The Best Leftover Turkey Soup
User Reviews
4.7
The Best Leftover Turkey Soup
Description
The Best Leftover Turkey Soup recipe begins with sautéing a mix of diced carrot, celery, onion, thyme, and rosemary in butter and oil to soften the vegetables and release their flavors. Chicken or turkey broth is added along with brown rice and seasoning, and the mixture simmers until the rice is tender, ensuring the broth takes on the rice's starch for body.
A blend of half and half with flour is whisked smooth and stirred into the soup to thicken the broth and add creaminess without overwhelming richness. Finally, cooked turkey pieces are folded in and heated through, providing protein and substance. The result is a robust soup combining tender turkey, soft rice, and aromatic herbs in a gently creamy base.
The recipe allows for substitutions in rice type, recommending adjustments in cooking times accordingly to accommodate varieties like jasmine or basmati brown rice or even white rice blends. Milk can substitute half and half but yields a less creamy texture. Using leftover cooked chicken is an option if turkey is unavailable, maintaining similar flavor and texture.
Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil or avocado oil
- ½ cup carrot chopped
- ½ cup celery chopped
- ½ cup onion finely chopped
- ¼ teaspoon thyme dried or 1 tsp fresh, chopped
- ¼ teaspoon rosemary crushed dried or 1 tsp fresh, chopped
- 6 cups chicken broth I use low-sodium, or turkey broth/stock
- ½ to ¾ to ¾ cup brown rice or brown rice blend
- 2 teaspoons salt I use coarse, kosher salt
- Pinch black pepper
- 1 cup half and half
- ⅓ cup all-purpose flour
- 3 to 4 to 4 cups turkey cooked, chopped leftover
Instructions
- 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.
- 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.
- 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.
- Stir in the cooked turkey and heat through. Season to taste with additional salt and pepper, if needed. Serve.
Notes
- Brown rice varieties like long grain, jasmine, basmati, or blends can be used with adjusted simmer times.
- Milk may substitute half and half, but the soup will be less creamy; 1% or 2% milk is suggested.
- Leftover cooked chicken makes a good substitute for turkey if needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 serving | |
| Calories | 354kcal | 18% |
| Carbohydrates | 30g | 10% |
| Protein | 20g | 40% |
| Fat | 17g | 26% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 68mg | 23% |
| Sodium | 1820mg | 76% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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