Turkey Soup With Rice
One of the best things about turkey soup is how easy it is to make. If you have leftover turkey from a holiday meal or a roasted turkey dinner, this recipe helps you turn those extras into something delicious.
Equipment
- Large Soup Pot or Dutch Oven
- Cutting board & sharp knife
- Wooden spoon or ladle
- Measuring Cups & Spoons
- Strainer (optional)
- Storage Containers
Ingredients
For the Soup Base
- 2 tbsp olive oil or butter
- 1 medium onion diced
- 2 carrots sliced
- 2 celery stalks chopped
- 3 cloves garlic minced
For the Broth & Meat
- 6 cups turkey broth homemade or store-bought
- 2-3 cups cooked turkey shredded or chopped
- 1 bay leaf
- 1 tsp dried thyme
- ½ tsp dried rosemary
- Salt and pepper to taste
For Extra Hearty Flavor
- 1 cup cooked rice
- egg noodles, or barley (optional)
- 1 cup frozen peas or corn optional
- 1 tbsp lemon juice for brightness
- 2 tbsp fresh parsley chopped (for garnish)
Instructions
Step 1: Sauté the Vegetables (5-7 minutes)
- Heat the olive oil (or butter) in a large soup pot over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5 minutes until they start to soften. Stir in the minced garlic and cook for another 30 seconds, just until fragrant.
- Pro Tip: Stir occasionally to prevent burning. The garlic cooks fast, so don’t let it sit too long!
Step 2: Add the Broth & Seasonings (10 minutes)
- Pour in the turkey broth and add the bay leaf, thyme, rosemary, salt, and pepper. Stir well and bring to a gentle boil. Reduce the heat and let it simmer for about 10 minutes to allow the flavors to blend.
- Pro Tip: If using homemade broth, skim off any foam that rises to the top for a clearer soup.
Step 3: Add the Turkey & Simmer (10 minutes)
- Stir in the shredded turkey and continue simmering for another 10 minutes. This helps the turkey absorb the flavors of the broth.
Step 4: Add Optional Ingredients (5 minutes)
- If you're using cooked rice, noodles, or barley, add them now. Also, toss in any frozen peas or corn. Stir and let everything warm up for about 5 minutes.
- I love adding a splash of lemon juice at this stage—it brightens up the soup and makes it taste fresh!
Step 5: Taste & Serve
- Remove the bay leaf and taste the soup. Adjust the seasoning with more salt or pepper if needed. Ladle into bowls, garnish with fresh parsley, and serve warm.
- Pro Tip: If the soup seems too thick, add a little extra broth or water to reach your desired consistency.
Notes
Estimated Nutritional Value (Per Serving)
- Calories: ~250-300 kcal
- Protein: ~25g
- Carbohydrates: ~20g
- Fat: ~8-10g
- Fiber: ~3g
- Sodium: ~600mg (depends on broth and added salt)
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.