This Turkey & Rice Soup is the best way to use up leftover Thanksgiving turkey.  A total comfort food for cold nights, this recipe is full of vegetables, turkey, & rice for a healthy dinner made of holiday leftovers.


– 1/2 tbsp olive oil – 1/2 cup diced onion – 2 large cloves garlic, pressed – 1 cup chopped carrots – 1/2 cup chopped celery – 1 tsp kosher salt – 1 tsp dried oregano – 7 to 8 cup low sodium turkey stock – 1 scant cup long grain white rice – 5 oz shiitake mushrooms – 1.5 cup chopped turkey

Warm the oil in a large pot over medium low heat. Add the garlic & onion & cook for 4-5 minutes, stirring frequently.

Turn the heat up to medium and add the chopped carrot and celery to the pot. Cook 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.

How long does turkey soup last in the fridge?

This soup will last 3-4 days in the fridge, when stored in an airtight container.