Creamy Turkey and Rice Soup From Leftover Turkey

Thanksgiving dinner always leaves us with the same dilemma — what to do with that whole turkey carcass sitting in the fridge the next day. My solution is this creamy turkey and rice soup, made with homemade turkey stock simmered from the leftover bones. With tender turkey meat, white rice, vegetables (mirepoix), and a splash of cream, it’s a hearty, budget-friendly way to stretch those holiday leftovers into another family meal.

I’ve spent years making Thanksgiving 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 seemed like such a shame to toss the carcass, knowing how much flavor was still left in those bones.

That’s when I started making homemade turkey stock from the carcass. You’d be surprised how much meat you can still pick off those bones! The smaller bits help flavor the stock as it simmers, while I save the larger pieces of leftover turkey for the finished soup. Add some rice, vegetables, and cream, and suddenly those Thanksgiving leftovers become something my whole family looks forward to eating.

The best part is that one turkey carcass can give you enough flavorful broth for more than one meal, depending on the size of your bird. And making your own stock means getting even more value from an already expensive holiday dinner.

Love the idea of homemade turkey soup but prefer something without the cream? My husband does, too! That’s why I also make my white bean turkey soup, which has a lighter, broth-based finish. It’s always a toss-up which one I’ll make. If the turkey is particularly large, there’s a good chance I’ll have enough leftover meat and stock for both!

This recipe was originally published as Cream of Turkey Soup With Turkey Carcass. I’ve updated the article to make the instructions clearer, but the original recipe remains the same.

Why You’ll Love This Creamy Turkey and Rice Soup

Make the most of your leftovers: Instead of tossing the turkey carcass, turn those bones and leftover meat into another hearty family meal. It’s a great way to use more of your holiday turkey without serving the same dinner twice.

Budget-friendly comfort food: Making homemade turkey stock from the carcass costs next to nothing when you’re already using leftovers. Add a handful of everyday ingredients like rice, carrots, celery, and onion, and you’ve got a filling soup that stretches your grocery budget further.

Rich, creamy, and satisfying: Tender pieces of roasted turkey, soft white rice, and vegetables come together in a flavorful homemade stock finished with cream. It’s a warming, comforting bowl of soup that’s especially welcome on chilly fall and winter days.

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

How to Make Turkey Bone Broth

The secret to this creamy turkey and rice soup is the homemade stock. Instead of throwing away the roasted turkey carcass, I simmer the bones and smaller scraps of meat in water to create a flavorful broth for the finished soup. The bones and connective tissue help give the stock body, while the seasonings from the roasted turkey add even more flavor.

Making your own turkey stock is one of my favorite ways to get more value from a holiday roast. Even the little pieces of meat left on the bones add flavor as they simmer. All you need is a large stockpot, water, and the leftover carcass to make a homemade broth that becomes the base of your creamy turkey soup.

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.

Bring the turkey carcass and water to a rolling boil, then reduce the heat to a gentle simmer. Cover and cook for approximately one hour, checking occasionally and adding water if needed to keep the bones submerged. Strain the finished stock carefully, removing all bones, gristle, and other solids before measuring out the five cups needed for your soup.

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 five cups of strained turkey stock and stir in the uncooked white rice. Simmer uncovered for approximately 20 minutes, stirring occasionally, until the rice is tender and the carrots and celery are fork-soft. Add a little more broth if the rice absorbs too much liquid.

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. If you’re planning your holiday dinner, my Sprinkled With Spice Whole Roast Turkey is a lovely place to start. Once you’ve enjoyed the roast, save the carcass and leftover meat for this soup.

Ingredients

This creamy turkey and rice soup uses leftover roasted turkey, homemade turkey stock, white rice, and a few everyday vegetables. A splash of heavy cream brings everything together for a rich, comforting soup without needing flour or another thickener.

Leftover Turkey: You’ll need approximately 3 cups of chopped, cooked turkey meat, along with the roasted carcass for making the stock. Remove the larger pieces of meat before simmering the bones, saving them to add to the finished soup.

Homemade Turkey Stock: Made by simmering the leftover turkey carcass in water, this flavorful broth forms the base of the soup. You’ll need 5 cups of strained stock for the finished recipe.

White Rice: Use ½ cup of uncooked white rice. It cooks directly in the turkey broth, absorbing flavor while adding body to the soup.

Celery, Carrots, and Onion: These three vegetables form the classic soup base known as mirepoix. The onion adds savory depth, carrots bring natural sweetness, and celery adds a fresh, earthy flavor. Keep the leafy celery tops if you have them — they’re a lovely addition to homemade soup.

Olive Oil: Used to sauté the vegetables before adding the turkey stock, helping soften them and develop their flavors.

Heavy Cream: One cup gives the soup its creamy finish without making a separate roux. You can substitute lighter cream or milk for a less rich version.

Parsley: Dried parsley adds a little herbal flavor and color. Fresh parsley also works if you have some on hand.

Black Pepper: Adds gentle warmth and balances the richness of the cream. Freshly cracked pepper is particularly nice here.

Salt (Optional): Taste the finished soup before adding salt, especially if your roasted turkey was heavily seasoned. The homemade stock may already have plenty of flavor.

