Turkey and Rice Soup with onion, carrots, celery, garlic, herbs, broth, and tender rice—perfect for leftover turkey nights.

this recipe

Every Thanksgiving I tell myself, this year I won’t buy the biggest turkey in the store. And every year? I lug home what feels like a small dinosaur. Maybe it’s some deep-rooted childhood thing—I grew up in a house where my mom believed “too much food” wasn’t a problem, it was a blessing. So of course, by Sunday, I’m staring into the fridge, muttering, why did I do this again?

That’s exactly how this Turkey and Rice Soup started for me. Not some planned-out recipe card moment, but more of a fridge clean-out therapy session. Leftover turkey, a half bag of rice, a few limp carrots I almost tossed, and the herbs my aunt insists “make it taste like Thanksgiving in a bowl.” And you know what? She wasn’t wrong. The first spoonful brought back the whole holiday—family laughing, kids fighting over rolls, my uncle falling asleep in front of the football game. Somehow, this soup bottled that chaos and turned it into comfort.

Why You’ll Love This Turkey and Rice Soup Recipe?

Here’s the thing: Turkey and Rice Soup isn’t flashy. You won’t see it gracing the cover of Bon Appétit anytime soon. But it’s honest. It’s the kind of soup that fills you up, warms your toes, and makes you wonder why you ever bothered with fancy takeout when you could have this bubbling away on the stove.

The rice makes it hearty enough to stand alone—no need for a million sides unless you’re extra hungry. The broth, infused with thyme, rosemary, and sage, tastes like cozy Sunday afternoons. And that lemon wedge at the end? I didn’t believe it would make much difference at first, but oh boy—it’s like switching from regular TV to HD. Everything just pops.

Ingredient Notes:

When I say this Turkey and Rice Soup is simple, I mean it. Nothing weird, nothing you can’t pronounce, and you probably have most of it right now.

• Olive Oil or Butter – I flip-flop depending on my mood. Butter when I want indulgence, olive oil when I’m pretending to be healthier.

• Onion, Carrots, Celery – The holy trinity of soups. Or as my grandma called it, “the stuff that makes soup taste like soup.”

• Garlic – You could get away with two cloves, but why? Three is the sweet spot.

• Herbs (thyme, rosemary, sage) – Dried works fine. Fresh feels fancy, but I never remember to buy them.

• Rice – I use long-grain white rice because it doesn’t get mushy. Brown rice takes longer, but it has that nutty flavor some people swear by.

• Broth – Turkey broth if you’ve made some from the carcass (props to you), otherwise chicken broth works like a charm.

• Turkey – Dark meat, white meat, chopped or shredded—it’s all fair game here.

• Spinach – Optional, but it makes me feel slightly better about serving the kids their third bowl.

• Parsley & Lemon – Think of them as the “accessories” that complete the outfit. Without them, it’s fine. With them, it’s chef’s kiss.

How To Make Turkey and Rice Soup?

Here’s how I make my Turkey and Rice Soup. And if you’re the kind of person who needs precision, fair warning—I cook a little like my mom: “until it looks right.”

Step 1: The base. Heat oil or butter in a big pot. Toss in onions, carrots, and celery. Stir until they soften and smell like you’re halfway to a pot pie. About 5–7 minutes.

Step 2: Garlic and herbs. Add garlic for a quick minute, then the salt, pepper, thyme, rosemary, and sage. This is when the kitchen starts smelling like Thanksgiving all over again.

Step 3: Rice and broth. Stir in the rice so it grabs onto that flavor, then pour in the broth. Toss in a bay leaf for good luck. Bring it to a boil, then drop it down to a simmer.

Step 4: Let it simmer. Cover it and give it 15–20 minutes. Peek inside now and then just to inhale that steam (seriously, it’s therapeutic).

Step 5: Turkey + spinach. Stir in the turkey and spinach, let it go another 5 minutes. The turkey warms, the spinach melts in like it belongs there.

Step 6: Taste and serve. Adjust salt and pepper. Ladle it into bowls, top with parsley, and don’t skip that lemon wedge. It’s like flipping on the light switch.

