Turkey Rice Soup

Every time I make Turkey Rice Soup, I’m taken back to cozy evenings spent around the dinner table with loved ones. The warmth of this soup fills the air, creating an atmosphere that’s perfect for unwinding after a long day. It all started when I had leftover turkey from Thanksgiving, and instead of the usual sandwiches, I decided to get creative. With just a few simple ingredients, including carrots, celery, and wild rice, I prepared a soup that not only satisfied my cravings but also made use of every last bite of turkey. This dish has since become a beloved family tradition, often requested during the colder months.

Not only does Turkey Rice Soup make my home smell incredible, but it also brings comfort and nourishment in every spoonful. The combination of sweet potatoes and cauliflower adds depth and flavor, creating a hearty meal that’s both filling and healthy. The best part is that it’s incredibly easy to prepare, allowing me to share the joy of cooking with my family. I love watching their faces light up when they take their first bite—it’s a small reminder of the love and warmth that comes from home-cooked meals.

So, whether you’re using up leftovers or simply craving a bowl of something warm and satisfying, Turkey Rice Soup is sure to become a staple in your kitchen. It’s perfect for those chilly winter evenings when all you want is to snuggle up and enjoy a comforting bowl of goodness. Grab your pot, and let’s get started on this delightful recipe!

Essential Ingredients for Turkey Rice Soup

The ingredients in Turkey Rice Soup work harmoniously to create a dish that is both comforting and nourishing. Each component brings its unique flavor and texture, from the hearty turkey to the chewy wild rice. Let’s take a closer look at the key players in this delicious soup.

• 2 1/2 cups leftover turkey, shredded or chopped: A delicious way to use leftovers, adding protein and flavor.
• 2 tablespoons olive oil: Helps sauté the vegetables and adds healthy fats.
• 2 tablespoons unsalted butter: Adds richness and a buttery flavor to the soup.
• 1 medium yellow onion, diced: Provides a base flavor that enhances the overall taste of the soup.
• 1 cup carrots, chopped 1/2-inch thick: Adds sweetness and color to the dish.
• 1 cup celery, chopped 1/2-inch thick: Contributes crunch and a fresh taste.
• 4-6 cloves garlic, minced: Adds aromatic flavor that elevates the soup.
• 1 pinch red pepper flakes (optional): A hint of heat to balance the flavors.
• 1 cup wild rice blend: The star of the show, providing texture and heartiness to the soup.
• 1 large sweet potato (about 1 pound), peeled and chopped 3/4-inch thick: Adds natural sweetness and a creamy texture once cooked.
• 1 1/2 teaspoons chicken bouillon or better than bouillon: Enhances the savory flavor of the soup.
• 1 tablespoon dried parsley: Adds a subtle herb flavor.
• 1 teaspoon EACH dried oregano, dried basil, dried thyme: A blend of herbs for added depth of flavor.
• 1/2 teaspoon salt: Enhances all the flavors in the soup.
• 1/4 teaspoon pepper: Adds seasoning and a little kick.
• 2 bay leaves: Infuse the soup with a subtle aromatic flavor.
• 12 cups low sodium chicken broth: The base of the soup, providing moisture and flavor.
• 2 cups cauliflower, chopped into bite-size pieces: Adds nutrition and texture.
• 8 oz. fresh green beans, trimmed and cut into 1-inch pieces: Adds color and crunch.

How to Assemble Turkey Rice Soup

Cooking Turkey Rice Soup is an effortless and rewarding experience. Follow these simple steps, and you’ll be on your way to enjoying a delicious, homemade soup that’s perfect for any occasion. Let’s get started!

1. Begin by melting butter and olive oil together over medium-low heat in a large Dutch oven or soup pot. This combination will create a nice flavor base for your soup. Once the butter is fully melted, increase the heat to medium-high. You should see the oil shimmering slightly.

