Name: Hearty Turkey Rice Soup Recipe Ready in 40 Minutes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 2 cups cooked turkey, shredded; 1 cup long-grain white rice; 1 tablespoon olive oil; 1 small onion, diced; 2 cloves garlic, minced; 2 carrots, sliced; 2 celery stalks, chopped; 6 cups chicken or turkey broth; 1 teaspoon dried thyme; ½ teaspoon dried oregano; Salt & black pepper to taste; Fresh thyme for garnish (optional)

Jump to Recipe

Nothing warms you up on a chilly evening like a steaming bowl of turkey rice soup. It’s the kind of meal that makes you sigh with comfort after the first spoonful. I’ve been making this exact recipe for years—ever since my mom showed me how to transform holiday leftovers into something magical. That rich broth, the tender shreds of turkey, and the way the rice soaks up all those delicious flavors… it’s pure coziness in a bowl. And the best part? It comes together in about 40 minutes with simple ingredients you probably already have. Whether you’re using up Thanksgiving turkey or just craving some wholesome comfort food, this soup never disappoints.

Ingredients for Turkey Rice Soup

Gathering your ingredients is the first step to soup perfection! Here’s exactly what you’ll need:

2 cups cooked turkey – shredded by hand (trust me, tearing it gives better texture than chopping!)
1 cup long-grain white rice – my go-to is jasmine for its fluffy texture
1 tablespoon olive oil – for sautéing those veggies
1 small onion – diced nice and fine
2 cloves garlic – minced (or more if you’re like me and love extra garlic!)
2 carrots – sliced into coins about ¼ inch thick
2 celery stalks – chopped (don’t skip these – they add such great flavor)
6 cups chicken or turkey broth – homemade if you’ve got it
1 teaspoon dried thyme + ½ teaspoon dried oregano – our flavor heroes
Salt & black pepper – to taste (I’m generous with both)
Fresh thyme – optional but pretty for garnish

How to Make Turkey Rice Soup

Alright, let’s get cooking! This soup comes together in three simple steps that even beginner cooks can master. Just follow along and you’ll have a pot of cozy goodness ready in no time.

Step 1: Sauté the Vegetables

First, grab your favorite soup pot (I use my trusty Dutch oven) and heat that olive oil over medium heat. You’ll know it’s ready when the oil shimmers slightly. Toss in your diced onion first – listen for that satisfying sizzle! Give it about 2 minutes to soften before adding the garlic (careful not to burn it – just 30 seconds is perfect). Now throw in those carrot coins and chopped celery. Stir everything around until the veggies start to soften but still have a little crunch, about 5 minutes. This step builds SO much flavor!

Step 2: Cook the Rice

Pour in all that glorious broth – homemade if you’ve got it! The liquid should cover the veggies by at least an inch. Now stir in your rice, thyme, oregano, and a good pinch of salt and pepper. Crank up the heat to bring it to a boil (watch for bubbles breaking the surface), then immediately reduce to a gentle simmer. Cover with the lid slightly ajar and let it work its magic for about 15 minutes. You’ll know the rice is done when it’s tender but still has a bit of bite – nobody likes mushy rice!

Step 3: Add Turkey and Finish

Here comes the star of the show! Gently fold in your shredded turkey – I like to use my hands to separate any clumps. Let everything simmer together for just 5-10 more minutes (this warms the turkey through without overcooking it). Now’s the time to taste and adjust – maybe another pinch of salt? More black pepper? Trust your instincts! I always finish with a sprinkle of fresh thyme leaves for that pretty pop of green. Ladle into bowls while it’s piping hot and enjoy that first comforting spoonful!

Why You’ll Love This Turkey Rice Soup

This isn’t just any soup – it’s the kind of meal that checks all the boxes:

Quick & easy – Ready in about 40 minutes with minimal prep
Hearty comfort food – Cozy enough for cold nights but light enough for any season
Leftover superhero – Gives holiday turkey a delicious second life
Protein-packed – Loaded with lean turkey to keep you satisfied
Super versatile – Swap veggies or grains based on what you have

Every spoonful tastes like a warm hug – the perfect balance of nourishing and nostalgic!

