Classic Turkey and Rice Soup

4.5
(42)
38 Reviews
8 Photos

This turkey soup recipe makes a warm and comforting meal. Is there anything better than a bowl of soup made with leftovers from Thanksgiving? Don't hesitate to add other leftovers of your choice.

Submitted by Sarah
Updated on November 15, 2024
close up view of Classic Turkey and Rice Soup in a red pot
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Prep Time:
20 mins
Cook Time:
1 hr 25 mins
Total Time:
1 hr 45 mins
Servings:
8
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Ingredients

Original recipe (1X) yields 8 servings

Stock:

  • 1 turkey carcass

  • 1 large onion, halved and skin left on

  • 1 large carrot, roughly chopped

  • 1 stalk celery, roughly chopped

  • 1 head garlic, halved

  • 1 teaspoon dried rosemary

  • 1 teaspoon dried thyme

  • 2 bay leaves

  • salt and ground black pepper to taste

  • 2 quarts water, or as needed

Soup:

  • 2 large onions, diced

  • 2 carrots, diced

  • 2 stalks celery, diced

  • 2 cloves garlic, minced

  • 1 teaspoon poultry seasoning

  • 1 teaspoon dried rosemary

  • 1 teaspoon onion powder

  • 2 cups cooked rice

  • salt and ground black pepper to taste

Directions

  1. To make the stock: Combine turkey carcass, onion, carrot, celery, garlic, rosemary, thyme, bay leaves, salt, and pepper in a stockpot. Pour in enough water to cover; bring mixture to a boil, cover the pot, reduce heat, and simmer until flavors have blended, about 1 hour.

  2. Remove turkey carcass and pull remaining meat from bones; reserve meat and discard carcass. Use a slotted spoon to remove and discard vegetables and bay leaves.

  3. To make the soup: Stir onions, carrots, celery, garlic, poultry seasoning, rosemary, and onion powder into stock. Bring to a boil; reduce heat, cover the pot, and simmer until vegetables are very tender, 20 to 30 minutes.

  4. Add cooked rice and reserved turkey meat to soup; season with salt and pepper. Cook until rice and turkey meat are warmed through, about 5 minutes.

Cook’s Note

You can use turkey meat instead of a carcass. Roast legs or thighs in the oven, then continue with instructions for the stock.

To further reduce fat, make the stock ahead and chill it in the refrigerator. Any fat will rise to the top and can be easily removed.

84 home cooks made it!

Nutrition Facts (per serving)

115 Calories
2g Fat
22g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 115
% Daily Value *
Total Fat 2g 2%
Saturated Fat 0g 2%
Cholesterol 4mg 1%
Sodium 56mg 2%
Total Carbohydrate 22g 8%
Dietary Fiber 2g 8%
Total Sugars 4g
Protein 3g 6%
Vitamin C 9mg 10%
Calcium 59mg 5%
Iron 1mg 7%
Potassium 258mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.