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Creamy Turkey Rice Soup Recipe

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4.1 from 8 reviews

Enjoy the comforting and hearty flavors of Thanksgiving any time of the year with this Creamy Turkey Rice Soup. Packed with tender turkey, wholesome rice, fresh vegetables, and a creamy broth, this soup is perfect for a cozy meal that warms the soul.

Ingredients

Vegetables & Aromatics

  • 2 Tablespoons extra virgin olive oil
  • 1 small onion, chopped
  • 8 ounces baby bella mushrooms, sliced
  • 3 cloves garlic, minced
  • 2 stalks celery, chopped
  • 3 carrots, peeled and chopped

Seasonings & Liquids

  • ½ teaspoon Italian seasoning
  • 6 cups chicken stock
  • ¾ Tablespoon kosher salt, more or less, to taste
  • Freshly ground black pepper, to taste

Grains & Protein

  • 1 cup white rice
  • 2 cups cooked turkey, diced or shredded into bite-sized pieces

Thickening & Dairy

  • 2 cups whole milk
  • 2 Tablespoons cornstarch

Optional Garnish

  • Fresh parsley to garnish (optional)

Instructions

  1. Heat oil and sauté onions: Heat a large pot over medium heat. Add 2 tablespoons of extra virgin olive oil and cook until heated. Add the chopped onion and a pinch of kosher salt. Sauté for 3-4 minutes, stirring occasionally, until the onions are translucent.
  2. Add mushrooms and garlic: Reduce heat to medium-low. Add the sliced mushrooms and minced garlic. Cook for 2-3 minutes until the mushrooms soften and release their flavor.
  3. Add celery, carrots, and seasoning: Stir in the chopped celery and carrots along with ½ teaspoon of Italian seasoning. Mix well to combine all the vegetables and seasoning.
  4. Add stock and rice, bring to boil: Increase the heat to medium-high. Pour in 6 cups of chicken stock and add 1 cup of white rice. Stir to combine and bring the mixture to a gentle boil.
  5. Simmer the soup: Reduce heat to medium-low and simmer for 10-15 minutes. Stir occasionally to prevent the rice from sticking to the pot, and cook until the rice is tender but not mushy.
  6. Add turkey and simmer: Add 2 cups of cooked, diced or shredded turkey to the pot. Bring the soup back to a gentle simmer to heat the turkey through.
  7. Prepare milk and cornstarch slurry: In a small bowl, whisk together 2 cups of whole milk and 2 tablespoons of cornstarch until smooth with no lumps.
  8. Thicken the soup: Pour the milk and cornstarch slurry into the simmering soup. Stir well to incorporate and continue simmering for an additional 3-4 minutes, stirring frequently until the soup thickens.
  9. Season to taste: Taste the soup and adjust seasoning with additional kosher salt and freshly ground black pepper as needed.
  10. Serve and garnish: Ladle the hot soup into bowls and garnish with fresh parsley if desired. Serve immediately for a comforting, creamy meal.

Notes

  • Use cooked brown rice or wild rice as a whole grain alternative, but avoid raw whole grain rice as it requires longer cooking and may overcook the vegetables.
  • For a richer soup, replace whole milk with half and half, and optionally add up to 1 additional tablespoon of cornstarch for extra thickness.
  • If turkey is not available, substitute with shredded rotisserie chicken for a quick and delicious alternative.

Find it online: https://cookedbygrace.com/creamy-turkey-rice-soup-recipe/