If you are looking for ways to use up leftover roast turkey, this Turkey and Rice Soup is the recipe you need. It is such a soul-soothing, wholesome meal, ideal during those cold autumn and winter months. Imagine tender shredded chicken with rice in a warming garlicky, smoky tomato and crème fraîche soup. Delicious. A sprinkling of fresh herbs and some lemon brightens it a touch and really makes the whole recipe come together.
One of the many things I love about Christmas is the leftovers! I know some people find them overwhelming, but hopefully a recipe like this can make it a little easier. I like to use up turkey in a soup like this as it ensures that it stays really juicy and tender, rather than cooking it through again which could lead to dry turkey. It's ready in under 30 minutes and you can make one big pot, perfect when you have a crowd but are cooked out from Christmas Day already.
Of course you don’t have to wait until you have Christmas (or Thanksgiving) leftovers to make this turkey and rice soup. It works brilliantly with leftover roast chicken too. In fact, it is such a versatile soup that is ideal for a fridge-raid meal. You can add all sorts of veggies like diced carrots and parsnips or shredded sprouts. Otherwise, use up leftover roast turkey to chicken in my chicken mini pot pies. Or you might like my wonton noodle soup or Wagamama chilli chicken ramen for more soup ideas.
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Why you will love this Turkey and Rice Soup recipe:
- It is ideal for using up leftover turkey after Christmas (or Thanksgiving).
- It is a nourishing, easy soup. Perfect comfort food for chilly autumn and winter days.
- It is full of delicious flavours. Who doesn’t love tender chicken and soft rice in a smoky paprika, spicy chilli, rich tomato and tangy crème fraîche soup? All finished off with fresh herbs and zesty lemon…
- It is a flexible fridge raid meal. You can add all sorts of vegetables and herbs to use what you have already.
- It is a delicious healthy lunch or supper. So much better for you than buying a tin of soup.
- It is affordable and accessible. One of my favourite budget-friendly recipes.
Ingredients:
Full recipe can be found in the printable recipe card at the bottom of the post, just scroll down!
Olive oil - good quality olive oil adds such a lovely flavour to the base of this turkey and rice soup.
Onion - I use a white onion but you can use a red if that is what you have.
Red chilli - this adds a subtle heat to the soup. You can leave the seeds in if you like it a bit more fiery.
Fresh tomatoes - I like to use on-the-vine tomatoes ideally. The fresh tomatoes add a nice sweetness alongside the tinned tomatoes.
Garlic cloves - three cloves add a delicious garlic flavour. You can use more if you prefer it stronger.
Smoked paprika - this brings an intense smoky flavour to this soup. You can add more if you wish.
Chopped tomatoes - I always have a tin in my larder as they are so versatile. Mutti are my favourite. However, they are expensive so you can use whatever you normally buy.
Chicken stock - homemade or from a stock cube. There is no judgement here!
Leftover roast turkey - the key ingredient in this turkey and rice soup! You need it to be shredded into fairly equal-sized pieces.
Rice - I use cooked basmati rice. You can cook your own or use one of those super handy microwavable pouches.
Salt - I recommend Maldon Salt for the best flavour. Their flavoured options also work well for extra chilli or garlic.
Black pepper - freshly ground black pepper adds a hint of warmth. You can use mixed peppercorns for a more complex flavour.
Crème fraîche - a dollop of crème fraîche gives this turkey and rice soup a creamy texture and slight tang.
Fresh herbs - the combination of finely chopped parsley and spring onions adds a wonderful freshness to this soup.
Lemon - a squeeze of lemon adds a delicious zesty flavour which really lifts this soup.
Dried chilli flakes - a sprinkling of dried chilli flakes as a final chilli kick.
Bread - I love serving soup with bread so that I can mop up every last morsel. A generous layer of butter is also non-negotiable!
Substitutions and Variations:
- Rice: you can use all sorts of rice in this turkey and rice soup. If you like a nutty flavour, brown rice works really well. Jasmine rice is great if you prefer something more floral. You can also opt for grains if you prefer. Cooked pearl barley is one of my favourites. Small pasta shapes like orzo, stellini and macaroni are also delicious. Alternatively, stir in cooked noodles. For extra fibre, try adding drained cooked lentils.
