Easy Leftover Turkey Soup Recipe

5 from 5 votes

This quick and delicious leftover turkey soup is an easy, budget-friendly recipe using all Thanksgiving leftovers. Packed with veggies, turkey, and rice, this soup is true comfort food in under 30 minutes. Use the whole carcass for additional flavor, or not, either way, you will love this warm and savory soup. Instant Pot and Stovetop instructions included.

Prep Time10

Cook Time10

Pressurizing & Depressurizing Time20

Total Time40

Course: Main Course, Soup

Cuisine: American

Keyword: instant pot leftover turkey soup recipe, instant pot turkey soup, leftover turkey soup with rice, turkey and rice soup

Servings: servings

Calories: 283kcal

Ingredients

2 cups cooked turkey meat white and/or dark meat
Optional: any turkey carcass or bones
1 tbsp ghee or your favorite cooking oil
1 onion diced
2 celery stalks chopped
2 carrots chopped
4 garlic cloves minced
1 tsp fresh thyme leaves
5 cups chicken broth or water, if using bones (use 6 cups if adding rice)
Optional: 1/2 cup white rice omit for paleo & Whole30
1/2 tsp sea salt
1/4 tsp ground black pepper
Juice of 1/2 lemon
Chopped parsley for garnish

Instructions

Instant Pot Turkey Soup

Remove turkey meat from the bones and dice it until you have 2 cups. If available, save the bones to add to the soup.
2 cups cooked turkey meat
Turn on Instant Pot to Sauté and add ghee into the pot.
1 tbsp ghee
Once hot, add onion, celery, and carrots, and cook stirring for 5 minutes until softened.
1 onion, 2 celery stalks, 2 carrots
Add garlic and thyme, and stir for 1 minute.
4 garlic cloves, 1 tsp fresh thyme leaves
Turn off the Instant Pot, then add turkey, any turkey bones (if using), chicken broth (or water if adding bones), rice (if using), salt and pepper.
2 cups cooked turkey meat, Optional: any turkey carcass or bones, 5 cups chicken broth, Optional: 1/2 cup white rice, 1/2 tsp sea salt, 1/4 tsp ground black pepper
Stir together, then secure the lid. Cook on HIGH pressure for 10 minutes. Once it beeps to a finish, release pressure naturally for 10 minutes. Manually release remaining pressure.
Add lemon juice and remove any turkey carcass and bones. Taste to add more salt, if needed.
Juice of 1/2 lemon
Serve in a bowl, sprinkled with parsley.
Chopped parsley

Turkey and Rice Soup Stovetop Method

Remove turkey meat from the bones and dice it until you have 2 cups. If available, save the bones to add to the soup.
Warm a stockpot or a Dutch oven over medium-high heat and melt ghee or your favorite cooking oil.
Add the carrot, celery, and onion, and cook stirring for 5 minutes until softened.
Add the garlic and thyme, and cook stirring for 1 minute.
Into the same pot, add turkey, any turkey bones (if using), chicken broth (or water if adding bones), rice (if using), salt, and pepper.
Stir and bring to a boil. Once boiling, lower the heat and simmer for 20-25 minutes.
Squeeze in lemon juice and remove any turkey carcass and bones. Taste to add more salt if needed.

Video

Notes

Storage: Store leftover turkey soup in an airtight container in the refrigerator for up to 4 days.

Freezing: This recipe freezes really well, however, I recommend freezing it without the rice. Store it in a freezer-safe, airtight container for up to 4 months. Thaw overnight in the refrigerator and reheat once thawed. When ready to serve, make fresh rice and add it to the soup.

Serving: Serve in a bowl, sprinkled with fresh parsley and any leftover rolls! You can even add a scoop of mashed potatoes for an extra filling soup.

Swaps: Feel free to use this Instant Pot turkey soup recipe with a whole chicken instead. Follow all the same instructions and just swap in chicken instead of turkey.

Nutrition