Leftover Cooked Turkey Breast Recipes: Turkey Rice Soup

This creamy turkey and rice soup turns leftover cooked turkey breast into a warming meal with carrots, celery, peas, and a lightly thickened broth. It comes together in one pot, and adding the turkey near the end helps keep it tender while the rice cooks.

Ingredients

2 tablespoons olive oil (30 ml)
1 medium yellow onion, diced (about 150 g)
2 medium carrots, diced (about 200 g)
2 celery ribs, diced (about 100 g)
3 garlic cloves, minced (about 9 g)
8 cups low-sodium chicken or turkey broth (1.9 L)
1 cup uncooked long-grain white rice (185 g)
1 teaspoon dried thyme (about 1 g)
1 bay leaf
½ teaspoon black pepper (about 1 g)
¾ teaspoon fine salt (about 4 g), plus more to taste
3 cups cooked turkey breast, cut into bite-size pieces (about 420 g)
1 cup frozen peas (about 145 g)
1 cup whole milk (240 ml)
2 tablespoons all-purpose flour (16 g)
1 tablespoon lemon juice (15 ml)
2 tablespoons chopped fresh parsley (about 8 g)

Instructions

Prepare the vegetables. Dice the onion, carrots, and celery into pieces roughly the same size so they soften evenly. Mince the garlic and cut the cooked turkey into bite-size pieces. If the turkey is cold from the refrigerator, keep it chilled while you prepare the soup; add it only when the rice is nearly done.
Soften the vegetables, about 8 minutes. Heat the olive oil in a large, heavy-bottomed soup pot over medium heat. Add the onion, carrots, and celery with the salt and pepper. Cook for 6 to 7 minutes, stirring now and then, until the onion looks translucent and the carrots begin to soften. Stir in the garlic and dried thyme and cook for 30 seconds, just until fragrant. Don’t let the garlic brown, which can make its flavor harsh.
Add broth and rice, about 22 minutes. Pour in the broth, add the bay leaf and rice, and stir to loosen any vegetables from the bottom of the pot. Raise the heat until the liquid reaches a gentle boil, which usually takes a few minutes, then reduce the heat to maintain a steady simmer. Cover the pot with the lid slightly ajar and cook for 18 minutes, stirring once or twice so the rice does not stick. Check the rice; if it is still firm in the center, simmer for another 2 to 3 minutes before adding the turkey.
Warm the turkey and peas, about 6 minutes. Stir in the cooked turkey and frozen peas. Keep the soup at a gentle simmer for 5 to 6 minutes, stirring occasionally. The USDA FSIS safe minimum for reheated leftovers is 165°F (74°C); check the center of several of the largest turkey pieces with a food thermometer and continue heating if needed. Avoid a hard boil, which can make the turkey dry and break the rice apart.
Thicken the soup, about 4 minutes. In a small bowl, whisk the milk and flour until smooth, with no dry pockets of flour. Stir this mixture gradually into the pot. Simmer gently for about 3 minutes, stirring often, until the broth looks lightly creamy and coats a spoon. Do not let it boil vigorously. Remove the bay leaf, then stir in the lemon juice and parsley. Taste and adjust the salt, pepper, or lemon before serving.

Tips

Use broth with a little restraint. Low-sodium broth gives you room to season the finished soup, especially if the turkey was brined or seasoned before it was cooked. If you have regular broth, start with less added salt and taste after the turkey has warmed through.
Keep an eye on the rice. Different brands and pots cook at slightly different speeds. Check it before adding the turkey, and stop simmering as soon as it is tender but still holds its shape. Rice continues to absorb broth as the soup sits, so slightly loose soup in the pot is a good sign.
Make a smooth milk mixture. Whisking the flour into cool milk before it goes into the hot pot helps prevent lumps. If you need a dairy-free option, use unsweetened, unflavored oat milk; it will make the broth a little less rich, so taste and season at the end.
Use cooked turkey, not raw turkey, for this timing. This recipe is designed for already-cooked breast meat. Raw poultry needs different cooking time and handling; if starting with raw turkey, cook it separately to 165°F (74°C) before using it here. Remove any skin or bones before measuring the meat.

Serving Suggestions

Serve the soup hot in wide bowls, with extra chopped parsley and a little black pepper on top. A squeeze of lemon at the table brightens the creamy broth, particularly if the turkey is richly seasoned. Crusty bread, toast, or warm dinner rolls are useful for dipping and make the meal more substantial without adding extra work.

For a fuller lunch or supper, pair it with a crisp green salad dressed with vinaigrette. The acidity and crunch balance the soft rice and creamy soup. If serving several people, keep the pot over very low heat only long enough to bring everyone to the table; prolonged holding can make the rice swell and thicken the broth. Stir in a splash of warm broth or milk just before serving if the soup has become thicker than you like.

