Creamy Turkey and Rice Soup

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This Creamy Turkey and Rice Soup is a cozy and satisfying way to use leftover turkey from Thanksgiving. It’s filled with tender turkey, hearty rice, and a flavorful creamy broth that’s both comforting and filling. Perfect for chilly days, this soup turns leftovers into a delicious meal the whole family will enjoy!

Course Main Dish, Soup, Turkey

Cuisine American

Keyword leftovers, Thanksgiving

Prep Time 1 10

Cook Time 40

Total Time 1 50

Servings servings

Calories 356kcal

Author Laura

Equipment

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 ribs celery 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 garnish

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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