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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!)

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


  • 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


  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