Zippy and Tangy Turkey Rice Soup

Zippy and Tangy Turkey Rice Soup

15 Reviews 2 Pics
  • Prep

    35 m
  • Cook

    2 h 30 m
  • Ready In

    3 h 5 m
M Vidito
Recipe by  M Vidito

“Great soup for using up leftover turkey. This soup has a little cayenne added to give it a kick.”

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Adjust Servings

Original recipe yields 10 servings



  1. Place turkey carcass pieces into a large soup pot and cover with cold water. Stir in onion, celery leaves, and bay leaves, bring to a boil, and reduce heat to medium-low. Simmer for 2 hours. Strain broth and pour back into soup pot. Pick turkey meat from the carcass and chop meat into bite-size pieces.
  2. Heat butter in a skillet; cook and stir carrots and celery until tender, about 8 minutes. Stir carrots, celery, stewed tomatoes with juice, rice, green beans, chicken bouillon cubes, marjoram, thyme, rosemary, ginger, cayenne pepper, salt, and black pepper into broth. Mix in chopped turkey meat.
  3. Bring soup back to a boil, reduce heat to low, and simmer until rice is tender, 30 to 35 minutes. Remove and discard rosemary sprigs; stir corn into soup. Adjust salt, cayenne pepper, and black pepper to taste. Lay a paper towel on top of soup to absorb excess oil, if desired.

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Reviews (15)

Rate This Recipe


Excellent! A little spicy.....but that's the way I like it. I added some fresh cilantro too. This is the best turkey soup I've ever had and my husband agrees.



We really enjoyed this! It is a recipe that is very adjustable to your taste. I started with 3 quarts of stock I had already prepared, the recipe didn't really call for a specific amount of liquid so I eyeballed the rest. I only used one can of stewed tomatoes and half the rice, which was perfect for our taste, it didn't absorb all of the liquid leaving it more like soup than stew. Didn't add the corn. We liked the hearty nature of this turkey soup and would make this again! Thank you!



This soup was amazing! I substituted pearl barley for the rice and followed the recipe otherwise. It's very spicy but not too spicy. Great blend of flavors.

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Amount Per Serving (10 total)

  • Calories
  • 168 cal
  • 8%
  • Fat
  • 3 g
  • 5%
  • Carbs
  • 32.9 g
  • 11%
  • Protein
  • 4.4 g
  • 9%
  • Cholesterol
  • 6 mg
  • 2%
  • Sodium
  • 620 mg
  • 25%

Based on a 2,000 calorie diet



previous recipe:

Turkey Wild Rice Soup II


next recipe:

Tomato Chicken Rice Soup