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Leftover Turkey Soup

Quick Leftover Turkey Soup with Rice and Herbs Recipe

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 medium onion, chopped
  • 2 carrots, peeled and sliced into half-moons
  • 2 celery stalks, sliced
  • 3 garlic cloves, minced
  • 8 cups turkey or chicken broth
  • 1 bay leaf
  • 1 cup long-grain white rice, rinsed
  • 3 cups shredded leftover turkey
  • ¼ cup chopped fresh parsley, plus more for garnish
  • 1 tbsp fresh lemon juice
  • Salt and freshly ground black pepper

Method
 

  1. Heat olive oil in a large pot over medium heat. Sauté onion, carrots, and celery for 5 to 7 minutes until soft. Stir in garlic and cook 30 seconds more.
  2. Pour in the broth, add the bay leaf and a generous pinch of salt. Bring to a boil, cover, reduce heat to low, and simmer for 15 minutes.
  3. Stir in the rinsed rice and shredded turkey. Return to a simmer, cover, and cook for 15 to 20 minutes until the rice is tender and the turkey is heated through. Taste and adjust salt and pepper.
  4. Remove from heat, discard the bay leaf, and stir in the parsley and lemon juice. Ladle into bowls, garnish with extra parsley, and serve hot.

Notes

If you have a turkey carcass, simmer broken pieces in water for 30 to 45 minutes after sautéing the aromatics, then strain and use as your broth. Leftovers thicken as they sit; thin with a splash of broth when reheating.