- Vegetables: this turkey and rice soup is perfect for packing in extra vegetables. I often have all sorts left after Christmas. You can finely dice carrots and parsnips and sauté them off with the onions. Shredded sprouts are also a great addition. So too are peas, spinach and spinach.
- Fresh Tomatoes: If they are out of season, skip the fresh tomatoes and continue with the recipe without. They add a nice layer of flavour but aren't essential. You could add in a second tin of tomatoes if you like a stronger tomato flavour.
- Turkey: this turkey and rice soup is perfect for using up leftover roast turkey at Christmas (or Thanksgiving). However, you can also use leftover roast chicken and make it throughout the year. Or cook off a chicken (or turkey) breast and continue with the recipe.
- Herbs: I love the combination of parsley and chives in this turkey and rice soup. However, you can switch up the herbs for whatever you fancy. Coriander, thyme and rosemary all work well. You can even add finely chopped spring onions. If you don’t have fresh herbs, you can use dried. Just remember to use less.
- Parmesan rind: if you have a Parmesan rind leftover in your fridge, pop it in with the chicken stock. It will add a delicious umami flavour as it simmers away.
- Chilli flakes: I love the tingle of chilli flakes. You can omit if you prefer milder flavours since there is a deseeded chilli cooked off at the beginning. Try a dusting of cayenne pepper or more smoked paprika.
- Dairy: crème fraîche adds a lovely creaminess and slight tang to this turkey and rice soup. You can swap for sour cream if you prefer. A dollop of thick Greek yoghurt is perfect if you want it to be a little lighter. If you have some in the fridge, a splash of double cream works well if you aren’t too keen on tangy flavours. You can also use Boursin if you want an even more herby-garlicky flavour.
- Bread - you can serve this turkey and rice soup with whatever bread you fancy. A warm roll, slice of sourdough bread, crusty baguette - the choice is up to you.
Directions:
Here's a step by step guide for what you need to do, but you can find the full recipe below for detailed instructions.
ONE: Drizzle the olive oil into a large non-stick heavy-based pan set over a low-medium heat. Add the onions and chilli and sauté for about 10-12 minutes, stirring occasionally, or until the onion has softened.
TWO: Add the garlic, fresh tomatoes, and smoked paprika and continue to cook for 1-2 minutes, stirring. Pour in the chopped tomatoes and bring to a simmer.
THREE: Simmer for 2 minutes before pouring in the chicken stock.
FOUR: Add the roast turkey and rice, stir well and bring back to a simmer. Season to taste with salt and freshly ground black pepper. Continue to simmer for 5 minutes.
FIVE: Stir in a couple of generous dollops of crème fraîche.
SIX: Add a handful of finely chopped herbs, lemon juice and dried chilli flakes to taste. Spoon into bowls and serve hot with warm crusty bread and butter.
Cooking Tips:
- Rice - you can use all sorts of rice in this soup. Alternatively, swap for grains like pearl barley. You can also use cooked small pasta (think minestrone vibes) or even cooked noodles. Drained cooked lentils are also delicious and great for adding fibre.
- Parmesan rind - I always keep leftover Parmesan rinds to add to stock. They have so much flavour! If you have one in the fridge, pop it in with the stock. It will depart its gorgeous umami flavour as it simmers away. Make sure you remove it before serving!
- Taste - remember to taste the turkey and rice soup before serving. That way you can make sure all the delicious flavours are balanced. You can add more chilli flakes/paprika for more heat/smokiness. Sprinkle with more herbs to up the freshness. Add a squeeze more lemon for zestiness or crème fraîche for creaminess.
Frequently Asked Questions
Yes, it is perfectly safe to reheat leftover turkey as long as it has been stored correctly in the fridge. In the UK, our Food Standards Agency recommends it can be used or frozen up to 2 days after cooking. US guidance says up to 3-4 days. Always make sure your turkey and rice soup is piping hot (at least 75°C) before serving.
