Turkey and Rice Soup

A comforting and satisfying one-pot meal where tender shredded turkey meets aromatic rice in a warming, smoky tomato broth finished with creamy crème fraîche, fresh herbs, and a bright squeeze of lemon. Ideal for using up leftovers in under 30 minutes.

Why You’ll Love This Recipe

I love how this recipe comes together quickly—ready in just half an hour—and makes the most of leftover turkey (or chicken). The smoky paprika and fresh tomato base create a rich, flavorful broth, while the rice adds body. A swirl of crème fraîche lifts it with creaminess and a hint of tang, and fresh herbs along with lemon juice brighten every spoonful.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Olive oil
• 1 onion, finely diced
• 5–6 medium fresh tomatoes, chopped
• 1 red chilli, deseeded and chopped
• 3 garlic cloves, crushed
• 1 tsp smoked paprika
• 1 × 400 g tin chopped tomatoes
• 400 ml hot chicken stock
• 250 g leftover roast turkey, shredded
• 125 g cooked basmati rice
• Salt & freshly ground black pepper
• ~2 Tbsp crème fraîche
• Handful of fresh parsley and chives, chopped
• Juice of ½ lemon
• Pinch of dried chilli flakes
• To serve: extra crème fraîche, herbs, warmed crusty bread and butter

directions

1. Heat a drizzle of olive oil in a heavy-based pan over medium-low. Add diced onion and chopped chilli. Sauté gently for about 10–12 minutes until the onion is soft.
2. Add garlic, fresh tomatoes, and smoked paprika. Stir and cook for 1–2 minutes to release aromas. Pour in the tinned tomatoes and bring to a simmer.
3. After simmering briefly, pour in the hot chicken stock.
4. Stir in shredded turkey and cooked rice. Return the soup to a gentle simmer and cook for about 5 minutes to heat through. Season with salt and pepper.
5. Remove from heat and swirl in crème fraîche, chopped parsley and chives, a squeeze of lemon juice, and a pinch of dried chilli flakes. Taste and adjust seasoning.
6. Ladle into bowls, top with extra crème fraîche and herbs, and serve with warm, buttered crusty bread.

Servings and timing

• Servings: 2 generous bowls
• Prep time: ~5 minutes
• Cook time: ~25 minutes
• Total time: ~30 minutes

Variations

• Grain swap: Use brown rice, jasmine rice, pearl barley, or small pasta shapes like orzo or macaroni for variety.
• Veggie boost: Add diced carrots, parsnips, peas, spinach, or shredded Brussels sprouts for extra nutrition and color.
• Alternate dairy: Substitute crème fraîche with sour cream, Greek yogurt, or a splash of double cream (less tangy). A leftover Parmesan rind stirred into the stock adds a savory depth.
• Turkey substitute: Leftover roast chicken works just as well—perfect any time of year.

storage/reheating

I store leftover soup in an airtight container in the fridge and reheat gently on the stovetop until piping hot. Since it contains leftover rice and turkey, I follow safety guidelines—refrigerated promptly and consumed within 1–2 days. It’s delicious reheated once, but I avoid reheating more than that.

FAQs

Is it safe to reheat leftover turkey and rice in soup?

Yes—as long as the soup is cooled quickly, stored properly, and then reheated until piping hot. Guidelines suggest consuming within 2 days and reheating only once.

Can I make this ahead of time?

I sometimes prepare the soup base ahead (onions, tomatoes, stock) and chill it. Then I gently warm it, add turkey and rice, swirl in crème fraîche and herbs just before serving.

What if I don’t have crème fraîche?

You can use sour cream, thick Greek yogurt, or double cream. Each brings its own character—from tangy to rich.

Can I freeze this soup?

Because it contains rice and crème fraîche, I avoid freezing it—these ingredients tend to change texture. If you want to preserve it, freeze before adding rice or dairy.

What’s the best bread to serve with this soup?

I love crusty baguette, sourdough, warm rolls, or flatbreads—especially toasted and buttered to mop up the flavorful broth.

Conclusion

This Turkey and Rice Soup is one of my favorite recipes for turning leftovers into something nourishing and delicious. Rich, smoky tomato broth combined with tender turkey, warming spices, and creamy tang makes it soul-soothing and satisfying. Plus, it’s flexible and comforting on chilly days. Let me know how you personalize yours!

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