Best 6 Classic Turkey And Rice Soup Recipes

Indulge in the comforting aroma of Classic Turkey and Rice Soup, a hearty and flavorful dish that promises to warm your soul on chilly days. Prepared with succulent turkey, tender rice, and an array of aromatic vegetables, this classic soup embodies the essence of comfort food. It's a wholesome and nutritious meal that's perfect for a cozy dinner or a quick and easy lunch. Accompanying this main recipe are two tantalizing variations: Turkey and Wild Rice Soup and Creamy Turkey and Rice Soup. These variations offer a delightful twist on the classic, featuring wild rice for a nutty flavor and a creamy, velvety texture, respectively. With step-by-step instructions and a detailed ingredient list for each recipe, this article provides everything you need to create a satisfying and delicious turkey and rice soup experience.

Let's cook with our recipes!

TURKEY RICE SOUP

Turkey Rice Soup image

This soup is a quick and tasty way to use your turkey leftovers. The convenience of using frozen vegetables makes preparation a snap, and the low calories offer a healthy benefit.

Provided by Red Gold

Categories Trusted Brands: Recipes and Tips RED GOLD®, Inc.

Time 25m

Yield 6

Number Of Ingredients 8

Ingredients

4 cups chicken broth
1 cup water
¼ teaspoon rosemary
¼ teaspoon black pepper
1 (10 ounce) package frozen mixed vegetables
1 (6 ounce) box long grain white rice and wild rice, fast cooking
2 cups cooked turkey, chopped
2 (14.5 ounce) cans RED GOLD® Petite Diced Tomatoes

Steps:

In a large soup kettle. combine broth, water, rosemary, and black pepper. Bring to boil; stir in mixed vegetables, box of rice, and seasoning packet.
Return to boiling; reduce heat. Cover and simmer for 10 to 15 minutes or until vegetables and rice are tender. Stir in turkey and tomatoes; heat through. Stir in black pepper.

Nutrition Facts : Calories 259.2 calories, Carbohydrate 34.6 g, Cholesterol 38.3 mg, Fat 5 g, Fiber 3.5 g, Protein 18.5 g, SaturatedFat 1.4 g, Sodium 728.3 mg, Sugar 4.2 g

CREAMY LEFTOVER-TURKEY-AND-RICE SOUP

Creamy Leftover-Turkey-and-Rice Soup image

Put a light, fresh spin on Thanksgiving leftovers with a speedy riff on avgolemono, the classic Greek chicken soup. Egg yolks add creaminess to turkey stock, while lemon juice brightens the flavor, and cooked rice and shredded meat fill out every spoonful.

Provided by Riley Wofford

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Time 25m

Yield Serves 4 to 6

Number Of Ingredients 8

Ingredients

4 cups chicken or turkey stock, preferably homemade
2 medium leeks, white and light-green parts only, sliced into 1/2-inch-thick rounds and well washed
Kosher salt and freshly ground pepper
2 large egg yolks
3 tablespoons fresh lemon juice, plus wedges for serving
2 cups shredded cooked turkey or chicken
1 1/2 cups cooked white rice
Chopped fresh dill and extra-virgin olive oil, for serving

Steps:

In a medium pot, bring stock and 2 cups water to a simmer over medium-high heat; add leeks and season with salt and pepper. Reduce heat to medium; simmer until tender, about 8 minutes.
In a small heatproof bowl, whisk together egg yolks and lemon juice. Slowly whisk in 1 cup stock mixture, then gradually stir back into soup. Cook over medium-low heat, stirring, until creamy, 4 to 5 minutes. Stir in turkey and rice; continue cooking until warmed through, 1 to 2 minutes. Season to taste. Serve with dill, more pepper, a drizzle of oil, and lemon wedges.

HOMEMADE TURKEY SOUP

Homemade Turkey Soup image

You can make the most of even the smallest pieces of leftover meat on your holiday turkey with this homemade turkey soup. I simmer the bones to get the rich flavor, then easily remove any meat that remains. I add rice, vegetables and cream soup for a hearty turkey soup that's tasty and economical. -June Sangrey, Manheim, Pennsylvania

Provided by Taste of Home

Categories Dinner Lunch

Time 3h5m

Yield 10 servings (about 2-1/2 quarts).

Number Of Ingredients 10

Ingredients

1 leftover turkey carcass (from a 10- to 12-pound turkey)
2 quarts water
1 medium onion, cut into wedges
1/2 teaspoon salt
2 bay leaves
1 cup chopped carrots
1 cup uncooked long grain rice
1/3 cup chopped celery
1/4 cup chopped onion
1 can (10-1/2 ounces) condensed cream of chicken or cream of mushroom soup, undiluted

Steps:

Place the turkey carcass in a stockpot; add the water, onion, salt and bay leaves. Slowly bring to a boil over low heat; cover and simmer for 2 hours., Remove carcass; cool. Strain broth and skim fat. Discard onion and bay leaves. Return broth to the pan. Add the carrots, rice, celery and chopped onion; cover and simmer until rice and vegetables are tender. , Remove turkey from bones; discard bones and cut turkey into bite-size pieces. Add turkey and cream soup to broth; heat through.

