Thanksgiving dinner always leaves us with the same dilemma — what to do with that whole turkey carcass sitting in the fridge the next day. Instead of tossing it, I turn it into a rich, creamy, and hearty leftover turkey bone broth soup that’s perfect for the whole family. The homemade turkey stock is a flavorful broth that makes every spoonful of the turkey and rice soup delicious. With simple ingredients like white rice, leftover turkey meat, fresh vegetables (mirepoix), and a splash of cream or milk, this soup is the best way to stretch holiday leftovers into another meal. Whether you simmer it on the stovetop, in a slow cooker, or in an Instant Pot, this recipe is a great way to enjoy that rich turkey flavor all over again.
I’ve spent years making every turkey dinner for my family, and every year I end up staring at a pan full of bits and pieces from the roast turkey. For the longest time, I’d turn them into turkey hash, but after one too many years of eating the same thing, I was ready for a change. It always felt like such a shame to toss the carcass, knowing how much goodness was still clinging to it.
That’s when I started simmering those bones into a savory homemade turkey broth. It’s surprising how much meat you can still pick off the carcass, and those small bits that cling to the bones add depth and flavor to the broth. The larger pieces of turkey meat I set aside for the finished soup, where its flavor will shine in the creamy base. This recipe evolved from my desire to waste less and create something hearty that my whole family would actually be excited to eat after Thanksgiving dinner.
Loving the idea of a turkey soup but not the creamy part? My husband also prefers broth-based soups, which is why I made my white bean turkey soup. It’s always a toss-up which one I’ll make with the bone broth. If the turkey is particularly large, there is a good chance you can make both!
(This leftover turkey bone broth and soup recipe has been rewritten from my original cream of turkey soup with turkey carcass. The recipe card is the same)
Why You’ll Love Having This Leftover Turkey Recipe Nearby
Less waste: Instead of tossing the carcass or settling for another plate of turkey hash, this recipe turns every last bit into a delicious soup that feels new and comforting.
Budget-friendly and nourishing. Simmering the bones yields a flavorful broth that’s rich in nutrients, and it’s a great way to stretch your grocery budget by creating a whole new meal.
It’s Rich Flavor & Satisfying Warmth. The tender turkey, rice, and vegetables come together in a creamy broth that tastes like home. It’s one of those great soups that the whole family will happily enjoy the next day.
I was looking for a different kind of turkey soup, not your run-of-the-mill turkey, broth and vegetables. I came across this creamy turkey soup and it is delicious! It will go in my Favorites file for sure!
— Reader, Joyce
🍁 A Canadian Food Culture Note
Let’s talk turkey for a minute. In Canada, most of us think of a big farm-raised bird when it comes to Thanksgiving dinner, but this soup works just as well with a wild turkey. In fact, many of our grandmothers and great-grandmothers would have made their turkey stock or leftover turkey bone broth with a wild bird. Hunting was common, and nothing went to waste in those kitchens.
A wild turkey brings a slightly different flavor — a little leaner, a little more robust — but it still makes a flavorful broth. It’s a reminder that recipes like this are more than just thrifty cooking; they’re part of a long tradition of stretching food and feeding large families well. To me, this soup feels like a bridge between the old ways of using every part of the bird and our modern kitchens, where saving money and avoiding waste are still just as important.
How to Make Turkey Bone Broth
The foundation of this leftover turkey bone broth soup is a homemade stock made from the whole carcass. When you simmer the bones, cartilage, and skin, they release minerals, collagen, and natural gelatin that add both nutrition and richness to the broth. That’s what gives you a flavorful stock with body and depth — so much better than boxed broth.
It’s also a great way to use every part of your roast turkey; even the bits of meat clinging to the bone will help make this a stellar bone broth. Instead of tossing out the carcass, you’re stretching your grocery budget out a few more meals and creating something that costs next to nothing. You can even make the leftover turkey bone broth in a large stock pot, slow cooker, or Instant Pot, depending on what you have on hand.
To actually make leftover turkey bone broth, remove any large chunks of meat and set them aside for the soup or other leftover turkey recipes. Break the turkey apart as much as possible, but don’t worry about the ribcage — it will soften and break apart after simmering. Place all the bones, smaller bits of meat, and gristle into your pot and cover with enough water to submerge everything. That’s it — nothing extra is needed because your roasted turkey was already seasoned, and those flavors carry into the stock. Just be sure to remove any large pieces of skin, as they can make the broth too fatty.
Cook the turkey in the water, uncovered, until it reaches a hard boil. Then, reduce the heat to a simmer and cover for 1 hour. Partway through, return to push the turkey down until some of the water has evaporated. Then cover for the remainder of the cook.
How to Turn Broth into Creamy Turkey & Rice Soup
In a large soup/stock pot or Dutch oven, sauté the onion, carrots, and celery in olive oil until they are softened.
