Best 4 Creamy Leftover Turkey And Rice Soup Recipes

Indulge in a heartwarming and comforting Creamy Leftover Turkey and Rice Soup, a culinary delight that transforms your leftover turkey into a savory and flavorful meal. This versatile soup offers a myriad of variations, allowing you to customize it to your liking. From a classic creamy version to a spicy kick or a delightful cheesy twist, each recipe promises a unique and satisfying experience. Dive into the creamy indulgence of the classic recipe, where tender turkey, fluffy rice, and a velvety broth mingle harmoniously. For those seeking a zesty adventure, the spicy version infuses the soup with a delightful warmth, while the cheesy rendition adds a gooey, irresistible charm. Embrace the versatility of this dish and explore the diverse flavor profiles it has to offer.

Check out the recipes below so you can choose the best recipe for yourself!

CREAMY LEFTOVER-TURKEY-AND-RICE SOUP

Creamy Leftover-Turkey-and-Rice Soup image

Put a light, fresh spin on Thanksgiving leftovers with a speedy riff on avgolemono, the classic Greek chicken soup. Egg yolks add creaminess to turkey stock, while lemon juice brightens the flavor, and cooked rice and shredded meat fill out every spoonful.

Provided by Riley Wofford

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Time 25m

Yield Serves 4 to 6

Number Of Ingredients 8

Ingredients

4 cups chicken or turkey stock, preferably homemade
2 medium leeks, white and light-green parts only, sliced into 1/2-inch-thick rounds and well washed
Kosher salt and freshly ground pepper
2 large egg yolks
3 tablespoons fresh lemon juice, plus wedges for serving
2 cups shredded cooked turkey or chicken
1 1/2 cups cooked white rice
Chopped fresh dill and extra-virgin olive oil, for serving

Steps:

In a medium pot, bring stock and 2 cups water to a simmer over medium-high heat; add leeks and season with salt and pepper. Reduce heat to medium; simmer until tender, about 8 minutes.
In a small heatproof bowl, whisk together egg yolks and lemon juice. Slowly whisk in 1 cup stock mixture, then gradually stir back into soup. Cook over medium-low heat, stirring, until creamy, 4 to 5 minutes. Stir in turkey and rice; continue cooking until warmed through, 1 to 2 minutes. Season to taste. Serve with dill, more pepper, a drizzle of oil, and lemon wedges.

CREAM OF TURKEY AND WILD RICE SOUP

Cream of Turkey and Wild Rice Soup image

A dear friend brought me some of this soup when I was ill-and it instantly hit the spot. I asked her for the recipe and I've made it several times since, especially when I have leftover turkey to use up. Now I like to take it to friends when they're not feeling well. It's just the filling meal to warm you up on a cold, wintry day! -Doris Cox, New Freedom, Pennsylvania

Provided by Taste of Home

Categories Dinner Lunch

Time 35m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

1 medium onion, chopped
1 can (4 ounces) sliced mushrooms, drained
2 tablespoons butter
3 cups water
2 cups chicken broth
1 package (6 ounces) long grain and wild rice mix
2 cups diced cooked turkey
1 cup heavy whipping cream
Minced fresh parsley

Steps:

In a large saucepan, saute onion and mushrooms in butter until onion is tender. Add water, broth and rice mix with seasoning; bring to a boil. Reduce heat; simmer for 20-25 minutes or until rice is tender. Stir in turkey and cream; heat through. Sprinkle with parsley.

Nutrition Facts : Calories 364 calories, Fat 21g fat (12g saturated fat), Cholesterol 100mg cholesterol, Sodium 857mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 1g fiber), Protein 19g protein.

CLASSIC TURKEY AND RICE SOUP

Classic Turkey and Rice Soup image

Is there anything as warm as a bowl of soup made with the leftovers of a meal that you shared with your family?

