Categories: Main Course Recipes Soup Recipes

Turkey & Rice Soup

This delicious Turkey & Rice Soup is the perfect way to use up all those holiday leftovers, and it comes together in minutes (and is freezer friendly too!).

There’s no better way to keep out the winter chill–or stretch your food budget–than with a pot of steaming hot, hearty soup! This deliciously simple Turkey & Rice Soup is the perfect way to use up all those Thanksgiving leftovers, and with just a few super simple ingredients, comes together in minutes.

And the best part? It’s freezer friendly, which means you can save it to make later (just in case you’ve had enough turkey for now!) To make it as part of a freezer cooking day, just split the soup into multiple bags, then throw it right into the freezer–no cooking required!

Easy Turkey & Rice Soup

Here is what you need:

2-3 cups left over turkey meat, shredded (a rotisserie chicken will work as well!)
1 small onion, chopped
1 bag carrots, chopped
2-4 stalks of celery, chopped
2 cartons chicken stock
1 1/2 cups cooked rice or left over rice stuffing
2-3 springs fresh parsley
salt & pepper
Pecorino Romano, grated

Step 1: Chop onion, celery, parsley and carrots.

Step 2: Add 2 tablespoons of olive oil to pot and saute vegetables.

Step 3:  Then add shredded turkey to pot and stir. Season with salt and pepper.

Step 4: Add stock and cooked rice; cook on low for 1-2 hours.

Step 5: Ladle into bowls, top with grated Pecorino Romano and serve with your favorite bread.

*If wanting to freeze, place soup mixture in gallon size freezer bags ( be sure tobags first). And place in freezer until ready to use. On cooking day, place frozen soup directly into slow cooker. Set to high and cook for 2-3 hours or on low for 4-5 hours.

Turkey & Rice Soup

This soup uses your Thanksgiving leftovers to create a hearty meal that can also be frozen.
Course Soup
Prep Time 7 minutes
Cook Time 2 hours
Total Time 2 hours 7 minutes

Ingredients

  • 2-3 cups left over turkey meat shredded
  • 1 small onion chopped
  • 1 bag carrots chopped
  • 2-4 stalks of celery chopped
  • 2 cartons chicken stock
  • 1 1/2 cups cooked rice or left over rice stuffing
  • 2-3 springs fresh parsley
  • salt & pepper
  • Pecorino Romano grated

Instructions

  1. Chop onion, celery and carrots. Add 2 tablespoons of olive oil to pot and saute vegetables.
  2. Then add shredded turkey to pot and stir. Season with salt and pepper.
  3. Add stock and cooked rice; cook on low for 1-2 hours.
  4. Ladle into bowls, top with grated Pecorino Romano and serve with your favorite bread.

Recipe Notes

*If wanting to freeze, place soup mixture in gallon size freezer bags ( be sure to label bags first). And place in freezer until ready to use. On cooking day, place frozen soup directly into slow cooker. Set to high and cook for 2-3 hours or on low for 4-5 hours.

Number of servings (yield): 4-6

Want more turkey recipes? Check these out:

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Ruth Soukup

Ruth Soukup is dedicated to helping people everywhere create a life they love by follwing their dreams and achieving their biggest goals. She is the host of the wildly popular Do It Scared podcast, as well as the founder of Living Well Spending Less® and Elite Blog Academy®. She is also the New York Times bestselling author of six books, including Do It Scared®: Finding the Courage to Face Your Fears, Overcome Obstacles, and Create a Life You Love, which was the inspiration for this book. She lives in Florida with her husband Chuck, and 2 daughters Maggie & Annie.

View Comments

  • Can I just freeze the broth & chicken together and use later with rice

    • The soup can last at least a month in the freezer.

  • This looks so delicious! I am wanting to freeze a bunch for later in the winter - does the rice freeze well? Or does it get mushy when taken back out and re-cooked?

    • It will get a little mushy. But what will happen is it will make your soup a little thicker. :)

  • This looks super healthy I love vegtables. The chicken broth looks like it would add tons of flavor. I'm on a diet I bet this would be a tasty meal that would be filling and help with losing weight. Great recipe. It,s definitely on my bucket list.

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Ruth Soukup

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