| | | |

Creamy Turkey and Rice Soup

This post may contain affiliate links. Read our disclosure policy.

This week, before the big day, I am talking turkey recipes for you.  This way when the big day is over, you will know what to do with those leftovers. Today’s recipe is a comforting creamy turkey and rice soup.  This soup is tasty and filling.  

It’s the perfect way to use up left over turkey!  I love some dried cranberries add to my bowl of creamy turkey and rice soup.  I love the added sweetness you get with it.  I am thinking it may also work well to use come leftover gravy in place of some of the half and half too.

Creamy Turkey and Rice Soup | realmomkitchen.com

Here is what you need to make the

Creamy Turkey and Rice Soup

  • LEFTOVER TURKEY CARCASS
  • CELERY SALT
  • POULTRY SEASONING
  • 0NION SALT
  • SALT
  • ONIONS
  • CARROTS
  • CELERY
  • BUTTER
  • ALL-PURPOSE FLOUR
  • HALF-AND-HALF CREAM
  • UNCOOKED LONG GRAIN RICE
  • CHICKEN BOUILLON GRANULES
  • PEPPER
  • DRIED CRANBERRIES
Creamy Turkey and Rice Soup | realmomkitchen.com

Creamy Turkey and Rice Soup

Real Mom Kitchen

No ratings yet
Print Recipe Pin Recipe
Calories

Ingredients
  

  • 1 leftover turkey carcass
  • 1 tsp celery salt
  • ½ tsp poultry seasoning
  • 1 tsp onion salt
  • 2 tsp salt
  • 3 medium onions chopped
  • 2 large carrots diced
  • 2 celery ribs diced
  • 1 cup butter cubed
  • 1 cup all-purpose flour
  • 2 cups half-and-half cream
  • 2 cups uncooked long grain rice
  • salt to taste
  • 2 tsp chicken bouillon granules
  • pepper to taste
  • Dried cranberries optional

Instructions
 

  • Place turkey carcass in a soup kettle or Dutch oven and cover with water (at least 3 qts) along with celery salt, poultry seasoning, onion salt, and salt. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Remove carcass; cool.
  • Set aside 3 qt. broth. Remove turkey from bones and cut into bite-size pieces; set aside. You want about 2 cups.
  • In a soup kettle or Dutch oven, saute the onions, carrots and celery in butter until tender. Reduce heat; stir in flour until blended. Gradually add 2 qt. of reserved broth.
  • Bring to a boil; cook and stir for 2 minutes or until thickened.
  • Add cream, rice, salt, bouillon, pepper, and reserved turkey. Reduce heat; cover and simmer for 5 minutes. Add any remaining 1 qt of broth to reach desired thickness. I added 2 cups for mine. Taste and if needed add additional poultry season to taste.
  • Serve with each bowl with a sprinkle of dried cranberries if desired. Serves 10-12.
Tried this recipe?Let us know how it was!

Recipe adapted from Allrecipes.com
 

Leave a Reply

Your email address will not be published. Required fields are marked *