Leftover Turkey and Rice Soup

Here’s a cozy, nourishing Leftover Turkey and Rice Soup recipe that turns simple ingredients into a healing, flavorful bowl of comfort. Perfect for cold days or when you're craving something soothing, this soup makes the most of your roasted turkey leftovers—including that rich, collagen-packed broth.

Ingredients

• 2 cups shredded cooked turkey (leftover roasted turkey works best)

• 1 1/2 cup uncooked rice (white, brown, or wild rice blend)

• 4 cups turkey broth (or substitute with chicken broth)

• 1 cup diced carrots

• 1 cup diced celery

• 1 medium onion, diced

• 4–6 cloves garlic, minced

• 2 tsp turmeric

• 1 tsp dried thyme (or 1 tbsp fresh thyme)

• 2 tbsp olive oil (for sautéing)

• Salt and freshly ground black pepper, to taste

• 2 tbsp vinegar (apple cider or white wine vinegar)

• 1 tbsp of honey (to add sweetness, but optional)

• 1 whole lemon, juiced (to finish)

• Water, as needed (if the soup gets too thick)

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Instructions

1. Sauté the Aromatics
   In a large soup pot, heat olive oil over medium heat. Add the diced onion, garlic, carrots, and celery. Cook for 5–7 minutes, until the vegetables are softened and fragrant.

2. Add Spices and Rice
   Stir in turmeric, thyme, salt, and pepper. Add the rice and cook for 1–2 minutes to let the flavours come together.

3. Pour in Broth
   Add the turkey or chicken broth if used, and bring the soup to a gentle boil. Reduce the heat, cover, and simmer for 15–20 minutes until the rice is tender.

4. Add Turkey and Vinegar
   Stir in the shredded turkey and vinegar. Let it simmer for another 5–10 minutes. If the soup thickens too much, add a splash of water.

5. Finish with Lemon
   Just before serving, add the juice of one lemon to brighten everything up. Taste and adjust seasoning as needed.

6. Serve & Enjoy
   Dish it out warm and enjoy a bowlful of comfort and nourishment.