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    Home » Soups

    Turkey and Rice Soup

    Published: Nov 20, 2022 · Modified: Apr 10, 2023 by Jessica Fisher

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    Turkey and Rice Soup is one of the homiest, most comforting of dishes. Featuring turkey, rice, spicy sausage, and veggies, this is a versatile turkey soup recipe that can be customized with whatever you have on hand, like leftover Thanksgiving turkey, rice, and even gravy.

    Serve this delicious turkey rice soup with Sourdough Rye Bread for a hearty supper. This rice soup recipe is one of our best Homemade Soup Recipes for Dinner and a great way to Make Soup from Leftovers.

    bowls of turkey soup on wooden board with sliced bread. this …

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    Jump to:
    • Why Make This
    • Ingredients
    • Step-by-Step Instructions
    • FAQs
    • More Ways to Use Leftover Turkey
    • Tell us what you think!
    • Turkey and Rice Soup

    Last Thanksgiving, I was pondering over what to do with leftover turkey breast and the homemade turkey stock I’d made with the turkey carcass. I did a little playing in the kitchen and landed on this leftover turkey soup that has quickly become a favorite at our house.

    My daughter nicknamed it “Pilgrim Minestrone”, thanks to the spicy Italian sausage links I added on a whim.

    Originally, I also included leftover mushroom gravy in the soup, but we aren’t always blessed with leftovers, so I’ve developed the recipe to be made from scratch as well as with leftovers you might have from a holiday dinner or Sunday roast.

    Why Make This

    It’s super tasty! This Turkey and Rice Soup is so delicious. Every bite is ultimate comfort food. It’s one of our favorite kid friendly meals.

    It’s easy to make. You can mix up this soup in minutes for a perfect one pot meal. The cooking time will depend on what type of rice you choose.

    It’s a great way to use leftovers. Whether you have leftover turkey meat, cooked rice, gravy, or veggies, these can all be incorporated into this Turkey and Rice Soup to help you enjoy great food without letting anything go to waste. This kind of recipe can help you Stop Wasting Food.

    Ingredients

    Here’s what you’ll need to make Turkey and Rice Soup:

    ingredients for turkey and rice soup.

    olive oil – I usually keep olive oil on hand for cooking, but you can also use butter, margarine, or whatever other oil you normally cook with.

    hot Italian turkey sausage links – The fresh sausage adds so much flavor to this soup. You can use mild or sweet sausage if you prefer, but try not to omit it if you can.

    mushrooms – Sautéed mushrooms add great umami flavor to this dish. Button mushrooms are fine as are brown. You can dial up the gourmet level by using a different kind of mushroom if you prefer.

    mirepoix – carrots, celery, and onion are a classic veggie combo for soup, rounding out its flavors and texture.

    salt and freshly ground black pepper – I’ve chosen a simple seasoning for this soup since the sausage and sage bring so much flavor on their own. You can also use Seasoned Salt if you prefer.

    rice – I like the heartiness of brown rice so that does add to the cook time. If you want it quicker, just swap in white rice instead. You can also use a wild rice blend if you’d like to make a turkey wild rice soup. While not “technically” a rice, wild rice is the seed of an aquatic grass, it acts like rice and gives that texture to the soup.

    flour – Just a bit of flour helps thicken the soup and round out its texture. You can use gluten-free baking mix instead, if you’d like to make this soup gluten-free.

    rubbed sage – I love sage with turkey, but if you prefer you can substitute a teaspoon dried thyme, tarragon, or oregano.

    turkey stock – I typically make Homemade Turkey Stock with the bones from the turkey. You can also use 8 cups chicken broth, chicken stock, or  even vegetable broth if that’s what you have.

    cooked and cubed turkey meat – You can also use cooked chicken or pork if that is what you have on hand.

    chopped kale – I like the color and texture that kale brings to the soup. If you prefer, you can use chopped spinach or even a bit of chopped fresh parsley to add a bit of green to the pot.

    Step-by-Step Instructions

    Here’s how to make Turkey and Rice Soup:

    sautéing sausages in oil in the pot.
    sauteing veggies in the drippings in the pot.
    adding flour, rice, and sage to the veggies in the pot.
    cooking until the roux is formed with the veggies in the pot.

    In a heavy stock pot or large Dutch oven over medium heat, heat the oil until shimmering. Add the sausage links and cook until well browned on the outside. Remove to a plate and cover.

