12 Turkey Rice Soup Recipes That Turn Leftovers into Dinner

Turkey rice soup recipes are the rare kind of dinner that improves as it sits, because the rice soaks up the broth and the turkey keeps releasing flavor into every spoonful. Tender turkey and soft, starchy rice are the steady foundation, while carrots, celery, and onion give you that sweet, savory backbone that makes the pot taste like a full meal, not leftovers.

Start with Classic Turkey Rice Soup for the benchmark, Creamy Turkey Wild Rice Soup when you want something rounder, Lemony Turkey Rice Soup when you want it bright, and Slow Cooker Turkey Rice Soup for hands-off ease.

Which Turkey Rice Soup Should You Make?

Classic Turkey Rice Soup

This is the one you make when you have leftover roasted turkey and want dinner on the table fast. The rice adds just enough body to make the broth substantial without turning it starchy.

Ingredients (makes 6 servings)

• Cooked turkey meat, shredded: 450 g (1 lb)
• Long grain white rice: 200 g (1 cup)
• Chicken stock: 1.5 L (6 cups)
• Carrots, peeled and diced: 2 medium
• Celery ribs, diced: 2
• Yellow onion, finely chopped: 1 medium
• Olive oil: 2 tbsp
• Fresh parsley, chopped: 3 tbsp
• Salt and black pepper: to taste

Instructions

Step 1: Heat the 2 tbsp olive oil in a large pot over medium heat, then add the onion, carrots, and celery. Give the vegetables 8 minutes, and you will see the onion turn translucent and hear the edges sizzle as the sweetness builds.

Step 2: Add the 450 g (1 lb) shredded turkey and 1.5 L (6 cups) chicken stock to the pot, then bring everything to a gentle boil. Lower the heat to a simmer and let it go for 15 minutes, so the turkey releases its flavor into the broth. You can taste it now and add salt if the stock needs it.

Step 3: Stir in the 200 g (1 cup) rice and keep the pot at a low simmer. Wait 12 to 14 minutes, then bite into a grain of rice to check that it is tender with just a little chew at the center. If the soup looks too thick, splash in a bit more stock or water.

Step 4: Turn off the heat and taste the broth, then season with salt and black pepper until the savory note comes forward. You want the rice to keep soaking up liquid, so leave the lid off if the pot will sit for a while.

Step 5: Ladle the soup into bowls and top each one with the 3 tbsp chopped parsley. You get the brightest flavor if you serve it right away while the rice is still intact.

Creamy Turkey Wild Rice Soup

The dairy here makes every spoonful rich without hiding the turkey, and the wild rice gives you little bursts of chew that regular white rice cannot. Pick this one when the day calls for something that clings to the spoon a little longer.

Ingredients (makes 5 servings)

• Cooked turkey meat, chopped: 450 g (1 lb)
• Wild rice blend: 180 g (1 cup)
• Chicken stock: 1.2 L (5 cups)
• Carrots, diced: 2 medium
• Celery, diced: 2 ribs
• Yellow onion, chopped: 1 medium
• Unsalted butter: 3 tbsp
• All purpose flour: 3 tbsp
• Whole milk: 240 ml (1 cup)
• Dried thyme: 1 tsp
• Salt and white pepper: to taste

Instructions

Step 1: Melt the 3 tbsp butter in a large pot over medium heat, then add the onion, carrots, and celery. Cook the vegetables for 8 minutes, and you will see the onion soften and turn shiny around the edges.

Step 2: Sprinkle in the 3 tbsp flour and stir constantly for 2 minutes, until the mixture looks smooth and smells like warm toast. You want that raw flour taste completely gone before any liquid goes in.

Step 3: Slowly pour in the 1.2 L (5 cups) chicken stock while you whisk, scraping the bottom of the pot so no flour lumps stay behind. Add the 1 tsp dried thyme and the 450 g (1 lb) turkey, then bring the pot to a gentle simmer and cook it for 10 minutes.

