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Comforting homemade chicken vegetable soup with carrots and herbs in a white bowl.

Leftover Turkey Bone Broth Soup (Cream of Turkey & Rice)

Amber Bondar
Turn your Thanksgiving leftovers into comfort food with this creamy turkey and rice soup made from the turkey carcass. A rich, homemade bone broth forms the base, and the leftover turkey meat brings back all the flavor of your holiday meal.
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Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Course Main Course, Soup
Cuisine American, Canadian
Servings 8
Calories 260 kcal

Equipment

  • 1 Stock Pot
  • 1 Dutch Oven Soup Pot
  • 1 Strainer Hand held or other
  • 1 measuring cup
  • 1 Teaspoon
  • 1 knife
  • 1 Vegetable peeler
  • Cutting board

Ingredients
  

Turkey Bone Broth

  • 8 Cups Water More or less as needed
  • 1 Whole Turkey Carcass Meat Removed

Creamy Turkey and Rice Soup

  • 3 Stalks Celery With Leafy Tops Sliced Into Pieces
  • 3 Lrg Carrots Peeled Diced Small
  • 1 Lrg White Onion Diced
  • 3 Tbsp Olive Oil
  • 5 Cups Turkey Bone Broth
  • ½ Cup Uncooked White Rice
  • 3 Cups Leftover Chopped Turkey Meat
  • 1 Cup Heavy Cream Or lighter cream or milk
  • ½ Tsp Dried Parsley
  • ½ Tsp Black Pepper
  • Dash of Salt Adjust to taste

Instructions
 

Make Turkey Bone Broth

  • In a large stock pot add broken up turkey carcass with gristle and fat.
    1 Whole Turkey Carcass
  • Cover with water. Bring to a rolling boil on high.
    8 Cups Water
  • Reduce temperature to simmer for one hour.
  • Check back and add water as needed to keep bones submerged.
  • Using a strainer remove all the bone, gristle, fat and leftover bits of meat from the broth.
  • Set aside until needed.

Creamy Turkey and Rice Soup

  • Wash and chop the celery including the leaves.
    3 Stalks Celery With Leafy Tops
  • Wash peel and dice the carrots.
    3 Lrg Carrots
  • Peel and dice the white cooking onion.
    1 Lrg White Onion
  • In Dutch oven or soup pot add the olive oil and the vegetables.
    3 Tbsp Olive Oil
  • Saute on high stirring constantly for five minutes.
  • Measure and add in the turkey bone broth.
    5 Cups Turkey Bone Broth
  • Add the uncooked white rice and allow to simmer for twenty minutes with lid off. Stir occasionally to prevent rice from sticking.
    ½ Cup Uncooked White Rice
  • Add the cream, chopped turkey, herb and spice. Allow to simmer for five more minutes.
    3 Cups Leftover Chopped Turkey Meat, 1 Cup Heavy Cream, ½ Tsp Dried Parsley, ½ Tsp Black Pepper, Dash of Salt
  • Remove from heat and serve.

Notes

Amber’s Tips To Customize This Soup

Swap the starch. If rice isn’t your thing, try egg noodles or even wild rice. Each brings a different texture, but all soak up that flavorful broth beautifully.
Lighten it up. Heavy cream makes the soup rich and cozy, but milk or half-and-half will still give you a creamy finish without as much fat. I’ve even stirred in a spoonful of leftover turkey gravy for extra flavor.
Add more vegetables. Carrots, celery, and onion are the classics, but I often toss in peas, corn, or green beans if I’ve got them in the fridge. It’s a great way to stretch the soup to feed the whole family.

Nutrition

Calories: 260kcalCarbohydrates: 11gProtein: 15gFat: 17gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.004gCholesterol: 72mgSodium: 786mgPotassium: 232mgFiber: 0.4gSugar: 2gVitamin A: 586IUVitamin C: 1mgCalcium: 48mgIron: 1mg
Keyword easy meal ideas, leftover, mushroom soup, turkey
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