Name: Creamy Turkey and Rice Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: 3 cups cooked turkey meat; 1/4 cup butter 60 g; 2 cloves garlic, minced; 1 shallot, minced; 2 ribs celery, chopped; 2 medium potatoes, chopped; 2 carrots, chopped; 1/4 cup all-purpose flour 37 g; 4 cups chicken stock 1L; 1 teaspoon fresh rosemary 5 g; 1 teaspoon fresh thyme 5 g; 1 1/2 Tablespoons lemon juice 22 ml; 1/3 cup cream 80 ml; salt and pepper to taste

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By Rebecca St.Clair

Cozy up with this Creamy Turkey and Rice Soup! It’s the perfect blend of tender turkey, carrots, celery, potatoes, and herbs in a creamy broth that’s packed with rich flavour. Quick to make and even better the next day, it’s the ultimate leftover turkey recipe!

Turn your holiday leftovers into a bowl of creamy goodness! This Turkey and Rice Soup is warm, comforting, and so easy to make. A family favourite that you’re going to want to make again and again.

A delicious one-pot recipe is perfect for chilly nights and simple weeknight dinners. Ideal for cozy fall or winter meals. Make this anytime of year by substituting chicken for turkey in this creamy soup recipe.

A woman is holding an orange pumpkin shaped mug filled with turkey and rice soup. There is a slice of toast inside.

Why You’ll Love This Recipe

Leftovers – A delicious way to use up holiday leftovers.
Simple – Use your favourite mixture of veggies, all you need to do it chop into rustic bitesized pieces.
Whole food ingredients – Made with leftover turkey, wholesome veggies, and some fresh herbs.
One pot meal – Everything cooks up in one pot for a no fuss meal.

A close up look at turkey and rice cream soup. There is fresh parsley on top.

How to Store Creamy Turkey and Rice Soup

For best results it is best to store the soup and rice separately. If you are planning to make this as a meal prep, store the soup and mix in fresh cooked rich as needed.

Fridge

Allow the soup to cool to room temperature
Place into airtight containers
Store in the fridge for up to 5 days

Freezer

Allow the soup to cool to room temperature
Place into airtight containers
Store in the freezer for up to 3 months

A woman is holding an orange pumpkin-shaped mug with turkey and rice soup inside. There is a toasted sliced of bread in the soup.

Perfect pairings for creamy turkey and rice soup

My favourite side dish to this soup is bread, whether you want a fast and flaky biscuit or a classic crusty French bread. There is nothing more comforting than dipping bread into a hearty bowl of soup.

For a more unique bread option, serve your soup inside of a bread bowl.

A simple side salad is a great light choice to serve along side this hearty soup.

A blue bowl with turkey and rice soup inside. There is more in a blue pot off to the side.

Ingredients

Leftover turkey – Use leftover turkey from you holiday meal or use chicken and make this anytime of year.
Garlic – For flavour
Shallot – Can be replaced with half an onion.
Celery – Use the celery leaves as well for even more flavour.
Carrot – For heartiness and flavour.
Potato – For heartiness and flavour.
Flour – To thicken the soup.
Broth – Use store bought chicken or vegetable stock or fresh stock from your holiday turkey.
Rice – Can be replaced by orzo pasta or even riced cauliflower for a low-carb option.
Fresh herbs – I used fresh thyme and rosemary. This can be replaced with dried herbs.
Lemon juice – Use fresh or bottled lemon juice.
Cream – Anything from heavy cream to 10% will be the best for this creamy soup.

How To Make Creamy Turkey and Rice Soup

Heat a large stock pot or Dutch oven to medium heat.
Add in 1/4 cup of butter and allow to melt.
To the pan, add in 2 cloves of minced garlic and 1 diced shallot.
Fry until translucent and just starting to colour.
Stir in 2 chopped ribs or celery, 2 chopped medium potatoes, and 2 chopped carrots.
Cover and fry until the vegetables soften and begin to colour, stir occasionally.
Sprinkle on top of the vegetables 1/4 cup of all-purpose flour. Stir to coat all the vegetables.
Stir in 4 cups of stock and add in 1 teaspoon of fresh rosemary and 1 teaspoon of fresh thyme (or dried herbs).

9. Bring to a boil and stir until the broth starts to thicken.

10. Reduce to a simmer, cover and allow the vegetables to soften 10 minutes.

11. Add 3 cups of leftover cooked turkey meat and 1 cup of uncooked rice.

12. Cover and simmer 15-20 more minutes or the amount of time needed for your variety of rice.

13. Remove from the heat and stir in the juice from half a lemon or 1 1/2 Tablespoons of lemon juice.

14. Season with salt and pepper to taste.

15. Stir in 1/3 cup of cream.

16. Serve hot.