Turkey and Rice Soup (Perfect Leftover Recipe)
Turkey Rice Soup is a hearty and comforting meal that’s ready in under an hour. Use up holiday leftovers or make it entirely from scratch!
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)
Directions
- 1
Melt butter in a large Dutch oven or heavy bottomed pot over medium heat. Add the onions, celery, and carrots to pot. Cook until the onions are soft, about five minutes. Add in the garlic and sauté for 1 minute.
- 2
Sprinkle the flour into the pan and stir until the vegetables are well coated; Cook for an additional two minutes. Slowly whisk the turkey stock into the pot, whisking constantly to prevent any lumps from forming. Add in the rice, thyme, parsley, poultry seasoning, bay leaf, salt, pepper, and turkey.
- 3
Bring the soup up to a boil over high heat. Once it comes to a boil, reduce the heat to low and cover. Allow the soup to simmer for 20 minutes, or until the rice is tender. Turn off the stove burner.Remove the lid from the pot; For a creamier soup, add the optional heavy cream, and stir to combine. The heat from the soup should be enough to warm the cream, but if necessary, return the pot of soup to the burner over medium-low heat and cook until soup is warmed through.