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.
Leftover Turkey and Rice Soup
Course: MainCuisine: AmericanDifficulty: Easy4
servings10
minutes30
minutes300
kcal40
minutesTurn 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.
Ingredients
1 Tablespoon Olive Oil
3 Whole Garlic Cloves (minced)
1 Small Yellow Onion (chopped)
2 Whole Carrots (peeled & chopped)
2 Whole Celery Stalks (chopped)
3 Fresh Thyme Stems
2 Teaspoons Fresh Rosemary (finely chopped)
1/4 Cup Jasmine Rice
1 1/2 Teaspoons Salt
2 Cups Cooked Turkey (chopped or shredded)
1 Quart Chicken or Turkey Broth
1 Whole Lemon (juiced)
1 Whole Fresh Parsley (chopped)
Directions
- Heat olive oil in a large pot over medium heat. Add in garlic, onion, carrots, and celery, sauté for 3-5 minutes or until onions are soft.
- Add thyme, rosemary, rice, and salt, cook for 2-3 minutes or until fragrant.
- Add in cooked turkey, chicken or turkey broth, and juice from one lemon. Bring to a boil before reducing to a simmer.
- Cover pot with lid and cook for 15-20 minutes or until rice is tender. Remove from heat and serve with fresh chopped parsley.
Recipe Video
Notes
- Storage: keep in the fridge for up to 5 days.
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