This Turkey and Rice Soup is a comforting dish made with tender turkey pieces, fluffy rice, and warm broth. It’s perfect for cozy days when you want something hearty but easy to make.
I like to add a sprinkle of parsley on top. It makes the soup look nice and adds a fresh flavor I always enjoy.
If you want, you can toss in some frozen vegetables to make it even more filling. It’s a simple way to stretch the soup and get extra veggies!
Ingredients & Substitutions
Turkey: Use cooked, shredded turkey, preferably leftovers. I find oven-roasted turkey works best for flavor. If you don’t have turkey, cooked chicken is a fine substitute. It adds heartiness and pairs well with rice. Ensure it’s shredded small for easy eating.
Rice: Long-grain or jasmine rice adds a nice texture. I like jasmine for the subtle aroma. For a gluten-free option, try brown rice or cauliflower rice—just adjust cooking time and liquid. Rice thickens the soup, making it cozy and filling.
Onion: Yellow or white onion adds sweetness and depth. Finely chop for quick cooking. If you don’t have onion, onion powder is a good substitute—use 1 teaspoon for flavor without the texture. Fresh onion perks up the broth nicely.
Garlic: Fresh garlic cloves give a fragrant, bold flavor. Crush or finely chop. If fresh isn’t available, garlic powder works—you’ll need about ½ teaspoon per clove. I love garlic’s warmth in this soup, but be careful not to burn it when cooking.
Broth: Chicken or turkey broth forms the flavorful base. Use low-sodium to control salt. If broth isn’t available, seasoned water with bouillon cubes works. It keeps the soup tasty and light.
Vegetables: Carrots and celery add crunch and sweetness. Dice evenly so they cook at the same pace. Frozen mixed vegetables are a great quick option if fresh isn’t on hand. They boost the health and color of the soup.
How do I cook rice perfectly in soup?
Cook rice separately before adding to soup. This prevents it from turning mushy. Or, add uncooked rice to the simmering broth and cook until tender—about 15–20 minutes. Stir occasionally to prevent sticking and ensure even cooking.
- Use fresh, rinsed rice for best texture.
- Keep the heat gentle after adding rice to avoid sticking or burning.
- Adjust liquid if rice absorbs too much broth—add small splashes of water or broth as needed.
How to Make Turkey and Rice Soup?
Ingredients You’ll Need:
Proteins
- 2 cups cooked turkey, shredded
Grains
- 3/4 cup rice
Vegetables
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
Liquids & Spices
- 6 cups chicken broth
- 2 cloves garlic, minced
- 1 teaspoon thyme
- Salt and pepper to taste
How Much Time Will You Need?
15 minutes prep + 30 minutes cooking = 45 minutes total time
Step-by-Step Instructions:
1. Prepare the ingredients
Chop the onion, carrots, and celery. Cook rice according to package instructions. Shred cooked turkey if not already shredded.
2. Sauté the vegetables
In a large pot, heat a little oil. Add onion, carrots, and celery. Cook for 5-7 minutes until soft.
3. Add broth and seasonings
Pour in chicken broth. Stir in garlic, thyme, salt, and pepper. Bring to a boil.
4. Cook the rice in the soup
Add rice to the boiling broth. Lower heat; simmer for 15 minutes until rice is tender.
5. Add the turkey and heat through
Stir in turkey. Cook for 5 minutes to heat the meat. Adjust seasoning if needed.
6. Serve hot
Ladle the soup into bowls. Enjoy your comforting turkey and rice soup!