Tips for the Best Turkey Rice Soup

After making this soup dozens of times, I’ve learned a few tricks that take it from good to “wow!” First – and I can’t stress this enough – homemade broth makes ALL the difference. That rich, gelatinous quality gives the soup incredible body. No time? No worries – just doctor up store-bought with a splash of soy sauce for depth.

Seasoning is everything here! I always under-salt slightly at first, then adjust at the end. The rice absorbs salt like crazy as it cooks. And don’t be shy with black pepper – its warmth plays beautifully with the thyme.

Watch that rice carefully! Overcooked rice turns mushy fast. I pull it when it’s al dente because it keeps softening in the hot broth. Leftovers? The rice will absorb more liquid overnight – just add a splash of water when reheating.

Letting the soup sit for 10 minutes before serving works magic – the flavors meld beautifully. Trust me, patience pays off!

Ingredient Substitutions and Variations

Don’t have exactly what the recipe calls for? No problem! This soup is wonderfully forgiving. Swap quinoa or orzo for the rice if you prefer – just adjust cooking times accordingly. Out of turkey? Rotisserie chicken works beautifully (and saves time!). Want to sneak in more greens? Toss in a handful of spinach or kale during the last few minutes.

Feeling adventurous? Try adding a pinch of smoked paprika for warmth or a splash of lemon juice at the end for brightness. The basic recipe is perfect as-is, but these little twists make it fun to customize!

Serving Suggestions for Turkey Rice Soup

This soup stands tall on its own, but I love serving it with warm, crusty bread for dipping – that golden crust soaking up the broth is heavenly! A simple green salad with lemon vinaigrette makes the perfect fresh contrast. For super-casual nights, just grab some buttery crackers – easy does it!

Storing and Reheating Turkey Rice Soup

This soup keeps beautifully! Cool leftovers completely before storing – I spread mine out in a shallow container to speed things up. In the fridge, it stays fresh for 3-4 days, though ours never lasts that long! For longer storage, freeze portions in airtight containers for up to 1 month.

When reheating, go low and slow – a gentle simmer on the stove works best. The rice absorbs liquid over time, so keep some warm broth or water nearby to adjust consistency. Microwave works in a pinch, but stir every minute to prevent hot spots. Pro tip: Add fresh herbs when reheating to brighten flavors!

Turkey Rice Soup FAQs

Can I use brown rice instead of white?
Absolutely! Brown rice works great but needs about twice the cooking time (around 30 minutes). You might need to add extra broth too since it absorbs more liquid. I sometimes par-cook brown rice separately before adding to the soup to prevent mushy veggies.

How can I thicken my soup if it’s too thin?
Easy fixes! Simmer uncovered for 10 extra minutes to reduce liquid. For instant thickness, mash some cooked rice against the pot’s side or whisk in a tablespoon of cornstarch mixed with cold water.

Can I freeze this soup?
Yes, but with one warning – the rice gets softer after freezing. For best results, freeze just the broth with turkey and veggies, then cook fresh rice when reheating. Otherwise, expect a slightly thicker texture (still delicious though!).

What’s the best way to shred turkey?
My favorite trick? Use two forks to pull apart cooled turkey along its natural grain. Still-warm meat shreds easiest! For large batches, pop cooked turkey in a stand mixer with the paddle attachment – sounds crazy but works like magic.

Nutritional Information

Just so you know, these numbers are estimates – your exact nutrition will vary depending on ingredients used. But here’s the scoop per serving (about 1 hearty bowl):

280 calories – cozy but not heavy
22g protein – thanks to all that turkey!
30g carbs – mostly from the rice and veggies
8g fat – just enough for richness
2g fiber – carrots and celery doing their thing

It’s a balanced meal that keeps you full without weighing you down – my kind of comfort food!

Final Thoughts

Now that you’ve got all my turkey rice soup secrets, I hope you’ll whip up a batch soon! Tag me if you make it – I’d love to see your cozy bowls. Happy cooking!

Hearty Turkey Rice Soup Recipe Ready in 40 Minutes