Turkey Soup Recipe

4.88 from 24 votes

Whip up a large pot of Turkey Soup with your holiday leftovers, featuring roasted turkey, crisp vegetables, and fragrant herbs for a cozy and flavorful meal.

Prep Time20

Cook Time30

Total Time1 50

Course: Soup

Cuisine: American

Servings:

Calories: 312kcal

Author: Andrea

Ingredients

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

Instructions

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

Notes

To STORE leftover Turkey Soup, let it cool completely, then transfer it to airtight containers. It will stay good in the refrigerator for up to 4 days. To FREEZE, store it in your freezer for up to 3 months.

To REHEAT, thaw overnight in the fridge if frozen, then warm on the stove over medium heat until hot, or microwave in a microwave-safe container, stirring occasionally.

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