Creamy Turkey Rice Soup

Creamy soup with rice and turkey in a bowl.

5 from 5 votes

Savor the flavors of Thanksgiving all year round with our hearty Turkey Rice Soup. A warm, comforting bowl packed with tender turkey, wholesome rice, and savory goodness.

Prep Time15

Cook Time30

Total Time45

Course: Soup & Stew Recipes

Cuisine: American

Keyword: turkey rice soup

Servings: servings

Calories: 287kcal

Author: Deanne Frieders

Ingredients

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
½ teaspoon Italian seasoning
6 cups chicken stock
1 cup white rice
2 cups cooked turkey diced or shredded into bite-sized pieces
2 cups whole milk
2 Tablespoons cornstarch
¾ Tablespoon kosher salt more or less, to taste
Freshly ground black pepper to taste
fresh parsley to garnish optional

Instructions

Heat a large pot over medium heat. Add the olive oil (2 Tablespoons) and cook until heated. Add the small diced onion and a pinch of kosher salt. Sauté 3-4 minutes, stirring occasionally with a wooden spoon.
Reduce heat to medium low and add 8 ounces sliced mushrooms and 3 cloves of minced garlic. Cook 2-3 more minutes, until the mushrooms start to soften.
Stir in the celery and carrots and ½ teaspoon Italian seasoning. Stir to combine.
Raise the heat to medium high. Pour 6 cups chicken stock and 1 cup rice into the pot. Stir to combine and bring the stock to a gentle boil.
Reduce heat to medium low and simmer the soup for 10-15 minutes, stirring occassionally so the rice doesn't stick to the bottom. Cook until rice is just cooked through.
Add 2 cups cooked and cubed or shredded turkey to the pot and bring the soup back to a simmer.
In a small bowl, whisk together 2 cups whole milk and 2 Tablespoons cornstarch until no lumps remain to make a slurry. Pour the cornstarch mixture into the simmering soup and stir well.
Allow the soup to simmer for 3-4 more minutes, stirring frequently. As it gently boils, it will thicken.
Taste the soup for seasoning and add salt and black pepper as needed.

Notes

For a whole grain option, you could use fully cooked brown rice or wild rice and add it to the soup with the turkey. I would not recommend using uncooked whole grain rice – it takes much longer to cook, and the veggies will be mushy by the time it’s done.

For a rich and indulgent soup, you can substitute the milk for half and half. You can also add up to 1 additional tablespoon of cornstarch to the slurry for a thicker soup.

Substitute the turkey for shredded rotisserie chicken if you don’t have turkey on hand!

Nutrition