Easy Turkey (or Chicken) Rice Soup

Turn your leftover turkey or chicken into a meal they will love.  This recipe is easy and freezes well also, but chances are you will eat it all and there won’t be anything left to freeze. Enjoy!

Modified recipe from Better Homes & Garden, Soups & Stews, copyright 2000.


Author: Michelle Hanson

Michelle Hanson, MA, RD, LD is Fresh & Natural Food’s Registered Dietitian. She received a Bachelor of Science degree in Nutrition and Clinical Dietetics with a minor in Community Health from the University of Minnesota – Twin Cities. She is a registered dietitian and current member of the Academy of Nutrition and Dietetics. Michelle has been a nutrition consultant for numerous years as well as a nutrition research director at the University of Minnesota – Twin Cities.

Michelle is passionate about food and nutrition and believes in helping people find simple, realistic ways to make healthy eating a part of their everyday lifestyle.
If you are interested in meeting Michelle or have questions for her, you can email her at: michelle@fnfoods.com. She will look forward to meeting you!



1. In a large saucepan or Dutch oven combine chicken broth, water, rosemary, and pepper.

2. Bring to boiling.

3. Stir in mixed vegetables, chopped onions and rice. Return to boiling, reduce heat.

4. Cover and simmer for 10 to15 minutes or until vegetables and rice are tender. Stir in turkey

or chicken. Heat through. Season to taste.

Nutritional Information per 1 cup serving: 209 calories, 20g protein, 24g carbohydrates, 4g fat (1g saturated).


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