Start by making your broth…
Every year, I look forward to making this Savory Turkey Rice & Veggie Soup after Thanksgiving. There’s something incredibly satisfying about the process of making the broth, especially after spending days preparing the Thanksgiving meal. It’s the perfect way to wind down from the holiday hustle and make the most of every bit of the bird, which you work so hard to prepare!
I begin by taking all the leftover turkey meat that will be used for sandwiches or tossed into the soup. What’s left behind—the bones, cartilage, and any leftover skin—goes straight into a large stockpot. I add in carrots, celery, onion, garlic, sea salt, and peppercorns, then cover everything with water and simmer on low for 6-8 hours. Be sure to add water as it evaporates to keep everything covered. At the very end, I toss in some chicken bouillon for additional flavor and then strain the broth into a bowl. Discard everything but the liquid, and your broth is ready to go for the soup!
Don’t be surprised if your broth becomes gelatinous after chilling in the fridge—that’s a sign of a well-made bone broth! The gelatin comes from the collagen in the turkey bones, which is released during the slow simmering process. It’s packed with nutrients and adds a rich, silky texture when reheated. This is what gives the soup its comforting and hearty feel!
The rest of the Savory Turkey Rice & Veggie Soup comes together very easy because you already have your turkey cooked. I chop up carrots, celery, mushrooms, zucchini and my leftover turkey and add it to a stock pot with the strained broth. I cook my rice on the side and add it in when serving the soup.
Since Thanksgiving turkey is something I only make once a year, I savor the chance to make this soup. It’s become my post-Thanksgiving ritual—an incredibly comforting and rewarding tradition. Of course, you don’t have to wait for Thanksgiving to make this turkey soup! It’s perfect to enjoy any time of the year.
I hope that you enjoy it as much as I do!
I’ve been making my own broths for a couple of years now, inspired by how much better they taste and the amazing health benefits they bring. I often make chicken broth from rotisserie chickens, which is packed with prebiotics—a great way to support your gut health. It’s not only delicious but also incredibly nourishing, perfect to sip in the morning or at the end of a busy day.
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Savory Turkey Rice & Veggie Soup – The Ultimate Comfort Meal
This comforting turkey soup is a perfect way to use your leftover turkey and turkey bone broth. Full of vegetables and packed with flavor, this soup is the ultimate post-Thanksgiving meal!
- Total Time: 7 hours 20 minutes
- Yield: 8-10 servings
Ingredients
Ingredients for the Bone Broth:
- Leftover turkey carcass (bones, skin, cartilage, etc.)
- 2 medium carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 1 medium onion, quartered (no need to peel)
- 6 garlic cloves, smashed (no need to peel)
- 2 tablespoons apple cider vinegar (helps extract minerals from the bones)
- 1 tablespoon sea salt
- 1 tablespoon black peppercorns
- 2 bay leaves
- 1-2 sprigs of fresh thyme (or 1 teaspoon dried)
- 12 cups water (or enough to cover the bones)
For the Soup:
- 2 cups cooked rice (see instructions below)
- 2 medium carrots, diced
- 1 celery stalk, diced
- 1 zucchini, diced
- 1 cup mushrooms, sliced
- 1 onion, diced
- 2 cups leftover turkey, cut into bite-sized pieces
- Salt & pepper, to taste
Instructions
- Make the Turkey Bone Broth:
- Prepare the bones: Remove as much leftover meat from the turkey carcass as possible. Place the bones, skin, and cartilage in a large stockpot.
- Add vegetables and seasonings: Add chopped carrots, celery, onion, garlic, apple cider vinegar, salt, peppercorns, bay leaves, and thyme to the pot.
- Cover with water: Fill the pot with cold water, making sure all ingredients are covered. Bring the pot to a simmer over medium heat, then reduce the heat to low to maintain a gentle simmer. Let it cook for 6-8 hours, skimming off any impurities that rise to the surface and adding more water as needed.
- Strain the broth: Once the broth is rich and flavorful, remove the pot from the heat. Carefully strain the liquid into a clean bowl or pot using a fine mesh strainer or cheesecloth, discarding the bones and vegetable remnants.
- Cook the Rice:
- In a separate pot, cook 2 cups of rice according to the package instructions. You can use white or brown rice, depending on your preference. Set aside when done.
- Prepare the Soup:
- Sauté the vegetables: In a large pot, heat a little oil over medium heat. Add the diced carrots, celery, zucchini, onion, and mushrooms. Cook for about 5-7 minutes, until the vegetables start to soften.
- Add the broth and turkey: Pour in the homemade turkey bone broth you just made, bringing the soup to a simmer. Add the diced leftover turkey to the pot and stir everything together.
- Simmer: Let the soup simmer for an additional 15-20 minutes, until the vegetables are tender and the flavors meld together. Add salt and pepper to taste.
- Serve:
- To serve, spoon some cooked rice into bowls and ladle the hot turkey soup over the rice. The rice will soak up the delicious broth and add an extra comforting touch.
Enjoy your nourishing and flavorful Turkey Bone Broth Soup with Rice and Veggies! This soup is the perfect way to enjoy leftovers and turn them into something warm and satisfying.
Notes
Savory Savage is a reader-supported site, and we may earn commissions on any affiliate links used. Your support helps us continue creating great content and sharing delicious recipes with you!
- Prep Time: 20 minutes
- Cook Time: 7 hours (includes broth simmering time)
- Category: Soup
- Method: Stovetop
- Cuisine: American
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