Step 4: Stir in the 180 g (1 cup) wild rice blend and simmer for about 40 minutes, until the rice is tender with a bit of chew at the center. If the soup tightens up too much, pour in a little extra stock or water to loosen it.

Step 5: Lower the heat and pour in the 240 ml (1 cup) whole milk, stirring until the soup turns creamy and pale. Taste for salt and white pepper, then ladle into bowls while the surface still has a soft sheen.

Lemony Turkey Rice Soup

Lemon and egg turn an ordinary turkey rice soup into something silky and bright, the kind you keep reaching for one more spoonful of. This version keeps the broth light but gives it a velvety finish that feels far more special than the work involved.

Ingredients (makes 4 servings)

• Cooked turkey, shredded: 350 g (12 oz)
• Long grain white rice: 150 g (3/4 cup)
• Chicken stock: 1 L (4 cups)
• Eggs: 2 large
• Fresh lemon juice: 60 ml (1/4 cup)
• Carrots, finely diced: 1 medium
• Yellow onion, finely diced: 1 small
• Olive oil: 1 tbsp
• Fresh dill, chopped: 2 tbsp
• Salt and black pepper: to taste

Instructions

Step 1: Warm the 1 tbsp olive oil in a medium pot over medium heat, then add the onion and carrot. Cook them for 6 minutes, and you will notice the onion going translucent at the edges long before the carrot turns soft.

Step 2: Pour in the 1 L (4 cups) chicken stock and bring it to a simmer, then stir in the 350 g (12 oz) shredded turkey. Let it bubble gently for 10 minutes so the broth picks up the turkey flavor, then add the 150 g (3/4 cup) rice.

Step 3: Simmer everything for 14 minutes, until the rice is tender. While that cooks, whisk the 2 large eggs and 60 ml (1/4 cup) lemon juice together in a heatproof bowl until the mixture is smooth and frothy. You will use this to thicken the soup, so keep it close.

Step 4: Ladle about 240 ml (1 cup) of the hot broth into the egg mixture, a little at a time, whisking constantly so the eggs warm up without scrambling. Then slowly pour the warmed egg mixture back into the pot while you stir the soup.

Step 5: Keep the heat very low and stir for 2 minutes as the soup thickens and turns silky, never letting it boil. Taste for salt and black pepper, then ladle into bowls and scatter the 2 tbsp fresh dill over each one.

Spicy Cajun Turkey Rice Soup

This one brings the heat in layers, from the seasoning blend rather than any single sauce, so the spice stays deep instead of just sharp. You still taste the turkey, but every spoonful finishes with a warm glow.

Ingredients (makes 6 servings)

• Cooked turkey, shredded: 450 g (1 lb)
• Long grain white rice: 200 g (1 cup)
• Chicken stock: 1.5 L (6 cups)
• Green bell pepper, diced: 1 large
• Celery, diced: 2 ribs
• Yellow onion, diced: 1 large
• Garlic, minced: 3 cloves
• Cajun seasoning: 1 tbsp
• Olive oil: 2 tbsp
• Salt and black pepper: to taste

Instructions

Step 1: Heat the 2 tbsp olive oil in a heavy pot over medium heat, then add the onion, bell pepper, and celery. Give them 7 minutes, and you will see the onion edges turn translucent and the vegetable smell turn sweet.

Step 2: Stir in the 3 cloves minced garlic and 1 tbsp Cajun seasoning, cooking for 1 minute until the spice turns fragrant and sticks to the vegetables. You want the seasoning to toast slightly, not burn, so keep the pot moving.

Step 3: Pour in the 1.5 L (6 cups) chicken stock and the 450 g (1 lb) shredded turkey, then bring the pot to a boil. Lower the heat to a simmer and let it cook for 15 minutes, so the broth takes on the spicy, smoky flavors. Taste it now if you need to adjust the heat level.

Step 4: Add the 200 g (1 cup) rice and simmer for 12 to 14 minutes, until the grains are tender but still hold their shape. If the soup thickens more than you like, add a splash of stock or water to loosen it.

