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Creamy Turkey and Rice Soup

Creamy Turkey and Rice Soup
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This creamy turkey and rice soup recipe is a perfect way to use leftover turkey. It’s hearty, comforting, and comes together quickly for a satisfying meal.

Ingredients

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  • 1 tablespoon olive oil
  • 1 cup chopped yellow onion
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 2 cloves garlic, minced
  • 6 cups turkey broth
  • 2 cups cooked turkey, shredded or diced
  • 1 cup cooked white rice
  • 1/2 cup heavy cream
  • 1/4 cup fresh parsley, chopped
  • Salt and black pepper to taste

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery. Cook until softened, about 5-7 minutes.
  2. Stir in minced garlic and cook for 1 minute more until fragrant.
  3. Pour in turkey broth and bring to a simmer.
  4. Add the cooked turkey and cooked rice to the pot. Stir well.
  5. Reduce heat to low and stir in the heavy cream. Heat through, but do not boil.
  6. Season with salt and black pepper to taste.
  7. Stir in fresh parsley just before serving.

Notes

  • For a thicker soup, you can add 1-2 tablespoons of cornstarch mixed with a little cold water to the simmering broth before adding the cream.
  • Feel free to add other vegetables like peas, corn, or spinach for extra nutrition.
  • Store leftover soup in an airtight container in the refrigerator for up to 3-4 days.

Nutrition

Find it online: https://kitchenvan.com/creamy-turkey-and-rice-soup/