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.
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
Ingredients
Scale
- 1 leftover turkey carcass
- 1 tsp celery salt
- 1/2 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.
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Recipe adapted from Allrecipes.com