Step 5: Taste the soup and season with salt and black pepper, then ladle into bowls. You can serve it with a little extra Cajun seasoning on top if you want more heat at the table.

Slow Cooker Turkey Rice Soup

Hands-off is the whole point here, and the slow cooker gives the turkey and vegetables a long, gentle simmer that builds a deep broth without any attention from you. Make it when your day is full and you still want a real dinner at the end of it.

Ingredients (makes 8 servings)

• Turkey breast or thigh, raw: 900 g (2 lb)
• Long grain white rice: 300 g (1.5 cups)
• Chicken stock: 2 L (8 cups)
• Carrots, sliced: 3 medium
• Celery, sliced: 3 ribs
• Yellow onion, chopped: 1 large
• Garlic, minced: 2 cloves
• Dried thyme: 1 tsp
• Olive oil: 1 tbsp
• Salt and black pepper: to taste

Instructions

Step 1: Pat the 900 g (2 lb) turkey dry with paper towels, then season it all over with salt and black pepper. Heat the 1 tbsp olive oil in a large skillet over medium-high heat and sear the turkey for 3 minutes per side, until you see a brown crust form. That browning is what gives the broth its deeper flavor.

Step 2: Transfer the seared turkey to a slow cooker, then add the carrots, celery, onion, garlic, and 1 tsp dried thyme. Pour in the 2 L (8 cups) chicken stock, cover, and cook on low for 6 hours, until the turkey pulls apart easily with a fork. You can cook it on high for 3 hours if your afternoon is short.

Step 3: Lift the turkey out of the slow cooker onto a cutting board and shred it with two forks. Return the shredded meat to the pot, then stir in the 300 g (1.5 cups) rice, cover, and cook on high for 30 minutes, until the rice is tender. Check it a little early because slow cookers vary.

Step 4: Taste the broth and adjust the salt and black pepper until the savory note sits right. You can leave the pot on warm for another hour without the rice going mushy, which is useful if dinner stretches later.

Step 5: Ladle the soup into deep bowls and serve it hot. The broth will be rich and the rice will have soaked up just enough of it, and you can finish each bowl with a little black pepper if you like.

Instant Pot Turkey Rice Soup

The pressure cooker turns turkey and rice into a deeply flavored bowl in a fraction of the usual time, but you still get the same soft rice and tender meat. This is your version when the craving hits at five o’clock and dinner needs to happen fast.

Ingredients (makes 6 servings)

• Turkey thigh, boneless, skinless, raw: 680 g (1.5 lb)
• Long grain white rice: 200 g (1 cup)
• Chicken stock: 1.25 L (5 cups)
• Carrots, diced: 2 medium
• Celery, diced: 2 ribs
• Yellow onion, diced: 1 medium
• Garlic, minced: 2 cloves
• Olive oil: 1 tbsp
• Dried parsley: 1 tbsp
• Salt and black pepper: to taste

Instructions

Step 1: Turn the Instant Pot to sauté and warm the 1 tbsp olive oil, then add the onion, carrots, and celery. Cook them for 5 minutes, and you will hear the onions sizzling as they release their moisture.

Step 2: Stir in the 2 cloves garlic and the 680 g (1.5 lb) turkey thigh, then cook for 3 minutes to give the outside a little color. You don’t need to brown it fully because the pressure will do most of the work.

Step 3: Pour in the 1.25 L (5 cups) chicken stock and scrape the bottom of the pot with a wooden spoon so nothing sticks. Stir in the 200 g (1 cup) rice and 1 tbsp dried parsley, then seal the lid and cook on high pressure for 10 minutes with a quick release.

Step 4: Open the lid carefully and lift the turkey out onto a board. Shred the meat with two forks while it is still warm, then return it to the pot and stir everything together. You can taste the broth now and decide if it needs more salt.

