Creamy Turkey Soup with Rice

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If you are looking for a warm, comforting soup, this Creamy Turkey Soup with Rice can’t be beat because of the rich broth and the hearty ingredients.

creamy turkey soup with rice 2.1 shows a steaming bowl of soup with round crackers on the side

 

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I love a good, hearty soup in the winter. To me, it is comfort food at its best. This soup really reminds me of growing up. My dad would always make a big pot of turkey-rice soup after the holidays to use the leftover turkey. He would throw the carcass and all into the stockpot to get all that delicious flavoring into the soup. Truth be told, I also threw the carcass into the stockpot. Of course, you remove the carcass when the soup is done.

Creamy Turkey Soup with Rice

Ingredients:

creamy turkey soup with rice 3 shows the ingredients used in the recipe

I like to use a boxed rice pilaf in this soup which is actually rice and tiny pasta. My husband likes pasta much more than rice, so this recipe has him covered. I also like to use barley in soup. I think because it reminds me of oats, and I love oats. This soup is made creamy by adding half-and-half toward the end of preparation. Creamy is good!

Creamy Turkey Soup with Rice

creamy turkey soup with rice 4 shows a pot of soup simmering on the range

This soup could actually be made with turkey or chicken. For another poultry soup, try my Creamy Chicken Tortilla Soup. The Wholesome Dish has a recipe for Crock Pot Italian Chicken Tortellini Soup you might want to check out. When the weather outside is frightful, Creamy Turkey Soup with Rice is delightful.

If you like this recipe, please give it a like and a share–Thanks!

5 from 1 vote
creamy turkey soup with rice 1 shows a bowl full of soup with 4 crackers on the side
Creamy Turkey Soup with Rice
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 

This Creamy Turkey Soup with Rice is comfort food at its best. If you like turkey soup, you will love this creamy version!

Course: Main Course
Cuisine: American
Keyword: leftover turkey
Servings: 8 people
Calories: 182 kcal
Author: Renea
Ingredients
  • 32 ounces chicken broth
  • 8 ounces carrots, chopped
  • 2 stalks celery, chopped
  • 1 onion, chopped
  • 7.2 ounces Rice Pilaf
  • 3/4 cup barley
  • 2 cups water
  • 1 teaspoon Tony Chachere's Creole Seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 cups shredded cooked turkey
  • 2 cups half-and-half
Instructions
  1. To a large stock pot add the chicken broth, carrots, celery and onion. Boil about 15 minutes over medium heat until the vegetables are tender.

  2. Add the rice pilaf along with the seasoning packet, barley, water, Tony's, salt and pepper. Continue to boil over medium heat for about 20 minutes. Most of the liquid will be absorbed. You may need to add a little more water.

  3. Add the turkey and the half-and-half. Continue to boil for 5 more minutes until heated.

If you made this recipe, please let me know what you thought in the comments and give it a star rating!

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