The Best Leftover Turkey Soup
Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil or avocado oil
- 1/2 cup chopped carrots
- 1/2 cup chopped celery
- 1/2 cup finely chopped onion
- 1/4 teaspoon dried thyme or 1 teaspoon fresh
chopped
- 1/4 teaspoon crushed dried rosemary or 1 teaspoon fresh
chopped
- 6 cups chicken or turkey broth/stock
I use low-sodium
- 1/2 to 3/4 cup brown rice or brown rice blend
see note
- 2 teaspoons salt
I use coarse, kosher salt
- Pinch of black pepper
- 1 cup half and half
see note
- 1/3 cup all-purpose flour
- 3 to 4 cups cooked
chopped leftover turkey
Directions
- 1
In a 6-quart saucepan or pot, heat the butter and oil until hot over medium heat. Add the carrots, celery, onion, thyme and rosemary and cook, stirring often, until vegetables are slightly tender, 3-4 minutes.
- 2
Add the broth, rice, salt and pepper. Bring the soup to a simmer and cook, stirring occasionally to prevent sticking, until the rice is tender. The exact time will depend on variety of rice and package directions. For a brown and wild rice blend, the time will be about 30 minutes.
- 3
Whisk together or blend the half and half and flour until smooth and there are no lumps. Stir the flour mixture into the soup, whisking quickly, and simmer gently until slightly thickened, 5-6 minutes.
- 4
Stir in the cooked turkey and heat through. Season to taste with additional salt and pepper, if needed. Serve.
The Best Leftover Turkey Soup
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About this Recipe
Tired of the same old post-holiday turkey sandwiches? This recipe for The Best Leftover Turkey Soup transforms your roast turkey into a comforting, hearty meal that’s far from boring. It's the perfect way to extend the holiday spirit with a bowl of warmth.
What makes this turkey soup truly stand out is its thoughtfully balanced ingredient list, designed to build layers of flavor and satisfying texture. Aromatic vegetables like carrots, celery, and onion create a savory base, while a delicate balance of dried thyme and rosemary infuses the broth with herbaceous notes. The addition of half and half, thickened with all-purpose flour, ensures a wonderfully creamy consistency that coats every spoonful.
Expect a rich, savory soup that’s both substantial and incredibly comforting. Each spoonful offers tender pieces of cooked turkey, soft, toothsome brown rice, and perfectly cooked vegetables, all suspended in a velvety, herb-infused broth. It’s a deeply satisfying dish that feels like a warm hug, perfect for a chilly evening and a delightful change of pace after a big feast.
Customization & Variations
This recipe is adaptable to what you have on hand. Feel free to use olive oil or avocado oil alongside the butter for sautéing. For the herbs, you can opt for fresh, chopped thyme and rosemary for a brighter flavor, or stick with the dried versions for convenience and a more concentrated earthy note. If you don't have a specific brown rice blend, regular brown rice works wonderfully. Using a low-sodium chicken or turkey broth allows you to control the overall saltiness of the soup.
This soup is ideal for a casual family dinner or a cozy weekend lunch. Serve it simply with some crusty bread for dipping, making it a complete and nourishing meal.