Zippy and Tangy Turkey Rice Soup

Zippy and Tangy Turkey Rice Soup

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M Vidito 1

"Great soup for using up leftover turkey. This soup has a little cayenne added to give it a kick."
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3 h 5 m servings 168 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 168 kcal
  • 8%
  • Fat:
  • 3 g
  • 5%
  • Carbs:
  • 32.9g
  • 11%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 620 mg
  • 25%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Place turkey carcass pieces into a large soup pot and cover with cold water. Stir in onion, celery leaves, and bay leaves, bring to a boil, and reduce heat to medium-low. Simmer for 2 hours. Strain broth and pour back into soup pot. Pick turkey meat from the carcass and chop meat into bite-size pieces.
  2. Heat butter in a skillet; cook and stir carrots and celery until tender, about 8 minutes. Stir carrots, celery, stewed tomatoes with juice, rice, green beans, chicken bouillon cubes, marjoram, thyme, rosemary, ginger, cayenne pepper, salt, and black pepper into broth. Mix in chopped turkey meat.
  3. Bring soup back to a boil, reduce heat to low, and simmer until rice is tender, 30 to 35 minutes. Remove and discard rosemary sprigs; stir corn into soup. Adjust salt, cayenne pepper, and black pepper to taste. Lay a paper towel on top of soup to absorb excess oil, if desired.


  1. 28 Ratings

Most helpful positive review

Excellent! A little spicy.....but that's the way I like it. I added some fresh cilantro too. This is the best turkey soup I've ever had and my husband agrees.

Most helpful critical review

The blend of spices was just too odd for me.

Most helpful
Most positive
Least positive

Excellent! A little spicy.....but that's the way I like it. I added some fresh cilantro too. This is the best turkey soup I've ever had and my husband agrees.

I can't believe this recipe only has 11 reviews! It's delicious! Are you looking to make soup with turkey leftovers but hate all that bland stuff that's out there? Me too. Thankfully, this is...

We really enjoyed this! It is a recipe that is very adjustable to your taste. I started with 3 quarts of stock I had already prepared, the recipe didn't really call for a specific amount of liqu...

This soup was amazing! I substituted pearl barley for the rice and followed the recipe otherwise. It's very spicy but not too spicy. Great blend of flavors.

This is a really great soup. I made up the broth, strained it and put it in the refrigerator to separate the fat and make it easy to skim off. We like spicy so I added about 1/2 tsp of chili f...

Excellent turkey rice soup! We loved the mix of herbs and spices, and added a little extra fresh thyme. The only other change was to use one 14.5 oz. can of diced fire roasted tomatoes. Don't re...

Very tasty turkey soup. I used less cayenne pepper than called for.

The best Turkey soup I've tasted!

I didn't use ginger or marjoram and added a little cumin. Everyone asked me to make is again so it was definitely yummy!

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