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Dutch oven full of creamy turkey and rice soup.

Creamy Turkey and Rice Soup

Creamy Turkey and Rice Soup is a great way to use up leftover turkey without drying it out. It's a simple but hearty soup the whole family will love.
Print Recipe
Prep Time:15 minutes
Cook Time:30 minutes
0 minutes
Total Time:45 minutes

Equipment

  • Dutch oven
  • Cheese Grater
  • Measuring cups
  • Knife
  • Cutting Board

Ingredients

  • 1 medium yellow onion chopped
  • 3 medium carrots peeled and shredded
  • 4 tbsp salted butter
  • 2 cloves garlic minced
  • 1-2 tbsp leftover fresh herbs like rosemary and thyme chopped
  • 1 whole bay leaf
  • 1/4 cup flour
  • 8 cups broth chicken or veggie
  • 1/2 cup heavy whipping cream
  • 1 1/2 cups uncooked minute rice If using pre-cooked rice then you'll want 2-3 cups of rice.
  • 1 tsp salt and pepper to taste

Instructions

  • If you are not using minute rice then you'll want to get your rice going in the rice cooker. Otherwise, you can skip this step since the minute rice will cook right in the soup.
  • Start by melting the butter in the dutch oven over low heat.
  • While the butter is slowly melting, chop the onion and grate the carrots. Chop any other veggies you want to add.
  • Once the butter is melted, add in the carrots and onions and turn the heat up to medium. Cook until the onions are soft.
  • Add in the garlic and chopped herbs and stir for one minute.
  • Add the broth and bay leaf. Turn up the heat and bring to a boil.
  • Once the broth is boiling, add in the rice and cook for the amount of time on the box. Mine said 5 minutes.
  • Remove the bay leaf and whisk in the flour.
  • Cook for 5 more minutes and then add the cream. Salt and pepper to taste.
Course: Soup
Cuisine: American
Keyword: Turkey Soup
Servings: 6 people
Cost: $10