White bowl containing Leftover Turkey and Rice Soup, three crackers on table.
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5 from 2 votes

Leftover Turkey and Rice Soup

This Leftover Turkey and Rice Soup is a perfect way to use up all that leftover turkey from the holidays! This soup is full over flavor and easy to throw together! Grab your leftover turkey, chicken broth, carrots, celery, and some other basic ingredients you have lying around your kitchen and you are all set! This soup is a perfect post-holiday meal for everyone and is guaranteed to keep you warm!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Cuisine: American
Servings: 8 cups
Calories: 214kcal
Author: Amanda Mason


  • 1 Tablespoon olive oil
  • 1/2 onion, sliced
  • 2 carrots, chopped
  • 2 stalks celery, chopped
  • 2 garlic cloves, chopped
  • 1/2 cup white wine
  • 56 ounces chicken broth
  • 3/4 cup Basmati rice, uncooked
  • 2 cups leftover turkey, fully cooked
  • 1 cup kale, raw and chopped
  • lemon slice, optional


  • Turn your stove range to medium high heat. In a large pot, pour 1 Tablespoon of olive oil and sauté chopped onion, carrots, celery and garlic for about 5 minutes or until the vegetables turn soft.
  • Add in the white wine and chicken broth to the large pot of sautéd vegetables. Stir well.
  • Immediately add in the uncooked Basmati rice, leftover turkey and raw kale.
  • Cook on medium low for about 20 minutes. Add salt and pepper to taste. Squeeze in fresh lemon slices to add a lemon taste.
  • Store all leftovers in the refrigerator. 


Don't overcook this soup or all the broth will soak into the rice.


Calories: 214kcal