Comments on: Creamy Leftover Turkey Soup with Rice

By: Rachel Ballard

Rachel Ballard — Thu, 13 Feb 2025 23:50:38 +0000

In reply to Jay. Define a while? Most foods can be safely kept between 40 and 70 degrees for about four hours before you need to cool them properly. --Rachel

By: Jay

Jay — Sun, 09 Feb 2025 16:41:05 +0000

Love this recipe. Would like to know if I can keep it on low and on the stovetop for a while or do I have to eat it right away?

By: Rachel Ballard

Rachel Ballard — Thu, 05 Dec 2024 23:25:53 +0000

In reply to Linda Stack. The ultimate compliment!

By: Linda Stack

Linda Stack — Sat, 30 Nov 2024 01:34:00 +0000

It was so good I wrote it down to add to my recipe collection! I used balsamic vinegar.

By: Rachel Ballard

Rachel Ballard — Thu, 11 Jan 2024 17:01:55 +0000

In reply to E. Wagoner. Hi there, the rice blend I tested with is not from a box with a seasoning packet. If you will click on the red linked words in the recipe, it will take you over to Amazon so you can take a look at what I used. You will need a long grain slow cooking rice with a blend of brown and black in it. You'd want something that cooks in 25 or so minutes. If you do want to use a pre cooked rice, cook it first without any seasoning packets and then add it after the soup has simmered right at the end so it doesn't get too mushy.

By: E. Wagoner

E. Wagoner — Thu, 11 Jan 2024 16:40:07 +0000

Is the rice blend-prepared before adding with the seasoning packet or is the uncooked rice measured & added without the seasoning

By: Rachel Ballard

Rachel Ballard — Mon, 11 Dec 2023 01:20:51 +0000

In reply to Jennifer.

Well, not everyone can like celery. 😉 I heard it described as water with hair in it once and I still laugh about it. I’m glad you made tweaks that work for your family Jennifer. –Rachel

By: Jennifer

Jennifer — Thu, 07 Dec 2023 11:21:13 +0000

My husband said this is the best soup he has ever had, and that is a lot coming from him…he usually hates soup! I brined and smoked my turkey this year for Thanksgiving (which I highly recommend) and made this recipe with the leftover dark meat. I left out the celery, which I was trying to sneak in but my husband said absolutely not. I used brown rice (the kind in the boil-in bags) that I just dumped out and cooked in the liquid until fluffy-the starch from the rice was just enough that I didn’t need the flour. I also drizzled in some hot sauce and white wine vinegar at the end for some acid. My whole family inhaled it!