Creamy Turkey and Rice Soup
This recipe is an easy go-to for a "comfort food" meal, perfect for after the holidays
Ingredients
- 2 tbsp butter
- 1 tbsp olive oil
- 2 carrots peeled and diced
- 2 stalks celery peeled and diced
- 1 small onion (about 1 cup) diced
- 1 tbsp minced garlic (2-3 cloves)
- 1/4 cup flour
- 4-6 cup chicken or turkey broth, divided
- 3/4 cup uncooked wild rice or 2 cups cooked wild rice
- 1 1/2 cup cubed turkey
- 1 cup half and half
- 1 bay leaf
- 1 tsp dried thyme
- 1 tsp dried parsley
- 1/4 tsp dried tarragon
- 1/2 tsp salt
Instructions
- In a large soup pot with a lid, melt the butter and heat the olive oil over medium heat.
- Add the carrots, celery, garlic, and onion and cook for 5-7 minutes until fragrant and bit translucent.
- Whisk in the flour and cook for 2-3 minutes to thicken.
- Slowly pour in 4 or 5 cups of the broth. Use 4 cups if you're using cooked rice in this recipe, 5 cups for uncooked rice. Add your bay leaf, thyme, tarragon, salt, and parsley.
- If you are using uncooked rice, add the rice now and bring the soup to a simmer. Cover and cook for 20-30 minutes until the rice is tender. The exact time depends on the variety of rice you are using.
- If you are using cooked rice, add the turkey and bring the soup to a simmer. Allow the soup to simmer for about 10 minutes. Then stir in the rice and cream and allow to simmer an additional 10 minutes.
- Adjust seasonings to taste, if needed, and enjoy.
Notes
The half and half makes this recipe extra luscious and indulgent. But if you'd like a lighter option, you can use 3/4 cup low fat milk and 1/4 cup plain Greek yogurt (usually fat-free or low fat). You can use heavy cream (not lighter, but there's less of it) or sour cream in place of the Greek yogurt.
The range for the broth depends on if you're using uncooked or cooked rice. For cooked rice, you'll only need 4-4.5 cups of broth depending on the consistency you like your soup. For uncooked rice, you'll need 5-6 cups of rice to account for the broth the rice will absorb during cooking.