Provided by Sarah

Categories Soups, Stews and Chili Recipes Soup Recipes Turkey Soup Recipes

Time 1h45m

Yield 8

Number Of Ingredients 18

Ingredients

1 turkey carcass
1 large onion, halved and skin left on
1 large carrot, roughly chopped
1 stalk celery, roughly chopped
1 head garlic, halved
1 teaspoon dried rosemary
1 teaspoon dried thyme
2 bay leaves
salt and ground black pepper to taste
water to cover
2 large onions, diced
2 carrots, diced
2 stalks celery, diced
2 cloves garlic, minced
1 teaspoon poultry seasoning
1 teaspoon dried rosemary
1 teaspoon onion powder
2 cups cooked rice

Steps:

Combine turkey carcass, halved onion, roughly chopped carrot, roughly chopped celery, halved garlic head, 1 teaspoon rosemary, thyme, bay leaves, salt, and pepper in a stockpot; pour in enough water to cover. Bring mixture to a boil, cover pot, reduce heat, and simmer until flavors have blended, about 1 hour.
Remove turkey carcass and pull remaining meat from bones; reserve meat and discard carcass. Remove vegetables and bay leaves from stock using a slotted spoon and discard.
Stir diced onions, diced carrots, diced celery, minced garlic, poultry seasoning, 1 teaspoon rosemary, and onion powder into stock; bring to a boil. Reduce heat, cover pot, and simmer until vegetables are very tender, 20 to 30 minutes. Add cooked rice and turkey meat to soup; season with salt and pepper. Cook until rice and turkey meat are warmed, about 5 minutes.

Nutrition Facts : Calories 115.4 calories, Carbohydrate 22.4 g, Cholesterol 3.7 mg, Fat 1.7 g, Fiber 2.3 g, Protein 3.2 g, SaturatedFat 0.4 g, Sodium 56 mg, Sugar 4 g

CREAMY LEFTOVER TURKEY SOUP WITH RICE

Creamy Leftover Turkey Soup with Rice image

Use up leftover turkey or chicken in a hearty and filling soup that's full of tender vegetables and rice.

Provided by Rachel Ballard

Categories Main Course

Number Of Ingredients 14

Ingredients

3 tablespoons butter
1/2 cup celery (in 1/2" pieces)
1/2 cup carrots (peeled; in 1/2" pieces)
1/2 cup onion (in 1/2" pieces)
2 teaspoons thyme (fresh; use 1 teaspoon dried )
2 teaspoons rosemary (fresh; use 1 teaspoon dried )
6 cups chicken broth (or turkey broth)
1 1/2 cups brown rice blend
2 teaspoons sea salt (divided )
1/2 teaspoon pepper
2 teaspoons red or white wine vinegar
1 cup heavy cream
3 tablespoons all purpose flour
3 cups turkey (cooked, then diced or shredded)

Steps:

In a four to 5 quart heavy stock pot, heat the butter over medium high until melted and bubbling, then add the celery, carrots and onion. Sautee 5 minutes until softened.
Add the thyme, rosemary and chicken or turkey broth. Cover and bring to a simmer. Add half the salt, all of the pepper and the rice. Reduce heat to low and simmer covered until the rice your using is tender; check the box or bag for cooking times.
Once the rice is soft, add the vinegar. In a small cup add the cream and flour and stir to combine and remove any lumps. Add it to the main pot, then add the turkey or chicken and stir to combine. Bring to a gentle simmer over low heat again and simmer 5 minutes to thicken.
Taste for seasoning and add the last half of the salt if needed. This depends on how salty your broth was to begin with. Serve warm.

Nutrition Facts : Calories 467 kcal, Carbohydrate 44 g, Protein 17 g, Fat 25 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 105 mg, Sodium 1773 mg, Fiber 3 g, Sugar 1 g, UnsaturatedFat 9 g, ServingSize 1 serving

Tips:

Use high-quality ingredients: Fresh, flavorful ingredients will make your soup taste its best. Choose organic vegetables and free-range turkey whenever possible.

Don't be afraid to experiment: There are many ways to make this soup your own. Try adding different vegetables, herbs, and spices to taste. You could also use a different type of rice, such as brown rice or wild rice.

Make a big batch: This soup is even better the next day, so feel free to make a big batch and enjoy it all week long. You can also freeze the soup for later.

Conclusion:

This creamy leftover turkey and rice soup is a delicious and easy way to use up your Thanksgiving leftovers. It's also a great way to warm up on a cold winter day. With its creamy texture, flavorful broth, and tender turkey and rice, this soup is sure to be a hit with the whole family.