Leftover Turkey and Rice Soup

If you’re searching for an easy way to use leftover turkey after Thanksgiving, Christmas, or any holiday gathering, this Leftover Turkey and Rice Soup recipe is a delicious go-to. It’s warm, budget-friendly, and full of classic comfort. Whether you serve it fresh or freeze it for later, your family will love every cozy spoonful.

If you’re staring at a fridge full of Thanksgiving leftovers and wondering what to do with that extra turkey, this Leftover Turkey and Rice Soup is the perfect cozy solution. It’s warm, flavorful, family-friendly, and comes together in one pot with simple pantry staples. This easy turkey soup is one of the best ways to breathe new life into leftover turkey, making it an ideal recipe for busy weeknights or comforting winter meals. Plus, it freezes beautifully—so you can enjoy homemade soup anytime.

Why You’ll Love This Leftover Turkey Soup

When it comes to quick comfort food, soup is always a winner. This recipe combines tender shredded turkey, buttery sautéed onions, hearty mixed vegetables, and cooked rice simmered in savory chicken broth for a wholesome, satisfying bowl. It’s naturally flexible—swap veggies, add extra herbs, or adjust the thickness to your liking. And since it’s ready in about 30 minutes, it’s a great meal to prep after the holiday chaos.

Ingredients:

• 2 cups shredded leftover turkey
• 1/2 yellow onion, diced
• 2 cups frozen mixed veggies or left over veggies, diced
• 7 cups of chicken broth or stock
• 1 1/2 cup cooked rice (any rice)
• Salt & pepper to taste
• 1 teaspoon garlic salt
• 1/2 cup of butter

Instructions:

1. Step 1: Sauté your veggies
2. In a large pot, melt your butter over medium heat. Add in the diced onion and frozen mixed vegetables. Sauté until softened and fragrant—the melted butter adds a silky richness that sets the tone for the whole soup.
3. Step 2: Add the broth and spices
4. Sprinkle in your garlic salt, salt, and pepper. Then pour in all 7 cups of chicken broth or stock. Add the bay leaf for an earthy boost of flavor.
5. Step 3: Stir in the leftover turkey & rice
6. Add the shredded turkey and cooked rice into the pot. Give everything a good stir so the flavors blend together perfectly.
7. Step 4: Simmer
8. Let the soup simmer on low for about 20 minutes. This step melds the flavors and brings out that classic homemade turkey soup taste everyone loves.
9. Tips for the Best Turkey and Rice Soup
10. Use any leftover turkey: Light meat, dark meat, or a mix all work great.
11. Add more rice if you want it heartier: Just note that rice absorbs liquid, so you may need extra broth.
12. Make it creamy: Stir in a splash of heavy cream or half-and-half at the end.
13. Switch up the veggies: Fresh carrots, celery, peas, or corn can be added in place of frozen veggies.
14. Freeze for later: This soup freezes perfectly for easy future meals.

Notes:

This soup is delicious served with a warm biscuit or homemade bread! Eat Till it Hurts, Friends! 

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Leftover Turkey and Rice Soup

This simple Leftover Turkey and Rice Soup is a cozy, comforting homemade soup recipe that's perfect for turning Thanksgiving and holiday leftovers into an easy, hearty family meal.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4

Course: dinner, lunch

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 2 cups shredded leftover turkey
• 1/2 yellow onion diced
• 2 cups frozen mixed veggies or left over veggies, diced
• 7 cups of chicken broth or stock
• 1 1/2 cup cooked rice, any rice!
• Salt & pepper to taste
• 1 teaspoon garlic salt
• 1/2 cup of butter

Method

 

1. Add your butter, mixed veggies and onion to a pot. Sauté until butter is melted and veggies are soft. Next add in your spices, broth, turkey and cooked rice.
2. Let simmer on low for 20 minutes.
3. Bake some biscuits to go along side of the soup!
4. Serve soup immediately or let cool and freeze in freezer safe containers for future lunches or dinners.

   Notes

   This is the perfect soup where you can use up any leftover veggies from Thanksgiving!

Notes

Storage:

• Store leftover soup in an airtight container in the fridge for up to 4 days. Reheat on the stovetop over medium heat until simmering and hot.
• Portion out soup into airtight containers and store in the freezer for up to 3 months. Thaw in the fridge overnight then reheat on the stovetop until warmed through.
• Make this soup ahead of time — simmer the broth and soup base up to a few days in advance, then cool and store in the fridge until you’re ready to serve. Reheat on the stove until simmering and once hot, stir in the veggies and turkey close to serving.