Step 5: Season with salt and black pepper, then ladle the soup into bowls. You will notice the rice has absorbed a good amount of broth, so the consistency should be thick but still spoonable.

Garden Turkey Rice Soup

This version leans hard on vegetables so you get a bowl that tastes like a garden with turkey in it, not the other way around. Zucchini, green beans, and corn join the usual carrots and onion, which keeps every spoonful a little different.

Ingredients (makes 7 servings)

• Cooked turkey, shredded: 400 g (14 oz)
• Long grain white rice: 220 g (1 cup plus 2 tbsp)
• Chicken stock: 1.6 L (6.5 cups)
• Carrots, sliced: 2 medium
• Yellow onion, chopped: 1 medium
• Zucchini, diced: 1 medium
• Green beans, cut into 2.5 cm (1 inch) pieces: 150 g (1 cup)
• Frozen corn kernels: 150 g (1 cup)
• Olive oil: 2 tbsp
• Salt and black pepper: to taste

Instructions

Step 1: Heat the 2 tbsp olive oil in a large pot over medium heat, then add the onion and carrots. Cook them for 6 minutes, and you will smell the sweetness before the onion edges turn golden.

Step 2: Add the zucchini, green beans, and corn, then cook for another 5 minutes. You want the green beans to turn bright and the zucchini to soften slightly, so don’t let them go completely tender yet.

Step 3: Pour in the 1.6 L (6.5 cups) chicken stock and bring the pot to a boil, then lower the heat to a simmer. Add the 400 g (14 oz) shredded turkey and cook for 10 minutes, giving the broth time to absorb all those flavors.

Step 4: Stir in the 220 g (1 cup plus 2 tbsp) rice and simmer for 13 minutes, until the grains are tender and the vegetables are cooked through. If the soup looks too vegetable heavy, add a little more stock to loosen it.

Step 5: Taste the broth and season with salt and black pepper, then ladle into wide bowls so the vegetables and rice spread out. You can finish each bowl with a little black pepper and serve it hot.

Brown Rice Turkey Rice Soup

Brown rice brings a nutty, chewy bite that stands up to the turkey instead of melting into the background, and it holds its shape better if the soup sits. This one takes a little longer to simmer, but you spend that time doing something else.

Ingredients (makes 6 servings)

• Cooked turkey, shredded: 450 g (1 lb)
• Brown rice: 200 g (1 cup)
• Chicken stock: 1.5 L (6 cups)
• Carrots, diced: 2 medium
• Celery, diced: 2 ribs
• Yellow onion, chopped: 1 medium
• Garlic, minced: 2 cloves
• Olive oil: 2 tbsp
• Dried thyme: 1 tsp
• Salt and black pepper: to taste

Instructions

Step 1: Warm the 2 tbsp olive oil in a heavy pot over medium heat, then add the onion, carrots, and celery. Cook them for 7 minutes, and you will see the bottom of the pot start to brown just slightly as the vegetables soften.

Step 2: Stir in the 2 cloves garlic and 1 tsp dried thyme, cooking for 1 minute until the garlic smells fragrant. You can add the 200 g (1 cup) brown rice now and stir for another minute to coat the grains in the oil.

Step 3: Pour in the 1.5 L (6 cups) chicken stock and add the 450 g (1 lb) turkey, then bring the pot to a boil. Lower the heat to a gentle simmer and cook for 40 minutes, until the brown rice is tender with a bit of chew at the center. Check it a little early as brown rice cooking times vary.

Step 4: Taste the broth and add salt and black pepper until the savory flavor comes forward. If the soup gets too thick while the rice sits, stir in a splash of stock or water to bring it back to the consistency you want.

Step 5: Ladle into bowls while it is hot, and you will notice the brown rice keeps its shape better than white rice. Serve it with a little extra black pepper on top if you like.

Coconut Curry Turkey Rice Soup

Coconut milk and a spoonful of curry paste turn turkey rice soup into something warm, creamy, and faintly sweet, with a gentle heat that builds as you eat. Jasmine rice keeps it fragrant and light instead of heavy.

