My leftover turkey and rice soup is the perfect comfort food after cooking for days for a Thanksgiving feast. Turn your Thanksgiving turkey into a super comforting and healthy soup in only 30 minutes and just a few ingredients!
Thanksgiving weekend is one of my favorite weekends. One reason is because I get to enjoy a 4 day weekend. But particularly because the holidays are officially in full swing and I get to enjoy my favorite activity of the season: locking myself up in the house and cooking and baking until my feet and my back ache and I am smiling with glee.
I particularly love the Friday after Thanksgiving…AKA Black Friday.
And trust me it is not because of the sudden price drop of toaster ovens to a whopping $18! Because frankly I think Black Friday is definitely not worth the chaos.
But what is worth it…is this soup.
This Thanksgiving Leftover Turkey and Rice soup is loaded with your leftover turkey (duh) veggies and an uber flavorful broth. But most importantly it is all made in one pot and in under 30 minutes.
Sweating the veggies before actually pouring broth in releases a great deal of flavor from the veggies. Sweating is a technique in which vegetables are cooked in fat and some salt over a medium flame while being covered. Essentially, creating a little sweat lodge for the veggies and allowing them to sweat out all those delicious flavors.
This also cuts down on the amount of time that everything needs to simmer together in order to achieve boku flavor.
I also added in my favorite Better Than Bouillon chicken base that adds a great deal of poultry flavor and makes everything taste like it has been cooking all day!
So while everyone was fighting crowds, traffic and each other…I remained in the safe hold of my kitchen, listening to holiday music and chopping away. It was blissful and incredibly soothing.
The munchkin naturally came by and helped me stir and taste. And fortunately was quite pleased with my work.
I grabbed a loaf of fresh French bread, toasted it up and sat her next to me at the kitchen table while we slurped up the soup and watched “Frosty the Snowman” per her request. I take this kind of a “Black Friday” over a shopping mall any day.
- 2 cloves garlic minced
- 1 tbsp olive oil
- 1 large onion, diced
- 2 large carrots, peeled and chopped into half moons
- 2 large celery ribs, chopped into half moons
- 3 thyme stems
- 2 cups leftover turkey (white or dark meat is fine)
- ¼ cup of uncooked rice
- 6-7 cups of chicken broth
- 1 tbsp of Better Than Bouillon
- juice and zest of 1 lemon
- a handful of parsley stems and some chopped parsley as a garnish
- Throw all your veggies into a pot with olive oil heated to medium heat and let them sweat for about 5-10 minutes. No need for color here so feel free to cover with a lid. And do season with salt and pepper. Feel free to add some minced garlic as well.
- Pour in about 6-7 cups of chicken broth into the pot. Add in a handful of parsley stems. I just feel like they make all the flavor difference.
- While the soup is bubbling away, shred the turkey.
- Add the rice and continue simmering.
- Let the soup simmer away for about 20 minutes. Taste for seasoning.
- Add in Better than Bouillon. Add it in 1 tbsp at a time, making sure you mix it well each time until desired flavor is achieved.
- Add in juice of a lemon and taste.
- Now pour yourself a hearty bowl of soup and slurp away the hard days!