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A bowl of leftover turkey and rice soup with another bowl nearby.
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5 from 7 votes

Turkey Rice Soup

Leftover turkey and rice soup with fresh vegetables and a herbaceous rosemary-infused broth. It's the homemade turkey soup recipe you've been looking for!
Course Soup
Cuisine American
Diet Gluten Free
Prep Time 10 minutes
Cook Time 35 minutes
0 minutes
Total Time 45 minutes
Servings 6
Calories 255kcal
Author Yumna Jawad


  • 2 tablespoons olive oil
  • 1 onion diced
  • 3 carrots diced
  • 3 celery stalks diced
  • 2 garlic cloves minced
  • 1 medium sweet potato peeled and diced
  • ½ cup long grain rice uncooked
  • 2 tablespoons chopped fresh rosemary
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 8 cups chicken stock
  • 2 cups leftover cubed turkey
  • 1 5 ounce bag baby spinach


  • In a large dutch oven or deep pot, add olive oil and heat over medium heat. Add onions, carrots, celery, garlic, and sweet potato and cook for 5 to 7 minutes, or until the vegetables begin to soften.
  • Add rice, rosemary, salt, pepper, chicken stock, bring to a boil. Reduce heat to a simmer and cook for 15 minutes, or until the rice is cooked and sweet potatoes are tender.
  • Stir in turkey and cook for 5 more minutes. Add spinach and cook just until spinach has wilted, 2 to 3 minutes. Serve warm.


Tip: To keep your rice from getting soggy, cook it separately and add it to the bowl before you add your turkey soup. 


Calories: 255kcal | Carbohydrates: 29g | Protein: 19g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 31mg | Sodium: 389mg | Potassium: 666mg | Fiber: 3g | Sugar: 4g | Vitamin A: 10499IU | Vitamin C: 5mg | Calcium: 53mg | Iron: 2mg