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An image of the turkey and rice soup served in a white bowl with a red rim. The soup is garnished with thyme sprigs and the plate is set on a white table with a red linen and a spoon to the top, left side.

Turkey and Rice Soup

This leftover turkey and rice soup is simple, nourishing and delicious. It comes together in 45 minutes, from prep to serving, plus it helps you put leftovers to work instead of waste.
Course Soup
Cuisine American
Keyword easy soups, leftover turkey recipe, turkey, white rice
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4
Calories 212kcal
Author Elizabeth


  • 1 tablespoon Olive Oil
  • 1 Small Onion finely diced
  • 1 Large Carrot sliced into rounds or half rounds depending on their size (about 1 cup)
  • 1 Celery Rib sliced or diced
  • 2-3 Garlic Cloves minced
  • ¼ teaspoon Black Pepper
  • 4 cups Chicken Broth or turkey broth if you have some
  • 2 Thyme Sprigs plus extra for garnish if desired
  • 8-10 ounces Cooked Turkey cut into bite sized cubes or shredded
  • 1¼ - 1½ cups Cooked White Rice
  • Salt to taste if needed at the end


  • Heat the olive oil in a large pot over medium heat. When the oil is hot, but nowhere near smoking, add the onion, carrots and celery. Gently cook the vegetables for 5 minutes until the onions start to soften and become translucent, stir frequently.
  • Add the garlic and black pepper and cook for 1 minute, stirring almost constantly.
  • Add the broth and thyme to the pot. Raise the heat to medium-high and bring it to a boil (the liquid will take about 3-4 minutes to boil).
  • Lower the heat to medium-low, cover the pot and simmer the soup for 10 minutes.
  • Add the cooked turkey and cooked white rice to the pot. Raise the heat to medium-high and let it come back up to a simmer (it should only take 2-3 minutes). Cover the pot and lower the heat to medium-low.
  • Cook the turkey rice soup for another 10-12 minutes to let the flavors come together. Stir occasionally and keep it at a simmer; lower the heat if necessary.
  • Use tongs to remove the thyme twigs and discard. Taste the soup and add salt if needed. As a reference, we added ¼ teaspoon to ours. Serve and enjoy!


If you are sensitive to salt use low sodium broth and adjust the salt at the end if needed.


Calories: 212kcal | Carbohydrates: 24g | Protein: 15g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 1684mg | Potassium: 687mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2622IU | Vitamin C: 21mg | Calcium: 47mg | Iron: 1mg