Turkey Rice Soup

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Turkey Rice Soup is an easy way to use up leftover Thanksgiving turkey - the soup is easy to make and your whole family will love it!

Prep Time10

Cook Time25

Total Time35

Course: Soup

Cuisine: Universal

Keyword: breakfast for dinner, dairy free, gluten free, leftover turkey, quick and easy, quick and easy meals, rice, soup, Turkey, turkey soup

Special Diet: Dairy Free, Gluten Free, Nut Free

Servings:

Calories: 350kcal

1 Tablespoon olive oil
2 medium carrots peeled and diced (see notes)
2 medium celery stalks dice (see notes)
1 medium yellow onion diced (see notes)
½ teaspoon kosher salt or MSG-salt
2 medium cloves garlic minced
½ teaspoon freshly ground black pepper
1 teaspoon minced fresh thyme or ¼ teaspoon dried thyme
1 bay leaf
8 cups turkey stock or chicken stock
1 cup long grain rice see notes
1 pound meat from left over turkey bones and skin removed, cut into bite-sized pieces

Heat 1 Tablespoon olive oil in a Dutch oven or large saucepan over medium-high heat. Add the diced carrots, celery, onion, and ½ teaspoon kosher salt and cook, stirring occasionally until softened and just starting to brown, about 8 minutes. Stir in the minced garlic, ½ teaspoon freshly ground black pepper, and 1 teaspoon minced fresh thyme and cook until fragrant, about 1 minute.
Slowly pour in 8 cups turkey stock, scraping up any browned bits from the bottom of the pot. Bring to a boil. Add 1 cup long grain rice and 1 bay leaf then reduce heat to medium. Simmer for 10-12 minutes until the rice is soft and fully cooked.
Stir in the turkey and cook until heated through, about 3-5 minutes. Add additional salt and/or pepper to taste if needed. Remove the bay leaf and serve.

To save time chopping vegetables, replace the carrots, celery, and onion with 4 cups of frozen mirepoix mix.

You can use any variety of long-grain white rice, brown rice, or a rice mixture containing wild rice.