Turkey Rice Soup
This leftover Turkey Rice Soup is wildly delicious, simple to make and extremely versatile. It is destined to become a new tradition that some might look forward to more than turkey day itself! It’s a one pot wonder loaded with juicy turkey, hearty wild rice, carrots, celery, sweet potatoes, cauliflower and green beans for a warm, satisfying symphony of texture in every slurpful. This Turkey Soup recipe is also extremely flexible and pantry friendly – swap the wild rice for brown rice, the turkey for rotisserie chicken, ground beef or sausage, and the veggies for your favorites. This Turkey Rice Soup also reheats and freezes beautifully thanks to the nutty wild rice. Serve your leftover Turkey Soup with leftover dinner rolls and salad for a complete feast two days in a row.
I highly recommend wild rice blend for its nutty, toasty, earthy flavor and is extremely difficult to overcook, remains al dente and reheats like a champ. That being said, you can use whatever rice you have on hand, but expect varying results:
See the post for how to swap the rice for barley, lentils, quinoa or pasta, add different vegetables and use different proteins.
If it’s not turkey day, you can roast just a turkey breast, either the day of making the soup or the day before. To do this, rub the turkey breast with vegetable oil, garlic powder, onion powder, salt and pepper and bake per package instructions. You can also season your turkey breast with a spice rub called “Kinder’s Seasoning Master Salt – Garlic, Sea Salt and Butter” – it is magic! I just add pepper to the rub and use the mix on everything (not a paid endorsement, just a fabulous find). You will be blown away at how tasty your roasted turkey breast is! I purchase Kinder’s Seasoning at Costco.
This leftover Turkey Soup can be served brothy or creamy. To make creamy Turkey Rice Soup, increase the butter and olive oil, add flour and cornstarch and swap some of the broth for half and half. Here’s how:
Turkey Rice Soup is also easy to make in the slow cooker! I would start with only 9 cups of broth and add more if needed when you add the cauliflower and turkey because the slow cooker doesn’t evaporate much broth like cooking on the stove does. To make Turkey Soup in the crockpot:
This Turkey Rice Soup makes fantastic leftovers. The flavors build and meld and the rice stays al dente and doesn’t absorb excess liquid like white rice can.