You’ll love this hearty turkey rice soup with a rich homemade broth, vegetables and rice. This soup is ready in under one hour and is the perfect way to use your leftover Thanksgiving turkey.
Heat a large pot over medium heat, add oil, carrot, celery and onion. Cook for 7 minutes until softened.
Meanwhile, cook the rice according to its package directions.
Add mushrooms and cook for another 3 minutes until browned. Add broth, dried sage and bay leaves. Bring to a boil, cover and reduce heat and simmer for 35 minutes.
Stir in leftover cubed turkey and lemon juice, cook to heat turkey, about 1-2 minutes. Remove bay leaves and serve with a scoop of rice.
Notes
If you're going to eat all of the soup right away, you can stir the rice right into the soup. If you think there will be leftovers, I recommend keeping the rice separate and adding a scoop of rice to each serving.
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