My Favorite holiday is just around the corner. Thanksgiving is THE best because of all of the amazing food and how socially acceptable it is to stuff your face until you literally can’t eat any more. Yeah, It’s my kind of holiday. While the food on Thanksgiving day is great, you know what’s even better? All of the leftovers! I like to make a Leftover Turkey and Rice Soup with my leftovers and it is SO good when it’s chilly out.
I like making Leftover Turkey and Rice Soup because I can enjoy it immediately or freeze it for later. And having prepared meals ready to go in the freezer is never a bad idea especially during the cold winter months. What I really like about this recipe is how easy and how quickly it comes together. It’s not complicated and you get an awesome tasting soup in no time!
One question I get asked a lot is why the poblano pepper? I add it because it adds a subtle spice to the broth and gives a more robust flavor to the soup. And once it’s shredded, it provides a nice color as well. If you don’t believe me, try it in your next soup 😉 .
I can’t wait to make this again after Thanksgiving. Leftover Turkey and Rice Soup is one of our all time favorites. What other leftover turkey recipes do you make? How do you east your Thanksgiving leftovers?
- 2 Tbsp Vegetable Oil
- 2 Carrots, Chopped
- 1 Small Onion, Chopped
- 2 Cloves Garlic, Minced
- 3-4 Cups Cooked Turkey
- 1 Poblano Pepper
- 12 Oz Chicken Broth
- 2 Tsp Ground Thyme
- 1 Cup Rice (Dry)
- Heat a stock pot or dutch oven on medium-high heat, Add oil, carrots, onion and garlic. Cook until onions have turned translucent.
- Add turkey, 1 whole poblano pepper, and broth. Bring to a simmer.
- Season with thyme. salt and pepper. Shred poblano pepper.
- Add rice and let cook for 10 minutes or until rice if completely cooked.
- Serve immediately or freeze for later, Enjoy!