Turkey Rice Soup

A delicious way to use up leftover turkey, this turkey rice soup is comfort food central, and done in under 45 minutes!

Course Soup

Cuisine American

Prep Time 15

Cook Time 25

Total Time 40

Servings

Calories 537kcal

Author Kylee Ayotte

Equipment

Ingredients

4 tablespoons butter
1 cup onion diced - about 1 medium
1 cup carrots diced - about 2 medium
1 cup celery diced - about 2 stalks
3 garlic cloves minced
4 tablespoons all-purpose flour
1 teaspoon Italian seasoning can sub poultry seasoning
1/2 teaspoon salt kosher
1/4 teaspoon black pepper
1 cup wild rice
4 cups chicken stock
3 cups leftover turkey shredded or diced into small pieces
½ cup half and half

Optional garnish

1/4 cup fresh parsley chopped finely

Instructions

In a large Dutch oven, melt 4 tablespoons butter, sauté 1 cup onion, 1 cup carrots and 1 cup celery until softened.
Add the crusted 3 garlic cloves, cook a further 1 min.
Add 4 tablespoons all-purpose flour and cook another minute.
Season with 1 teaspoon Italian seasoning , 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Add 1 cup wild rice4 cups chicken stock and 3 cups leftover turkey and bring to a simmer.
Simmer for 15-20 minutes until rice is tender.
Remove from the heat, and stir in ½ cup half and half.
Serve in bowls with 1/4 cup fresh parsley sprinkled over the top.

Notes

What to do with leftovers

Once completely cooled, store the leftover soup in an airtight container in the fridge. Enjoy leftovers for up to 4 days.

Substitutions/Additions

You can just as easily use leftover chicken or rotisserie chicken for this recipe.

Olive oil can be used instead of butter.

Swap the wild rice with brown rice or white rice. Remember they all have different cooking times, so add the rice in as you see fit. You can also cook it separately and add it in at the end.

Cooking times

Please note that the times are rough estimates; actual time may vary slightly based on specific conditions and personal cooking speed.

Nutrition