Nutrition Facts : Calories 128 calories, Fat 2g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 391mg sodium, Carbohydrate 21g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.

BASIC TURKEY AND RICE SOUP

Basic Turkey and Rice Soup image

A nice basic soup, simple to make and an especially good use of your left over turkey meat!I like to serve it piping hot with different flavored crackers (like Sociables or Ritz or any type of vegetable flavoured crackers)

Provided by CookinwithGas

Categories White Rice

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 -2 tablespoon olive oil
1 tablespoon garlic clove, minced
1 medium yellow onion, chopped
3 cups low sodium chicken broth (Wolfgang Puck's preferred) or 3 cups low sodium vegetable broth (Wolfgang Puck's preferred)
1 large fresh carrot, diced
1/2 cup celery, chopped
1/4 cup long grain white rice, uncooked (NOT instant)
1 (10 ounce) package green peas, thawed (from the freezer section)
1/2 teaspoon ground sage
1/4 teaspoon nutmeg
salt and pepper (optional)
1 lb turkey breast, cooked and diced (Jennie-O preferred)

Steps:

In a dutch oven, on medium heat, saute the garlic and onion in oil until tender.
Add broth, rice, celery and carrot; Cover and simmer 15 minute.
Add peas, nutmeg, sage and salt & pepper to taste; simmer on low 10 minutes.
Add the turkey and heat through.

TURKEY SOUP WITH RICE

Turkey Soup with Rice image

Provided by Food Network Kitchen

Categories appetizer

Time 3h25m

Yield 6 servings

Number Of Ingredients 16

Ingredients

1 turkey carcass
2 stalks celery with leaves, coarsely chopped
2 carrots, coarsely chopped
1 onion, peeled and quartered
1 bay leaf
8 cups water
3 tablespoons butter
1 cup chopped onion
1 cup chopped celery
2 teaspoons dried thyme
2 cups chopped carrots
1 cup rice
2 cups chopped leftover turkey
1 cup frozen or leftover corn
3 tablespoons fresh parsley
Salt and pepper

Steps:

In a large pot, combine carcass, celery, carrots, onion, bay leaf and water and bring to a simmer. Simmer for 2 to 3 hours over medium low heat. Strain and discard vegetables and bones. Reserve turkey stock. In a large pot, melt butter and cook onions until tender. Stir in celery and thyme. Stir in carrots and rice and toss to coat. Stir in turkey stock and bring to a simmer. Cook until vegetables and rice are tender. Stir in turkey, corn and parsley. Return to simmer and season to taste.

QUICK TURKEY AND RICE SOUP

Quick Turkey and Rice Soup image

Barley or orzo can stand in for rice from one batch to the next in our tasty and Quick Turkey and Rice Soup.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Number Of Ingredients 8

Ingredients

1 1/2 ounces (3 tablespoons) unsalted butter
1 medium leek, white and light-green parts only, thinly sliced crosswise and rinsed well
3 ounces celery root, peeled and cut into 1/4-inch dice (3/4 cup)
1 medium parsnip, cut into 1/4-inch dice
Coarse salt and freshly ground pepper
4 1/2 cups Turkey Stock
1 1/2 cups shredded cooked turkey
1 cup cooked rice

Steps:

Melt butter in a medium saucepan over medium-high heat. Add leek, celery root, parsnip, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until leek is translucent, about 2 minutes.
Add stock, and bring to a boil. Reduce heat, and simmer until vegetables are tender, about 5 minutes. Stir in turkey and rice, and cook until heated through. Season with salt and pepper, and serve immediately.

Tips:

Use high-quality ingredients: Fresh, flavorful ingredients will make your soup taste better. Look for organic, free-range turkey and vegetables that are in season.
Don't overcook the turkey: Overcooked turkey can be tough and dry. Cook it just until it is tender, about 15 minutes per pound.
Use a variety of vegetables: The more vegetables you use, the more flavorful your soup will be. Some good options include carrots, celery, onions, potatoes, and parsnips.
Season the soup well: Don't be afraid to add plenty of salt and pepper to taste. You can also add other seasonings, such as garlic, thyme, or bay leaves.
Simmer the soup for at least 30 minutes: This will allow the flavors to meld and develop. The longer you simmer the soup, the better it will taste.
Serve the soup with your favorite toppings: Some good options include crusty bread, crackers, or shredded cheese.

Conclusion:

Classic turkey and rice soup is a delicious, comforting, and easy-to-make meal. It's perfect for a weeknight dinner or a weekend lunch. With a few simple tips, you can make a turkey and rice soup that your whole family will love. So next time you have some leftover turkey, don't put it away. Make a pot of turkey and rice soup instead. You won't be disappointed.