Creamy Turkey and Rice Soup
Creamy Turkey Soup with Rice is the perfect recipe to use up leftover Thanksgiving turkey! Full of perfectly cooked wild rice, tender pieces of turkey, and a splash of cream it's so delicious! This soup recipe is easy, comforting, and filling. It’s sure to be a new favorite supper in your house – it was in ours!
Servings: 12 servings
Calories: 280kcal
Equipment
- Soup Pot or Large Dutch Oven
Ingredients
- 2 tablespoon unsalted butter
- 2 tablespoon olive oil
- 1 medium white onion diced
- 3 stalks celery leaves and ends trimmed and diced
- 3 carrots peeled and diced
- 1 tablespoon minced garlic
- 16 ounces wild rice blend
- Kosher salt to taste
- Black pepper to taste
- 1 Bay Leaf
- 8 cups turkey stock or chicken
- 3 cups leftover turkey cut into bite-sized pieces
- 1 cup heavy cream
Instructions
- Heat the butter and oil in a large Dutch oven over medium-high heat. Add the onion, celery, and carrots, stirring to coat. Season with salt and pepper, to taste. Cook until the veggies begin to soften, about 3 minutes.
- Stir in the garlic and cook until fragrant, about 1 minute more. Stir in the rice and cook until toasty, about another minute. Add a dash more salt and pepper and the bay leaf.
- Pour in the stock. Bring the soup to a boil and cover. Reduce heat to low and simmer for 40 – 45 minutes, or until rice is tender.
- Stir in turkey and cream and cook for another minute or two, or until turkey is warmed through.
- Serve with a sprinkle of fresh parsley, if desired.
Notes
- Leftovers can be stored in the fridge for up to three days. As this soup is loaded with dairy, I do not recommend freezing it, as the cream may separate and curdle.
Nutrition
Serving: 2cups | Calories: 280kcal | Carbohydrates: 32g | Protein: 16.6g | Fat: 10.1g | Saturated Fat: 4.5g | Cholesterol: 45mg | Sodium: 79mg | Potassium: 342mg | Fiber: 3.1g | Sugar: 2.1g | Calcium: 26mg | Iron: 4mg