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!

Course Soup

Cuisine American

Prep Time 20

Cook Time 5

Total Time 5 20

Servings

Calories 202kcal

Author Sara Welch

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

Place the broth ingredients in a large pot. Cover with cold water (at least 10 cups).
Bring to a simmer over medium-low heat. Cook for 3-4 hours, skimming the surface occasionally.
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

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.
Add the garlic and cook for 30 seconds.
Add the turkey, Italian seasoning and broth to the pot, along with salt and pepper to taste.
Bring to a simmer. Cook for 10-15 minutes or until vegetables are tender.
Add the rice. Cook for another 5 minutes or until the rice is warmed through.
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.

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