aroma into the softened vegetables.
Step 3: Pour in the Broth and Add Rice
Now, pour in your low-sodium chicken or turkey broth and bring the mixture to a boil. Once boiling, add the uncooked rice if you’re using it. Reduce the heat to a gentle simmer, cover the pot, and let it cook for about 15 to 20 minutes. During this time, the rice soaks up the savory liquid and becomes perfectly tender.
Step 4: Incorporate the Turkey
When the rice is tender, it’s time to add the cooked turkey. If you used cooked rice, now is the moment to stir it in as well. Simmer the soup for about 5 minutes more to heat everything through so the flavors meld beautifully, and the turkey stays juicy and tender.
Step 5: Finish with Lemon Juice and Parsley
Right before serving, stir in the lemon juice and chopped fresh parsley if you like. These final touches elevate the soup with brightness and herbal freshness that make the dish feel light and vibrant, balancing the richness perfectly.
How to Serve Turkey and Rice Soup Recipe
Garnishes
A sprinkle of extra fresh parsley or a few shreds of Parmesan cheese can make a simple bowl feel extra special. Add a drizzle of good olive oil or a squeeze of lemon for an inviting finish that awakens the senses with every bite.
Side Dishes
This soup pairs beautifully with crusty bread or warm dinner rolls that you can dunk into the broth. A crisp green salad or a plate of roasted vegetables also complements the hearty nature of the soup, rounding out the meal with fresh, contrasting textures.
Creative Ways to Present
Try serving this Turkey and Rice Soup Recipe in bread bowls for an eye-catching presentation. You can also top it with crunchy toasted nuts or seeds for added texture or swirl in a spoonful of pesto or hot sauce to customize flavors to your liking.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Turkey and Rice Soup in an airtight container in the refrigerator. It will stay fresh for up to 3 days, making it an easy go-to for quick lunches or comforting dinners during the week.
Freezing
This soup freezes beautifully, so if you’d like to make a big batch, portion it out in freezer-safe containers. It can be frozen for up to 3 months. Just be mindful that rice can absorb extra liquid over time, so you might want to add a little broth or water when reheating.
Reheating
Reheat the soup gently on the stove over low heat, stirring occasionally until warmed through. If the soup seems too thick, add a splash of broth or water to restore its lovely, comforting consistency.
FAQs
Can I use brown or wild rice instead of white rice?
Absolutely! Brown or wild rice will add a nuttier flavor and chewier texture, but you will need to increase the cooking time and may want to add extra broth to ensure the rice becomes tender.
Is this soup gluten-free?
Yes, this Turkey and Rice Soup Recipe is naturally gluten-free, as long as you use gluten-free broth and ingredients, making it perfect for those with dietary restrictions.
Can I make this soup vegetarian or vegan?
To adapt this recipe for vegetarians or vegans, swap the turkey for hearty vegetables or legumes and use vegetable broth instead of chicken or turkey broth. Keep the herbs and seasonings the same for rich flavor.
What if I don’t have leftover turkey?
No worries! You can use cooked chicken or turkey breast from the store, or even rotisserie chicken. The key is to have cooked, shredded meat ready to toss in near the end of cooking.
Why does the soup sometimes get too thick after storing?
Rice tends to absorb liquid as the soup sits, which can make it thick. Simply stir in a little warm broth or water when reheating to loosen it back up to your preferred consistency.
Final Thoughts
This Turkey and Rice Soup Recipe is truly one of those dishes that feels like a warm hug in a bowl. It’s incredibly simple to make, uses ingredients you likely already have on hand, and brings so much comfort with every spoonful. I can’t wait for you to try it and see how it becomes a staple in your recipe collection — perfect for turning leftovers into a fresh, hearty meal that everyone will adore.
Print
Turkey and Rice Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
A comforting and easy-to-make Turkey and Rice Soup that utilizes leftover turkey and fresh vegetables simmered in a flavorful broth. This nourishing American classic is perfect for chilly days and offers a balanced, gluten-free meal with a bright finish from lemon juice and parsley.
Ingredients
Soup Ingredients
- 2 tablespoons olive oil
- 1 small onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 6 cups low-sodium chicken or turkey broth
- 1 cup cooked turkey, shredded or diced
- ¾ cup uncooked white rice (or 2 cups cooked rice)
- 1 tablespoon lemon juice (optional)
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Sauté Vegetables: In a large pot, heat olive oil over medium heat. Add chopped onion, carrots, and celery. Cook for 5–7 minutes, stirring occasionally, until vegetables begin to soften.
- Add Aromatics and Herbs: Stir in garlic, dried thyme, rosemary, salt, and black pepper. Cook for another 1–2 minutes until fragrant and well combined with the vegetables.
- Add Broth and Rice: Pour in the chicken or turkey broth and bring the mixture to a boil. Stir in uncooked rice if using, then reduce heat to a gentle simmer. Cover the pot and cook for 15–20 minutes, or until rice is tender.
- Incorporate Turkey: Add the cooked turkey to the pot and heat through for about 5 minutes. If using cooked rice, add it at this stage and simmer just until warmed through.
- Finish and Serve: Stir in lemon juice and fresh parsley if desired, then serve the soup warm for a fresh and bright flavor finish.
Notes
- This soup is an excellent way to utilize leftover turkey from holiday meals.
- Brown or wild rice can be substituted for white rice; however, increase cooking time and liquid as needed.
- The soup freezes well and can be stored for up to 3 months.