Storage Options:

Here’s where Turkey and Rice Soup really shines: leftovers of leftovers. It keeps in the fridge for about 4 days, though the rice does soak up broth like a sponge. Some people hate that, but honestly, I don’t mind—it’s like eating a whole new dish. Reheat with a splash of broth or even water to loosen it up. Freezer? Yep, it’ll hold for up to 3 months, but the rice gets a little softer after thawing. Different texture, same comfort.

Variations and Substitutions:

Think of this Turkey and Rice Soup as your culinary blank canvas. You can’t really mess it up.

• Brown rice for nuttier flavor (just cook longer).

• Quinoa or barley if you’re feeling experimental.

• Swap spinach with kale—though fair warning, kale’s a bit more “toothsome.”

• No turkey? Chicken slides right in.

• For indulgence, add a splash of cream at the end.

What to Serve with Turkey and Rice Soup?

Sure, it’s a meal on its own, but if you’re like me and love sides, here are my go-to’s:

• Crusty bread – Dunking isn’t optional, it’s mandatory.

• Grilled cheese – Because soup + grilled cheese = universal comfort.

• Simple salad – Just to trick yourself into thinking you’ve balanced it out.

• Roasted veggies – Great for clearing out the fridge.

• Apple crisp – Okay, not necessary, but wouldn’t it be the perfect ending?

Frequently Asked Questions:

Can I make this ahead?
Yep, and honestly, it’s better the next day. The rice thickens things up, so keep extra broth handy.

Do I have to use turkey?
Not at all. Chicken works just fine, but then you’ll have to rename it Chicken and Rice Soup. Doesn’t have the same leftover magic though.

What if I want it lighter?
Swap the rice for cauliflower rice or just load up on veggies. It won’t taste quite the same, but hey, you do you.

So that’s my Turkey and Rice Soup story and recipe. Simple, hearty, and somehow always hits the spot. Honestly, I’m curious—do you throw spinach in yours, or skip it like half my family does?

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Turkey and Rice Soup

Prep Time 10 minutes mins

Cook Time 35 minutes mins

A comforting Turkey and Rice Soup prepared with tender turkey, long-grain rice, aromatic vegetables, and herbs, simmered in a savory broth for a hearty and nourishing meal.

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6 Servings

Ingredients

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• 2 tbs olive oil or butter
• 1 large onion diced
• 2 carrots diced
• 2 ribs celery diced
• 3 cloves garlic minced
• 1 tsp salt plus more to taste
• 1/2 tsp black pepper
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 tsp dried sage
• 1 c long-grain white rice
• 8 c turkey or chicken broth
• 2 c cooked turkey shredded or diced
• 1 bay leaf
• 2 c baby spinach optional
• 1 –2 tbs fresh parsley chopped (for garnish)
• Lemon wedges for serving (optional)

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Instructions

 

Prepare the base:

1. In a large pot or Dutch oven, heat the olive oil or butter over medium heat. Add the onion, carrots, and celery, and sauté for 5–7 minutes, or until softened. Add the minced garlic and cook for an additional 1–2 minutes until fragrant.

Season the vegetables:

1. Stir in the salt, black pepper, thyme, rosemary, and sage. Ensure the vegetables are evenly coated with the seasonings.

Add rice and broth:

1. Stir in the long-grain rice, then pour in the broth. Add the bay leaf. Bring the mixture to a boil over medium-high heat.

Simmer:

1. Reduce the heat to low, cover the pot, and simmer for 15–20 minutes, or until the rice is tender.

Incorporate turkey and spinach:

1. Stir in the cooked turkey and, if using, the baby spinach. Allow the soup to simmer for an additional 5 minutes to warm the turkey and wilt the spinach.

Taste and finish:

1. Adjust seasoning with additional salt and pepper as needed. Remove the bay leaf. Ladle the soup into bowls, garnish with fresh parsley, and serve with lemon wedges, if desired.

Notes

To prepare this soup as a gluten-free option, ensure that the broth used is certified gluten-free. All other ingredients listed are naturally gluten-free.

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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