Creamy Turkey Rice Soup

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 celery stalks, diced
• 2 medium carrots, diced
• 3 garlic cloves, minced
• 1/4 cup all-purpose flour
• 4 cups low-sodium chicken broth
• 1 cup water
• 1/2 cup uncooked long-grain rice
• 2 cups shredded cooked turkey
• 1 teaspoon dried thyme
• 1/2 teaspoon black pepper
• 1 cup frozen peas
• 1/2 cup heavy cream

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion, celery, and carrots; cook until softened, about 5 minutes.
2. 2 Stir in garlic and cook for an additional minute.
3. 3 Sprinkle flour over vegetables and cook, stirring constantly, for 2 minutes.
4. 4 Gradually whisk in chicken broth and water, ensuring no flour clumps remain.
5. 5 Stir in rice, turkey, thyme, and black pepper. Bring to a boil, then reduce heat and simmer for 20 minutes, or until rice is tender.
6. 6 Add frozen peas and simmer for 5 more minutes.
7. 7 Stir in heavy cream and heat through without boiling.
8. 8 Serve hot and enjoy your creamy turkey rice soup!

Nutrition

Tips

• For a vegan version, substitute vegetable broth and coconut cream for the chicken broth and heavy cream.
• Use leftover roasted turkey for added flavor.
• If you prefer a thinner soup, add an extra cup of water or broth.

Storage

Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stove over low heat.

Serving Suggestions

• Pair with crusty bread or buttered dinner rolls.
• Add a side of garlic toast for extra richness.

FAQ