MEL'S KITCHEN CAFE
THE BEST LEFTOVER TURKEY SOUP
This creamy vegetable, turkey, rice soup is the best leftover turkey soup ever. I always keep the recipe on hand for after holiday meals like Thanksgiving!
I know you are probably knee deep in pie crust, recipe prep, and chaotic stress right now. And I don’t want to interrupt you. But please promise you’ll bookmark this recipe and revisit it the day after Thanksgiving, because trust me, you don’t want to miss your chance to use some of those precious turkey leftovers in this incredibly delicious soup.
The base of the soup begins with sautéed carrots, celery, onions and a few simple, fragrant seasonings. You could probably throw in some garlic, too. It’s a homey…yet delicious start.
WHAT KIND OF RICE TO USE FOR LEFTOVER TURKEY SOUP
If you only have white rice, use it! But this turkey soup is fantastic with hearty brown rice or a brown and wild rice combo. I like to use a brown rice blend with some different varieties of brown rice and some wild rice, too.
HOW TO EASILY THICKEN THE SOUP
My favorite thickening hack for creamy soups is to blend flour with milk or half and half and whisk that into the soup instead of making a separate roux on the stovetop. It also saves a few calories since no butter is involved – a slight travesty, but worth it in the long run.
HOW TO MAKE THE BEST LEFTOVER TURKEY SOUP
In a 6-quart saucepan or pot, heat the butter and oil until hot over medium heat. Add the carrots, celery, onion, thyme and rosemary and cook, stirring often, until vegetables are slightly tender, 3-4 minutes.
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