This comforting Turkey Rice Soup can be on the table in just 30 minutes! A great way to use up leftover turkey or chicken!
Ingredients
Scale
- 2 tablespoons butter
- 1 tablespoon 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
- 1/4 cup flour
- 1/3 cup dry sherry
- 6 cups chicken broth
- 2 cups cooked, cubed or shredded turkey
- 3/4 cup heavy cream
- 2 cups cooked wild rice (can also swap out white or brown rice)
- Fresh parsley for garnish
Instructions
- 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.
- Sprinkle in the flour, stirring until all the flour is mixed in to the vegetables. Cook for 1 minute and then pour in the sherry to deglaze. Scrape the bottom of the pot with a spoon while stirring the sherry into the vegetables.
- Slowly pour in the chicken broth and then add the turkey. Stir and bring the soup to a simmer, then cook for 20 minutes until the soup has thickened and reduced slightly. Pour in the heavy cream along with the cooked rice and simmer for 5 minutes to warm through.
- Taste the soup for seasonings and adjust if needed. Serve with fresh parsley for garnish if desired.
Recipe Notes
Store: Let the soup cool to room temperature before storing in an air tight container in the refrigerator. The soup with keep fresh for 3-4 days, depending on how fresh the turkey was you started with.
- Category: Dinner
- Method: Stove Top
- Cuisine: American
