Turkey and rice soup with vegetables on a spoon

Creamy Turkey Rice Soup

  • Author: Dan
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 6 Servings 1x

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



  • 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
  • 23 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


  1. 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.
  2. 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.
  3. 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.
  4. Taste the soup for seasonings and adjust if needed. Serve with fresh parsley for garnish if desired.
  • Category: Dinner
  • Method: Stove Top
  • Cuisine: American