This cream of turkey soup is the best way to use your leftover Thanksgiving turkey! Carrots, garlic, and rice combine with a rich and creamy broth to make a soup that will melt in your mouth. Serve with your favorite sourdough for cozy and comforting winter meal.
A few years ago everyone in our family came down with colds during Thanksgiving – it was pretty miserable. The next day though, our sweet neighbor brought over a pot of turkey soup she’d made with leftovers from Thanksgiving and homemade turkey broth. It was AMAZING and just what we needed to get better from our colds. Her soup quickly became one of our favorites, and my brother still asks for it every Thanksgiving. This recipe is based on our neighbor’s, and once you try it, you’ll see why everyone loves it so much!
How long does Turkey Soup last in the fridge?
Turkey Soup will last in the fridge in an air-tight container for up to 5 days after you make it. You can also freeze this soup in zip-lock bags for up to 3 months. Simply de-thaw in the fridge overnight before you want to enjoy it, then heat the soup on the stove.
What do you serve with Turkey Soup?
Sourdough of course, I mean why is this even a question? 🙂 Dip sourdough garlic bread or baguettes in it, enjoy with a dinner roll, or serve in a sourdough bread bowl for a comforting, cozy dinner.
You can also prepare a side of roasted vegetables or a salad to round out your meal. Roasted potatoes, Brussel sprouts, or butternut squash are wintery vegetables that would pair well with turkey soup.
Tips for making Cream of Turkey Soup
- Feel free to mix up the veggies you use in this soup. I omitted celery to make this recipe braces-friendly and omitted onion due to an allergy in our house. However, you can easily add these veggies in and they will definitely enhance the flavor of your soup!
- This soup is naturally dairy-free. If you can tolerate dairy though, you can use regular, 2%, or whole milk in place of the coconut milk.
- While you can use any type of broth, I would definitely recommend using homemade! It will give your soup a richer flavor, especially if you make it from your leftover Thanksgiving turkey. 🙂
- Store this soup in the fridge in an air-tight container for up to 5 days (although it will probably be gone before then.)
- Have lots of leftover turkey? Make a double batch of this soup and then freeze it in ziplock bags. When you’re ready to eat it, de-thaw in the fridge overnight and then heat on the stove or in a slow-cooker.
Tools you will need
To make this soup, you’ll need a cutting board, knife, and large pot with a lid.
Ingredients you will need
You probably have all these ingredients in your pantry right now!
- 5 cups broth (chicken or turkey) – I love to make broth from the turkey carcass after Thanksgiving and use it in this recipe. Any broth you like will work though.
- 4 cups chopped turkey – You can use dark or light meat, whatever you like best.
- 1/2 cup rice – Basmati, Jasmine, Brown, or Wild rice will work.
- 3 carrots – Makes about 3 cups chopped carrots.
- 3 cloves garlic
- 2 bay leaves
- 1/2 tsp sage
- 4 cups coconut milk – You can also use almond milk to keep it dairy-free, or you can use regular milk. Skim, 2%, or whole will all work well.
*Optional vegetables to add: (I had to omit the celery to make this braces-friendly and the onion due to an allergy.)
- 1/2 chopped onion
- 3 ribs of celery
- 1/2 cup mushrooms
How to make Cream of Turkey Soup
Peel the carrots and roughly chop them. Put the carrots in a large pot. If using celery, onion, and/or mushrooms, chop them and add to the pot.
Peel and mince the garlic, and then add it to the pot with the carrots. Pour 1/2 cup of broth in with the vegetables to keep them from sticking to the bottom of the pot.
Cook on medium heat for 8-10 minutes, stirring occasionally. The carrots should be soft and the garlic fragrant.
Stir in the rice and the rest of the broth. Bring the soup to a boil.
Reduce the heat to simmer, cover the soup, and cook for 15 minutes until the rice is soft and tender.
Stir in the chopped turkey and the coconut milk. Add in the bay leaves and the sage and stir to combine. Let the soup heat through for another 5-10 minutes.
Serve with your favorite bread!
Did you enjoy this recipe?
If so, make sure to check out other easy and healthy dinner ideas at the Kitchen Counter! Here are a few to get you started:
- Curried Carrot Soup
- Chickpea and Chicken Soup
- Mushroom Galette with Goat Cheese
- Simple Tomato Galette with Ricotta
- Tuscan Chicken Pasta
- Mediterranean Chicken Stuffed Peppers
If you make these this recipe and enjoy it, let me know in the comments section below! You can also tag me on instagram @oldfashionedinspiration with a picture of your creation.
Cream of Turkey Soup
This Cream of Turkey Soup is the perfect way to use up your leftover turkey!
Ingredients
- 5 cups broth (chicken or turkey)
- 4 cups chopped turkey
- 1/2 cup rice
- 3 carrots
- 3 cloves garlic
- 2 bay leaves
- 1/2 tsp sage
- 4 cups coconut milk
Instructions
- Peel the carrots and roughly chop. Put the carrots in a large pot.
- Peel and mince the garlic and add to the pot with the carrots. Pour 1/2 cup of broth in with the vegetables.
- Cook on medium heat for 8-10 minutes, until the carrots are soft.
- Add in the rice and the rest of the broth. Bring to a boil.
- Reduce the heat to simmer, cover, and cook for 15 minutes until the rice is soft.
- Stir in the chopped turkey and the coconut milk. Add in the bay leavese and the sage and let heat through for another 5-10 minutes.
- Serve with your favorite bread!
Nutrition Information
Yield 8 Serving Size 1Amount Per Serving Calories 425Total Fat 31gSaturated Fat 23gTrans Fat 0gUnsaturated Fat 6gCholesterol 78mgSodium 309mgCarbohydrates 13gFiber 1gSugar 3gProtein 26g
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