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leftover turkey and rice soup in a white bowl with fresh rosemary on the side.
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5 from 1 vote

Leftover Turkey and Rice Soup

Use up that leftover poultry when the holiday ends with this leftover turkey and rice soup! A savory soup that’s overflowing with healthy veggies, aromatic herbs, and perfectly cooked rice. A great way to avoid wasting food!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Holidays, Main Course
Cuisine: American
Servings: 4
Calories: 419kcal


  • 2 cups leftover turkey meat
  • 1/2 cup long-grain white rice
  • 1 onion finely diced
  • 4 garlic cloves finely minced
  • 3 carrots chopped
  • 3 celery stalks chopped
  • 2 tsp Italian seasoning
  • 6 cups chicken or turkey stock
  • 1/2 lemon juiced
  • 1 tbsp olive oil
  • 1 tsp rosemary fresh
  • 1 tsp thyme fresh
  • salt and pepper to taste


  • Heat 1 tbsp olive oil in a large pot over medium heat. Add the onions and rice, cook for 3-4 minutes. Stir in the minced garlic, thyme, rosemary, carrots, celery, and Italian seasoning. Cook for an additional minute.
  • Add the chicken or turkey stock and bring to a boil. Stir frequently and cook until the rice is tender. This should take about 20 minutes. Stir in the turkey meat, lemon juice, salt, and pepper. Cook for an additional 2-3 minutes.
  • Serve warm and enjoy!


Calories: 419kcal | Carbohydrates: 41g | Protein: 32g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 87mg | Sodium: 624mg | Potassium: 800mg | Fiber: 3g | Sugar: 10g | Vitamin A: 7699IU | Vitamin C: 14mg | Calcium: 76mg | Iron: 2mg