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Creamy Turkey Rice Soup: A Perfect Recipe for Thanksgiving Leftovers
Hello, friends! After Thanksgiving, I always seem to have a container of turkey in the fridge and a few ideas for what to do with it. Some of it goes into my leftover turkey shepherd’s pie, and if there’s cranberry sauce left, I’ll make a turkey cranberry panini. But when I’m ready for something warm and cozy, I make this creamy turkey rice soup.
It’s an easy way to turn that leftover turkey into a meal everyone looks forward to. And since I don’t cook a whole turkey very often, I like to make the most of every last bit!
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This soup is rich, comforting, and a wonderful way to savor those last bits of Thanksgiving flavors. So, grab your leftover turkey, and let’s dive into this easy, delicious recipe!
Why Creamy Turkey Rice Soup is the Perfect Post-Thanksgiving Meal
After the Thanksgiving feast, turkey leftovers can seem endless. Whether it’s sandwiches, casseroles, or just warmed-up turkey slices, variety is often wanted! This creamy turkey rice soup is a delicious and cozy change from the usual leftovers, and it’s so easy to make! Wild rice adds a nice earthy flavor and a bit of chewiness, which pairs beautifully with the tender turkey and creamy broth.
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Ingredients for Creamy Turkey Rice Soup
This recipe calls for simple ingredients, many of which you may already have on hand.
Ingredients:
- 1 1/2 cups Wild rice(I love this blend)
- 1 tbsp olive oil
- 1 tbsp butter
- 1 medium onion, diced
- 2 large carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 6 cups chicken or turkey broth
- 2 cups cooked turkey, shredded or diced
- 1/2 tsp dried Thyme
- 1/2 tsp dried rosemary
- Salt and pepper, to taste
- 1/2 cup heavy cream (or half-and-half for a lighter option)
- Fresh parsley, chopped, for garnish (optional)
Step-By-Step Instructions
1. Sauté the Vegetables
Start by heating the olive oil and butter in a large pot or dutch oven. Add diced onions, carrots, and celery, cooking until softened. Add garlic and cook a few minutes.
2. Thicken with Flour
Sprinkle about 2 tablespoons of flour over the vegetables, stirring for 1-2 minutes. This step adds a little thickness, which gives the soup a creamier texture without extra cream.
3. Add Broth and Wild Rice
Pour in the chicken or turkey broth gradually, stirring constantly. Add the wild rice, thyme, rosemary, salt, and pepper. Cover and bring the mixture to a boil before reducing to a simmer. Let it cook until the rice is tender, which should take about 30-45 minutes.
4. Finish with Turkey and Cream
Once the rice is ready, add the leftover turkey, and let the soup simmer for another 10 minutes, allowing the flavors to meld. Just before serving, stir in the cream for that perfect, cozy finish.
Storing and Reheating Tips
This creamy turkey rice soup keeps well in the refrigerator for up to 4 days, making it a great option for meal prepping. When reheating, warm it slowly on the stove, adding a splash of broth or cream if it has thickened.
You can freeze creamy turkey rice soup with the cream, but it’s recommended to do so with a few adjustments for the best texture. Cream-based soups can sometimes separate or become grainy when frozen and reheated, but here’s how to handle it:
- Omit the Cream Before Freezing: If possible, make the soup without the cream initially. Freeze the soup in airtight containers, leaving a bit of space at the top for expansion. Then, when reheating, add the cream for a fresh, creamy texture.
- If Freezing with Cream: If you’ve already added the cream before deciding to freeze it, go ahead, but expect a slight texture change. To help minimize separation, reheat it slowly on the stovetop over low heat, stirring often. You can also add a bit of extra cream or broth while reheating to help smooth it out if it appears separated.
- Stir in a Slurry: If you notice the soup is grainy or has separated upon reheating, mix 1-2 teaspoons of flour or cornstarch with cold broth or milk, then whisk it into the hot soup. This can help restore the creamy consistency.
Freezing this turkey wild rice soup works well with a little care, so you can enjoy a cozy meal from your freezer anytime!
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Substitutions and Additions
- Turkey: Feel free to substitute cooked chicken if turkey isn’t available.
- Dairy-free option: Swap the heavy cream with coconut milk for a dairy-free version, though it may slightly change the flavor.
- Rice options: Substitute wild rice with a wild rice blend or even brown rice, adjusting the cooking time accordingly.
- Broth: Vegetable broth can be used instead of chicken or turkey broth.
Why You’ll Love This Recipe
This creamy turkey rice soup is truly a treat to look forward to after Thanksgiving. It’s a satisfying way to use up leftovers and enjoy all those wonderful holiday flavors again. The soup is thick, creamy, and full of tender turkey and flavorful rice—everything a cozy bowl of soup should be.
If you still have turkey left after making this soup, I have plenty more ways to put it to good use! Take a look at my leftover turkey recipes for everything from a warm panini to easy, comforting dinners.
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Creamy Turkey Rice Soup
Ingredients
- 1 1/2 cups wild rice
- 1 tbsp olive oil
- 1 tbsp butter
- 1 medium onion diced
- 2 large carrots diced
- 2 celery stalks diced
- 2 cloves garlic minced
- 6 cups turkey broth or chicken broth
- 2 cups cooked turkey shredded or diced
- 1/2 tsp dried Thyme
- 1/2 tsp dried rosemary
- Salt and pepper to taste
- 1/2 cup heavy cream or half-and-half for a lighter option
- Fresh parsley chopped, for garnish (optional)
Instructions
- Heat the olive oil and butter in a large pot or dutch oven. Add diced onions, carrots, and celery, cooking until softened, this should take about 10 minutes. Add garlic and cook a few minutes.
- Sprinkle about 2 tablespoons of flour over the vegetables, stirring for 1-2 minutes.
- Slowly pour in the chicken or turkey broth stirring constantly. Add the wild rice, thyme, rosemary, salt, and pepper. Cover and bring the mixture to a boil before reducing to a simmer. Let it cook until the rice is tender, which should take about 30-45 minutes.
- Once the rice is cooked, add the leftover turkey, and let the soup simmer for another 10 minutes. Stir in the cream and serve.