Leftover turkey never tasted this loving. This leftover turkey and rice soup is cozy, a little smoky, and loaded with silky greens, like Sunday supper in a bowl. It's the pot you make when the house is quiet, the tree lights are on, and you want something that hugs back.
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We build flavor fast with browned veggies, thyme, and a touch of smoked paprika, then finish with pepper vinegar or lemon to make it sing. Simple, soulful, weeknight-easy.
I've been cooking this soup the day after Thanksgiving and Christmas for years, testing versions with in-pot rice vs. cooked rice, collards vs. kale, and with or without a light flour gloss to find the most reliable method.
Here's what works: rinse the rice for fluffy grains, use low-sodium stock so you control the salt (leftover turkey and gravy can be salty), and always finish with acid for balance. For food safety, refrigerate cooked turkey within 2 hours, use it within 3-4 days, or freeze it for later; this soup freezes best without the rice added. These little choices create a clean, flavorful broth that tastes slow-simmered, without the wait.
The Vibe
Savory turkey broth, tender rice, silky greens, and just enough herbs and spices to feel like Sunday supper in a bowl.
What You Gotta Know
- Build flavor first. Brown the veggies and bloom the spices, this replaces hours of simmering.
- Rice timing matters. Cook rice in the pot for a thicker, starch-kissed broth, or fold in cooked rice at the end for a lighter soup.
- Finish bright. Pepper vinegar or lemon juice at the end wakes everything up.
Key Ingredients (Why They Matter)
- Smoked paprika + thyme: Instant "slow-cooked" depth.
- Bay leaf & poultry seasoning: Holiday flavor memory without overpowering.
- Acid at the end: Cuts richness and brightens the broth.
Before You Cook, Read This
- Leftover gravy? Whisk in up to 1 cup and reduce the flour in Step 2 by 1 Tablespoon.
- Greens: Collards are classic; kale, mustard, or turnip greens also work.
- Use low-sodium stock so you control the salt (leftover turkey can be salty).
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📖 Recipe
Leftover Turkey and Rice Soup Recipe
Equipment
- 1 Dutch oven or large stock pot
- 1 wooden spoon
Ingredients
- 2 tablespoons olive oil or unsalted butter
- 1 large yellow onion, diced
- 2 carrots, diced
- 2 celery ribs, diced
- 3-4 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme (or 1 tablespoon fresh)
- 1 teaspoon poultry seasoning (optional, but lovely)
- 1 bay leaf
- 1 teaspoon kosher salt, plus more to taste
- ½ teaspoon black pepper
- 1 tablespoon all-purpose flour (for a lightly velvety broth; see swaps)
- 8 cups low-sodium turkey or chicken stock
- 2 cups chopped greens (collards, kale, mustard, or turnip), ribs removed and sliced
- 2-3 cups cooked turkey, shredded or diced (bite-size)
- For rice (choose a path):
- In-pot: ¾ cup long-grain white rice, rinsed
- Fold-in: 2-3 cups cooked rice (white or brown)
- 1 tablespoon apple cider vinegar or lemon juice (plus more to taste)
- Optional finish: ½ cup chopped parsley or scallions + a knob of butter
- Nice-to-haves (choose any):
- ½ cup diced bell pepper (with the onions)
- ½ teaspoon cayenne or a few dashes hot sauce (to taste)
- 1 cup frozen peas or corn (add near the end)
Instructions
- Aromatics (6-8 min). Warm 2 tablespoons oil in a Dutch oven over medium heat. Add 1 large onion, 2 carrots, 2 celery ribs, and a pinch of salt, and cook until lightly browned.
- Stir in 3-4 garlic cloves, 1 teaspoon smoked paprika, 1 teaspoon thyme, 1 teaspoon poultry seasoning, 1 bay leaf, 1 teaspoon salt, and ½ teaspoon black pepper. Cook 30 seconds.
- Lightly thicken (1 min). Sprinkle 1 tablespoon flour over veggies and stir 1 minute.
- Broth + rice. Whisk in 8 cups stock.-In-pot rice path: Stir in ¾ cup rinsed uncooked rice. Bring to a boil, then reduce to a gentle simmer, partially cover, and cook 12-15 minutes.-Fold-in rice path: Simmer the soup 12-15 minutes without rice.
- Greens + turkey (10-12 min). Stir in 2 cups greens and 2-3 cups turkey. Simmer until greens are silky and turkey is warmed through (and rice is tender if cooking in-pot).
- Finish & adjust. Off heat, stir in 1 tablespoon vinegar or lemon juice. Taste and adjust salt/pepper. Add butter for gloss and parsley/scallions if you like. Serve with pepper vinegar or hot sauce.
Notes
Helpful Swaps
- No flour: Skip it; for body, mash a ladle of rice/veg against the pot near the end.
- Grain swap: Use ½ cup small pasta (ditalini) instead of rice; cook 8-10 minutes.
- Greens swap: Spinach goes in for the final 2 minutes only.
- Dairy-free/Gluten-free: Use oil and omit flour; thicken with a 1 teaspoon cornstarch slurry if desired.
Best Bite Alert
Right before serving, stir in a teaspoon of pepper vinegar (or lemon) and a small knob of butter for soupy, glossy perfection.
Instant Pot & Slow Cooker
- Slow Cooker: Add everything except greens, turkey, and acid. Cook LOW 5-6 hours (with uncooked rice) or 4 hours (if adding cooked rice later). Stir in greens and turkey the last 30 minutes. Finish with acid.
- Instant Pot: Sauté aromatics, add stock, rinsed uncooked rice, spices, and bay leaf. Pressure cook 4 minutes (Manual/High). Quick release and add greens and turkey on Sauté 3-5 minutes. Finish with acid.
Storage & Reheating
- Fridge: 3-4 days (the rice will continue to absorb broth).
- Freeze: Best to freeze without rice, add fresh rice when reheating.
- Reheat: Loosen with stock or water. Re-brighten with a splash of vinegar/lemon.
FAQs
Use rotisserie chicken (2-3 cups) and chicken stock. Same method.
Long-grain white rice for classic texture. Swap ideas: brown rice (simmer 35-40 min, add more stock), wild rice blend (25-30 min), or quinoa (12-15 min, rinse first).
Cook the soup without rice, cool, and refrigerate/freeze. Add freshly cooked rice when reheating.
Totally. Whisk in up to 1 cup gravy and reduce the flour in the base by 1 Tbsp. Taste for salt.
Yes. Add 1 can cannellini (drained) in the last 10 minutes or ¾ cup small pasta (ditalini) and simmer 8-10 minutes until tender.
Yes. Cook through adding stock and seasonings (skip rice/greens/turkey). Chill. Reheat, add greens + turkey, and finish with acid. Serve with fresh rice.
Serving Ideas
- Hot cornbread or Parker House rolls.
- Side of chow chow or simple green salad with lemon vinaigrette.
- Pass pepper vinegar and hot sauce at the table (non-negotiable).
Got extra turkey? Don't miss One-Pot Turkey & Dumplings (Leftover Makeover). If you cooked this: Rate the recipe ★★★★★ and drop a comment. Your reviews help more folks find these soulful, weeknight-easy meals.
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