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a ladle of leftover turkey soup being lifted from a dutch oven

Creamy Leftover Turkey Soup with Rice

Use up leftover turkey or chicken in a hearty and filling soup that's full of tender vegetables and rice.
Course Main Course
Servings 6 people
Calories 467kcal
Author Rachel Ballard


  • 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


  • 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.


Calories: 467kcal | Carbohydrates: 44g | Protein: 17g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 1773mg | Potassium: 545mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2644IU | Vitamin C: 20mg | Calcium: 78mg | Iron: 2mg