If you’re staring down a fridge full of leftover turkey and wondering, “What now?” — let me introduce you to your new best friend: Lemony Turkey Rice Soup. This bright, brothy bowl is quick, comforting, and has that citrusy lift we all need after a day that’s felt way too long.
Honestly, this one reminds me of winters back on the farm in Texas. My mama used to toss turkey leftovers into everything — but this soup? This one stuck with me. It’s got that same homey goodness of avgolemono soup, but with a shortcut twist, thanks to a little cream of chicken and pantry magic.
So grab a pot and let’s talk turkey.
Table of Contents
Why You’ll Love This Lemony Turkey Rice Soup
- Quick and ready in under 30 minutes — no slow simmering required.
- Perfect for leftovers — especially after Thanksgiving or a big roast.
- Bright and citrusy — that lemon juice? Total game-changer.
- Family-approved — even my pickiest eater slurped this one up.
- Budget-friendly — stretches a little turkey into a full meal.
What Does Lemony Turkey Rice Soup Taste Like?
It’s a warm hug in a bowl with a twist of sunshine.
The lemon adds a clean, fresh finish that wakes up the whole pot — no heavy cream needed. You get the savory depth from the turkey and broth, creamy richness from the soup base, and a herbaceous kick from the cilantro. It’s cozy, but not sleepy — like your favorite fuzzy socks… with a shot of espresso.
Ingredients You’ll Need for Lemony Turkey Rice Soup
Let’s break down what makes this recipe so simple and brilliant:
- 2 cups diced cooked turkey – White or dark meat, both work beautifully. Great use for holiday leftovers!
- 2 cups cooked long grain rice – I like jasmine or basmati for extra aroma.
- 1 can (10.5 oz) condensed cream of chicken soup – No need to dilute it — it adds just the right creaminess.
- 1/4 teaspoon pepper – Simple seasoning. You could add a pinch of garlic powder too.
- 6 cups chicken broth, divided – Go low sodium if you’re watching salt.
- 2 tablespoons cornstarch – Thickens the broth just enough.
- 1/4 to 1/3 cup lemon juice – Fresh-squeezed is worth it!
- 1/4 to 1/2 cup minced fresh cilantro – Trust me here — even if you’re not usually a cilantro fan, this works.
👉 Want to explore more cozy, nutritious soups? Try my Easy Chicken Cauliflower Soup or Anti-Inflammatory Golden Detox Soup.
How to Make Lemony Turkey Rice Soup – Step by Step
Making this bright and comforting soup is as easy as it is satisfying. Whether you’re feeding your family after a busy holiday or just craving something warm and nourishing, follow this step-by-step guide to create the perfect pot of Lemony Turkey Rice Soup.
Let’s walk through it, one delicious step at a time.
Step 1: Gather and Prep Your Ingredients
Before anything hits the pot, make sure all your ingredients are ready to go. This little bit of prep will make everything smoother.
- Dice your cooked turkey into bite-sized pieces (about ½ inch).
- Warm up or prepare your cooked rice (white or brown, your choice).
- Measure out your lemon juice, and chop that fresh cilantro.
📝 Tip: If you’re wondering how to prep rice for soup, see my guide in the Easy Chicken Cauliflower Soup post where I cover how to cook rice that holds up well in broth.
Step 2: Combine the Base Ingredients
In a large saucepan or Dutch oven, add the following:
- 2 cups diced turkey
- 2 cups cooked long grain rice
- 1 can (10.5 oz) cream of chicken soup (do not dilute)
- ¼ teaspoon black pepper
- 5½ cups of chicken broth
Give everything a good stir to combine. Turn the heat to medium-high and bring the soup to a gentle boil. This should take about 5–7 minutes.
👩🍳 Step by step tip: Keep an eye on the pot during this step — you want the ingredients to come together smoothly, without sticking to the bottom. Stir occasionally with a wooden spoon.
Step 3: Create and Add the Thickening Slurry
In a small bowl, whisk together:
- 2 tablespoons cornstarch
- ½ cup of the remaining chicken broth
This creates a slurry, which will thicken your soup slightly and give it a velvety texture.
Once the mixture in the pot is boiling, slowly pour in the slurry, stirring constantly. Let it cook for 1–2 minutes, or until the broth starts to thicken. The soup should look a little creamy but still light and brothy.
💡 Never made a slurry before? It’s a lifesaver in soups. You can read more about it in my Healthy Chicken Pot Pie Soup Recipe where I break down how to thicken without heavy cream.
Step 4: Add Fresh Lemon Juice and Cilantro
Now comes the flavor magic.
Turn off the heat, then stir in:
- ¼ to ⅓ cup fresh lemon juice (start small and add to taste)
- ¼ to ½ cup minced fresh cilantro
This step gives the soup its signature brightness and herby freshness. The lemon will wake up all the other flavors, while the cilantro adds a green, zesty finish.
