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Turkey Rice Soup

Rated as 4.56 out of 5 Stars

"This soup is a quick and tasty way to use your turkey leftovers. The convenience of using frozen vegetables makes preparation a snap, and the low calories offer a healthy benefit."
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25 m servings 259
Original recipe yields 6 servings


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  1. In a large soup kettle. combine broth, water, rosemary, and black pepper. Bring to boil; stir in mixed vegetables, box of rice, and seasoning packet.
  2. Return to boiling; reduce heat. Cover and simmer for 10 to 15 minutes or until vegetables and rice are tender. Stir in turkey and tomatoes; heat through. Stir in black pepper.

Nutrition Facts

Per Serving: 259 calories; 5 34.6 18.5 38 728 Full nutrition

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Fast, easy and delicious! I followed the recipe and added a few dashes of hot sauce. I used left over smoked turkey and the result was outstanding flavor! The family loved this soup! I will ...

This was a quick, easy and good tasting soup. With cubed, frozen turkey breast from Thanksgiving, I doubled the recipe. I added a chopped onion to the first process. Using 1 cup regular rice, ...

I like this simple, no veggies other than the diced tomatoes. Used one Turkey, one chicken Swanson boxed broth for my base with 4 chicken bouillon cubes low sodium, brought to a boiled with th...

This soup is fantastic, I used only the white meat, and my wife and I couldn't stop eating it. Love it

It was great will definitely make again

I followed the recipe and loved it. I'll make it again.

I made this today with leftover thanksgiving turkey. I only used one can of diced tomatoes and that was thick enough. My diced tomatoes had onions, celery and green peppers in it too. Perfect fo...