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

Scale

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