Turn your Thanksgiving leftovers into a delicious soup that everyone will love! Made with leftover turkey, jasmine rice and veggies, this Leftover Turkey and Rice Soup recipe is a great weeknight dinner that only takes 30 mins to make and a great way to avoid wasting food!
When the holidays come around, so does a lot of food. It’s all too easy to cook more than what is needed, so there’s always leftovers to figure out what to do with. Is there a way I can convince Aunt Susan to take this huge load of turkey with her? Knowing her, she’ll say that she’s too stuffed and can’t even think about food for the next week!
I don’t like it when food goes to waste, and like to use up as much as I can before it does, so if my family or friends aren’t going to take it home with them, I need to figure out some good recipes, and fast.
This Thanksgiving Leftover Turkey and Rice Soup is loaded with turkey, veggies, flavorful broth and finished with a splash of fresh lemon and parsley, all made in one pot and in under 30 minutes. What can be better than that for a quick and hearty leftover meal?
MAIN INGREDIENTS NEEDED TO MAKE Leftover Turkey and Rice Soup
- Cooked Turkey – chopped or shredded.
- Rice – I used jasmine rice. You can also use brown rice, but it will have a longer cooking time.
- Broth – chicken or turkey.
- Olive Oil
- Veggies – carrots, celery stalks, yellow onion, garlic cloves.
- Herbs – thyme, rosemary & parsley.
- Lemon & Salt
TIPS FOR MAKING THIS RECIPE
- Rinse your rice if you like a brothier soup as the outer starch will thicken the soup, particularly if you reheat it.