    Add the mushrooms, carrots, celery, and onion to the drippings in the pot and cook, stirring, until the onion starts to go clear, about 7 to 10 minutes. Season to taste with salt and pepper.

    Add the rice, flour, and sage to the pan, and stir until the flour absorbs any remaining drippings. Cook for one minute, stirring.

    adding stock and sausages to the veggies in the pan.
    simmering the sausage, veggies, and rice in the pot.
    adding sausage, turkey, and kale to the pot.
    the finished turkey and rice soup in the pot.

    Add the turkey stock, stirring well to incorporate the roux. Return the sausage links to the pot. Bring to a boil, then reduce the heat to a simmer. Cook for 20 minutes.

    Remove the sausages to a cutting board and allow them to cool enough to handle easily. Slice into ¼-inch slices.

    Add the sausage, chopped turkey, and kale to the pot. Simmer for another 10 to 15 minutes until the kale is wilted. Test to be sure the rice is cooked.

    Adjust seasonings and serve.

    Slow Cooker Instructions

    • In a large skillet, heat the oil until shimmering. Add the sausage links and cook until well browned on the outside. Remove to a plate and cover.
    • Add the mushrooms, carrots, celery, and onion to the drippings in the pot and cook, stirring, until the onion starts to go clear, about 7 to 10 minutes. Season to taste with salt and pepper.
    • Add the rice, flour, and sage to the pan, and stir until the flour absorbs any remaining drippings. Cook for one minute, stirring. Transfer this mixture to the crock of a slow cooker. 
    • Add the turkey stock, stirring well to incorporate the roux. Return the sausage links to the pot. Cover and cook on LOW for 4 to 6 hours. The sausage should be cooked.
    • Remove the sausages to a cutting board and allow them to cool enough to handle easily. Slice into ¼-inch slices.
    • Add the sausage, chopped turkey, and kale to the slow cooker. Turn the heat up to HIGH and cook for another 10 to 15 minutes until the kale is wilted. 
    • Adjust seasonings and serve.

    FAQs

    Do you cook rice first before adding to soup? 

    You can used cooked rice for soup or cook the rice in the soup. Just keep in mind that the longer the rice is in the liquid, it will start to bloat. You may need to add more liquid to the soup to prevent it from having a stew-like texture.

    What is homemade turkey broth made of? 

    Broth is made from cooking turkey meat in liquid. Stock is made from simmering the bones in the liquid. In either stock or broth, one typically adds salt, peppercorns, a bay leaf, onions, and carrots. Other vegetables may be added.

    Can I make soup with week-old turkey?

    The USDA recommends that food be consumed within 4 days of its being prepared. I would not serve turkey that is older than 4 days, unless I had stored it in the freezer.

    What kind of rice is best for soup?

    Any rice can be used in soup, however brown rice and wild rice do take longer to cook than the white rice varieties.

    Can you freeze turkey and rice soup?

    You can freeze the soup. Pack it in freezer-safe containers. Chill it in the fridge first and then transfer to the freezer. Keep in mind that the rice may get a bit bloated from soaking so long, but it is safe to eat, just a slightly different texture.

    overhead shot of a bowl of soup on a board with a spoon, napkin, and sliced bread.

    More Ways to Use Leftover Turkey

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      What to Do with the Turkey Bones? Make Stock!
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      Easy Chicken Florentine Casserole Recipe (Pasta Bake)
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    white spoon and fork on a teal plate logo.

    Tell us what you think!

    We love to hear your experiences with Good Cheap Eats. Click the STARS on the recipe card or leave a STARRED comment to let us know what you think of the recipe.

    close up of turkey and rice soup in black bowl on a wooden board.