🍋 Step by step flavor tip: Add the lemon juice a little at a time, tasting between pours. Too much lemon can overpower the dish — you want balance, not pucker!
Step 5: Let It Rest, Then Serve
Allow the soup to sit for just 2–3 minutes before serving. This gives the flavors time to meld and settle — kind of like how a stew tastes better after a few minutes off the heat.
Ladle the soup into bowls and serve with warm crusty bread, or even a sprinkle of grated Parmesan for a creamy twist.
Want another cozy bowl idea with a lemony flair? Try my Mediterranean Lemon Chicken Soup — it’s a slow cooker version that’s perfect for hands-off days.
Quick Recap – Step by Step:
- Prep your ingredients – chop, measure, and get everything ready.
- Combine turkey, rice, soup, pepper, and most of the broth – bring to a boil.
- Whisk together cornstarch + broth – stir into the pot to thicken.
- Add lemon juice and cilantro – stir off heat for fresh flavor.
- Let rest and serve – enjoy immediately or store for later.
Whether you’re cooking for yourself or feeding a crowd, this step-by-step method ensures your Lemony Turkey Rice Soup turns out rich, citrusy, and absolutely satisfying — every single time.
Tips and Tricks for Perfect Lemony Turkey Rice Soup
- Don’t skip the cornstarch slurry. It gives the soup that cozy texture without heavy cream.
- Adjust the lemon to taste. Start small — you can always add more, but you can’t take it out.
- Fresh herbs matter. Cilantro adds brightness, but if you’re not a fan, flat-leaf parsley works too.
- Make it your own: Add spinach, peas, or shredded carrots if you’ve got veggie lovers at home.
- No turkey? Use rotisserie chicken — works like a charm.
Storage and Reheating
Fridge:
Store leftovers in an airtight container for up to 4 days. The rice will soak up some liquid, so you might want to add a splash of broth when reheating.
Freezer:
Yes! This soup freezes well. Just know the texture of the rice may soften a bit. Freeze in single portions for quick weekday lunches.
FAQs
Can I make this in the slow cooker?
Absolutely! Combine everything except the cornstarch slurry, lemon, and cilantro in your slow cooker. Cook on low for 3–4 hours, then stir in the cornstarch mix during the last 30 minutes. Add lemon juice and cilantro right before serving.
Can I use brown rice?
Yes, just make sure it’s pre-cooked. Brown rice adds a nuttier flavor and more fiber.
What if I don’t have cream of chicken soup?
You can sub in 1 cup of heavy cream plus a bouillon cube, or use homemade chicken gravy in a pinch.
Final Thoughts
Whether it’s the day after Thanksgiving or a regular Tuesday night, Lemony Turkey Rice Soup is the kind of meal that makes life easier — and tastier. It’s nourishing without being heavy, simple without being boring, and best of all, it gives your leftovers new life.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meals.
Print
Lemony Turkey Rice Soup for Cozy Days and Leftover Magic
- Total Time: 30 minutes
- Yield: 8 servings (2 quarts) 1x
Description
This lemony turkey rice soup is bright, comforting, and comes together quickly using leftover turkey, cooked rice, and a few pantry staples. The fresh cilantro and lemon juice add a zesty twist to this hearty and satisfying soup.
Ingredients
- 2 cups diced cooked turkey
- 2 cups cooked long grain rice
- 1 can (10.5 ounces) condensed cream of chicken soup, undiluted
- 1/4 teaspoon pepper
- 6 cups chicken broth, divided
- 2 tablespoons cornstarch
- 1/4 to 1/3 cup lemon juice
- 1/4 to 1/2 cup minced fresh cilantro
Instructions
1. In a large saucepan, combine the cooked turkey, rice, condensed soup, pepper, and 5 1/2 cups of the chicken broth.
2. Bring the mixture to a boil and cook for 3 minutes.
3. In a small bowl, whisk together the cornstarch and the remaining 1/2 cup chicken broth until smooth.
4. Gradually stir the cornstarch mixture into the soup.
5. Bring the soup to a boil again and cook, stirring constantly, until thickened, about 1–2 minutes.
6. Remove the soup from heat and stir in the lemon juice and minced cilantro.
7. Serve hot.
Notes
Adjust the amount of lemon juice and cilantro to your taste for a more or less tangy and herbaceous flavor.
This soup is a great way to use up leftover holiday turkey and cooked rice.
You can substitute parsley for cilantro if preferred.
Store leftovers in the fridge for up to 3 days and reheat gently.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 166
- Sugar: 1g
- Sodium: 1047mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 13g
- Cholesterol: 42mg
Keywords: lemon rice soup, turkey soup, leftover turkey recipe, easy soup, citrus soup
