Turkey and rice soup is my favorite way to use up those delicious Thanksgiving leftovers! After slaving over a hot stove the week leading up to turkey day, it’s nice to throw the leftover meat and bones into a pot and make some savory comfort food. This recipe is packed with protein, veggies, and the most flavorful broth! Bone broth is so good for building up our immune systems as we head into the winter months. Celery and carrots are loaded with fiber, and Vitamins A, C and K! Onions are a great source of Vitamin C as well and also contain B vitamins and folate. But most importantly, it’s all made in just one pot which is a nice break after washing up all those Thanksgiving day dishes.
Leftover Turkey Soup Recipe
Ingredients:
- Leftover turkey bones
- 6-8 cups water (enough to cover everything)
- 3 garlic cloves, minced
- 1 yellow onion, diced
- ½ cup sliced carrots medallions
- ½ cup sliced celery medallions
- 2-3 bay leaves
- 1 ½ tsp salt
- ½ tsp cracked black pepper
- 1 tsp dried Italian seasoning
- 1 tsp poultry seasoning
- 1 cup cooked rice
- 2 cups leftover turkey, chopped
Directions:
- Combine turkey bones, water, garlic, onion, carrot, celery, bay leaves, salt, and pepper in a stockpot. Pour in enough water to cover; bring mixture to a boil, cover the pot, reduce heat, and simmer until flavors have blended, about 1 hour.
- Using a slotted spoon, remove bay leaves and turkey bones. Pull off remaining meat and discard bones.
- Return pot to a boil. Add cooked rice and turkey meat to the soup. Reduce heat and cover the pot for 20-30 minutes. Salt and pepper to taste.