The Coziest Bowl of Goodness: Creamy Turkey & Rice Soup
Hey there, friend! Isla here from BiteTide. Can we talk about that magical, post-holiday moment when the feasting is over, the last guest has left, and you’re standing in your kitchen, staring at a container full of leftover turkey? It’s a culinary crossroads. You could make a turkey sandwich (a classic!), or… you could transform those humble leftovers into a soul-warming, deeply satisfying pot of magic that tastes like a cozy hug in a bowl.
That’s exactly what this Creamy Turkey & Rice Soup is all about. We’re talking tender shreds of turkey, soft, sweet vegetables, and fluffy rice, all swimming in a rich, herby, and luxuriously creamy broth. This isn’t just a “use-up-the-leftovers” recipe; this is a “you’ll-look-forward-to-having-leftovers-for-this” recipe. It’s the ultimate comfort food that feels both indulgent and wholesome.
And the best part? It comes together in about 30 minutes with minimal fuss. I designed this recipe for real life—for those weeknights when you need a big dose of comfort without spending hours at the stove. It’s hearty enough to feed a hungry family, elegant enough to serve to friends, and simple enough that you can make it with one hand while balancing a toddler on your hip (been there, done that, got the gravy-stained t-shirt!). So, grab your favorite soup pot, and let’s turn those leftovers into a meal you’ll crave all season long.
A Soup Pot Full of Memories
This soup always takes me right back to my Grandma Eleanor’s kitchen. The day after any big family holiday, without fail, you’d find her at the stove, humming an old folk tune as she chopped carrots and celery. The giant, slightly-scratched stockpot would emerge, and the entire house would fill with the most incredible aroma. To her, that pot of soup was more than just a meal; it was a way to stretch the celebration for one more day, to gather everyone around the table one more time to re-live the stories and laughter from the day before.
I’d pull up a stool, and my job was always to shred the turkey. My small hands would work away, and she’d tell me stories about my dad as a boy, getting into mischief. She never used a recipe, just a little of this and a pinch of that, guided by taste and decades of experience. That feeling of warmth, of family, of resourcefulness—it’s the heart and soul I try to pour into every pot of this soup I make today. It’s a reminder that the best meals aren’t just about the ingredients; they’re about the love and the memories you stir into them.
Your Flavor Lineup: What You’ll Need
This recipe is wonderfully flexible, so don’t stress if you don’t have every single item. I’ve included all my favorite swaps and chef-y insights to help you make it your own!
- 2 tbsp butter or olive oil – Butter adds a lovely, rich base flavor, but olive oil is a fantastic (and dairy-free) alternative. I often use a mix of both!
- 1 small onion, diced – The humble onion is our flavor foundation. A yellow or white onion works best here for its sweet, mellow flavor when cooked.
- 2 carrots, sliced – These add a touch of natural sweetness and a beautiful pop of color. No fresh carrots? A cup of frozen mixed peas and carrots works in a pinch!
- 2 celery stalks, sliced – Celery brings that essential savory depth. It’s part of the classic “mirepoix” trio for a reason!
- 2 cloves garlic, minced – Because garlic is life. For a milder flavor, you can use just one clove. For a bigger punch, use three! No fresh garlic? ½ tsp of garlic powder will do the trick.
- 1 tsp dried thyme (or 1 tbsp fresh) – Thyme is the herbaceous star here. It has a warm, slightly earthy flavor that pairs perfectly with poultry. If you have an herb bundle (a bouquet garni), tying fresh thyme, parsley, and a bay leaf together and simmering it in the broth is pure chef’s magic.
- 6 cups chicken or turkey broth – This is the soul of your soup! A good-quality broth makes all the difference. If you’re using boxed, low-sodium is best so you can control the salt level.
- 2 cups cooked turkey, shredded – The star of the show! This is the perfect use for leftover roasted turkey, but shredded rotisserie chicken works beautifully, too.
- 1½ cups cooked white or brown rice – I highly recommend using pre-cooked rice. If you add uncooked rice directly to the soup, it will soak up too much broth and become mushy. Leftover rice is your best friend here.
- ½ cup heavy cream or half & half – This is what gives our soup its luxurious, creamy texture. For a lighter version, you can use whole milk, but the soup won’t be as rich. For a dairy-free option, full-fat coconut milk is a surprisingly delicious substitute!
- Salt & pepper to taste – Don’t forget to season at the end! Broths and pre-cooked turkey vary in saltiness, so always taste and adjust.
Optional (but highly recommended) Bright Twist:
- Zest of 1 lemon – A little lemon zest at the end brightens up the entire soup and keeps the creaminess from feeling too heavy. It’s a total game-changer.
