Turkey Rice Soup: Cozy, Simple, Homemade Comfort in a One-Pot Meal
Creamy turkey rice soup is one of those cozy meals that works any time you want something warm and satisfying without extra effort. This version keeps things simple with shredded turkey, mushrooms, thyme, and tender rice simmered together until the texture turns rich and comforting. It’s the kind of homemade soup recipe that feels just right after a busy day, and it’s an easy way to use cooked or leftover turkey without making the dish feel like a “leftovers meal.”
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The broth stays creamy, the vegetables keep it hearty, and the rice brings everything together in a way that feels classic and reliable. If you enjoy turkey soup with rice or any of the traditional turkey soup recipes that appear around the holidays, this one fits right in and still works year-round.
Why You Will Love This Recipe
- It’s a creamy turkey soup that feels cozy and satisfying without taking much time.
- The combination of shredded turkey, mushrooms, and thyme gives the soup a comforting feel, perfect for relaxed evenings.
- It works with freshly cooked turkey or leftover turkey from any holiday meal, making it versatile for both busy weeks and Thanksgiving leftover recipes.
- The texture is hearty enough to feel like a complete bowl of comfort, thanks to tender rice and a rich, silky broth.
- It’s an easy turkey soup recipe that fits into regular weeknight cooking yet still tastes special enough for gatherings or seasonal menu planning.
Ingredients and Substitutes
- Shredded Turkey: Use cooked turkey breast, tenderloin, or leftover turkey from any holiday meal. Rotisserie chicken works in a pinch if you don’t have turkey on hand.
- Mushrooms: White mushrooms, baby bella, or cremini all work here. They soften nicely and balance the creamy texture.
- Carrots and Onion: These create the base flavor and keep the soup hearty. Frozen diced vegetables can be used if you’re short on time.
- Uncooked Long-Grain Rice: Long-grain white rice keeps the broth smooth and balanced. Avoid quick-cook or pre-cooked rice, which turns mushy.
- Chicken Broth: Homemade or store-bought broth both work well. Turkey broth is an option if you have some leftover from holiday cooking.
- Heavy Cream: Creates the rich, silky finish. Half-and-half works, though the soup will be slightly lighter.
See the recipe card for the complete list of ingredients and quantities.
Instructions
Step 1: Heat the butter and olive oil in a large Dutch oven over medium heat. Sauté diced onion, minced garlic, sliced mushrooms, and diced carrots. Add the dried thyme and dried parsley, and cook for 1 minute.
Step 2: Pour in the uncooked long-grain rice and stir to combine with the vegetables. Add the chicken broth and mix everything together. Simmer for 15-18 minutes, or until the rice is tender and fully cooked.
Step 3: Stir in the shredded turkey and pour in the heavy cream. Let the soup warm through for 3 to 5 minutes, stirring occasionally, until the texture becomes creamy. Season with salt and black pepper to taste.
Expert Tips
- Use freshly shredded turkey instead of cubed pieces for a softer texture that blends naturally into the creamy base.
- Sauté the mushrooms long enough to develop color; that browning gives the soup its deeper, homemade taste.
- Add the cream at the very end to keep the soup silky and smooth.
- If you prefer a thicker turkey rice soup, mash a small spoonful of cooked rice into the broth and stir it back in.
- Always reheat gently; creamy soups stay smoother when warmed low and slow.
Serving Ideas And Variations
- Serve With: Warm, crusty bread, homemade biscuits, garlic toast, or a simple green salad on the side.
- Add Greens: Chopped spinach or kale can be added near the end of cooking.
- Swap the Rice: Use wild rice or a long-grain blend for a heartier bowl. Cooking times will increase slightly.
- Add More Vegetables: Celery, peas, or diced potatoes work well and make the soup even cozier.
- Make It Dairy-Free: Replace the cream with full-fat coconut milk for a rich finish without changing the flavor profile too much.
Recipe FAQs
Yes. Cook the soup without the cream, cool it, then refrigerate for up to 2 days. Reheat gently and stir in the cream right before serving.
Store in an airtight container in the fridge for 3 days. The rice will continue to absorb liquid, so add a splash of broth when reheating.
Freezing is fine if you leave out the cream. Add the cream after thawing and reheating for the best texture.
Thin it with warm broth or a little water until it reaches the consistency you prefer.
If you love cooking with mushrooms, here is my collection of the best mushroom recipes.
Tried this turkey rice soup? Please rate the recipe and leave a comment below to let us know how they turned out. Your feedback helps others find and enjoy it too!
Turkey Rice Soup
Equipment
- Dutch oven or large soup pot
- Wooden spoon or ladle
- Cutting board and knife
- Measuring cups and spoons
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 8 ounces mushrooms sliced
- 2 medium carrots diced small
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 cup long-grain white rice uncooked
- 6 cups chicken broth
- 2 cups cooked turkey shredded
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh thyme for Garnish
Instructions
- Heat the butter and olive oil in a large Dutch oven over medium heat. Add the diced onion, minced garlic, sliced mushrooms, and diced carrots.
- Cook for 6 to 8 minutes, stirring occasionally, until the mushrooms brown lightly and the carrots begin to soften. Add the dried thyme and dried parsley, and cook for 1 minute.
- Pour in the uncooked long-grain rice and stir to combine with the vegetables. Add the chicken broth and mix everything together.
- Bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for 15 to 18 minutes, or until the rice is tender and fully cooked.
- Stir in the shredded turkey and pour in the heavy cream. Let the soup warm through for 3 to 5 minutes, stirring occasionally, until the texture becomes creamy.
- Season with salt and black pepper to taste. If the soup thickens, add a splash of broth to loosen the consistency. Ladle the soup into bowls and garnish with fresh thyme and black pepper before serving.
Notes
- Turkey breast, turkey tenderloin, or leftover roast turkey all work well.
- Add a splash of broth if the soup thickens as it sits.
- For a richer texture, simmer uncovered for a few minutes after adding the cream.
