Warming and light, Turkey and Rice Soup is a wonderful way to enjoy leftover turkey. Swirled in a flavorful broth with tender turkey, veggies, and rice, the dish is completed with a bright mixture of parsley, lemon zest, and garlic and a squeeze of fresh lemon juice. A welcome and restorative meal after days of decadent eating.
Within thirty minutes, you’ll be serving hot bowls of soup thanks to this easy recipe that uses ingredients you probably already have on hand.
Ah, Thanksgiving. A time for family, friends, and of course, an abundance of delicious food. But what happens to all those leftovers? Don’t worry, we’ve got you covered with this easy and flavorful Leftover Turkey and Rice Soup recipe. It’s the perfect way to use up that leftover turkey and create a warm and comforting meal that the whole family will love.
Why You’ll Love This Soup:
- Quick and Easy: This soup comes together in just 30 minutes, making it perfect for a busy weeknight meal.
- Flavorful: The combination of savory turkey, tender rice, and aromatic vegetables creates a deeply satisfying soup that’s bursting with flavor.
- Versatile: Feel free to customize this recipe to your liking. Add your favorite vegetables, use different herbs and spices, or even swap out the rice for another grain.
- Perfect for Leftovers: This soup is a great way to use up leftover turkey, but it can also be made with fresh turkey or even chicken.
Ingredients You’ll Need:
- Leftover Turkey: White meat, dark meat, or a combination of both.
- Onion: Yellow, white, or sweet onions work well.
- Butter: Salted or unsalted.
- Carrots: Peeled or unpeeled, your choice!
- Celery: This is a good way to use up those outer ribs that you may have removed for the more tender celery ribs beneath.
- Broth: Turkey broth (or homemade turkey stock – instructions below), or chicken broth or stock.
- Rice: Long grain white rice. Rinse your rice if you like a brothier soup as the outer starch will thicken the soup, particularly if you reheat it. (I don’t mind this and typically don’t rinse the rice.)
- Lemon: Juice and zest.
- Parsley: Flat leaf or curly, your choice.
- Garlic: A couple of fresh, fat garlic cloves.
- Kosher Salt: To taste.
Instructions:
- Sauté the Vegetables: In a large pot, melt the butter over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the carrots and celery and cook for another 5 minutes.
- Add the Broth and Rice: Pour in the broth and bring to a boil. Reduce the heat to low, add the rice, and simmer for 15 minutes, or until the rice is tender.
- Add the Turkey: Stir in the shredded turkey and cook until heated through.
- Season and Garnish: Season the soup to taste with salt and pepper. Ladle into bowls and garnish with the fresh parsley, garlic, and lemon zest.
Tips and Tricks:
- Make it Ahead: This soup can be made ahead of time and reheated when you’re ready to serve.
- Freeze it: Leftover soup can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Use Different Grains: Try this soup with wild rice, brown rice, or even quinoa for a different flavor and texture.
- Add More Vegetables: Feel free to add your favorite vegetables to this soup, such as peas, corn, or green beans.
- Make it Spicy: Add a pinch of red pepper flakes or a dash of hot sauce for a bit of heat.
FAQs:
- Should I rinse the rice? It’s up to you! If you want a brothier soup, rinse the rice to remove the starchy coating. If you don’t mind a thicker soup, there’s no need to rinse.
- Can I use different broth? Yes, you can use chicken broth or vegetable broth instead of turkey broth.
- Can I make this soup with fresh turkey? Absolutely! Just cook the turkey until it’s cooked through before adding it to the soup.
- How long will this soup last in the refrigerator? Leftover soup can be stored in the refrigerator for up to 4 days.
Ingredients You Need to Make Turkey and Rice Soup
- Leftover Turkey: White meat, dark meat or a blend.
- Onion: Yellow, white, or sweet onions work well.
- Butter: Salted or unsalted.
- Carrots: Peeled or unpeeled, your choice!
- Celery: You can enjoy the outer ribs that you may have cut off to expose the more tender ribs underneath in this way.
- Broth options include homemade turkey stock (recipes below), turkey broth, and chicken stock.
- Rice: Long grain white rice. If you prefer a soup with more broth, rinse your rice first because the starch on the outside will thicken the soup, especially when it reheats. (I don’t mind this and typically don’t rinse the rice. ).
- Lemon: Juice and zest.
- Parsley: Flat leaf or curly, your choice.
- Garlic: A couple of fresh, fat garlic cloves.
- Kosher Salt: To taste.
How to Store and Reheat
Store leftover Turkey and Rice soup in the refrigerator in an airtight container for up to 4 days. Gently reheat in a saucepan over medium-low heat, stirring often.
If you intend to freeze this soup, make sure to rinse the rice before adding it in step 2 of the recipe (refer to the section above regarding rinsing rice for soup). Additionally, keep in mind that soups made with starchy ingredients, like rice, will thicken when thawed and heated again, so prepare to add extra stock or broth as necessary. You can freeze this soup for up to three months in a freezer-safe container if you keep these suggestions in mind. Thaw in the refrigerator overnight before reheating.