Whenever Thanksgiving comes around we always seem to have leftover turkey. Which is great, because it means I get to make this turkey and rice soup!
I have been making this soup for several years and it is one of my favorite ways to enjoy leftover turkey. It’s warm and comforting and just totally delicious. Perfect for cold fall nights.
I like to make this soup with turkey stock made from the carcass. It makes the soup that much more flavorful and is easy to do. But don’t worry if you don’t have homemade stock – just use a low sodium turkey or chicken broth from the store.
Read on to see how easy it is to make this soup. And don’t be intimidated by the time it takes to make – most of it is hands-off time just letting the flavors of the soup meld together as they cook!
How to Make Turkey and Rice Soup
Step 1: Add the ingredients into the pot
Warm the oil in a large pot over medium low heat. Pour in the diced onion and minced garlic and cook for 4-5 minutes until the onion softens, stirring frequently.
Turn the heat up to medium and add in the chopped carrot and celery to the pot. Cook the vegetables for 5 minutes.
Add the turkey stock into the pot, as well as the kosher salt, dried oregano, bay leaf, and white rice. Stir to combine.
Step 2: Cook the soup
Bring the pot to a boil then add in the mushrooms and stir. Turn the heat to low and let the soup simmer for 45 minutes.
Add in the turkey and let cook for another 15 minutes. Taste the soup and add kosher salt as needed. Remove the bay leaf, then sprinkle parsley on the soup before serving, if desired.
You may have a couple of questions about turkey rice soup – let’s get to those now.
Can you freeze turkey rice soup?
I wouldn't recommend it. The rice will take on a funny texture once it's reheated after being frozen. If you plan to freeze the entire batch of soup, cook it as normal without the rice, then freeze the soup. When you're read to eat it, that it out and either cook the rice in the soup then or add precooked rice to the soup.
Can you use precooked rice?
Yes, you definitely can! Just add it to the soup at the same time as the turkey.
Can you use a different type of rice?
Yes, you can use whatever type of rice you like, though a heartier rice like brown or wild rice may need a little longer to cook. Taste the soup after 45 minutes and see if the rice is cooked to your liking. If not, keep cooking until it's nearly done, then add the turkey and cook another 15 minutes.
RECIPE TIPS
- I use my homemade turkey stock in this recipe. It is not very heavily salted and comes out more like a low sodium stock. Be sure and taste the soup as you’re cooking it to make sure it’s salted to your liking!
- Watch your onions and garlic as they cook! If you don’t stir them often enough, they will start to burn.
- This recipe uses shiitake mushrooms, though really any type of mushroom will work. If you don’t like mushrooms, feel free to leave them out.
PIN THIS TURKEY AND RICE SOUP RECIPE FOR LATER
IF YOU NEED HELP WITH A TURKEY, TAKE A LOOK AT THESE POSTS:
- How to Make Turkey Stock (Whole30, Paleo, GF)
- How to Dry Brine a Turkey
- Smoked Turkey Recipe (Whole30, Paleo, GF)
- Turkey Stock Recipe (Whole30, Paleo, GF)
- Internal Temperature for Meats
- How to Use a Meat Thermometer
OR IF YOU’RE LOOKING FOR SOME THANKSGIVING RECIPES, CHECK THESE OUT:
- Gluten Free Stuffing (GF)
- Sautéed Green Beans with Shallots (Whole30, Paleo, GF)
- Honey Butter Roasted Carrots (GF)
- Maple Roasted Brussels Sprouts (Paleo, GF)
- Cornbread Muffins (GF, DF)
- Sweet Potato Casserole (GF)
If you make end up making this Turkey Rice Soup recipe, then don’t forget to rate the recipe and let me know how it went in the comments below!
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Turkey and Rice Soup (Gluten Free)
Ingredients
- 1/2 tbsp olive oil
- 1/2 c diced onion
- 2 large cloves garlic pressed
- 1 c chopped carrots
- 1/2 c chopped celery
- 1 tsp kosher salt
- 1 tsp dried oregano
- 7 to 8 c low sodium turkey stock
- 1 scant c long grain white rice
- 5 oz shiitake mushrooms
- 1.5 c chopped turkey
Instructions
- Warm the oil in a large pot over medium low heat. Pour in the diced onion and minced garlic and cook for 4-5 minutes until the onion softens, stirring frequently.
- Turn the heat up to medium and add in the chopped carrot and celery to the pot. Cook the vegetables for 5 minutes.
- Add the turkey stock into the pot, as well as the kosher salt, dried oregano, bay leaf, and white rice. Stir to combine, then bring the pot to a boil. Add in the mushrooms and stir, then turn the heat to low and let the soup simmer for 45 minutes.
- Add in the turkey and let cook for another 15 minutes. Taste the soup and add kosher salt as needed. Remove the bay leaf, then sprinkle parsley on the soup before serving, if desired.
Notes
- I use my homemade turkey stock in this recipe. It is not very heavily salted and comes out more like a low sodium stock. Be sure and taste the soup as you’re cooking it to make sure it’s salted to your liking!
- Watch your onions and garlic as they cook! If you don't stir them often enough, they will start to burn.
- This recipe uses shiitake mushrooms, though really any type of mushroom will work. If you don't like mushrooms, feel free to leave them out.
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