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turkey and rice soup in white bowl with gold spoon

Leftover Turkey and Rice Soup

This simple Turkey and Rice Soup using leftover turkey is a hearty and comforting homemade soup recipe. It's perfect for turning Thanksgiving and holiday leftovers into an easy family meal ready in only 40 minutes.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
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.