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Turkey and Rice Soup brings bright, Greek inspired avgolemono flavor to a comforting bowl made with leftover turkey from any holiday meal.
This Turkey and Rice Soup comes together in about 40 minutes and tastes like the kind of comforting bowl you want after a big holiday feast. I love this one because it turns leftover holiday turkey into something bright and refreshing instead of heavy. The lemon and egg make the broth silky and flavorful while while keeping the broth bright and refreshing.
When my family has leftover holiday turkey, this is one of the first soups I think to make. It is a great way to stretch leftover turkey meat and turn it into something everyone happily eats. The lemony broth feels like a reset after rich holiday food, and the whole family loves it. It always hits the spot during the holiday season when we want something warm and refreshing.
Why You’ll Love This Turkey and Rice Soup
- Bright and flavorful: The lemon juice and fresh herbs make the savory broth taste fresh in this tasty soup.
- Easy weeknight dinner: Everything cooks in one large pot and the rice simmers right in the broth.
- Uses holiday leftovers: A great way to use leftover turkey soup ingredients already in your kitchen.
- Family friendly: Mild flavors and tender turkey make this a simple bowl everyone enjoys.
- Make ahead friendly: The rice absorbs liquid over time, so the soup reheats well with a splash of extra stock.
Ingredients You’ll Need
- Leftover turkey meat: White or dark meat both work and add tender flavor.
- Jasmine or long grain white rice: Creates a soft texture and cooks evenly in the broth.
- Lemon juice and zest: Brings the avgolemono flavor to life.
- Eggs: Whisked with lemon to create a silky broth.
- Chicken broth or bone broth: Either works, but bone broth adds even more depth and savory flavor.
- Carrots, celery, onion: Classic base vegetables that make the broth flavorful.
- Garlic: Adds aromatic flavor.
- Dried herbs: Oregano, dill, basil, and thyme build a savory profile that creates a truly savory soup with a flavorful broth.
- Bay leaf: Adds depth as the soup cooks.
- Fresh herbs: Parsley or dill for serving.
- Butter and olive oil: Help soften the vegetables.
How to Make Turkey and Rice Soup
Here is a quick, helpful overview to guide you through making this bright, flavorful turkey and rice soup using simple ingredients:
- Whisk the lemon juice and eggs together until completely smooth. This helps the eggs blend easily into the broth later.
- Heat butter and olive oil in a large pot over medium heat. Add the carrots, celery, and onion. Cook until they soften.
- Add garlic and stir until fragrant, usually 30 seconds to 1 minute. Pour in the broth, lemon zest, and dried herbs. The savory broth will start to smell bright and fresh.
- Add the rice, cover, and gently simmer for 18 to 20 minutes, or until the grains are almost tender. If the rice looks cloudy as it cooks, that is normal.
- To temper the eggs, scoop a small ladle of hot broth (about 1/4 cup) from the pot and slowly drizzle it into the lemon egg mixture while whisking constantly. This warms the eggs gently so they do not scramble. Repeat with two or three more small scoops of hot broth until the mixture feels warm to the touch.
- Pour the warmed egg mixture into the pot while whisking. The broth will turn silky and slightly thicker.
- Stir in leftover turkey meat and fresh herbs. Taste and season with more salt or pepper if needed. If you prefer a brothier soup, add more stock here until it reaches the consistency you like.
Expert Tips and Substitutions
Use leftover turkey: Dark meat makes the broth extra flavorful.
Swap the rice: Long grain white rice works best, but a wild rice blend adds a nutty flavor.
Do not boil after adding eggs: Keeping the soup below a boil maintains a smooth texture.
Use turkey broth: If you have a leftover turkey carcass, this is a great way to make homemade turkey stock. Simmering the turkey bones with enough water, root vegetables, and fresh herbs builds a deeper savory broth and adds more depth of flavor to your soup.
Add extra broth: Rice absorbs liquid both while cooking and when stored, so add more chicken stock if you want a brothier soup and always add extra when reheating to bring the texture back.
Try chicken: A great option if you have leftover chicken or rotisserie chicken on hand. Chicken is actually the more traditional choice for avgolemono style soups.
Storing and Making Ahead
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze without the rice for best texture. Freeze up to 3 months.
Reheating: Warm over medium heat and add extra stock to loosen the broth.
Make ahead: Cook the broth and vegetables, then add rice and turkey the day you plan to serve.
FAQs
Yes, but it is better to freeze the soup without rice because rice can become mushy. Add fresh cooked rice when reheating for the best texture.
This happens when the egg mixture gets too hot too quickly. Temper the eggs slowly with hot broth and avoid boiling the soup after adding them.
Yes, this is a great recipe for using leftover holiday turkey or leftover chicken. Both white and dark meat add tender texture and savory flavor, and the bright lemon broth keeps it feeling fresh instead of heavy.
Long grain white rice cooks evenly and stays tender. You can use jasmine rice or a wild rice blend for different textures.
Add a splash of extra stock or a small amount of heavy cream. Fresh herbs also bring out more flavor.
More Turkey Leftover Recipes
If you enjoyed this recipe, here are more turkey leftover options to try:
Creamy Chicken Florentine Soup (sub with turkey)
Chicken, Broccoli and Rice Casserole (sub with turkey)
Enjoyed this Turkey and Rice Soup? Leave a quick review and tell us how yours turned out.
Turkey and Rice Soup (Avgolemono Style)
Ingredients
- 2 lemons, zested and juiced, separated
- 2 large eggs
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 3 stalks celery, chopped (about 1 cup)
- 3 medium carrots, peeled and chopped (about 1 cup)
- 6 cloves garlic, minced
- 8 cups low-sodium chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon dried dill
- ½ teaspoon dried basil
- ½ teaspoon dried thyme
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 bay leaf
- 1 cup uncooked jasmine rice
- 3 cups leftover turkey, shredded
- 2 tablespoons chopped parsley, plus more for garnish
- Fresh dill, for garnish
Instructions
- Whisk together the lemon juice and eggs in a medium liquid measuring cup or mixing bowl; set aside.
- Heat butter and oil in a large Dutch oven set over medium-high heat. Add onions, carrots and celery. Sauté for 4-5 minutes, stirring occasionally, until softened. Add garlic and sauté for 30 seconds, until fragrant.
- Stir in chicken broth, lemon zest, and herbs. Bring the soup back to a gentle simmer, then reduce heat to medium-low to maintain.
- Add the rice, cover, and continue to simmer for 18-20 minutes, until the rice is almost tender.
- Remove the pan from the heat and temper the egg mixture. Whisking constantly, slowly drizzle about ¼ cup of the hot soup into the egg mixture. Repeat 3 times, continuing to whisk, until the mixture is smooth.
- Whisk the tempered egg mixture into the soup, whisking constantly. Remove and discard the bay leaf.
- Stir the shredded turkey and fresh parsley into the soup. Season to taste with additional salt and pepper, if desired. Garnish with additional fresh herbs before serving.
Notes
- Store leftovers in an airtight container for up to 4 days.
- Add extra broth when reheating because rice absorbs liquid.
- For step by step tips, scroll back up to the full post.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
