Leftover Turkey Soup

Leftover turkey soup in a bowl with a spoon.


  • 1 tablespoon butter
  • 1 tablespoon olive oil or avocado oil
  • ½ cup chopped carrots
  • ½ cup chopped celery
  • ½ cup finely chopped onion
  • ¼ teaspoon dried thyme or 1 teaspoon fresh, chopped
  • ¼ teaspoon crushed dried rosemary or 1 teaspoon fresh, chopped
  • 6 cups chicken or turkey broth/stock
  • ½ to ¾ cup brown rice or brown rice blend
  • 2 teaspoons salt, I use coarse, kosher salt
  • Pinch of black pepper
  • 1 cup half and half (see note)
  • ⅓ cup all-purpose flour
  • 3 to 4 cups cooked, chopped leftover turkey


  1. 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.
  2. Add the broth, rice, salt and pepper. Bring the soup to a simmer and cook, stirring occasionally to prevent sticking, until the rice is tender. The exact time will depend on variety of rice and package directions. For a brown and wild rice blend, the time will be about 30 minutes.
  3. Whisk together or blend the half and half and flour until smooth and there are no lumps. Stir the flour mixture into the soup, whisking quickly, and simmer gently until slightly thickened, 5-6 minutes.
  4. Stir in the cooked turkey and heat through. Season to taste with additional salt and pepper, if needed. Serve.


6 servings

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