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5 from 8 votes

Leftover Turkey Soup Recipe

Prep Time20 mins
Cook Time30 mins
Total Time1 hr 50 mins
Servings: 6
Author: Natalie


  • 2 tbsp. unsalted butter
  • 2 stalks celery, thinly sliced
  • 2 carrots, peeled and cut into circles
  • 6 medium cremini mushrooms, stems removed and diced
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 6 c. low-sodium chicken or turkey broth
  • 1 tsp. kosher sea salt
  • 1/2 tsp. ground black pepper
  • 1/2 tsp. poultry seasoning or herb blend
  • 1 c. basmati or jasmine rice
  • 1/3 c. turkey gravy
  • 2 c. cubed leftover turkey rotisserie chicken can be used too
  • 2 sprigs fresh thyme


  • In a large stockpot or Dutch oven set over medium heat, add the butter. Once melted, add the celery and carrots. Saute for 3 minutes. Add the mushrooms and cook until browned, about 3 minutes. Add onion and garlic, continue cooking for an additional 2 minutes, stirring frequently.
  • Pour in broth and add salt, pepper, and seasonings/herbs. Turn heat up and bring to a boil. Once boiling, add rice and cook covered, for 12 minutes. Remove lid and add turkey and thyme. Continue cooking for an additional 5 minutes or until rice is tender.
  • Remove from the heat and serve immediately.