Variations

Use another cooked grain. Cooked brown rice, wild rice, or barley can replace the uncooked white rice. Since these grains need different cooking times, cook them separately according to their package directions and stir in about 3 cups (570 g) cooked grain when you add the turkey. Start with 6 cups (1.4 L) of broth, then add more as needed; pre-cooked grains do not absorb broth the same way uncooked rice does.

Change the vegetables. Swap the peas for 1 cup (150 g) corn, chopped green beans, or diced mushrooms. Add mushrooms with the onion and celery so their moisture has time to cook off. Add corn or tender green beans with the turkey. A handful of baby spinach can go in at the very end; stir until wilted rather than simmering it for several minutes.

Make it dairy-free or richer. Unsweetened oat milk is a practical substitute for whole milk, while unsweetened soy milk also works; avoid sweetened or vanilla-flavored versions. For a richer soup, replace half the milk with cream, but keep the heat gentle to prevent scorching. You can also leave out the milk-and-flour mixture for a clear broth soup. It will be lighter and less creamy, and you may want to serve it with bread.

Adjust the herbs and seasoning. Use 1 tablespoon (about 4 g) chopped fresh thyme instead of dried, or add ½ teaspoon (about 1 g) dried sage for a more savory, holiday-style flavor. If using a seasoned roast turkey, taste before adding extra salt. A small amount of lemon is useful for balance, but add it gradually so it does not overwhelm the broth.

Storage and Reheating

Refrigerate the soup within 2 hours of cooking. For faster cooling, divide it among shallow containers rather than leaving a large pot on the counter. Store covered in the refrigerator for 3 to 4 days. Keep in mind that cooking leftover turkey into soup does not restart its storage life: if the turkey had already been refrigerated for several days, use the soup within the remaining safe window rather than treating it as newly cooked food.

The rice will absorb broth as it sits, so leftovers may be much thicker the next day. Reheat only the portion you plan to eat in a saucepan over medium-low heat, stirring often and adding broth or water a little at a time until it reaches your preferred consistency. Reheat leftovers to 165°F (74°C), checking with a food thermometer. The microwave also works: cover the bowl loosely, heat in short intervals, and stir between intervals so the center warms evenly. Refrigerate any portion you will not eat promptly; do not leave reheated soup out for more than 2 hours.

For longer storage, freeze the cooled soup in meal-size, freezer-safe containers, leaving space at the top for expansion. It is best used within about 2 to 3 months for quality. Rice can become softer after freezing and thawing, and the creamy broth may separate slightly; stir well while reheating and add a little broth if needed. Thaw in the refrigerator or reheat from frozen over low heat, stirring frequently, until the soup reaches 165°F (74°C).

Frequently Asked Questions

Can I use leftover turkey that has been in the refrigerator for a few days?

Yes, provided it was refrigerated promptly and is still within the usual 3-to-4-day refrigerated window for cooked poultry. Count the days from when the turkey was first cooked, not from when you make the soup. If you are unsure how long it has been stored, or it was left at room temperature for more than 2 hours, discard it rather than using it in this recipe.

Can I make this soup with cooked turkey thigh meat?

Yes. Use the same 3 cups (about 420 g) of cooked, boneless turkey, whether it is breast or thigh. Thigh meat is a little richer and can be more forgiving if it simmers briefly, but it should still be heated through to 165°F (74°C) when added to the soup. Remove bones and skin before cutting or measuring it.

Can I make the soup ahead?

You can make it ahead, but the rice will continue soaking up liquid as it cools. For the best texture, cook the vegetables and broth, then cook the rice separately and store both components chilled; add the turkey, peas, and cooked rice when reheating the soup. If you make the complete recipe ahead, simply thin it with extra broth during reheating and check that it reaches 165°F (74°C).

Why is my leftover turkey soup too thick?

Rice absorbs liquid over time, so thickening is expected, especially after refrigeration. Stir in warm broth or water a few tablespoons at a time while reheating until the soup loosens. If the rice has softened more than you prefer, avoid simmering it for a long time; reheat gently and serve as soon as the soup is hot throughout.

Can I leave out the flour?

Yes. Leaving out the flour makes the soup brothier, and the rice still gives it some body. You can also mash a few cooked carrots and rice grains against the side of the pot and stir them back in to thicken it slightly without flour. If you need to avoid wheat but want a creamy finish, use a gluten-free all-purpose flour blend in the same amount, checking that the other ingredients are also labeled gluten-free if necessary.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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