Turkey Rice Soup Recipe
Turkey Rice Soup Recipe photo by Taste of Home
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Turkey Rice Soup Recipe

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This tasty soup has a surprisingly short simmering time. Leftover turkey has never tasted so good! If you don't have frozen mixed vegetables on hand, stir in extra veggies from your Thanksgiving meal until heated through.
TOTAL TIME: Prep: 10 min. Cook: 30 min.
MAKES:6 servings
TOTAL TIME: Prep: 10 min. Cook: 30 min.
MAKES: 6 servings


  • 1/2 cup sliced fresh mushrooms
  • 1/2 cup chopped onion
  • 2 teaspoons canola oil
  • 2 cans (14-1/2 ounces each) chicken broth
  • 2 cups water
  • 1/2 cup apple juice, optional
  • 1 package (6 ounces) long grain and wild rice mix
  • 2-1/2 cups cubed cooked turkey
  • 2 cups frozen mixed vegetables

Nutritional Facts

1 cup: 254 calories, 5g fat (1g saturated fat), 44mg cholesterol, 714mg sodium, 30g carbohydrate (4g sugars, 3g fiber), 23g protein.


  1. In a large saucepan, saute mushrooms and onion in oil for 3 minutes. Stir in the broth, water and apple juice if desired. Bring to a boil. Stir in rice mix. Reduce heat; cover and simmer for 20 minutes.
  2. Stir in turkey and vegetables; cook 5 minutes longer or until rice and vegetables are tender. Yield: 6 servings.
Originally published as Turkey Rice Soup in Taste of Home Meals in Minutes Calendar Annual 2002, p11

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ebramkamp User ID: 702841 238481
Reviewed Nov. 30, 2015

"Really yummy soup. I did change it up a bit based on what I had on hand. I used frozen corn and fresh carrots and celery. I did not add the apple juice but did add some seasoning salt, a pinch of red pepper flakes and black pepper. It was so tasty."

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