Mushroom, Rice & Turkey Soup from Leftover Roast

Leftover turkey soup combines rice, mushrooms, and vegetables in a creamy, flavorful broth finished with a bright squeeze of lemon. This easy, nourishing soup is a comforting way to use leftover turkey from the holidays.

two bowls of Turkey Soup with a slice of lemon in one.

💡Recipe Overview

Prep and Cook Time: 15 minutes prep, 35 minutes cook
Cooking Method: Stove-top
Dietary Info: Ancestral-style
Skill Level: Easy

Give that Turkey a Second Life

If you’re tired of dry turkey leftovers, this soup is the perfect solution. It’s light yet hearty, turning leftover roasted turkey into a bowl you’ll actually look forward to eating. Finely diced vegetables give the soup a better texture and more even flavor in every bite.

The roasted turkey flavor melts into a cozy broth without tasting like “day four” leftovers. Instead of letting the bird sit forgotten in the fridge, revive it in a comforting soup that reheats well for lunches or simple weeknight dinners.

Ingredients for Leftover Turkey Soup

Butter, onion, carrots, white mushroom, thyme sprigs, garlic cloves, flour, brown rice, quarts turkey stock, turkey meat, heavy cream, lemon, parsley as ingredients for leftover turkey soup recipe.

Butter – For sautéing the mirepoix; olive oil, avocado oil, ghee, or tallow can be used instead.
Vegetables – Traditional mirepoix: yellow onion, carrot, and celery (a pinch of celery seed works if you’re out of celery). White button mushrooms add texture and depth.
Aromatics – Garlic cloves and fresh thyme add warmth and aroma.
Flour – Optional, for slight thickening. Use all-purpose or a gluten-free blend if needed.
Rice – Brown rice is used here for a heartier texture; rinse before cooking. You can substitute white rice, millet, barley, or quinoa (adjust cooking times accordingly).
Stock/Broth – Turkey stock made from the carcass is ideal; chicken stock works well if you don’t have turkey stock on hand.
Turkey meat – Leftover roasted turkey (light or dark meat), shredded or chopped.
Heavy cream – For richness; omit or swap with a dollop of sour cream at serving if preferred.
Lemon – Adds brightness. Squeeze juice into the soup and use slices for garnish.
Fresh herbs – Parsley or dill to finish and add color.

Substitutions and Variations

Swap in whatever vegetables you have—zucchini, bell pepper, squash, or green beans—cut into small, even pieces so they cook evenly.
If you don’t have fresh thyme, use dried (about 1 tsp dried for 1 Tbsp fresh).
Swap brown rice for quinoa, millet, or barley, adjusting cooking times accordingly.

graphic of fork and spoon connected in a plant.

Make it Ancestral

Using the carcass to make stock is an ancestral technique that stretches ingredients and concentrates nourishment. This soup follows that tradition: it’s simple, healing, and resourceful—turning every bit of the turkey into comforting, nutrient-rich food.

Turkey soup in a white bowl with a spoon and a slice of lemon, next to a cutting board and a pot full of turkey soup.

How to Make Leftover Turkey Soup

The printable recipe card is below. Follow these step-by-step instructions for best results.

Diced onions and carrots in a pot over the stove.

Step 1. Sauté

In a large pot, melt butter over medium heat. Add diced onion and carrots and sauté until softened and the onions are translucent.

Step 2. Cook mushrooms

Add sliced mushrooms and cook until they release their moisture and reduce in size.

Diced onion, mushrooms, and carrots sautéed in a pot.

Step 3. Add aromatics

Stir in minced garlic and thyme leaves; cook until fragrant, about 1 minute.

Diced onion, mushrooms, and carrots sautéed in a pot, with flour sprinkled over.

Step 4. Sprinkle flour (optional)

Sprinkle flour over the vegetables and stir to coat. Cook briefly so the flour forms a light paste around the vegetables.

A pot with turkey stock, mushrooms, and vegetables

Step 5. Add rice and stock

Add rinsed rice to the pot, then pour in turkey stock. Bring to a boil, then reduce heat and simmer until the rice is al dente.