Ingredients (makes 5 servings)

• Cooked turkey, sliced or shredded: 450 g (1 lb)
• Jasmine rice: 180 g (1 cup)
• Chicken stock: 1 L (4 cups)
• Canned coconut milk, full fat: 400 ml (1 can)
• Yellow onion, sliced: 1 medium
• Garlic, minced: 2 cloves
• Fresh ginger, grated: 1 tbsp
• Red curry paste: 2 tbsp
• Vegetable oil: 1 tbsp
• Salt and black pepper: to taste

Instructions

Step 1: Heat the 1 tbsp vegetable oil in a large pot over medium heat, then add the onion and cook for 6 minutes. You want the onion to become soft and shiny before the curry paste goes in.

Step 2: Stir in the 2 cloves garlic, 1 tbsp grated ginger, and 2 tbsp red curry paste, cooking for 2 minutes until the paste smells toasty and sticks to the onion. If the paste starts to darken too fast, lower the heat a notch.

Step 3: Pour in the 1 L (4 cups) chicken stock and 400 ml (1 can) coconut milk, whisking to smooth out the curry paste. Add the 450 g (1 lb) turkey and bring the pot to a gentle boil, then lower the heat and simmer for 10 minutes.

Step 4: Simmer the 180 g (1 cup) jasmine rice and liquid together for 12 to 14 minutes, until the grains are tender and the soup has thickened slightly. Taste it now and add salt and black pepper until the coconut and curry flavors balance.

Step 5: Ladle the soup into deep bowls and spoon some of the creamy broth over the rice. You can finish with a little extra black pepper or a few fresh herb leaves if you have them on hand.

Mushroom Turkey Rice Soup

Mushrooms bring a deep, savory richness that makes the turkey taste even more like itself, especially if you use a mix of fresh and dried. This is the one to make when you want that slow-cooked, almost meaty depth without any extra fuss.

Ingredients (makes 5 servings)

• Cooked turkey, shredded: 400 g (14 oz)
• Long grain white rice: 170 g (3/4 cup plus 1 tbsp)
• Chicken stock: 1.25 L (5 cups)
• Cremini mushrooms, sliced: 300 g (10 oz)
• Dried porcini mushrooms: 15 g (0.5 oz)
• Carrots, diced: 1 medium
• Yellow onion, chopped: 1 medium
• Olive oil: 2 tbsp
• Fresh thyme leaves: 1 tsp
• Salt and black pepper: to taste

Instructions

Step 1: Put the 15 g (0.5 oz) dried porcini in a small bowl and pour over just enough hot stock from the measured amount to cover them. Let them soften for 10 minutes while you warm the 2 tbsp olive oil in a large pot and cook the onion and carrots for 6 minutes.

Step 2: Add the 300 g (10 oz) cremini mushrooms and cook for 8 minutes. You will hear them sizzle once the moisture cooks off, and that is your cue to move on.

Step 3: Lift the soaked porcini out of the liquid, chop them finely, and add them to the pot along with the 400 g (14 oz) turkey and 1 tsp thyme. Pour in the soaking liquid and the remaining stock, then bring the pot to a simmer and cook for 12 minutes. Strain the soaking liquid first if it has any grit.

Step 4: Stir in the 170 g (3/4 cup plus 1 tbsp) rice and simmer for 13 to 15 minutes, until the grains are tender. The mushrooms will have made the broth a deep brown, and you can add salt and black pepper now to bring out the savory side.

Step 5: Ladle into bowls and enjoy the earthy, meaty broth while it is hot. You can add a few fresh thyme leaves on top for a final hit of that mushroom aroma.

Ginger Garlic Turkey Rice Soup

Ginger and garlic give this version a warm, aromatic base that feels lighter than the creamier soups but still deeply savory. A splash of rice vinegar at the end brightens the whole pot without making it sour.

