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Turkey and Rice Soup

Turkey and Rice Soup is perfect after the holidays and uses all of the turkey leftovers to make a filling and hot meal. Serve with yeast rolls and you are a hero after the holidays!
Prep Time 20 mins
Cook Time 6 hrs
Course Soup
Cuisine American
Servings 6


  • strainer
  • stock pot
  • saute pan


  • turkey bones
  • 10 cups water
  • 1.5 tsp kosher salt
  • 2 tsp black pepper
  • 2 bay leaves
  • 1/2 tsp garlic powder
  • 1-2 T apple cider vinegar
  • 3 carrots diced
  • 3 celery stalks diced
  • 1/2 medium onion diced
  • 2-3 c turkey shredded
  • 1 c white rice


  • Combine turkey bones, water, salt, pepper, bay leaves, garlic powder and vinegar in a large stock pot.
  • Bring bones to a boil.
  • Cover stock pot and allow to simmer, minimum two hours. Best if simmers at least 4 hours.
  • Strain bone broth and remove all bones and bay leaves.
  • Saute onion, carrots, celery in a separate saute pan.
  • Once cooked, add veggies to strained broth, along with shredded turkey and 1 cup of rice.
  • Allow soup to boil and cook rice, at least 15-20 minutes according to rice package directions.
  • Serve soup hot.
Keyword Turkey and Rice Soup