Step 6. Finish

Stir in the cooked turkey and heavy cream. To add lemon without curdling, temper the lemon juice by whisking in a ladle of hot soup, then return it to the pot. Finish with chopped parsley and adjust seasoning to taste.

Helpful Tips

Dice ingredients to similar sizes – This ensures balanced bites and even reheating.
Cook mushrooms fully – Let them release moisture and brown lightly to avoid rubbery texture.
Incorporate broth gradually after adding flour – Pour a cup or two first, scraping the pot to loosen browned bits and fully integrate the flour before adding the rest.

💭Meal Prep Suggestion!
Make this soup ahead or double the batch and freeze portions for easy reheating on busy days.

Serving Suggestions

Serve this soup with a slice of fresh bread. A final squeeze of lemon and some chopped parsley brighten the bowl. For extra richness, add a dollop of sour cream to individual servings.

A ladle over the pot of turkey soup holding a scoop of turkey soup.

Frequently Asked Questions

How do I store and reheat leftover turkey soup?

Store soup in an airtight container in the refrigerator for up to 4 days. The rice will continue to absorb liquid, so add stock or water when reheating. Reheat gently on the stovetop over medium-low heat, stirring occasionally.

Can I freeze leftover turkey soup?

Yes. Transfer to a freezer-safe container, leave headspace for expansion, and freeze up to 3 months. Thaw overnight in the fridge before reheating.

How do I prevent the rice from getting mushy?

Rinse rice to remove excess starch and add it toward the end of cooking. If you’re freezing or making extra, undercook the rice slightly so it finishes cooking when reheated.

Did you make this leftover turkey soup? Please leave a ⭐⭐⭐⭐⭐ rating and a comment — it helps others find the recipe. Thank you!💚

Printable Recipe

Turkey soup in a white bowl with a spoon and slice of lemon.

Leftover Turkey Soup with Mushrooms and Rice

Anya @ Prepare & Nourish

Leftover turkey soup made with rice, mushrooms, and vegetables in a creamy broth with a bright lemon finish.

Prep Time 15 mins

Cook Time 35 mins

Total Time 50 mins

Course Soup

Cuisine American

Servings 6

Calories 452 kcal

Ingredients

2 tablespoons butter
½ onion, diced
2 carrots, diced
16 ounces white mushrooms, sliced
2 thyme sprigs, leaves removed
3 garlic cloves, minced
2 tablespoons all-purpose flour (optional)
¾ cup brown rice, rinsed
2 quarts turkey stock
4 cups cooked turkey meat, chopped or shredded
½ cup heavy cream
1 lemon (juice)
½ bunch fresh parsley, chopped

Instructions

In a large pot, melt 2 tablespoons butter over medium heat. Add diced onion and carrots and sauté until softened and translucent.
Add sliced mushrooms and cook until they release their moisture and it evaporates, about 10–12 minutes.
Stir in minced garlic and thyme leaves and cook until fragrant, about 1 minute.
Sprinkle 2 tablespoons flour over the vegetables and stir to coat; cook 1–2 minutes to form a light paste (skip if not using flour).
Add the rinsed rice, then pour in 2 quarts turkey stock. Bring to a boil, then reduce heat and simmer until rice is al dente.
Stir in 4 cups cooked turkey and ½ cup heavy cream. Temper the lemon juice by whisking in a ladle of hot soup, then add back to the pot. Finish with chopped parsley and adjust seasoning to taste.

Notes

Storage: Refrigerate in an airtight container up to 4 days. The rice will continue to absorb liquid; add stock or water when reheating. Reheat gently on the stovetop over medium-low heat, stirring occasionally.

Freezing: Freeze in a freezer-safe container with headspace for up to 3 months. Thaw overnight in the fridge before reheating.

Helpful Tips:

Dice ingredients to similar sizes for even cooking and reheating.
Cook mushrooms until they release moisture and brown lightly to avoid a rubbery texture.
Add broth gradually after incorporating flour, scraping the pot to lift browned bits for flavor and a smooth texture.

Nutrition

Calories: 452 kcal | Carbohydrates: 40 g | Protein: 35 g | Fat: 18 g | Fiber: 3 g

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