Creamy Leftover Turkey And Rice Soup Recipes

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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

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.

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

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 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

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

QUICK TURKEY AND RICE SOUP



Quick Turkey and Rice Soup image

Barley or orzo can stand in for rice from one batch to the next in our tasty and Quick Turkey and Rice Soup.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 8

1 1/2 ounces (3 tablespoons) unsalted butter
1 medium leek, white and light-green parts only, thinly sliced crosswise and rinsed well
3 ounces celery root, peeled and cut into 1/4-inch dice (3/4 cup)
1 medium parsnip, cut into 1/4-inch dice
Coarse salt and freshly ground pepper
4 1/2 cups Turkey Stock
1 1/2 cups shredded cooked turkey
1 cup cooked rice

Steps:

  • Melt butter in a medium saucepan over medium-high heat. Add leek, celery root, parsnip, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until leek is translucent, about 2 minutes.
  • Add stock, and bring to a boil. Reduce heat, and simmer until vegetables are tender, about 5 minutes. Stir in turkey and rice, and cook until heated through. Season with salt and pepper, and serve immediately.

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

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

ZIPPY AND TANGY TURKEY RICE SOUP



Zippy and Tangy Turkey Rice Soup image

Great soup for using up leftover turkey. This soup has a little cayenne added to give it a kick.

Provided by M Vidito

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

Time 3h5m

Yield 10

Number Of Ingredients 18

1 leftover turkey carcass, broken into pieces
1 large onion, chopped
1 tablespoon chopped celery leaves, or to taste
2 bay leaves
1 tablespoon butter
28 baby carrots, quartered
3 stalks celery, chopped
2 (14.5 ounce) cans stewed tomatoes with juice
1 cup long-grain rice
10 green beans, cut into bite-size pieces
2 cubes chicken bouillon
1 tablespoon dried marjoram
1 teaspoon dried thyme
2 sprigs fresh rosemary
½ teaspoon ground ginger
½ teaspoon cayenne pepper
salt and ground black pepper to taste
1 (15.25 ounce) can whole kernel corn, drained

Steps:

  • Place turkey carcass pieces into a large soup pot and cover with cold water. Stir in onion, celery leaves, and bay leaves, bring to a boil, and reduce heat to medium-low. Simmer for 2 hours. Strain broth and pour back into soup pot. Pick turkey meat from the carcass and chop meat into bite-size pieces.
  • Heat butter in a skillet; cook and stir carrots and celery until tender, about 8 minutes. Stir carrots, celery, stewed tomatoes with juice, rice, green beans, chicken bouillon cubes, marjoram, thyme, rosemary, ginger, cayenne pepper, salt, and black pepper into broth. Mix in chopped turkey meat.
  • Bring soup back to a boil, reduce heat to low, and simmer until rice is tender, 30 to 35 minutes. Remove and discard rosemary sprigs; stir corn into soup. Adjust salt, cayenne pepper, and black pepper to taste. Lay a paper towel on top of soup to absorb excess oil, if desired.

Nutrition Facts : Calories 168.1 calories, Carbohydrate 32.9 g, Cholesterol 6.1 mg, Fat 3 g, Fiber 3.5 g, Protein 4.4 g, SaturatedFat 1.2 g, Sodium 580.9 mg, Sugar 6.4 g

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.

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