Classic Turkey and Rice Soup

Classic Turkey and Rice Soup


"Is there anything as warm as a bowl of soup made with the leftovers of a meal that you shared with your family?"
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1 h 45 m servings 115 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 115 kcal
  • 6%
  • Fat:
  • 1.7 g
  • 3%
  • Carbs:
  • 22.4g
  • 7%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 37 mg
  • 1%

Based on a 2,000 calorie diet

See full nutrition

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.

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  • Prep

  • Cook

  • Ready In

  1. Combine turkey carcass, halved onion, roughly chopped carrot, roughly chopped celery, halved garlic head, 1 teaspoon rosemary, thyme, bay leaves, salt, and pepper in a stockpot; pour in enough water to cover. Bring mixture to a boil, cover pot, reduce heat, and simmer until flavors have blended, about 1 hour.
  2. Remove turkey carcass and pull remaining meat from bones; reserve meat and discard carcass. Remove vegetables and bay leaves from stock using a slotted spoon and discard.
  3. Stir diced onions, diced carrots, diced celery, minced garlic, poultry seasoning, 1 teaspoon rosemary, and onion powder into stock; bring to a boil. Reduce heat, cover pot, and simmer until vegetables are very tender, 20 to 30 minutes. Add cooked rice and turkey meat to soup; season with salt and pepper. Cook until rice and turkey meat are warmed, about 5 minutes.


  • Cook's Note:
  • You can use other turkey than a carcass. Simply roast legs or thighs in the oven until cooked and browned nicely, then continue with instructions for the stock.
  • This is a low-fat recipe. To further reduce the fat, you can make the stock ahead and chill in the fridge. Any fat will come to the top and be easily removed. Don't hesitate to add any further leftovers of your choice!
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.


Read all reviews 8
  1. 8 Ratings

Most helpful positive review

I loved having a way to get use from a turkey carcass leftover from Thanksgiving. The soup is basic as others mentioned, but I found adding a bit of ground ginger or cayenne to individual bowls ...

Most helpful critical review

kinda bland

Most helpful
Most positive
Least positive

kinda bland

I loved having a way to get use from a turkey carcass leftover from Thanksgiving. The soup is basic as others mentioned, but I found adding a bit of ground ginger or cayenne to individual bowls ...

It was yummy and easy!

This is a good classic Turkey carcass soup recipe. The only change I made was to add chicken broth instead of water. Gives it an extra punch of flavour. I also added more Turkey meat- about 2...

Amazing soup only thing I did was leave out the onion but otherwise amazing

I give it 3 stars as it's written. A good starter recipe. I added way more seasonings than what's called for because it was too bland. I added a lot more of the black pepper, more salt, more gar...

Seemed like a lot of work and the end result was mediocre with not much flavor. Really wanted to like it, but it was just kind of blah.

Just made this soup today and it was fantastic........if I do say so myself! The only thing I changed was I used egg noodles instead of rice.

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