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A bowl of turkey and rice soup sitting on a wood board next to some crackers.
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Turkey and Rice Soup

This homemade turkey and rice soup is the perfect way to use up holiday leftovers when you can't stand another turkey sandwich. It's filled with tender pieces of turkey, rice, vegetables and a rich, savory broth.
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 6
Calories: 269 kcal

Ingredients

  • 3 Tablespoon (38 g) Olive Oil
  • 1 Cup (155 g) Carrots sliced in ¼" thick coins
  • ½ Cup (75 g) Yellow Onion diced
  • ¼ Cup (38 g) Celery sliced ¼" thick
  • 2 cloves Garlic
  • 2 Tablespoon (18 g) Gluten Free 1-to-1 Flour Blend or all purpose flour
  • ½ teaspoon Dried Rosemary
  • 1 teaspoon Dried Thyme
  • ½ teaspoon Salt
  • ½ teaspoon Black Pepper
  • 6 Cup (1338 g) Gluten Free Turkey Broth or chicken broth
  • 2 Cup (313 g) Cooked Turkey cut into bite sized pieces
  • ¾ Cup (134 g) White Rice uncooked

Instructions

  • In a large soup pot or dutch oven, heat the olive oil over medium heat.
    3 Tablespoon (38 g) Olive Oil
  • Add the onion, carrots and celery to the olive oil and cook until softened, about 10 minutes. Stir occasionally to avoid sticking or burning.
    ½ Cup (75 g) Yellow Onion, 1 Cup (155 g) Carrots, ¼ Cup (38 g) Celery
  • Add the garlic, herbs, salt, pepper and flour to the pan. Stir to coat the vegetables. Cook for 2-3 minutes, while stirring constantly.
    2 cloves Garlic, 2 Tablespoon (18 g) Gluten Free 1-to-1 Flour Blend, ½ teaspoon Dried Rosemary, 1 teaspoon Dried Thyme, ½ teaspoon Salt, ½ teaspoon Black Pepper
  • Add the turkey broth. Stir well. Cover and bring to a simmer.
    6 Cup (1338 g) Gluten Free Turkey Broth
  • Once simmering, add the rice and cooked turkey. Cook until rice is done, about 20 minutes.
    ¾ Cup (134 g) White Rice, 2 Cup (313 g) Cooked Turkey
  • Serve immediately. Rice will continue to absorb the liquid after cooking.

Notes

Note: If you like a thinner broth, skip the flour which is added to thicken the soup.  
Storage: Store leftover soup in an airtight container in the refrigerator for up to 4 days.  The rice will continue to absorb the broth as it sits, so leftover soup will be thicker with less broth, but still delicious.  I usually add 2-3 tablespoons of water to each bowl of soup as it's reheated to loosen the broth up.  Reheat individual servings in the microwave until the temperature reaches 165 degrees. (about 2-3 minutes on high power).