Leftover Turkey Rice Soup

Turkey rice soup in white bowls in front of Dutch oven.

5 from 1 vote

This Leftover Turkey Rice Soup recipe is healthy and a great way to use Thanksgiving leftovers! It's gluten free and made with savory broth.

Prep Time10

Cook Time40

Total Time50

Course: Main Course

Cuisine: American

Diet: Gluten Free, Low Lactose

Keyword: turkey rice soup, leftover turkey soup, gluten free turkey soup,

Servings:

Calories: 282kcal

Author: Christine Rooney

Equipment

Dutch Oven

Ingredients

6 cloves garlic
1 large onion any color
3 stalks celery
4-5 large carrots yields 4-5 cups
2 Tbsp. olive oil
7 cups low sodium chicken broth or turkey broth
2 gluten free chicken bouillon cubes or regular bouillon cubes if not gluten free
1 tsp. Italian seasoning
3 cups leftover turkey or chicken white or dark meat
¾ cup long grain white rice
½ tsp. kosher salt split
½ tsp. pepper split

US Customary - Metric

Instructions

Mince 6 cloves of garlic, 1 large onion, and 3 stalks of celery.
Wash, peel (if desired), and chop 4-5 large carrots, making sure they are all relatively the same size to ensure even cooking.
Cut 3 cups of leftover turkey or chicken meat into chunks.
Heat a cast iron Dutch oven or large heavy-bottomed soup pot to medium-high. Add 2 Tbsp. of olive oil.
Once heated, add the garlic, onions, and celery. Sauté for 4-5 minutes, stirring often.
Add the sliced carrots along with ¼ tsp. each kosher salt and pepper. Sauté for 5-6 minutes, stirring often.
Add 7 cups of low sodium chicken or turkey broth to the pot and bring to a boil. Reduce to a low boil, cover, and cook for 15 minutes.
Remove the cover and add 2 gluten free bouillon cubes, 1 tsp. Italian seasoning, 3 cups of chopped turkey or chicken, and ¼ tsp. each of kosher salt and pepper. Stir all of these ingredients together.
Add ¾ cup of long-grain white rice to the soup. Stir, cover, and cook for another 15 minutes or so on a low boil.
Remove the cover and check to see that the rice and carrots have softened. Once softened, the soup is ready to serve.
Serve immediately and garnish with fresh herbs such as parsley or chives (optional).

Notes

This soup must be made with turkey or chicken that is already cooked. White or dark meat will work fine.

The rice soaks up the broth as it sits so it's best to enjoy this soup immediately or within a few days. Feel free to add more broth or water to thin the soup out if necessary.

Nutrition