‘Tis the season for hearty, comforting dishes, and what could be more satisfying than a steaming bowl of Creamy Turkey and Rice Soup, made with leftover holiday turkey and filled with rich flavors that’ll warm you from the inside out.

When it comes to using leftover turkey, especially after a big holiday meal like Thanksgiving, there are several creative and delicious options. I hope you have tried some of ours, like our Leftover Thanksgiving Burrito or even better, you saved the turkey and made Turkey Broth with it. Trust me, you will never get that flavor from a box!

Creamy Turkey and Rice Soup

Creamy Turkey and Rice Soup is a delightful, soul-warming bowl of comfort. This heartwarming soup features tender chunks of cooked turkey, a medley of aromatic vegetables like onions, carrots, and celery, and long-grain rice. The creamy base is achieved with half and half, although you can use whole milk or heavy cream. Dried herbs and Italian seasoning infuse the soup with rich, soothing flavors.

Classic Ingredients:

For Sautéing: Butter and Olive oil
Aromatic Vegetables: A mirepoix of onions, carrots and celery with the optional addition of mushrooms.
Seasonings: Dried thyme, rosemary and Italian seasoning, salt and pepper
For the Soup Base: Chicken or turkey broth, Long grain white rice
Creamy Addition: Half and half combined with flour for a roux
Protein: Cooked turkey

A big bowl of homemade creamy turkey and rice soup using leftover turkey from
Thanksgiving

How to Make Creamy turkey and rice soup

Sautée the onions, carrots, celery, and mushrooms in a mix of butter and olive oil to create a flavorful base. Add the spices.
Pour in chicken or turkey broth and bring it to a gentle simmer.
Add long-grain white rice to the pot and let it simmer until tender.
Create a creamy texture by whisking half and half and unbleached flour in a separate bowl. Stir this mixture into the pot, letting the soup simmer until it thickens.
Add cooked turkey to the mix, simmer until everything melds together – it’s that simple!

Make-Ahead, Storage, and Reheating:

Make-Ahead: Prepare the soup as instructed but omit the rice. Rice tends to absorb liquid over time, so it’s best to add it just before serving to maintain the desired consistency. Store the soup in an airtight container in the refrigerator for up to 2-3 days.
Storage: For longer-term storage, you can freeze the creamy turkey and rice soup. However, rice doesn’t freeze well, so it’s recommended to freeze the soup without rice. Once you’re ready to enjoy it, thaw the soup in the refrigerator and reheat it.
Reheating: To reheat, simply warm the soup gently in a saucepan on the stovetop over low to medium heat.

Homemade turkey and rice soup with onions, celery, carrots, mushrooms and leftover Thanksgiving turkey

Your most common questions answered:

Love creamy Soups? Give these a try:

Chicken Pot Pie Soup: A rich and satisfying soup that captures the essence of classic chicken pot pie.
Five-Star Clam Chowder: Indulge in the luxurious creaminess of a top-tier clam chowder that combines tender clams, potatoes, and a luscious creamy base.
Potato Soup (Without Bacon): A creamy and hearty potato soup recipe that skips the bacon but doesn’t skimp on flavor and comfort.
Creamy Dreamy Tomato Bisque: Discover the dreamy world of tomato bisque—a velvety, tomato-based soup that’s both soothing and so good!

CREAMY TURKEY AND RICE SOUP
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Creamy Leftover Turkey and Rice Soup

★★★★★

5 from 1 review

Author: Debi
Total Time: 40 – 50 minutes
Yield: 6–8 (1 – ½ cup) servings 1x

Print Recipe

Description

This soup is creamy and comforting and is a great way to use up those Thanksgiving leftovers!

Ingredients

Scale

1 Tbsp. Butter
1 Tbsp. Olive oil
1 Cup Onions, diced
½ Cup Carrots, diced
½ cup Celery, diced
¼ Cup Mushrooms, chopped (optional)
¼ teaspoon Dried Thyme
¼ teaspoon Dried Rosemary
1 teaspoon Italian seasoning
6 Cups Chicken or turkey broth
½ to ¾ Cup Long Grain White rice
2 teaspoons Sea salt
Pinch of black pepper
1 Cup Half and half
⅓ Cup Flour (unbleached)
3 to 4 Cups Cooked Turkey, chopped or shredded

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Instructions

In a large soup pot, melt the butter and olive oil over medium heat.
Add the chopped onions, carrots, celery, and optional mushrooms. Sauté for about 5 minutes, or until the vegetables start to soften.
Stir in the dried thyme, crushed dried rosemary, Italian seasoning. Continue to cook for another minute to release their flavors.
Add the chicken or turkey broth to the pot. Add the rice. Bring the mixture to a boil, then reduce the heat, cover, and simmer for about 15-20 minutes or until the rice is cooked and the vegetables are tender.
Season the soup with salt and a pinch of black pepper. Adjust the seasoning to your taste.
In a separate bowl, mix the flour into the half and half, whisking until it forms a smooth mixture.
Slowly pour the half and half mixture into the soup, stirring continuously. This will help thicken the soup and make it creamy. Continue to cook for an additional 5-7 minutes, or until the soup thickens to your desired consistency.
Add the cooked, chopped leftover turkey to the soup and let it heat through for a few minutes.
Taste the soup and adjust the seasoning if necessary.
Once the soup is heated through and has reached your desired thickness, it’s ready to serve.

Prep Time: 15-20 minutes
Cook Time: 25-30 minutes
Category: Soups