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creamy turkey soup in a white bowl with a plate of crackers surrounding it

Creamy Turkey and Rice Soup

A hearty one-pot soup made with leftover turkey, brown rice, and a savory cream broth for a warm, satisfying dinner.
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Prep Time: 15 minutes
Cook Time: 1 hour

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Course: Soup
Cuisine: American
Keyword: creamy turkey soup, turkey soup, turkey soup recipe
Servings: 4
Calories: 262kcal
Author: Anne Lawton

Creamy Turkey and Rice Soup

Scale this Recipe 4

Ingredients

  • 1 tablespoon Olive Oil or your favorite cooking oil
  • 1/2 cup Chopped Onion
  • 1/2 cup Carrots roughly chopped
  • 2 cloves Garlic diced or 1/2 teaspoon garlic powder
  • 1/2 cup Brown Rice uncooked
  • 4 cups Turkey broth chicken or vegetable will also work
  • 8 ounces Turkey breast (cooked) diced
  • 1/4 cup Heavy cream
  • 1 sprig Thyme
  • 1/2 cup White wine or an extra cup broth
  • 6 ounces Mushrooms chopped, any variety
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Instructions

  • Sauté the vegetables. Heat the olive oil in a Dutch oven over medium heat. Add the onion, garlic, and carrots. Cook for about 5 minutes, stirring now and then, until the onion looks softer and the carrots start to lose their raw edge.
  • Add the rice and stock. Stir in the brown rice, then pour in the broth. Cover the pot and let it simmer over medium heat for about 35 minutes. You want a gentle bubble, not a hard boil.
  • Check the rice. After the simmer, the rice should be almost tender. It should still have a little chew because it will keep cooking.
  • Stir in the turkey. Add the chopped cooked turkey and let the soup simmer for at least 15 minutes. This warms the turkey through and lets it pick up the flavor of the broth.
  • Finish with cream and thyme. About 10 minutes before serving, stir in the wine and then gradually add cream and thyme. Let it simmer on low heat for about 10 minutes.

Notes

Store leftovers in an airtight container in the fridge for up to 4 days.
TIPS:
  • For the best texture, keep the heat steady and stir the pot now and then, especially once the rice starts softening. That helps prevent sticking and keeps the broth even.
  • Before you add the turkey, check the rice, it should be nearly tender but not fully done. It will cook more with the turkey and be soft enough to eat.
  • Keep the heat moderate after adding the cream. A gentle simmer is better than a rapid boil.

Nutrition

Serving: 1cup | Calories: 262kcal | Carbohydrates: 24g | Protein: 16g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 52mg | Sodium: 1008mg | Potassium: 357mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2920IU | Vitamin C: 4mg | Calcium: 50mg | Iron: 1mg

Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used

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