Easy Turkey and Rice Soup Recipe
Cozy, brothy turkey and rice soup made with simple staples and leftover turkey. It’s light, comforting, and weeknight easy.
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Servings:
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 cup chopped yellow onion
- 1 cup sliced carrots
- 0.75 cup diced celery
- 1.25 tsp kosher salt
- 1 tbsp minced garlic
- 1 tsp dried thyme
- 8 cup low-sodium chicken broth
- 0.75 cup long-grain white rice
- 3 cup cooked shredded turkey
- 0.75 cup frozen peas optional
- 0.5 tsp ground black pepper
- 1 tbsp fresh lemon juice
- 2 tbsp chopped fresh parsley
Instructions
Preparation Steps
- Warm the olive oil in a large pot over medium heat.
- Add onion, carrots, and celery with half the salt. Cook, stirring, until softened, 5–7 minutes.
- Stir in garlic and thyme. Cook until fragrant, about 30 seconds.
- Pour in the broth and bring to a gentle boil.
- Stir in rice. Reduce heat to a simmer and cook until tender, 15–18 minutes.
- Add the shredded turkey and peas. Simmer until heated through, 3–5 minutes.
- Finish with pepper, remaining salt, lemon juice, and parsley. Adjust seasoning to taste.
- Let the soup rest 5 minutes to thicken slightly, then ladle into bowls and serve.
Notes
Swap the white rice for cooked brown rice or wild rice; add it in the last 5 minutes. For creamier texture, stir in 2–3 tbsp half-and-half after the turkey warms through. Refrigerate up to 4 days; the rice will absorb broth, so add a splash of water when reheating.
This recipe is an original creation inspired by classic Easy Turkey and Rice Soup Recipe flavors. All ingredient ratios and instructions are independently developed.