Yes, if done correctly. I know there is a lot of fear around reheating leftover rice, but it is possible to do it safely. These tips on how to store and reheat cooked rice from Tilda are really helpful. Basically, you need to make sure cooked rice is cooled quickly (within 1 hour), sealed and chilled in the fridge. Use it within 24 hours and only reheat once. If you are concerned, you can use a microwaveable pouch which are designed specifically to be reheated.
This turkey and rice soup is warming and nourishing enough to serve on its own. However, I always think it is nice to serve soups and stews with bread to mop up every last morsel. You can use all sorts of bread. A warm roll, crusty baguette, toasted sourdough or even flatbread. If you want to whip up a homemade loaf, soda bread is super quick and easy. Just make sure you have plenty of butter to serve it with!
No. SInce this turkey and rice soup uses leftover turkey and rice, it is best served straight away. Remember to make sure it is piping hot before serving too. It is on the table in under 30 minutes so it doesn’t take too much time though!
Other recipes you might enjoy:
If you like the sound of this turkey and rice soup, why not try my Asian-inspired wonton noodle soup. It is super cosy, comforting and nourishing. So too is my fragrant Thai chicken soup with rice and cherry tomatoes However, If you are here for leftover inspiration, don’t miss my chicken macaroni pasta salad. Super quick and easy, but utterly delicious.
Made this recipe and loved it?
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PrintTurkey and Rice Soup
This turkey and rice soup is the perfect way to use up leftover roast turkey at Christmas (or Thanksgiving). Imagine tender shredded turkey with fluffy rice in a smoky, creamy tomato soup. Super warming and nourishing - the ultimate comfort food.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: Serves 2
- Category: Soups
- Method: Frying and simmering
- Cuisine: Global
Ingredients
For the soup:
- About 1 tbsp olive oil
- 1 onion, finely diced
- 5-6 medium tomatoes, chopped
- 1 red chilli, deseeded and finely chopped
- 3 garlic cloves, crushed
- 1 tsp smoked paprika
- 1 x 400g tin chopped tomatoes
- 400ml hot chicken stock
- 250g leftover roast turkey, shredded
- 125g cooked basmati rice
- Salt and freshly ground black pepper
- About 2 tbsp crème fraîche
- Handful of parsley, finely chopped
- Handful of chives, finely chopped
- Juice of ½ lemon, or to taste
- Pinch of dried red chilli flakes, or to taste
To serve: (optional)
- Crème fraîche
- Freshly chopped parsley and chives
- Warm crusty bread and butter
Instructions
- Drizzle the olive oil into a large non-stick heavy-based pan set over a low-medium heat. Add the onions and chilli and sauté for about 10-12 minutes, stirring occasionally, or until the onion has softened.
- Add the garlic, fresh tomatoes, and smoked paprika and continue to cook for 1-2 minutes, stirring. Pour in the chopped tomatoes and bring to a simmer.
- Simmer for 2 minutes before pouring in the chicken stock.
- Add the roast turkey and rice, stir well and bring back to a simmer. Season to taste with salt and freshly ground black pepper. Continue to simmer for 5 minutes.
- Stir in a couple of generous dollops of crème fraîche along with a generous handful of finely chopped parsley and chives. Add lemon juice and dried chilli flakes to taste.
- Spoon into bowls, add an extra spoonful of crème fraîche and a sprinkling of fresh herbs. Serve hot with warm crusty bread and butter, if wished.
Notes
- Turkey: this turkey and rice soup is perfect for using up leftover roast turkey at Christmas or Thanksgiving. However, you can also use leftover roast chicken and make it throughout the year.
- Herbs: I love the combination of parsley and chives in this turkey and rice soup. You can switch up the herbs for whatever you fancy. Coriander, thyme and rosemary all work well. You can even add finely chopped spring onions.
- Parmesan rind: if you have a Parmesan rind leftover in your fridge, pop it in with the chicken stock. It will add a delicious umami flavour as it simmers away.
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