Zippy and Tangy Turkey Rice Soup Recipe -
Zippy and Tangy Turkey Rice Soup Recipe
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Zippy and Tangy Turkey Rice Soup

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"Great soup for using up leftover turkey. This soup has a little cayenne added to give it a kick."

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
  • PREP

    35 mins
  • COOK

    2 hrs 30 mins

    3 hrs 5 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Dec 27, 2012

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
Apr 06, 2015

The blend of spices was just too odd for me.

Jan 14, 2014

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 a great recipe that does not disappoint. Zippy is a great word for it--enough spice that it's 'kicked up' without being hot. After adding two cans of stewed tomatoes, I ended up adding an additional can of diced while the soup was simmering. I think next time I'll just opt for diced tomatoes as the stewed chunks seem too big in the soup. Instead of rice, I used 1/2 cup of Orzo that I had on-hand. Other than that, I followed the recipe over the course of two days. I made the broth the evening we had the turkey, refrigerated it overnight, skimmed the fat that separated, and then added all additional ingredients the next day. I already printed this and have added it to my trusty recipe binder in my kitchen. Thanks for the great soup M Vidito

Oct 16, 2013

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 liquid so I eyeballed the rest. I only used one can of stewed tomatoes and half the rice, which was perfect for our taste, it didn't absorb all of the liquid leaving it more like soup than stew. Didn't add the corn. We liked the hearty nature of this turkey soup and would make this again! Thank you!

Nov 24, 2012

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.

Feb 13, 2013

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 flakes as well. Very tasty and healthy too.

Jan 01, 2015

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 really need a second can. Yum!

Jun 27, 2015

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


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  • Calories
  • 168 kcal
  • 8%
  • Carbohydrates
  • 32.9 g
  • 11%
  • Cholesterol
  • 6 mg
  • 2%
  • Fat
  • 3 g
  • 5%
  • Fiber
  • 3.5 g
  • 14%
  • Protein
  • 4.4 g
  • 9%
  • Sodium
  • 620 mg
  • 25%

* Percent Daily Values are based on a 2,000 calorie diet.

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