Creamy Turkey Soup
This cozy and creamy Turkey Soup recipe is the perfect way to use some of that leftover turkey from Thanksgiving in a recipe that isn’t another turkey sandwich.
Easy to make, simple ingredients, and tons of flavor in this leftover Thanksgiving dinner recipe.
What is in Creamy Turkey Soup?
Super simple ingredients in this Creamy Turkey Soup using leftover Thanksgiving turkey.
- chicken broth
- wild rice blend
- Hiland Dairy Heavy Cream
What type of rice to use?
I love to use a wild rice blend in this soup, but you can really use anything you want or have on hand.
If you use all wild rice, it will need to simmer longer or if you use all white rice then simmer less.
What Makes this Soup Creamy?
The creaminess in this Creamy Turkey Soup is from my favorite heavy cream from Hiland Dairy. I use it in all my dishes I want to make creamy. Perfect in soups to add richness and creaminess. Mix it in at the end to combine with all the savory flavors. Add a splash more to your bowl before you serve it too!
Can I Exchange For Chicken?
Yes, absolutely! In the non Thanksgiving seasons, just use chicken and make a yummy Chicken and Rice Soup.
Check out the recipe below and let me know what you think! And if you’re looking for more ideas for Thanksgiving leftovers, check out the recipes below.
Creamy Turkey Soup
This cozy and creamy Turkey Soup recipe is the perfect way to use some of that leftover turkey from Thanksgiving in a recipe that isn't another turkey sandwich.
Servings: 6 people
- 1 medium onion, chopped
- 2 carrots
- 3 celery stalks, chopped
- 1 tablespoon olive oil
- 2 tablespoons Hiland Dairy Butter
- 1 tablespoon minced garlic
- 1 teaspoon oregano
- 1 teaspoon thyme
- 3 tablespoons flour
- 4 cups chicken broth
- 1 cup wild rice blend, uncooked
- 2 cups turkey meat, torn/cut into pieces
- 1 cup mushrooms, sliced
- ½ cup Hiland Dairy Heavy Cream
Chop all your vegetables and set aside.
In a large pot over medium high heat, add the olive oil and butter. Once butter is melted, add the onions, carrots, and celery. Cook for about 5 minutes until the veggies are soft.
Add the garlic, oregano, thyme and flour. Stir everything together and cook for another couple minutes.
Add the chicken broth and the rice, stir all together.
Turn heat to high and bring soup to a boil. Then cover with a lid, turn heat to medium and let cook for about 15 minutes. ]
Remove the lid and add the turkey and mushrooms. Stir and cover with the lid again. Simmer for another 10-15 minutes.
Stir in the Hiland Dairy Heavy Cream and then you are ready to serve!
Note: If reheating this soup, add about a cup of chicken broth to thin out soup