Turkey and Rice Soup (Perfect Leftover Recipe) Recipe
Introduction
This Turkey and Rice Soup is a comforting way to use leftover turkey. Packed with tender vegetables, fragrant herbs, and creamy broth, it’s perfect for a cozy meal. Easy to make and satisfying, this soup warms you from the inside out.
Ingredients
- 3 tablespoons butter
- 1 large onion, diced
- 1 cup diced celery
- 1 cup diced carrots
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 3/4 cup rice
- 8 cups turkey stock
- 3 sprigs fresh thyme
- 1 tablespoon chopped fresh parsley
- 1 teaspoon poultry seasoning
- 1 bay leaf
- Salt and pepper, to taste
- 3 cups cooked shredded turkey breast
- 1/4 cup heavy cream (optional)
Instructions
- Step 1: Melt the butter in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onions, celery, and carrots and cook until the onions are soft, about five minutes. Stir in the minced garlic and sauté for 1 minute.
- Step 2: Sprinkle the flour over the vegetables and stir well to coat them. Continue cooking for 2 minutes to remove the raw flour taste. Slowly whisk the turkey stock into the pot, stirring constantly to avoid lumps.
- Step 3: Add the rice, thyme sprigs, parsley, poultry seasoning, bay leaf, salt, pepper, and shredded turkey to the pot. Bring the soup to a boil over high heat.
- Step 4: Once boiling, reduce the heat to low and cover the pot. Let the soup simmer for 20 minutes, or until the rice is tender.
- Step 5: Turn off the heat and remove the lid. If desired, stir in the heavy cream for a richer soup. The residual heat will warm the cream, but if needed, gently reheat the soup over medium-low heat until warmed through.
Tips & Variations
- Use leftover turkey broth or homemade stock for the best flavor. Store-bought works, but might need seasoning adjustment.
- Swap white rice for brown rice, but increase simmering time by 15 minutes to ensure it cooks fully.
- Add a squeeze of lemon juice or a sprinkle of grated Parmesan for a bright finish.
- For a gluten-free option, substitute the flour with a gluten-free all-purpose blend or cornstarch slurry.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. The rice may absorb some liquid, so add a splash of broth or water if needed to loosen the soup when reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use white or brown rice in this soup?
Yes, you can use either. Brown rice takes longer to cook, so plan for an additional 15–20 minutes of simmering to make sure it softens completely.
Is it necessary to add the heavy cream?
No, the heavy cream is optional. It adds richness and creaminess, but the soup is delicious without it if you prefer a lighter broth.
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Turkey and Rice Soup (Perfect Leftover Recipe) Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
This hearty Turkey and Rice Soup is a perfect way to transform leftover turkey into a comforting meal. Featuring tender turkey breast, wholesome rice, and a medley of vegetables simmered in flavorful turkey stock, this soup is simple to prepare and deliciously satisfying. Optional heavy cream adds a luscious touch for those who prefer a creamier texture.
Ingredients
Soup Base
- 3 tablespoons butter
- 1 large onion, diced
- 1 cup diced celery
- 1 cup diced carrots
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
Main Ingredients
- 3/4 cup rice
- 8 cups turkey stock
- 3 sprigs fresh thyme
- 1 tablespoon chopped fresh parsley
- 1 teaspoon poultry seasoning
- 1 bay leaf
- Salt and pepper, to taste
- 3 cups cooked shredded turkey breast
- 1/4 cup heavy cream (optional)
Instructions
- Sauté Vegetables: Melt the butter in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onions, celery, and carrots. Cook, stirring occasionally, until the onions become soft and translucent, about five minutes. Add the minced garlic and sauté for an additional minute until fragrant.
- Create Roux and Add Stock: Sprinkle the all-purpose flour over the sautéed vegetables, stirring well to coat them evenly. Cook this mixture for two more minutes to eliminate the raw flour taste. Slowly whisk in the turkey stock, stirring constantly to prevent lumps and ensure a smooth soup base.
- Add Rice, Herbs, and Turkey: Stir in the rice, fresh thyme sprigs, chopped parsley, poultry seasoning, bay leaf, salt, and pepper. Then, add the cooked shredded turkey breast, distributing it evenly throughout the soup.
- Simmer: Increase heat to high and bring the soup to a boil. Once boiling, reduce heat to low, cover the pot, and let it simmer gently for 20 minutes or until the rice is tender and cooked through.
- Finish Soup: Remove the pot from heat and take off the lid. For a richer, creamier soup, stir in the optional heavy cream. The residual heat will warm the cream, but if needed, gently reheat over medium-low heat, stirring until warmed through. Adjust seasoning with salt and pepper before serving.
Notes
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend or cornstarch slurry.
- Use leftover turkey or rotisserie chicken as convenient alternatives.
- Adjust the thickness of the soup by varying the amount of flour or cream added.
- Remove thyme sprigs and bay leaf before serving to avoid woody texture and bitterness.
- This soup freezes well; store in airtight containers and thaw thoroughly before reheating.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: Turkey soup, leftover turkey recipe, rice soup, comfort food, easy soup, turkey stock soup
