Creamy Baked Turkey With Brown Rice Soup Recipes

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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

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.

CREAMY TURKEY SOUP



Creamy Turkey Soup image

My mother always prepared a holiday turkey much larger than our family could ever eat in one meal so there'd be plenty of leftovers. That's one tradition I've kept up. This hearty soup uses a lot of turkey and is great after watching football games and raking leaves. -Kathleen Harris, Galesburg, Illinois

Provided by Taste of Home

Categories     Dinner     Lunch

Time 50m

Yield 8 servings (2 quarts).

Number Of Ingredients 13

1 large onion, chopped
3 celery ribs with leaves, cut into 1/4-inch pieces
6 tablespoons butter
6 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/2 teaspoon each dried thyme, savory and parsley flakes
1-1/2 cups milk
4 cups cubed cooked turkey
5 medium carrots, cut into 1/4-inch pieces
1 to 2 cups turkey or chicken broth
1 package (10 ounces) frozen peas

Steps:

  • In a large kettle, saute onion and celery in butter until tender, about 10 minutes. Stir in flour and seasonings; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add turkey and carrots. Add enough broth until soup is desired consistency. Cover and simmer for 15 minutes. , Add peas; cover and simmer for 15 minutes or until vegetables are tender.

Nutrition Facts : Calories 300 calories, Fat 14g fat (7g saturated fat), Cholesterol 82mg cholesterol, Sodium 636mg sodium, Carbohydrate 18g carbohydrate (8g sugars, Fiber 4g fiber), Protein 26g protein.

CREAMY TURKEY RICE SOUP (OR CHICKEN)



Creamy Turkey Rice Soup (or Chicken) image

This recipe for creamy turkey rice soup makes a delicious, bone broth nourishing, one dish meal that's just as good with chicken. Serve with a hearty bread and save the leftovers for delicious lunches.

Provided by Jami Boys

Categories     Soups

Time 1h20m

Number Of Ingredients 14

2 tablespoons butter ((or oil for dairy free))
1 large onion, (chopped)
2 cloves garlic, (minced)
4 to 5 carrots, (peeled & chopped)
2 stalks celery, (chopped)
2 potatoes, (peeled and chopped (optional)*)
1/3 cup flour**
8 cups turkey or chicken broth
1 cup brown rice
3 cups cooked turkey ((or chicken))
1 cups frozen peas
1/2-3/4 cup whole milk, (or half & half (or use 1 can coconut milk for dairy free))
2 to 4 teaspoons salt, to taste ((use the larger amount if using unsalted broth))
1 teaspoon black pepper

Steps:

  • Melt butter in a large soup pot over medium heat. Add onions, garlic, carrots, celery and potatoes, if using. Cook about 5 minutes to soften the vegetables.
  • Add the flour and stir to coat vegetables. Slowly pour in the stock, stirring as you do, to incorporate the flour well.
  • Add rice to the broth-vegetable mixture and bring to a boil. Reduce heat to a simmer, cover and cook about 45 minutes or until rice is tender.
  • Add the remaining ingredients (turkey, peas, milk, salt and pepper) and simmer until heated through, about 10 minutes more.
  • Taste soup, adjust seasonings if needed, and serve.

Nutrition Facts : Calories 295 kcal, Sugar 4 g, Sodium 755 mg, Fat 8 g, SaturatedFat 3 g, Carbohydrate 40 g, Fiber 4 g, Protein 18 g, Cholesterol 36 mg, ServingSize 1 serving

TURKEY RICE CASSEROLE (LEFTOVER TURKEY IDEA)



Turkey Rice Casserole (Leftover Turkey Idea) image

This turkey rice casserole is the perfect way to use up your leftover turkey after Thanksgiving or Christmas. This dish is easy to put together and it's creamy, hearty, and filling.

Provided by Becky Hardin - The Cookie Rookie

Categories     Side Dish

Time 1h20m

Number Of Ingredients 21

14 Ritz crackers (about ½ cup)
1 slice hearty sandwich bread (about ¼ cup)
3 tablespoons melted unsalted butter
1 tablespoon olive oil
1 tablespoon unsalted butter
1 medium yellow onion (diced)
2 medium carrots (peeled and thinly sliced)
2 garlic cloves (minced)
1 cup long-grain white rice (uncooked)
1 cup water
2½ cups unsalted chicken or turkey stock
1 cup heavy cream
¼ teaspoon kosher salt
¼ freshly ground black pepper
2 cup cooked turkey (shredded or cubed)
8 ounces sliced water chestnuts (drained (1 can))
¾ cup grated Parmesan cheese
Juice of 1 lemon
1 teaspoon Worcestershire Sauce
1½ teaspoon dried tarragon leaves or 1 tablespoon (mincefresh
1½ cup frozen baby peas

Steps:

  • Heat oven to 375°F and adjust oven rack to middle position. Spray an 8x8-inch casserole dish with nonstick cooking spray.

Nutrition Facts : Calories 775 kcal, Carbohydrate 57 g, Protein 28 g, Fat 49 g, SaturatedFat 26 g, Cholesterol 164 mg, Sodium 722 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

CREAMY TURKEY RICE SOUP



Creamy Turkey Rice Soup image

This comforting Creamy Turkey Rice Soup can be on the table in just 30 minutes! A great way to use up leftover turkey or chicken!

