Creamed Turkey and Rice Soup
Transform your holiday leftovers into a comforting bowl of *Creamed Turkey and Rice Soup*! This hearty, velvety soup combines tender pieces of cooked turkey, fluffy rice, and a medley of vegetables like carrots, celery, and onions, all simmered in a creamy broth infused with garlic, thyme, and parsley. Featuring a touch of heavy cream for richness and a sprinkle of thawed peas for a pop of color, this recipe is the perfect way to bring new life to leftover turkey while keeping things simple and delicious. Ready in under an hour, this cozy one-pot dish is ideal for chilly evenings and pairs beautifully with a slice of warm, crusty bread for a meal the whole family will love. Whether you’re planning a weeknight dinner or looking to elevate post-holiday meals, this turkey soup recipe is sure to hit the spot!
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Recipe Information
Ingredients
- 4 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 1 medium Yellow onion, diced
- 2 medium Carrots, peeled and diced
- 2 medium Celery stalks, diced
- 3 cloves Garlic, minced
- 0.25 cup All-purpose flour
- 6 cups Chicken or turkey stock
- 3 cups Cooked turkey, shredded or diced
- 2 cups Cooked rice
- 1 cup Heavy cream
- 1 teaspoon Fresh thyme leaves
- 1 teaspoon Dried parsley
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Frozen peas, thawed
Instructions
In a large Dutch oven or soup pot, melt the butter and olive oil over medium heat.
Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent.
Add the minced garlic and sauté for another minute, until fragrant.
Sprinkle the flour over the vegetables and stir to coat evenly. Cook for 1-2 minutes to remove the raw flour taste.
Gradually pour in the chicken or turkey stock, stirring constantly to avoid lumps. Bring the mixture to a boil, then reduce the heat to a simmer.
Add the cooked turkey, cooked rice, thyme, parsley, salt, and pepper. Stir well and simmer for 15-20 minutes, allowing the flavors to meld.
Stir in the heavy cream and thawed peas. Cook for an additional 5 minutes, until the soup is heated through and the peas are tender.
Taste and adjust seasoning with additional salt and pepper, if needed.
Serve hot with crusty bread or crackers on the side for a complete and satisfying meal.
Nutrition Facts
Calories |
3370 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.8 g | 218% | |
| Saturated Fat | 87.2 g | 436% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 947 mg | 316% | |
| Sodium | 3089 mg | 134% | |
| Total Carbohydrate | 192.3 g | 70% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 24.6 g | ||
| Protein | 237.1 g | 474% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 368 mg | 28% | |
| Iron | 20.8 mg | 116% | |
| Potassium | 3644 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
