Use up Thanksgiving’s leftover turkey and make a big pot of roasted turkey and rice soup. Just add sweet carrots, celery, broth and a scoop of brown rice.
We cook a big bird at my house for Thanksgiving. That way there’s plenty for leftovers. Open faced turkey sandwiches and this Gobble-Good Roasted Turkey & Rice Soup are my go-tos for after the big day.
We do watch how much we indulge even though it’s the one day a year you get a pass. That’s why this roasted turkey and brown rice soup is the best indulgence.
It’s filling and hearty and makes great use of leftover turkey in a way that’s healthy and low calorie.
And while this recipe uses leftover Thanksgiving turkey it’s also delicious using chicken anytime of the year. If you’re not a fan of rice swap it out for quinoa, barley or couscous.
After spending all day in the kitchen on Thanksgiving, this is an easy recipe to whip up. You likely already have everything you need in the pantry and fridge.
I put my two boys to work. They helped chop up the carrots and celery. It’s kid friendly and there’s plenty to go around.
Come Saturday I’ll be helping myself to a big bowl of this yummy soup while I watch my Buckeyes beat Michigan. They have to represent after Saturday’s loss to the Spartans.
Roasted Turkey & Rice Soup
- 2 cups roasted turkey, chopped
- 1 cup carrots, chopped
- 1 cup celery, chopped
- 1 small onion, chopped
- 1 tablespoon olive oil
- 5 cups chicken broth
- 3/4 cup brown rice, cooked cooked
- 2 bay leaves
- Salt and pepper
- In a stock pot, sauté the onion, carrots and celery in the olive oil for about five minutes. Add the chicken broth, rice, roasted turkey and bay leaves. Add salt and pepper to taste. Allow the soup to simmer for at least 30 minutes.