This creamy turkey soup recipe with rice is a great way to use rotisserie chicken or leftover turkey after Thanksgiving. It’s hearty, satisfying, and deliciously healthy comfort food.
Add the butter to a 5-quart pot over medium heat. Once melted, add the onion and cook until softened, but not browned, about 5 minutes, stirring occasionally. Add the wine, turn the heat up to high, and cook until it’s mostly evaporated off, about 1 to 2 minutes, stirring frequently with a wooden spoon to scrape up any brown bits that have formed on the bottom.
Add the carrot, celery, wild rice, brown rice, garlic, salt, black pepper, bay leaf, and chicken stock. Bring up to a boil, cover the pot, turn the heat down so it doesn’t boil over, and simmer for 20 minutes, stirring occasionally.
Stir in the jasmine rice, cover the pot, and cook until the rice is tender, about 15 to 20 minutes more, stirring occasionally.
Stir in the turkey, cream, and herbs, and cook until warm, about 1 minute.
Serve.
Notes
Storage: Store leftovers covered in the fridge for up to 3 days. Or you can freeze it for up to 3 months.
This Soup Thickens as it Cools: When you reheat leftovers, you will likely need to add more liquid. I like to use chicken stock, but water is also fine. You can reheat it on the stovetop or in the microwave.