Creamy Turkey and Rice Soup

This week, before the big day, I am talking turkey recipes for you.  This way when the big day is over, you will know what to do with those leftovers. Today’s recipe is a comforting creamy soup with veggie and rice.  This soup is tasty and filling.  It’s the perfect way to use up left over turkey!  I love some dried cranberries add to my bowl.  I love the added sweetness you get with it.  I am thinking it may also work well to use come leftover gravy in place of some of the half and half too.

Creamy Turkey and Rice Soup
  • 1 leftover turkey carcass
  • 1 tsp celery salt
  • tsp poultry seasoning
  • 1 tsp onion salt
  • 2 tsp salt
  • 3 medium onions, chopped
  • 2 large carrots, diced
  • 2 celery ribs, diced
  • 1 cup butter, cubed
  • 1 cup all-purpose flour
  • 2 cups half-and-half cream
  • 2 cups uncooked long grain rice
  • salt to taste
  • 2 tsp chicken bouillon granules
  • pepper to taste
  • Dried cranberries, optional
  1. Place turkey carcass in a soup kettle or Dutch oven and cover with water (at least 3 qts) along with celery salt, poultry seasoning, onion salt, and salt. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Remove carcass; cool.
  2. Set aside 3 qt. broth. Remove turkey from bones and cut into bite-size pieces; set aside. You want about 2 cups.
  3. In a soup kettle or Dutch oven, saute the onions, carrots and celery in butter until tender. Reduce heat; stir in flour until blended. Gradually add 2 qt. of reserved broth.
  4. Bring to a boil; cook and stir for 2 minutes or until thickened.
  5. Add cream, rice, salt, bouillon, pepper, and reserved turkey. Reduce heat; cover and simmer for 5 minutes. Add any remaining 1 qt of broth to reach desired thickness. I added 2 cups for mine. Taste and if needed add additional poultry season to taste.
  6. Serve with each bowl with a sprinkle of dried cranberries if desired. Serves 10-12.

Recipe adapted from


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