Turkey and Rice Soup

turkey and rice soup

Always save the bones from your Thanksgiving turkey (along with wings or the neck) because making them into a broth is easy and makes any soup, like this Turkey and Rice Soup, much better. 

Turkey and Rice Soup
Makes 6 to 8 Servings
  • 1 cup chopped smoked sausage
  • 1 cup chopped celery
  • ½ cup chopped carrot
  • 2 cloves garlic, minced
  • 3 sprigs fresh thyme
  • 1 dried bay leaf
  • 2½ teaspoons kosher salt
  • 1 teaspoon chopped fresh ginger
  • ½ teaspoon ground turmeric
  • ¼ teaspoon crushed red pepper
  • 10 cups turkey or chicken broth
  • 1 cup long-grain rice
  • 2 cups shredded cooked turkey
  • 1 teaspoon lemon zest
  • 2 tablespoons fresh lemon juice
  • Garnish: fresh thyme leaves
  1. In a large stockpot, cook sausage over medium heat, stirring occasionally, until lightly browned, 3 to 5 minutes. Stir in celery, carrot, garlic, thyme, bay leaf, salt, ginger, turmeric, and red pepper. Cook, stirring occasionally, until fragrant, about 5 minutes. Stir in broth; bring to a boil. Stir in rice, and cook, stirring occasionally, for 5 minutes. Reduce heat; cover and simmer, stirring occasionally, until rice is tender, 10 to 15 minutes.
  2. Stir turkey and lemon zest and juice into soup. Cook until just heated through, about 10 minutes. Discard thyme sprigs and bay leaf. Garnish with thyme leaves, if desired.



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