2. Add the diced onion, carrots, and celery to the pot, sautéing them until the onion becomes translucent and the vegetables begin to soften, about five minutes. Stir occasionally to ensure even cooking. The aroma will start to fill your kitchen, making it hard to resist.

3. Next, stir in the minced garlic and sauté for an additional thirty seconds. You want to ensure the garlic is fragrant but not burnt. The garlic will add a lovely aroma and depth of flavor to your soup.

4. Now it’s time to add the wild rice, chopped sweet potatoes, chicken bouillon, all the dried herbs, bay leaves, and chicken broth to your pot. If your pot is too small to hold all the broth, don’t worry; you can add the remaining liquid later with the cauliflower.

5. Cover the pot and bring the mixture to a gentle simmer. Partially displace the lid so that steam can escape, leaving about a one-inch opening. This will help prevent the soup from boiling over while allowing it to cook evenly.

6. Let the soup simmer for about twenty minutes. After this time, add the trimmed and cut green beans. Continue to simmer uncovered for an additional ten to fifteen minutes, or until the wild rice is almost al dente. Stir occasionally to prevent sticking.

7. Once the rice is nearing doneness, stir in the shredded turkey and cauliflower. Continue to simmer for about five minutes or until the cauliflower is tender and the wild rice reaches your desired texture. If the soup appears too chunky, feel free to add more broth until you achieve your desired consistency.

8. Before serving, taste your Turkey Rice Soup and adjust the seasoning with additional salt and pepper if needed. Remember, the flavor may vary depending on the saltiness of your turkey.

Customization Ideas

One of the best aspects of Turkey Rice Soup is how easily it can be customized to fit your tastes and what you have on hand. Here are some ideas to help you make this soup your own.

• Storage: Let your Turkey Rice Soup cool to room temperature, then store it in an airtight container in the refrigerator for up to five days.
• Freezing: This soup freezes well! Transfer it to an airtight container and freeze for up to three months. Thaw overnight in the refrigerator before reheating.
• Pairing: Serve alongside crusty bread or a fresh salad for a complete meal. A light green salad can add a refreshing contrast to the warmth of the soup.
• Herb Variations: Feel free to experiment with fresh herbs like thyme or rosemary for an added flavor boost.
• Vegetable Additions: Don’t hesitate to add other vegetables such as spinach, zucchini, or even kale for a nutrient boost.
• Spice it Up: If you prefer a spicy kick, add a bit more red pepper flakes or a dash of hot sauce when serving.
• Make it Creamy: For a creamier version, whisk some cornstarch with cold water and stir it in at the end, or add a splash of half and half.

Serving This Turkey Rice Soup

When it comes to serving Turkey Rice Soup, you have plenty of options to make it a heartwarming meal. Here are some ideas to consider:

• Perfect for Winter: This soup is ideal for cold winter evenings when you need something warm and satisfying. Serve it as a main dish for dinner or a cozy lunch.
• Garnishes: Top each bowl with a sprinkle of fresh herbs like parsley or chives for an added touch of freshness and flavor.
• Accompaniments: Pair your soup with a fresh garden salad or garlic bread to round out the meal. The crunchy textures complement the creamy soup beautifully.
• Occasions: This soup is perfect for family gatherings, holiday meals, or even meal prep for busy weeks. It’s a comforting dish that everyone will enjoy.
• Seasonal Variations: Feel free to incorporate seasonal vegetables like pumpkin in the fall or asparagus in the spring to change things up.
• Storage Tips: Leftovers can be stored in the refrigerator for up to five days or frozen for later. Just make sure to cool the soup completely before transferring it to airtight containers.
• Reheating: Reheat your soup gently on the stove over medium-low heat, stirring occasionally. You can also microwave individual portions for convenience.

FAQ

Conclusion

Turkey Rice Soup is more than just a recipe; it’s a comforting bowl of goodness that brings warmth and joy to any table. With each spoonful, you’re not only enjoying a delicious dish, but you’re also making memories with your loved ones. I encourage you to try this recipe and see how it can become a staple in your home, just as it has in mine. Whether you’re using leftovers or starting from scratch, this soup is sure to satisfy and bring everyone together.

