Servings
Font
Back
The Best Leftover Turkey Soup
4.7 from 1,234 votes

The Best Leftover Turkey Soup

This leftover turkey soup uses cooked turkey combined with brown rice, vegetables, and a creamy broth thickened with flour and half and half. The soup is seasoned with thyme, rosemary, salt, and pepper, producing a comforting, hearty bowl that makes good use of turkey remnants. The inclusion of brown rice offers added texture and filling quality.

Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
Servings: 6 servings
Course: Soup
Cuisine: American

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

    Cup of Yum
  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.

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

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%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories

% 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.