Pour in your measured turkey bone broth and stir in the uncooked white rice. Then, let the soup simmer uncovered until the rice is tender and the vegetables are tender enough to be fork-soft.
Add the chopped leftover turkey meat along with cream, parsley, and black pepper.
Let the soup bubble gently for a few minutes before removing from the heat.
That’s all it takes to transform your turkey carcass into a creamy, delicious soup the whole family will enjoy.
Ingredients:
Note to my Canadian readers: You’re not alone if you’re sourcing these ingredients without relying on U.S.-based imports. Given our country’s current challenges, supporting Canadian-owned businesses and Canadian-made products matters more than ever. Every little bit helps keep our food systems strong, our neighbors employed, and our dollars in our communities.
You will now find more Canadian content on the blog as I continue to source Canadian food brands and products.
And to our American friends—we still love you! We always have and will. But when possible, we’re leaning toward local to keep our shelves stocked and our people supported.
Turkey: For this recipe, I used a Butterball turkey because that’s the brand my husband insists on every year, and it always turns out with the best flavor. However, this soup pairs well with any roasted turkey, whether it’s farm-raised, organic, or even wild. The key is to save the carcass and all the little bits of meat clinging to the bones — that’s where the richness for the bone broth comes from.
Turkey Bone Broth: The homemade broth you just simmered is the base of this soup. Because it’s made from the whole carcass, it has a richer flavor than boxed broth, making the finished dish extra nourishing.
Rice: White rice gives body to the soup, soaking up that flavorful broth as it cooks. You can substitute egg noodles for a more traditional turkey noodle soup, but rice keeps the soup creamy and filling.
Celery: A classic soup vegetable that adds a mild bitterness and crunch to balance the creaminess. Use both the stalks and leafy tops if available for a brighter, more herbaceous flavor.
Carrots: Their natural sweetness pairs perfectly with turkey. Carrots round out the flavorful stock while adding color and a tender bite.
Onion: A diced white onion brings a savory backbone that makes the broth taste deeper and more layered. It’s one of those simple vegetables that creates the foundation for a great soup.
Olive Oil: Used to sauté the vegetables, olive oil gives them a glossy finish and helps release their flavors into the pot before the broth is added. I recently discovered a brand of Olive Oil that’s bottled in Canada. However, I haven’t seen it in my local grocery stores yet, you can bet I will be trying it when I do.
Cream: A splash of heavy cream at the end transforms this from a simple turkey and rice soup into a creamy, hearty dinner. If you prefer a lighter option, you can use milk instead, but the cream yields the best flavor. Loving Neilson cream in this soup.
Parsley: A sprinkle of dried parsley adds both color and freshness to finish the soup. If you have fresh parsley on hand, chop a little and stir it in just before serving. This easy-to-grow herb is easily dried, so be sure to plant extra in the spring for a fall harvest.
Black Pepper: Just enough to add warmth and balance to the richness of the cream and broth. Adjust to taste — freshly cracked pepper adds a subtle kick to the soup, pairing beautifully with turkey.
Salt (Optional): Depending on how your roast turkey was seasoned, you may need a pinch of salt to round out the flavors. Taste first before adding.
Substitutions and Add-Ins For This Delicious Recipe With Leftover Thanksgiving Turkey
Turkey: If you don’t have enough leftover turkey meat, you can swap in cooked chicken instead. A roast chicken carcass will make a smaller batch of broth, but the process is the same. You’ll still end up with a flavorful broth that makes a comforting soup.
Rice: This recipe uses white rice, but it’s easy to substitute with another type of rice. Wild rice brings a nuttier bite, while brown rice adds more chew. You can also replace the rice with egg noodles to turn this into a traditional turkey noodle soup.
Cream: For a lighter version, swap heavy cream for half-and-half or milk. You can even leave it out entirely if you prefer a broth-based soup. If you still want creaminess without the dairy, stir in a spoonful of leftover turkey gravy — it’s a great way to use up every bit from the holiday table.
Broth: This soup shines with homemade turkey stock, but in a pinch, you can use chicken broth or even vegetable broth. If you’ve frozen broth from another meal, this is the perfect way to use it.
Celery: Celery gives the soup a light bitterness that balances the cream and broth. If you don’t have any on hand, you can swap in a fennel bulb for a similar texture. Adding a handful of fresh parsley leaves will bring back that bright, green flavor.
Carrots: Carrots add natural sweetness and color to the soup. If you’re out of carrots, parsnips make a good substitute, though they will change the flavor and give the broth a stronger, earthier taste.
Onion: A diced white onion provides the savory backbone that deepens the flavor of the stock. Any large cooking onion will work here — yellow or Spanish onions will bring the same richness to the soup.