- 2 cups baby spinach – Stirring in a couple handfuls of spinach at the very end is an easy way to add a pop of color and a nutrient boost. It wilts down perfectly in the hot soup.Print
Creamy Turkey & Rice Soup : Cozy, Hearty & Leftover-Friendly
- Total Time: About 35–40 minutes
- Yield: Approximately 6 servings 1x
- Diet: Low Fat
Description
A warm, comforting bowl of soup featuring tender turkey, hearty rice and a creamy, flavorful broth—perfect for using up leftovers and cozying up on a chilly day.
Ingredients
Scale- 2 Tbsp olive oil (or butter)
- 1 medium onion, diced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 2–3 garlic cloves, minced
- 1 tsp dried thyme (or ½ tsp dried rosemary + ½ tsp sage)
- Salt & freshly ground black pepper, to taste
- 6 cups (≈ 1.4 L) chicken or turkey broth/stock
- 1 cup uncooked long‑grain white rice (or cooked rice added later if you prefer)
- 2 cups cooked turkey, diced or shredded
- 1 cup whole milk (or ¾ cup cream for extra richness) + 2 Tbsp cornstarch (for thickening)
- Fresh parsley, chopped (for garnish)
Instructions
- Heat the olive oil (or butter) in a large pot over medium heat. Add the diced onion, carrots and celery and cook until the vegetables begin to soften, about 4‑5 minutes.
- Add the minced garlic and dried thyme (or rosemary/sage blend), season with a little salt and pepper, and cook for another minute until fragrant.
- Pour in the broth/stock and bring the mixture to a gentle boil.
- Add the uncooked rice, reduce heat to a simmer, cover partially and cook until the rice is just tender (about 15‑20 minutes for long‑grain white). If you’re using cooked rice, skip to step 6. {Cited from sources showing similar rice‑first method.} :contentReference[oaicite:0]{index=0}
- Stir in the cooked turkey and bring back to a simmer; heat through for 2–3 minutes.
- In a small bowl whisk together the milk (or cream) and the cornstarch until smooth. Slowly stir this into the soup, and simmer gently for another 3–5 minutes until the soup slightly thickens and becomes creamy. (Optional: if you prefer a lighter texture, you can omit the cornstarch and simply stir the milk at the end.)}
- Taste and adjust seasoning with salt and pepper. Ladle into bowls, garnish with chopped fresh parsley, and serve warm.
- Prep Time: 10 minutes
- Cook Time: 25–30 minutes
- Category: Soup / One‑Pot Meal
- Method: Stovetop simmering
- Cuisine: American‑Comfort
Nutrition
- Sugar: ≈ 4 g
- Sodium: ≈ 550 mg
- Fat: ≈ 10 g
- Trans Fat: 0 g
- Carbohydrates: ≈ 30 g
- Fiber: ≈ 2 g
- Protein: ≈ 18 g
- Cholesterol: ≈ 35 mg
Let’s Get Cooking: Your Step-by-Step Guide
Ready to make some kitchen magic? Follow these simple steps, and you’ll have a perfect pot of soup in no time. I’ve tucked my favorite little chef hacks into each one!
- Sauté the Veggies: Grab your largest, comfiest soup pot and place it over medium heat. Add the butter or oil. Once it’s shimmering (or the butter is melted and foamy), toss in your diced onion, sliced carrots, and celery. Now, here’s a pro tip: don’t rush this step! We’re not just softening them; we’re building a flavor base. Let them cook for 5-7 minutes, stirring occasionally, until the onions are translucent and the carrots have just started to soften. You’ll smell that incredible savory aroma—that’s how you know you’re on the right track. Now, add the minced garlic and thyme and cook for just one more minute. Garlic burns easily, and burnt garlic is bitter, so we’re just waking it up to release its fragrance.
- Add Broth & Turkey: Carefully pour in your 6 cups of broth. I like to use a whisk to scrape up any of those tasty browned bits from the bottom of the pot—that’s pure flavor! Bring the whole thing to a gentle boil. Once it’s bubbling happily, stir in your shredded turkey. This not only heats the turkey through but allows it to start sharing its own delicious juices with the broth.
- Simmer to Perfection: Reduce the heat to low, put a lid on the pot, and let it simmer gently for about 10 minutes. This gives the vegetables a little more time to become tender and allows all the flavors in the pot to get to know each other and become best friends. Your kitchen will smell absolutely divine at this point.
- Add Rice & Cream: Now for the creamy finale! Stir in your pre-cooked rice and the half cup of heavy cream. Let it simmer, uncovered, for another 5 minutes. This is just enough time for the rice to heat through and absorb some of that creamy, herby broth. Chef’s Note: If you’re planning on having leftovers, consider adding the rice to each individual bowl instead of the whole pot. This keeps the rice from getting too soft and bloated as it sits in the soup overnight.
- Brighten It Up (The Optional Twist): This is my favorite part! Turn off the heat. If you’re using the lemon zest and spinach, now is the time. Stir them both in and watch as the vibrant green spinach wilts perfectly into the hot soup. The lemon zest adds a fresh, sunny note that cuts through the richness beautifully. It transforms the soup from simply cozy to restaurant-level delicious.
