Turkey Soup with Rice – Use Every Last Bit of the Holiday Bird

Every year after Thanksgiving, I stare into the fridge and see the same thing—containers of turkey, leftover vegetables, and, tucked away under foil, the turkey carcass. It’s almost too easy to toss it all out once the holiday excitement fades, but here’s the thing: that humble carcass is the secret to the best turkey soup with rice you’ll ever make.

This recipe isn’t just about using leftovers—it’s about squeezing every bit of flavor out of your holiday bird and turning it into a cozy, nourishing bowl of soup that will warm you to your core. If you’ve never made soup from scratch using the turkey bones, I promise, you’re about to taste a whole new level of comfort food.

Turkey Soup Recipe – Why Homemade Always Wins

I’ve tried the shortcut version—grab a box of broth, toss in turkey, and call it soup. It’s fine… but it’s not the same. A real turkey soup recipe starts with broth made from the carcass, simmered low and slow so every drop is infused with rich, savory flavor.

The beauty of this approach is that it’s not just cooking—it’s a little kitchen ritual. It makes the house smell like the holidays all over again, and it’s one of those recipes where the process is just as comforting as the finished dish.

Poultry Seasoning – The Secret Flavor Boost

I can’t talk about turkey soup without talking about poultry seasoning. This little spice blend is like Thanksgiving in a jar. The mix of sage, thyme, marjoram, rosemary, nutmeg, and pepper gives the soup its signature flavor.

When I make the broth, I add poultry seasoning early so the herbs have time to mingle with the turkey bones and vegetables. Sometimes, I’ll give the pot a little sprinkle just before serving to wake up all those cozy flavors again.

Turkey Broth – The Heart of the Soup

If the soup is the star, then turkey broth is its foundation. There’s just something magical about homemade broth—it has body, depth, and warmth that store-bought can’t match.

I start with the carcass, some onion, celery, a bay leaf, and plenty of water. After a few hours of gentle simmering, the liquid turns golden, the vegetables have given up all their flavor, and the whole house smells like home.

Turkey Broth from Carcass – Waste Nothing, Flavor Everything

Here’s where the magic happens: making turkey broth from carcass.

Instead of throwing those bones away, I break them down so they fit in my biggest pot, cover them with water, and add the seasonings. The bones release collagen, which gives the soup that silky mouthfeel, while every last scrap of meat clings to the bone until it falls away.

Once the broth is done, I strain it through cheesecloth, pick off any remaining meat, and set it aside for the soup. That’s flavor you just can’t buy.

Homemade Turkey Soup – Building the Bowl

Once I have my rich broth, it’s time to turn it into homemade turkey soup. This part is quick and easy.

I bring the broth back to a boil, toss in fresh onions, celery, and carrots, and let them soften. Then I stir in the rice—sometimes I go for long-grain white, other times wild rice if I’m feeling fancy. While the rice cooks, I add in the shredded turkey I saved from the carcass along with any leftover veggies from Thanksgiving—peas, corn, green beans, even roasted carrots.

After about 20 minutes, the rice is tender, the flavors have blended, and the soup is ready to serve.

Leftover Turkey Recipe – Turning Extras into Comfort Food

When it comes to a leftover turkey recipe, this is hands-down my favorite. It’s satisfying without being heavy, and it feels like a whole new meal rather than a rerun of Thanksgiving dinner.

The best part? You can make a big batch and freeze portions for quick winter meals. I love pulling a container out of the freezer on a busy weeknight and having a homemade dinner in minutes.

Turkey Carcass Recipe – My Step-by-Step Method

If you’ve never made a turkey carcass recipe like this before, here’s how I do it from start to finish:

Ingredients:

• 1 turkey carcass, broken into pieces
• 8 cups water
• 1–2 bay leaves
• 1 tablespoon poultry seasoning
• 1 large onion, chopped
• 2 cups shredded cooked turkey
• 2 cups mixed vegetables (fresh, frozen, or leftover)
• 1 cup rice (white, brown, or wild)
• Salt and pepper to taste

Instructions:

1. Place turkey carcass in a large stockpot or Dutch oven.
2. Add water, bay leaves, poultry seasoning, and half the chopped onion.
3. Bring to a boil, then reduce to a gentle simmer for 2–3 hours.
4. Strain the broth through cheesecloth; discard bones and bay leaves.
5. Return broth to pot, add remaining onion, celery, and carrots. Simmer 15 minutes.
6. Stir in rice and cook until almost tender.
7. Add vegetables and shredded turkey; simmer until rice is fully cooked.
8. Adjust seasoning and serve hot.

Tips for Perfect Turkey Soup with Rice Every Time

• Don’t rush the broth. The longer it simmers, the richer it gets.
• Use wild rice for texture. It holds up well in soup and adds a nutty flavor.
• Freeze in single portions. It makes weeknight dinners a breeze.

Why This Recipe Deserves a Spot in Your Winter Menu

There’s something deeply satisfying about making a meal that uses every bit of what you cooked for the holidays. This turkey soup with rice isn’t just practical—it’s delicious, wholesome, and comforting. Whether you’re curled up with a bowl after shoveling snow or ladling it out to feed a hungry family, it’s one of those recipes that never disappoints.

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