Turkey Rice Soup

The ultimate comfort food, Turkey Rice Soup combines tender turkey, savory wild rice, and seasonal vegetables in a hearty broth. Perfect for using up leftovers, it’s an easy weeknight dinner that warms you from the inside out. Make it tonight!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Servings: 8 servings

Course: Dinner, Soups

Cuisine: American

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• 2 1/2 cups turkey shredded or chopped (may sub rotisserie chicken)
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 medium yellow onion diced
• 1 cup carrots chopped 1/2-inch thick
• 1 cup celery chopped 1/2-inch thick
• 4-6 cloves garlic minced
• 1 pinch red pepper flakes optional
• 1 cup wild rice blend
• 1 large sweet potato peeled and chopped 3/4-inch thick
• 1 1/2 teaspoons chicken bouillon or better than bouillon
• 1 tablespoon dried parsley
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 bay leaves
• 12 cups low sodium chicken broth
• 2 cups cauliflower chopped into bite-size pieces
• 8 oz. fresh green beans trimmed and cut into 1-inch pieces

Equipment

• Saucepan
• Oven
• Wooden Spoon
• Peeler
• Blender
• Cutting Board
• Skillet
• Chef's Knife

Method

 

1. Melt butter with olive oil over medium low heat in a large Dutch oven/soup pot. Once melted, increase heat to medium-high and add onions, carrots and celery; sauté until onions are softened, about 5 minutes. Add garlic and sauté for 30 seconds.
2. Add wild rice, sweet potatoes, bouillon, all seasonings, bay leaves and chicken broth. Cover the soup to bring to a simmer, then displace the lid so it’s partially covering the pot, with about a one-inch opening. Simmer the soup for 20 minutes, then add the green beans.
3. Simmer, uncovered, for an additional 10-15 minutes or until the rice is almost al dente. Stir in shredded turkey and cauliflower and continue to simmer for 5 minutes or until cauliflower is tender and rice is al dente.
4. Taste and season with additional salt and pepper if desired (will depend on your turkey).

Notes

• Brown rice: cook for about the same amount of time as wild rice blend.
• Long grain white rice: only requires 10-12 minutes to cook, so you’ll need to approach the soup differently. Sauté the veggies per the original recipe, then add the sweet potatoes, green beans, broth, seasonings, etc. and simmer for 10 minutes. Add the white rice and simmer 6 minutes, then add the cauliflower and simmer until the rice is al dente.
• White rice is easy to overcook: make sure you check it for doneness often and cook just until al dente. Alternatively, you can cook white rice separately and add it to the soup or individual servings if you expect leftovers.
• Storage: Let Turkey Rice Soup cool to room temperature, then cover and store in your Dutch oven or transfer to an airtight container. Refrigerate for up to 5 days.
• Freezer: Turkey Soup can be transferred to an airtight container and frozen for up to 3 months. Thaw overnight in the refrigerator then reheat per any of the methods below.
• Stove: Reheat large batches on the stove over medium low heat, stirring occasionally, about 10 minutes.
• Microwave: Transfer individual servings to a microwave-safe dish, cover with a microwave-safe lid or paper towel. Microwave for 2 minutes, stir, then continue to microwave for 30-second intervals, if needed.
• Crockpot: Transfer soup to a crockpot and heat on low for 1-3 hours. The time will depend on how much soup you have remaining.

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Meet Tessa Gray

I’m the “Poppy” I bring a touch of brightness and artistry to our kitchen. As our head baker, I specialize in wild-yeast sourdough and delicate pastries that use seasonal fruits and edible flowers. While I love baking, I’m also always helping Chloe and Maya cook our savory dishes. I believe every hearty meal deserves a beautiful, sweet finish!