Creamy Turkey Soup with Rice is a hearty soup recipe loaded with shredded turkey, peas, carrots and a long grain and wild rice blend.
Creamy Turkey Soup with Rice is a perfect fall comfort food recipe.
This hearty soup is a great way to use up your leftover Thanksgiving turkey.
This creamy turkey soup recipe takes less than forty minutes from start to finish and serves six people.
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To make this turkey rice soup, I started by melting some butter in a large pot over medium-high heat.
Once the butter was melted, I added some all-purpose flour to the pot and stirred it into the butter.
I let the flour cook for a few minutes until it was just starting to brown.
Then I added some condensed chicken broth to the pot and stirred it well to combine it with the flour mixture.
I also added some milk to the pot and stirred well again.
Then I added some cooked, shredded turkey to the pot as well as some long grain and wild rice.
I brought the soup to a boil and then immediately reduced the heat to medium-low.
I left the soup to simmer for twelve minutes, stirring occasionally so that the rice would not stick to the bottom of the pot.
Then I added some salt, pepper, sage, onion powder, canned peas and carrots to the soup and stirred well.
I continued cooking the soup over medium-low heat for another twelve minutes.
I checked to make sure the rice was tender before serving the soup.
This turkey soup is thick and creamy and packed with flavour.
If you are looking for a delicious way to use up some leftover turkey, you need to try this Creamy Turkey Soup with Rice.
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Creamy Turkey Soup with Rice
Creamy Turkey Soup with Rice is a perfect fall comfort food recipe. This hearty soup is a great way to use up your leftover Thanksgiving turkey.
- 1/4 cup butter
- 1/3 cup all-purpose flour
- 10.5 oz condensed chicken broth
- 6 cups milk
- 1/2 cup long grain and wild rice
- 2 cups turkey, cooked, shredded
- 1 tsp salt
- 1 tsp pepper
- 1 tsp sage
- 1/2 tbsp onion powder
- 8.5 oz canned peas and carrots
- Melt the butter in a large pot over medium-high heat.
- Once the butter is melted add the flour to the pot and stir it into the melted butter.
- Let the flour cook for a few minutes until it just starts to brown.
- Add the chicken broth to the pot and stir it into the flour mixture.
- Add the milk to pot and stir well again.
- Add the rice and shredded turkey to the pot and stir.
- Bring the soup to a boil and then immediately reduce the heat to medium-low.
- Leave the soup to simmer for 12 minutes, stirring occasionally to make sure the rice doesn't stick to the bottom of the pot.
- After 12 minutes, add the salt, pepper, sage, onion powder, peas and carrots to the pot. Stir well.
- Continue cooking over medium-low heat for 12 more minutes.
- Check some rice to make sure it is tender. If the rice is tender, serve immediately. If the rice is not tender, continue cooking until it is.
Amount Per Serving: Calories: 365
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Saturday 28th of November 2020
Just made this soup with Thanksgiving leftovers. Its delicious with the creamy base and easy as well. Highly recommend. : )