This delicious Turkey & Rice Soup is the perfect way to use up all those holiday leftovers, and it comes together in minutes (and is freezer friendly too!).

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There’s no better way to keep out the winter chill–or stretch your food budget–than with a pot of steaming hot, hearty soup! This deliciously simple Turkey & Rice Soup is the perfect way to use up all those Thanksgiving leftovers, and with just a few super simple ingredients, comes together in minutes.

And the best part? It’s freezer friendly, which means you can save it to make later (just in case you’ve had enough turkey for now!) To make it as part of a freezer cooking day, just split the soup into multiple bags, then throw it right into the freezer–no cooking required!

Easy Turkey & Rice Soup

Turkey & Rice Soup | Ingredients include chicken broth, carrots, celery, rice, and shredded turkey.

Here is what you need:

  2-3 cups left over turkey meat, shredded (a rotisserie chicken will work as well!)
1 small onion, chopped
1 bag carrots, chopped
2-4 stalks of celery, chopped
2 cartons chicken stock
1 1/2 cups cooked rice or left over rice stuffing
2-3 springs fresh parsley
salt & pepper
Pecorino Romano, grated
 
 
Turkey & Rice Soup | Chop and dice the onions, carrots, and celery.

Step 1: Chop onion, celery, parsley and carrots.

Turkey & Rice Soup | Saute vegetables in a pot with olive oil.

Step 2: Add 2 tablespoons of olive oil to pot and saute vegetables.

Turkey & Rice Soup | Add shredded turkey into the pot with the vegetables and stir. Season with salt and pepper.

Step 3:  Then add shredded turkey to pot and stir. Season with salt and pepper.

Turkey & Rice Soup | Add chicken broth and simmer for 1-2 hours.

Step 4: Add stock and cooked rice; cook on low for 1-2 hours.

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Turkey & Rice Soup | Serve this soup in a bowl topped with shredded parmesan cheese and with a slice of bread.

Step 5: Ladle into bowls, top with grated Pecorino Romano and serve with your favorite bread.

*If wanting to freeze, place soup mixture in gallon size freezer bags ( be sure to label bags first). And place in freezer until ready to use. On cooking day, place frozen soup directly into slow cooker. Set to high and cook for 2-3 hours or on low for 4-5 hours.

Turkey & Rice Soup

This soup uses your Thanksgiving leftovers to create a hearty meal that can also be frozen.
Course Soup
Prep Time 7 minutes
Cook Time 2 hours
Total Time 2 hours 7 minutes

Ingredients

  • 2-3 cups left over turkey meat shredded
  • 1 small onion chopped
  • 1 bag carrots chopped
  • 2-4 stalks of celery chopped
  • 2 cartons chicken stock
  • 1 1/2 cups cooked rice or left over rice stuffing
  • 2-3 springs fresh parsley
  • salt & pepper
  • Pecorino Romano grated

Instructions

  1. Chop onion, celery and carrots. Add 2 tablespoons of olive oil to pot and saute vegetables.
  2. Then add shredded turkey to pot and stir. Season with salt and pepper.
  3. Add stock and cooked rice; cook on low for 1-2 hours.
  4. Ladle into bowls, top with grated Pecorino Romano and serve with your favorite bread.

Recipe Notes

*If wanting to freeze, place soup mixture in gallon size freezer bags ( be sure to label bags first). And place in freezer until ready to use. On cooking day, place frozen soup directly into slow cooker. Set to high and cook for 2-3 hours or on low for 4-5 hours.

Number of servings (yield): 4-6

Want more turkey recipes? Check these out:

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This deliciously simple Turkey & Rice Soup is the perfect way to use up all those holiday leftovers, and with just a few super simple ingredients, comes together in minutes (and is freezer friendly too!)

Ruth Soukup
Ruth Soukup is dedicated to helping people everywhere create a life they love by follwing their dreams and achieving their biggest goals. She is the host of the wildly popular Do It Scared podcast, as well as the founder of Living Well Spending Less® and Elite Blog Academy®. She is also the New York Times bestselling author of six books, including Do It Scared®: Finding the Courage to Face Your Fears, Overcome Obstacles, and Create a Life You Love, which was the inspiration for this book. She lives in Florida with her husband Chuck, and 2 daughters Maggie & Annie.
Ruth Soukup
Ruth Soukup

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