Go Back
+ servings
3.62 from 18 votes
A pot with soup
Leftover Turkey and Rice Soup
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins

One-Pot Leftover Turkey Rice Soup, a quick and easy recipe for chilly days. This hearty homemade soup is loaded with veggies for extra goodness, it's healthy, and ready in well under 30 minutes. A favourite soup with kids and grown-ups alike, the soup can be made with leftover chicken too, or any other leftover meat. Comfort food at its best!

Course: Main Course
Cuisine: International
Keyword: leftover turkey recipes
Servings: 3 people
Calories: 357 kcal
Author: Daniela Apostol
  • 2 cups shredded leftover turkey
  • ½ cup basmati rice
  • 1 onion
  • 1 carrot
  • 1 red pepper
  • 1 celery stalk
  • 5 cups turkey or chicken broth (stock)
  • 2 tablespoon tomato puree
  • ½ teaspoon salt
  • teaspoon ground black pepper
  • 1 tablespoon dried mixed herbs
  • 2 tablespoon chopped fresh parsley
  • 1 tablespoon lemon juice (optional)
  1. Peel and chop the onion and carrot, and chop the pepper and celery stalk.

  2. Add the broth to a pan together with the vegetables, and leave to simmer with the lid on for 10-15 minutes until the veggies are tender.

  3. Add the rice and turkey, and leave to cook again until the rice is cooked, it should be ready in about 10 minutes. Add more broth if necessary and bring to a boil again.

  4. Season with salt and pepper, add the tomato puree and mixed herbs, and garnish with fresh parsley.

Recipe Notes

  • This soup can be made in a crock pot too, and it's as delicious. We won't need that much broth though, since very little liquid is lost in the slow cooker, perhaps 3-4 cups maximum, but no more than that.
  • You can throw all the ingredients in from the beginning, minus the turkey, which can be added at the end with the seasoning and tomato puree, but the rice and vegetables go in with the broth.
  • Cook on low for 7-8 hours or on high for at least 4 hours. Once the rice and veggies are tender, add the rest of the ingredients, and give it a good stir. Leave to cook for a further 5-10 minutes so the meat can be hot too, and that's it, soup is ready.

Nutrition Facts
Leftover Turkey and Rice Soup
Amount Per Serving
Calories 357 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 2g10%
Cholesterol 102mg34%
Sodium 1951mg81%
Potassium 891mg25%
Carbohydrates 37g12%
Fiber 4g16%
Sugar 5g6%
Protein 32g64%
Vitamin A 5031IU101%
Vitamin C 89mg108%
Calcium 96mg10%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.