This creamy turkey and rice soup recipe is a great way to use leftover holiday turkey, but it’s so delicious you’ll want to make it all year round! Double the batch, this soup freezes well.
There is nothing like a good creamy soup recipe. Better yet, a creamy soup that can be made with leftovers and is filling enough for big eaters. You can double the batch and freeze some for later? Sold!.
Turkey is not a seasonal thing around here. We must not be the only ones who enjoy a good turkey any time of year, since the Godfather’s well-liked recipes for smoked turkey and pellet grill turkey breast continue to receive traffic year-round.
My favorite part is always the leftovers, and for the past two years, this creamy turkey and rice soup has been a menu favorite.
This is that “love at first bite” soup you’ll gladly eat daily until it’s gone. Maybe even twice a day (it’s happened). That’s good because the ingredient list looks a little intimidating. I promise it’s so worth it though.
Just be aware that you don’t want to lose this recipe, so if you find it and aren’t feeling like soup, save it somewhere handy!
This creamy turkey and rice soup is a heartwarming and satisfying dish that’s perfect for using up leftover turkey. It’s packed with flavor and can be easily customized to your liking.
What Makes This Soup So Special?
- Creamy and comforting: The creamy broth and tender rice make this soup incredibly comforting and satisfying.
- Packed with flavor: The combination of vegetables, herbs, and spices creates a rich and flavorful broth that will tantalize your taste buds.
- Versatile: You can easily customize this soup by using different vegetables, herbs, or spices. You can also add other ingredients, such as cooked chicken or pasta.
- Freezes well: This soup freezes well, so you can enjoy it for weeks to come.
Ingredients:
- 1 tablespoon butter
- 1 tablespoon olive oil
- ½ cup chopped carrots
- ½ cup chopped celery
- ½ cup finely chopped onion
- ¼ teaspoon dried thyme or 1 teaspoon fresh, chopped
- ¼ teaspoon crushed dried rosemary or 1 teaspoon fresh, chopped
- 6 cups chicken or turkey broth/stock
- ½ to ¾ cup brown rice or brown rice blend
- 2 teaspoons salt
- Pinch of black pepper
- 1 cup half and half
- ⅓ cup all-purpose flour
- 3 to 4 cups cooked, chopped leftover turkey
Instructions:
- In a 6-quart saucepan or pot, heat the butter and oil until hot over medium heat.
- Add the carrots, celery, onion, thyme, and rosemary and cook, stirring often, until vegetables are slightly tender, 3-4 minutes.
- Add the broth, rice, salt, and pepper. Bring the soup to a simmer and cook, stirring occasionally to prevent sticking, until the rice is tender. The exact time will depend on the variety of rice and package directions. For a brown and wild rice blend, the time will be about 30 minutes.
- Whisk together or blend the half and half and flour until smooth and there are no lumps. Stir the flour mixture into the soup, whisking quickly, and simmer gently until slightly thickened, 5-6 minutes.
- Stir in the cooked turkey and heat through. Season to taste with additional salt and pepper, if needed. Serve.
Tips:
- Brown rice: Long-grain brown rice, jasmine or basmati brown rice, or a brown rice blend work great in this soup. You can also sub white rice or a wild and brown rice blend. The key is to adjust the simmering time based on the variety of rice you are using.
- Half and half: You can sub in milk for the half and half (although the soup won’t be quite as silky and creamy). I suggest using 1% or 2% (not skim).
- Turkey: Yes, you can use leftover cooked chicken if you don’t have turkey.
FAQs:
- Can I make this soup in a slow cooker? Yes, you can make this soup in a slow cooker. Add all of the ingredients to the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours.
- Can I freeze this soup? Yes, this soup freezes well. Let the soup cool completely, then transfer it to a freezer-safe container. Freeze for up to 3 months. Thaw the soup overnight in the refrigerator before reheating.
- How can I make this soup gluten-free? To make this soup gluten-free, use gluten-free flour in the roux. You can also use gluten-free bread crumbs to thicken the soup.
This creamy turkey and rice soup is a delicious and easy way to use up leftover turkey. It’s packed with flavor and can be easily customized to your liking. So next time you have leftover turkey, be sure to give this soup a try!
Is this a good soup to use leftover turkey?
Yes! The soup is a great way to use leftover turkey. It would probably taste good with chicken too.
You can use more than just the turkey meat, which is why it’s a great way to use leftovers.
Reading suggestions for making turkey broth with leftover turkey carcasses during the holidays makes me want to cry, but there are no recipes calling for the broth!
For a well-seasoned turkey, you’re going to have flavorful broth. Use it in something designed to highlight the wonderful flavors of your broth!.
This soup is a great place to use homemade turkey broth, as is my turkey tortilla soup. One creamy, one not, let’s make both!.
Of course, you can always use store-bought chicken or vegetable broth or dilute a small amount of stock base in water if you don’t feel like making broth or don’t have any. I also occasionally do this after Thanksgiving when I store the leftover turkey in my freezer to make broth later.
Do what works for you.
Creamy Turkey and Rice Soup Ingredients & Substitution Options…
We already discussed options for the broth and swapping chicken for turkey in a pinch. However, because this is a family favorite that we’ve prepared a few times, I’ve adjusted it quite a bit. Here are the ones that work well….
For the vegetable mix, if you have carrots and celery on hand, fresh is great. I’ve also used mixed frozen vegetables instead. The classic combination with carrots, peas, and sometimes corn is great!.
One of the small bags from the grocery store’s freezer section will do. If you measure from a huge bag like I do, 1 1/2 to 2 cups. It doesn’t have to be exact, it’s what looks good to you.
I have never substituted for the flour in making the roux for this soup. That means this soup contains gluten.
If you have someone gluten-sensitive in your house, the lovely people at Bon Appetit have broken down the hows and whys of substitution. It looks like the King Arthur Baking Gluten-Free Multi-Purpose flour blend is a 1:1 substitute you can use for this recipe.
You can use fresh or dried herbs for the recipe. If you’re using fresh, double the amounts listed. Feel free to omit any flavors you don’t like, and adjust based on what you have and prefer.
The recipe calls for wild rice. Wild rice is a type of rice native to the Great Lakes region of the United States. It has a lovely, chewy texture, and nutty flavor.
If you don’t have wild rice, brown rice is a great substitute. Barley or farro also work well.