Provided by Dan

Categories     Dinner

Time 30m

Number Of Ingredients 15

2 tablespoons butter
2 tablespoons olive oil
1 cup diced onion
1 cup diced carrots
1 cup diced celery
1 1/2 teaspoons kosher salt
Fresh black pepper to taste
1/2 teaspoon poultry seasoning
2-3 cups cooked, shredded turkey or chicken
1/4 cup flour
1/3 cup dry sherry
6 cups chicken broth
3/4 cup heavy cream
2 cups cooked white, brown or wild rice
Fresh chopped parsley for garnish

Steps:

  • Add the butter and olive oil to a dutch oven or large pot over medium heat. Add the onion, carrots and celery and cook for 7-8 minutes until softened. Add the salt, pepper and poultry seasoning to the pot and stir to combine with the vegetables.
  • Stir in the cooked turkey, then add the flour, stirring until all the flour is mixed in to the turkey and vegetables. Cook for 1 minute and then pour in the sherry to deglaze. Scrape the bottom of the pot with a wooden spoon while stirring the sherry into the vegetables.
  • Slowly pour in the chicken broth, stir and bring the soup to a simmer. Cook for 20 minutes until the soup has thickened and reduced slightly. Next stir in the heavy cream and cooked rice and simmer for 5 minutes longer to warm through.
  • Taste the soup for seasonings and adjust if needed. Serve with fresh parsley for garnish if desired.

Nutrition Facts : Calories 323 calories, Sugar 3.9 g, Sodium 1305.9 mg, Fat 16.2 g, SaturatedFat 7 g, TransFat 0.2 g, Carbohydrate 28.3 g, Fiber 1.5 g, Protein 15.7 g, Cholesterol 70.3 mg

CREAMY TURKEY SOUP



Creamy Turkey Soup image

The best creamy turkey soup you'll ever have!

Provided by Hilda Sterner

Categories     Soup

Time 2h

Number Of Ingredients 16

1 turkey carcass
½ cup unsalted butter
2 celery ribs (diced)
2 large carrots (peeled and diced)
1 large onion (diced)
3 cloves of garlic (diced)
½ cup all-purpose flour
10 cups reserved turkey broth
1 cup milk
1 cup half-n-half
¾ cup barley ((may substitute rice))
1 cup corn
2 tsp. salt
¾ tsp. pepper
4 cups turkey ((chopped) )
1 tsp. dried thyme

Steps:

  • Begin by stripping your turkey carcass of most of the meat. You will be adding it back in later!
  • Place turkey carcass into a large soup kettle or Dutch oven and cover with water. Bring to a boil, reduce heat, cover and simmer for one-hour or longer. Remove carcass and reserve 10 cups of turkey broth.
  • Remove turkey meat from the carcass and cut into bite-size pieces. Add more turkey, if necessary, to equal four cups.
  • Melt butter in a large soup kettle or Dutch oven. Saute celery, carrots, onions, and garlic for a couple of minutes.
  • Add flour and stir for a few minutes.
  • Gradually add half of the reserved broth. Bring to a boil, then simmer until thickened.
  • Add remaining broth, barley, corn, salt, pepper, reserved turkey, and thyme. Reduce heat; cover, and simmer for 35 minutes or until barley is tender.
  • Add milk, and half-n-half, and simmer for an additional 10 minutes.

Nutrition Facts : ServingSize 1 cup, Calories 256 kcal, Carbohydrate 12 g, Protein 25 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 87 mg, Sodium 471 mg, Fiber 1 g, Sugar 3 g

CREAMY CHICKEN AND RICE SOUP



Creamy Chicken and Rice Soup image

This soup is both creamy and delicious. The longer it simmers, the more flavorful it gets!

Provided by Heidi Lancaster

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Chicken Soup Recipes

Yield 8

Number Of Ingredients 11

1 ½ cups chopped celery
1 ½ cups chopped onion
2 cups uncooked brown rice
1 teaspoon chicken bouillon powder
2 (14 ounce) cans chicken broth
1 ½ cups water
1 cup margarine
¾ cup all-purpose flour
3 cups chopped, cooked chicken meat
6 cups milk, divided
salt and pepper to taste

Steps:

  • In a large pot over high heat, combine the celery, onions, rice, bouillon, broth and water and bring to a boil. Reduce heat to low, cover and simmer for 30 minutes, or until the rice has absorbed most of the liquid. Remove from heat and set aside.
  • In a medium saucepan over medium heat, melt the butter or margarine. Slowly add the flour, stirring often, to make a roux. Add 4 cups of milk, 1/2 cup at a time, while constantly stirring. Add this and the chicken to the rice mixture and return the rice mixture to the stovetop over low heat.
  • If the soup seems too thick, add some or all of the remaining 2 cups of milk. Season with salt and pepper to taste and allow to simmer for at least an hour, stirring every 15 minutes.

Nutrition Facts : Calories 611.2 calories, Carbohydrate 58 g, Cholesterol 56.6 mg, Fat 29.9 g, Fiber 2.8 g, Protein 26.4 g, SaturatedFat 7.1 g, Sodium 952.6 mg, Sugar 11.4 g

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