See the recipe card below for the complete ingredient measurements and instructions.

Substitutions and Add-Ins for Creamy Turkey and Rice Soup

Turkey: If you don’t have enough leftover turkey meat, cooked chicken works just as well. You can also make the homemade broth from a roasted chicken carcass, although a smaller bird may yield less stock.

Rice: White rice works best for the original recipe, but brown rice or wild rice can add a nuttier flavor and chewier texture. Both take longer to cook and may require additional broth. You can also substitute egg noodles for a more traditional turkey noodle soup, adjusting the cooking time according to the package directions.

Cream: For a lighter soup, substitute half-and-half or milk for the heavy cream. You can also leave it out entirely for a broth-based version. A spoonful of leftover turkey gravy is another way to add richness and use up holiday leftovers, although the resulting texture and seasoning will vary.

Broth: Homemade turkey stock gives this soup its signature flavor, but chicken broth is a convenient substitute if you don’t have a carcass. Vegetable broth will also work, although the finished soup will have a different flavor. Use 5 cups of prepared broth to skip the stock-making stage.

Celery: If you’re out of celery, a little chopped fennel can provide a similar texture with a mild anise flavor. Use less to start, since fennel has a more distinctive taste.

Carrots: Parsnips make a good alternative, bringing a slightly sweeter, earthier flavor to the soup.

Onion: Yellow or Spanish onions can replace the white onion without significantly changing the finished soup.

Seasonings and Add-Ins: A pinch of poultry seasoning or a little thyme, rosemary, or sage can bring out those familiar Thanksgiving flavors. Start with a small amount and taste before adding more, particularly if your roasted turkey was already well-seasoned.

Expert Tips for Creamy Turkey and Rice Soup

Tip #1: Keep the bones submerged. Use just enough water to cover the turkey carcass while it simmers. Check occasionally and add a little more water if needed. This helps you make a flavorful homemade turkey stock without diluting it unnecessarily.

Tip #2: Remove the excess skin. Take off larger pieces of turkey skin before simmering the carcass. Too much skin can leave a thick layer of fat on the finished broth. If your stock still looks greasy after straining, skim the excess fat from the surface.

Tip #3: Save the larger pieces of turkey. Remove the good pieces of meat before making the stock and set them aside for the soup. The smaller scraps left on the bones will help flavor the broth as it simmers. If you have more leftover turkey than you need for this soup, my One-Pot Leftover Turkey and Dumplings is another comforting way to use it. It’s especially handy when you’ve already got leftover vegetables and gravy from Thanksgiving dinner.

Tip #4: Watch the rice. White rice absorbs liquid as it cooks and continues soaking up broth as the soup sits. If your creamy turkey and rice soup becomes too thick, stir in a little extra turkey or chicken broth until it reaches the consistency you like.

Serving Suggestions

This creamy turkey and rice soup is a meal all on its own, but I love setting it on the table with something for dipping. A loaf of crusty bread, a pan of my Baking Powder Buttermilk Biscuits With Cheese, or even a sleeve of soda crackers makes it a satisfying soup supper for the whole family.

It’s one of my favorite ways to bring back the flavors of Thanksgiving dinner the next day without feeling like we’re eating the same leftovers twice.

Storing and Freezing Turkey Stock

Once you’ve finished simmering the turkey carcass, strain the stock carefully to remove all the bones and solids. Cool it promptly, then transfer it into shallow airtight containers or freezer-safe portions.

Homemade turkey stock can be refrigerated for up to 3–4 days or frozen for approximately 3 months for best quality. I like freezing smaller portions so I can pull out just what I need for another soup, gravy, or sauce. Still have turkey meat left after making the soup? A Hot Turkey Sandwich With Homemade Gravy is another good way to stretch your Thanksgiving leftovers into a satisfying meal.

Storing and Reheating Creamy Turkey and Rice Soup

Refrigerating: Let the soup cool promptly and store it in airtight containers in the refrigerator for up to 3–4 days, provided the original cooked turkey is still within its safe storage period. If you’re using turkey that’s already been refrigerated for several days, freeze the soup promptly rather than extending its refrigerator life.

Reheating: Warm the soup gently on the stovetop, stirring occasionally until it’s heated throughout to 165°F (74°C). Add a splash of broth or water if the rice has absorbed too much liquid. Avoid prolonged boiling, which can affect the creamy texture.

Freezing: You can freeze the finished soup in individual portions for approximately 2–3 months for best quality, although the rice may become softer and the cream can separate slightly after thawing.

My preferred freezing method: If I’m making a batch specifically for the freezer, I cook and freeze the turkey soup base without the rice or cream. After thawing, I add freshly cooked rice and stir in the cream when reheating. This gives the finished soup a much better texture.

🍁 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.

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.

Meet Amber

I’m the home cook and recipe creator behind A Cents For Cookery. I learned to cook growing up off-grid in Northern Ontario, where meals were made on a woodstove and preserving, baking, and making ingredients stretch were part of everyday life. Here I share practical family recipes, homemade baking, vintage-inspired cooking, and the kitchen knowledge I’ve picked up over the years to help you make the most of the food you have.

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