The Holidays provide us with an abundance of leftover turkey, and what better use for it then this Leftover Turkey and Rice Soup? This is a great comfort food, and it’s reasonably healthy so you can eat it without feeling that post Holiday food guilt. You’ll get a lot of flavor from the Dan-O’s Original Seasoning here but you’ll also get the flavors of the turkey however you prepared it. We used our leftover Southern-Style Brown Paper Bag Turkey for this recipe and it was divine.
Like any good soup, you’re going to want every last drop. Since you’re probably making this after the Thanksgiving feast, why not put those leftover dinner rolls or bread to work by soaking up the leftovers in your bowl? We really love a nice crusty baguette or soft dinner rolls with this Leftover Turkey and Rice Soup.
Once the soup is room temp, you can store it in an airtight container for about 3-4 days in the fridge. You could also freeze it, and it’ll stay fresh for about 3 months.
You can reheat the soup from the fridge over low heat on the stove until warm, or you can microwave for about 1 minute. If you’re pulling from the freezer, let it thaw out in the fridge and then heat up like normal.
You don’t have to but your cooking time will need to be adjusted. Different grains of rice cook at different intervals, like brown rice requires a longer time to cook.
We recommend making the soup within 5-6 days of your turkey being made.