Seasoning: Poultry seasoning is a nice addition if you want to bring back those familiar Thanksgiving dinner flavors. A sprinkle of thyme, rosemary, or sage will also enhance the taste of the stock.
Expert Tips, Serving, And Storing Suggestions For This Easy Recipe
Tip #1: Keep it covered. Use just enough water to submerge the turkey bones when simmering. This keeps the broth concentrated, giving you the best flavor without watering it down.
Tip #2: Skip the skin. Remove larger pieces of skin before cooking the broth. Too much skin makes the stock greasy instead of clean and rich.
Tip #3 Store it right. Leftover soup keeps beautifully in an airtight container for three days in the fridge, or you can freeze it in portions for easy weeknight meals.
This creamy turkey and rice soup is a meal all on its own, but I love to set it on the table with something for dipping. A loaf of crusty bread, a pan of biscuits, or even a sleeve of soda crackers turns it into a great soup supper for the whole family. It’s also one of my favorite ways to bring back the flavors of Thanksgiving dinner the next day, without feeling like I’m eating the same leftovers twice.
For the broth: Once the leftover turkey bone broth has cooled, strain it into jars or freezer-safe containers. It will keep in the fridge for up to four days and freeze beautifully for up to three months. I like to portion it into smaller containers so I can pull out just what I need for sauces, gravies, or another homemade turkey stock recipe later.
For the soup: The finished soup keeps well in an airtight container in the refrigerator for up to three days. Reheat gently on the stove top so the cream doesn’t separate. You can also freeze the soup, but be aware that the rice will soften more after thawing. If you know you’ll want to freeze it, cook the rice separately and add it fresh when you reheat — that’s my preferred method to maintain the perfect texture.
Did you try this Leftover Turkey Bone Broth Soup? I’d love to hear how it turned out for you! Be sure to leave a rating and drop a comment below — it helps others find the recipe and gives me a chance to see your own twists and ideas.
Leftover Turkey Bone Broth Soup (Cream of Turkey & Rice)
Equipment
- 1 Stock Pot
- 1 Dutch Oven Soup Pot
- 1 Strainer Hand held or other
- 1 measuring cup
- 1 Teaspoon
- 1 knife
- 1 Vegetable peeler
- Cutting board
Ingredients
Turkey Bone Broth
- 8 Cups Water More or less as needed
- 1 Whole Turkey Carcass Meat Removed
Creamy Turkey and Rice Soup
- 3 Stalks Celery With Leafy Tops Sliced Into Pieces
- 3 Lrg Carrots Peeled Diced Small
- 1 Lrg White Onion Diced
- 3 Tbsp Olive Oil
- 5 Cups Turkey Bone Broth
- ½ Cup Uncooked White Rice
- 3 Cups Leftover Chopped Turkey Meat
- 1 Cup Heavy Cream Or lighter cream or milk
- ½ Tsp Dried Parsley
- ½ Tsp Black Pepper
- Dash of Salt Adjust to taste
Instructions
Make Turkey Bone Broth
- In a large stock pot add broken up turkey carcass with gristle and fat.1 Whole Turkey Carcass
- Cover with water. Bring to a rolling boil on high.8 Cups Water
- Reduce temperature to simmer for one hour.
- Check back and add water as needed to keep bones submerged.
- Using a strainer remove all the bone, gristle, fat and leftover bits of meat from the broth.
- Set aside until needed.
Creamy Turkey and Rice Soup
- Wash and chop the celery including the leaves.3 Stalks Celery With Leafy Tops
- Wash peel and dice the carrots.3 Lrg Carrots
- Peel and dice the white cooking onion.1 Lrg White Onion
- In Dutch oven or soup pot add the olive oil and the vegetables.3 Tbsp Olive Oil
- Saute on high stirring constantly for five minutes.
- Measure and add in the turkey bone broth.5 Cups Turkey Bone Broth
- Add the uncooked white rice and allow to simmer for twenty minutes with lid off. Stir occasionally to prevent rice from sticking.½ Cup Uncooked White Rice
- Add the cream, chopped turkey, herb and spice. Allow to simmer for five more minutes.3 Cups Leftover Chopped Turkey Meat, 1 Cup Heavy Cream, ½ Tsp Dried Parsley, ½ Tsp Black Pepper, Dash of Salt
- Remove from heat and serve.
I was looking for a different kind of turkey soup, not your run-of-the-mill turkey, broth and vegetables. I came across this creamy turkey soup and it is delicious! I substituted fennel for the celery and a sweet onion for the white onion. The flavor is unbelievable, buttery like almost. Thank you for sharing this wonderful recipe. It will go in my Favorites file for sure!
Hi Joyce,
I am so glad you liked the soup as much as we do. It’s definitely a keeper! 🙂