- Serve & Enjoy: Finally, the most important step: taste your creation! Season with salt and freshly ground black pepper until it’s just right for you. Ladle the soup into big, warm bowls, and get ready for the compliments to roll in.
How to Serve Your Masterpiece
This soup is a star all on its own, but a few simple accompaniments can turn it into a full-blown feast. I love serving it in deep, wide bowls to show off all the gorgeous ingredients. A hunk of crusty, warm bread for dipping is non-negotiable in my house—it’s the perfect tool for getting every last drop of that creamy broth. For a little crunch, a simple side salad with a sharp vinaigrette provides a lovely contrast to the soup’s richness. And if you really want to lean into the cozy vibe, a handful of buttery crackers or a sprinkle of fresh parsley or dill on top makes it look as beautiful as it tastes.
Ride the Flavor Wave: Creative Twists!
One of my favorite things about this recipe is how adaptable it is. Don’t be afraid to play with it and make it your own! Here are a few of my favorite variations:
- “Everything but the Kitchen Sink” Veggie Boost: Toss in a cup of frozen corn, a handful of green beans, or even some diced potatoes with the carrots and celery.
- Wild Rice & Mushroom: Swap the white rice for wild rice and add 8 oz of sliced cremini mushrooms when you sauté the initial veggies for a deep, earthy flavor.
- Cozy Herb Swap: Trade the thyme for a teaspoon of dried sage or a poultry seasoning blend. It gives off major Thanksgiving stuffing vibes!
- Dairy-Free Dream: Use olive oil and swap the heavy cream for full-fat coconut milk. The result is just as creamy with a very subtle, lovely sweetness.
- Zesty Southwest Style: Add a can of diced green chiles and a teaspoon of cumin with the thyme. Swap the cream for a dollop of sour cream or plain Greek yogurt at the end.
Isla’s Chef Notes & Kitchen Stories
This recipe has been a living, evolving thing in my kitchen. The first time I made it, I definitely got overzealous and added uncooked rice directly to the pot. Let’s just say we ended up with more of a “creamy turkey and rice porridge”—still tasty, but not exactly the brothy soup I was going for! That’s how I learned the golden rule: always use pre-cooked rice.
Over the years, the lemon and spinach twist was born on a day I needed something to feel a little lighter and brighter. My kids, who are sometimes suspicious of “green things,” didn’t even blink—they just devoured it. It’s now our family’s preferred version. This soup has also been my go-to meal to drop off for new parents or a sick friend. It travels well, reheats beautifully, and feels like a genuine act of care. Food truly is a love language, and this soup speaks it fluently.
Your Soup Questions, Answered!
I’ve gotten so many wonderful questions about this soup over the years! Here are answers to the most common ones.
Q: My soup turned out too thick! How can I thin it out?
A: No worries, this happens! The rice continues to absorb liquid as it sits. Simply thin it out by adding a little more broth or even some water when you reheat it. Give it a good stir, and it will be back to soup consistency in no time.
Q: Can I make this in a slow cooker or Instant Pot?
A: Absolutely! For a slow cooker, sauté the veggies first (this step is key for flavor!), then add them to the crock with the broth and turkey. Cook on LOW for 6-7 hours or HIGH for 3-4. Stir in the cooked rice and cream in the last 30 minutes. For an Instant Pot, use the sauté function for the veggies, then add everything EXCEPT the rice and cream. Cook on High Pressure for 5 minutes, quick release, then stir in the rice and cream using the sauté function on low to heat through.
Q: How long will leftovers last in the fridge?
A> Stored in an airtight container, your soup will be perfect for 3-4 days. Reheat it gently on the stovetop over medium-low heat to prevent the cream from separating.
Q: Can I freeze this creamy turkey and rice soup?
A> I’ll be honest, I don’t recommend freezing the version with cream, as dairy-based soups can sometimes separate and become grainy when thawed. If you want a freezer-friendly option, make the soup without the cream. Freeze the broth, turkey, and veggie base, and then add the cream and rice when you reheat it fresh!
Nutritional Information*
Prep Time: 15 minutes | Cook Time: 25 minutes | Servings: 6
*Please note: This is an estimated nutritional breakdown based on the ingredients used. Values can vary depending on specific brands and substitutions.
Estimated per Serving:
Calories: ~320 kcal | Carbohydrates: ~22 g | Fat: ~16 g | Protein: ~20 g | Sodium: ~600 mg
Dietary Info: Gluten-free. Can be made dairy-free by substituting the butter and cream.
This creamy turkey and rice soup transforms holiday leftovers into a warm, satisfying meal. Easy to make, flavorful, and family-friendly, it’s the perfect weeknight comfort food that’s both hearty and simple.
