Leftover Turkey and Rice Soup

3.96 from 24 votes

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!

Prep Time5

Cook Time25

Total Time30

Course: Main Course

Cuisine: International

Servings: people

Calories: 357kcal

Author: Daniela Apostol

Ingredients

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
⅛ teaspoon ground black pepper
1 tablespoon dried mixed herbs
2 tablespoon chopped fresh parsley
1 tablespoon lemon juice (optional)

Instructions

Peel and chop the onion and carrot, and chop the pepper and celery stalk.
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.
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.
Season with salt and pepper, add the tomato puree and mixed herbs, and garnish with fresh parsley.

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.

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