Turkey Rice Soup with oyster crackers in white bowls
Print Recipe
5 from 1 vote

Turkey Rice Soup

Turkey Rice Soup that can be made with a leftover turkey carcass or ground turkey.
Prep Time10 mins
Cook Time4 hrs
Total Time4 hrs 10 mins
Course: Main Dish, Soup
Cuisine: American
Servings: 16 cups
Calories: 153kcal
Author: Beth Mueller



  • 1 cooked turkey carcass with skin and any pan drippings that remain or 1 pound ground turkey
  • Leftover turkey gravy if available
  • 6 cups chicken broth
  • 6 cups water more may be needed
  • 1 large chicken bouillon cubes use 2 if using ground turkey
  • 1/2 teaspoon dried marjoram
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 2 bags Boil-in-Bag rice


  • Add chicken broth, turkey carcass, legs and thighs if not already eaten, and any leftover turkey gravy or pan drippings you have to a large stockpot. If using ground turkey do not add meat yet.
  • Add enough water to cover the turkey carcass.
  • Add the herbs to the pot, rubbing them between your palms prior to adding provides more flavor.
  • Bring to a boil and add chicken bouillon. If using ground turkey, add it now, stirring occasionally to break up the meat.
  • Reduce heat and simmer until the bones of the carcass begin to fall apart. If using ground turkey, let simmer for an hour or so.
  • Remove from heat.
  • Place a strainer in a large bowl, this may take 2 bowls if there is a lot of broth, and pour liquid and bones into strainer. Set bones and meat aside until cool.
  • Pour strained broth back into stockpot and bring back to a simmer.
  • Add enough water to stock to make enough broth to make as much soup as you would like.
  • Taste the broth and add additional chicken bouillon and/or herbs if stronger flavoring is desired.
  • One bones and meat are cool enough to handle, separate edible meat from the bones and set aside. Discard bones, make sure there are no bones left in the meat. Be on the lookout for the really thin flat ones.
  • Cut any large chunks of turkey into smaller pieces and all turkey to the broth.
  • Bring broth back to a boil.
  • Open the bags of rice and dump them directly into the soup. I start with 2 bags and increase the amount according to how much broth I have. I use about 1 bag for every 4 cups of liquid.
  • Reduce heat to simmer and stir occasionally for 15 to 30 minutes or until rice is cooked through.


Serving: 1Cup | Calories: 153kcal | Carbohydrates: 19g | Protein: 15g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 38mg | Sodium: 455mg | Potassium: 230mg | Fiber: 1g | Sugar: 1g | Vitamin A: 17IU | Vitamin C: 6mg | Calcium: 21mg | Iron: 1mg