Creamy Turkey Rice Soup Recipes

CREAMY LEFTOVER-TURKEY-AND-RICE SOUP

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.

TURKEY WILD RICE SOUP

Steps:

• In a Dutch oven, heat butter over medium-high heat. Add carrots, celery and onion; cook and stir until tender., Stir in flour until blended; cook until bubbly. Gradually stir in broth. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened., Stir in remaining ingredients; return to a boil. Reduce heat; simmer, uncovered, 20 minutes, stirring occasionally.

CREAMED TURKEY AND RICE SOUP

Steps:

• In a large soup kettle, add turkey carcass along with the water.
• Bring to a boil, reduce heat to a simmer.
• Cover and cook for 1 1/2 hours.
• Remove bones; reserve meat for soup.
• Strain stock; set aside.
• In a large saucepan, combine onions, celery, carrots, rice and 1 quart (4 cups) of the stock.
• Bring to a boil, reduce heat, cover and simmer for 20 minutes; set aside.
• In a large soup kettle, melt butter.
• Blend in flour; heat until bubbly, but do not burn.
• Add the half-and-half, and remaining 2 quarts (8 cups) of stock to the butter/flour mixture; cook and stir until bubbly.
• Stir in the reserved vegetable mixture, reserved turkey meat, (plus the 5 cups of diced turkey) and seasonoings.
• Heat slowly to serving temperature.
• Serves 12-14.
• Note: If using the full 16 cups of water, you may have at least 2 cups of stock leftover.