Ingredients (makes 4 servings)

• Cooked turkey, shredded: 350 g (12 oz)
• Jasmine rice: 150 g (3/4 cup)
• Chicken stock: 1 L (4 cups)
• Fresh ginger, thinly sliced: 3 tbsp
• Garlic, thinly sliced: 4 cloves
• Carrots, julienned: 1 medium
• Scallions, sliced: 3
• Rice vinegar: 1 tbsp
• Vegetable oil: 1 tbsp
• Salt and white pepper: to taste

Instructions

Step 1: Heat the 1 tbsp vegetable oil in a medium pot over medium-low heat, then add the ginger and garlic. Cook them for 2 minutes, and you need to stir often so the garlic turns pale gold without burning.

Step 2: Add the carrots and cook for 3 minutes. You want them to stay bright and light in the finished soup, so they should still have a little snap.

Step 3: Pour in the 1 L (4 cups) chicken stock and bring it to a boil, then add the 350 g (12 oz) turkey and lower to a simmer. Let it cook for 10 minutes, giving the ginger and garlic time to infuse the broth, then taste it to see if the flavor is where you want it.

Step 4: Stir in the 150 g (3/4 cup) jasmine rice and simmer for 12 minutes, until the grains are tender and the soup turns slightly cloudy from the starch. Add the 1 tbsp rice vinegar and stir once more.

Step 5: Ladle into bowls and top with the sliced scallions, then season with salt and white pepper at the table. You will taste that gentle lift from the vinegar on the very first spoonful.

Turkey Rice Meatball Soup

Here the turkey turns into tender little meatballs that cook right in the broth, so every bite gives you the comfort of rice soup plus a bit of juicy, herbed meat. Kids go for this one because it looks like a bowl of tiny delicious things to chase with a spoon.

Ingredients (makes 6 servings, about 24 meatballs)

• Ground turkey: 500 g (1.1 lb)
• Long grain white rice: 180 g (3/4 cup plus 1 tbsp)
• Chicken stock: 1.5 L (6 cups)
• Carrots, diced: 2 medium
• Yellow onion, finely chopped: 1 small
• Egg: 1 large
• Breadcrumbs: 30 g (1/3 cup)
• Garlic, minced: 2 cloves
• Olive oil: 2 tbsp
• Salt and black pepper: to taste

Instructions

Step 1: Mix the 500 g (1.1 lb) ground turkey, egg, breadcrumbs, half the chopped onion, 1 minced garlic clove, and a pinch of salt and black pepper in a large bowl. Roll small balls about 2.5 cm (1 inch) wide, and you should get around 24.

Step 2: Heat 1 tbsp of the olive oil in a large pot over medium heat, then add the meatballs in a single layer. Brown them for 4 minutes, turning gently, and you may need to do this in two batches if the pot feels crowded.

Step 3: Lift the meatballs out onto a plate and add the remaining 1 tbsp oil to the pot. Cook the remaining onion, the other garlic clove, and the carrots for 6 minutes, and you will see the browned bits on the pot bottom start to lift.

Step 4: Pour in the 1.5 L (6 cups) chicken stock and bring it to a simmer, scraping up all the browned meatball flavor with a wooden spoon. Return the meatballs to the pot and cook for 10 minutes so they finish cooking through. Cut one open to check it is no longer pink inside.

Step 5: Stir in the 180 g (3/4 cup plus 1 tbsp) rice and simmer for 12 to 14 minutes, until the rice is tender and the meatballs are cooked through. If the broth drops too low, add a splash of stock or water.

Step 6: Taste the soup and adjust salt and black pepper, then ladle into bowls making sure each gets a good number of meatballs. You can serve it with a little extra black pepper or a few fresh herb leaves on top.

The one thing to watch across all these soups is the rice. Simmer it just until tender, then pull the pot off the heat or the grains will keep drinking up liquid and turn soft. Taste the broth only after the rice is in, because it soaks up salt too.

Pick the version that matches your mood, grab the pot, and let the kitchen smell like simmering turkey and rice.