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Chunky Turkey and Rice Soup

User Rating 5 Star Rating (2 Reviews)


Chunky Turkey and Rice Soup

Chunky Turkey and Rice Soup

Fiona Haynes
My favorite way to enjoy leftover turkey is to use it in soup. I make all kinds of soup, but this is one of my favorites. It's pretty much a meal in itself. Of course, this soup works equally well with leftover roast chicken.

Cook Time: 30 minutes

Total Time: 30 minutes


  • 2 tsp olive oil
  • 1 large onion finely chopped
  • 1 large stalk celery, halved lengthwise, then sliced
  • 2 medium carrots, sliced
  • 2 tsp salt-free poultry seasoning
  • 4 cups fat-free, low-sodium chicken broth
  • 1 14.5 ounce can crushed tomatoes
  • 1/2 cup uncooked long grain rice
  • 2 cups cooked white-meat turkey, torn into chunks


Heat oil on medium heat in a Dutch oven or soup pot. Add onions, celery, and carrots and sauté until onions are softened. Stir in seasoning and cook for 1 minute until fragrant. Add broth and crushed tomatoes, followed by rice. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes, or until rice is tender. Stir in turkey and cook for 2 minutes more, until turkey is hot.

Serves 6-8

Per Serving: Calories 141, Calories from Fat 30, Total Fat 3.3g (sat 0.7g), Cholesterol 32mg, Sodium 517mg, Carbohydrate 11.1mg, Fiber 2.8g, Protein 16.6g

User Reviews

Reviews for this section have been closed.

 5 out of 5
A Keeper!, Member Not2Busy2Bead

My husband and I both loved this soup. I made a few minor adjustments based on our individual preferences...less onion and more celery. I added a tad more rice and turkey, so used one tomato can of water and a chicken bouillon cube for additional flavor. I also added some dried garlic flakes. It's a great way to use up leftover turkey...thanks for sharing!

3 out of 4 people found this helpful.

See all 2 reviews

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