    Turkey and Rice Soup

    Turkey and Rice Soup is one of the best comfort foods, featuring turkey, rice, spicy sausage, and veggies. Perfect for holiday leftovers!
    5 from 1 vote
    Print Pin Rate
    Course: dinner, Main Course, Soup
    Cuisine: American
    Prep Time: 10 minutes minutes
    Cook Time: 27 minutes minutes
    Total Time: 37 minutes minutes
    Servings: 4
    Calories: 645kcal
    Author: Jessica Fisher
    Cost: $7

    Equipment

    • heavy stockpot
    • cooking tongs
    • cutting board
    • chef's knife
    • wooden spoon

    Ingredients

    • 2 tablespoon olive oil
    • ½ lb hot Italian turkey sausage links
    • 4 ounces mushrooms chopped
    • 3 carrots sliced
    • 2 ribs celery chopped
    • ½ onion chopped
    • salt and pepper
    • ½ cup brown rice or white rice can work as well
    • ¼ cup unbleached, all-purpose flour or gluten-free baking mix
    • 1 teaspoon rubbed sage
    • 8 cup turkey stock or chicken or vegetable broth
    • 1-2 cup turkey (cooked and cubed)
    • 1 cup chopped kale

    Instructions

    • In a heavy stock pot, heat the oil until shimmering. Add the sausage links and cook until well browned on the outside. Remove to a plate and cover.
      2 tablespoon olive oil, ½ lb hot Italian turkey sausage links
    • Add the mushrooms, carrots, celery, and onion to the drippings in the pot and cook, stirring, until the onion starts to go clear, about 7 to 10 minutes. Season to taste with salt and pepper.
      4 ounces mushrooms, 3 carrots, 2 ribs celery, ½ onion, salt and pepper
    • Add the rice, flour, and sage to the pan, and stir until the flour absorbs any remaining drippings. Cook for one minute, stirring.
      ½ cup brown rice, ¼ cup unbleached, all-purpose flour, 1 teaspoon rubbed sage
    • Add the turkey stock, stirring well to incorporate the roux. Return the sausage links to the pot. Bring to a boil, then reduce the heat to a simmer. Cook for 20 minutes.
      8 cup turkey stock
    • Remove the sausages to a cutting board and allow them to cool enough to handle easily. Slice into ¼-inch slices.
    • Add the sausage, chopped turkey, and kale to the pot. Simmer for another 10 to 15 minutes until the kale is wilted. Test to be sure the rice is cooked.
      1-2 cup turkey (cooked and cubed), 1 cup chopped kale
    • Adjust seasonings and serve.

    Notes

    Nutritional values are approximate and based on ¼ the recipe.
    Promptly store leftovers in an airtight container in the refrigerator, for up to 3 days as long as any leftovers used to make the soup are fresh.
    Variations: feel free to incorporate other leftovers like cooked vegetables, grains, or meats. Mashed potatoes and gravy can also be whisked in with the broth. If you use gravy, you can eliminate the flour in the recipe.
    What rice to use: Brown and wild rice will take the full time to cook. If you swap in a white rice variety, you can reduce the cooking time by 10 to 15 minutes. Simmer with the sausages for about ten, and then later with the turkey and kale for another 5.
    To make this gluten-free: Be sure to use a gluten-free baking mix instead of flour.
    Slow Cooker Instructions:
    • In a heavy stock pot or Dutch oven, heat the oil until shimmering. Add the sausage links and cook until well browned on the outside. Remove to a plate and cover.
    • Add the mushrooms, carrots, celery, and onion to the drippings in the pot and cook, stirring, until the onion starts to go clear, about 7 to 10 minutes. Season to taste with salt and pepper.
    • Add the rice, flour, and sage to the pan, and stir until the flour absorbs any remaining drippings. Cook for one minute, stirring. Transfer this mixture to the crock of a slow cooker. 
    • Add the turkey stock, stirring well to incorporate the roux. Return the sausage links to the pot. Cover and cook on LOW for 4 to 6 hours. The sausage should be cooked.
    • Remove the sausages to a cutting board and allow them to cool enough to handle easily. Slice into ¼-inch slices.
    • Add the sausage, chopped turkey, and kale to the slow cooker. Turn the heat up to HIGH and cook for another 10 to 15 minutes until the kale is wilted. 
    • Adjust seasonings and serve.

    Nutrition

    Calories: 645kcal | Carbohydrates: 49g | Protein: 39g | Fat: 32g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Cholesterol: 94mg | Sodium: 1178mg | Potassium: 1080mg | Fiber: 4g | Sugar: 11g | Vitamin A: 9422IU | Vitamin C: 23mg | Calcium: 104mg | Iron: 3mg
    Tried this recipe?Tell us what you think! Your reviews help us develop better recipes and give newcomers the confidence to try your favorites. Scroll down to leave a starred comment.
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    Comments

    1. Kim Tasker

      November 29, 2022 at 10:06 am

      5 stars
      So, so good!!!

      Reply

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