Heavenly Scent Turkey Rice Soup Recipe

Looking for a extraordinary tasting turkey rice soup recipe. Well, let me assure you, I have the remedy that you are looking! Michele Romano’s easy healthy recipe for turkey soup.

I recently roasted a turkey to celebrate my daughter and her husband coming home from being away at school for three months. (I don’t know why, in most cases we wait for an official holiday to stuff and roast a bird?) True enough, Turkey dinner is a lot of work for one day, but the joy of the leftovers, the turkey sandwiches on homemade bread and YES, the turkey soup that can take us through the rest of the week makes it all worth while. Get creative. There is so many ways to use left over turkey.

By the way, I always change up my soup recipes, sometimes I add noodles, tomatoes and vegetables and then other times I use rice and vegetables. This turkey rice soup recipe I used an an organic brown and wild rice mix..

Note: In the good old days before they started mass producing our turkey and chickens, you did not need to add any extra broth for flavor. Nowadays unfortunately, you will find that the turkey or chicken stock does not have the colour or the flavor it used to on its own. Just ask your parents, I know mine sure mention it from time to time.

Michele Romano Recipes

Turkey Rice Soup Recipe


  • 1 turkey carcass
  • Enough water to just cover turkey carcass
  • 2 tsp salt
  • 3-1/2 cups organic chicken broth
  • 1/2 cup organic brown and wild rice blend
  • 1 cup carrots, sliced
  • 2 tbsp butter
  • 1 cup celery chopped (with leaves)
  • 1 cup onion, diced
  • Optional- I also added 1/2 cup chopped leeks
  • 3/4 tsp sage
  • 1/2 tsp pepper
  • 3/4 cup frozen baby peas


  1. Place turkey carcass in large soup pot, cover with water, add salt.
  2. Bring to a low boil for 2 hours.
  3. Remove carcass from broth. Use a slotted spoon to remove any skin or small bones.
  4. Add chicken broth and bring to a simmer.
  5. Stir in brown/wild rice.
  6. Add sliced carrots and continue to simmer.
  7. Meanwhile, in a separate frying pan, saute onions, celery, leeks ifs using sage and pepper.
  8. Add onion, celery mixture to soup pot.
  9. Add any leftover turkey from cooked carcass or that you may have in fridge.
  10. Simmer soup for about 25 minutes or until brown rice and carrots are cooked.
  11. Last 10 minutes, (to keep them from getting mushy) add in baby peas.

Soup is ready to be served! I always serve my soups with a fresh loaf of Michele Romano’s Heavenly Scent homemade oatmeal honey bread or my half wholewheat pumpkin seed bread.

Cook and Prep time: 3 hrs

Serves: 8

Live Long and Mangia!

Health Benefits: A diet rich in vegetables lowers blood pressure, reduces the risk of heart disease, stroke, and more than likely some cancers. They lower risk of eye and digestion problems and have a mellowing effect on the blood sugar than can help keep your appetite in check.