Williamsburg Turkey Rice Soup
A hearty and comforting turkey rice soup with a rich broth, flavorful vegetables, and tender rice, perfect for using leftover turkey and warming up chilly days.
Ingredients
Instructions
- Cook turkey in 4 quarts of water for 1 hour or longer, seasoning with salt and pepper.
- Remove carcass from broth and pick meat from bones.
- Set broth and meat aside.
- Heat butter in a Dutch oven.
- Add flour and cook over medium heat, stirring constantly for 5 minutes to make a light-colored roux.
- Stir in chopped onion, diced carrots, and diced celery.
- Cook over medium heat for 10 minutes, stirring often.
- Add 3 quarts of chicken broth, adding water if necessary to reach the total.
- Add turkey meat, rice, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 20 minutes or until rice is tender.
- Add half and half and cook until the soup is thoroughly heated.
Tips & Substitutions
For a richer flavor, consider adding herbs like thyme or bay leaves while simmering the broth. If you don't have turkey, chicken carcass can be a good substitute. You can also use pre-cooked turkey or rotisserie chicken for a quicker option, reducing the initial cooking time. Adjust the thickness by adding more or less half and half, depending on your preference.
Serving Suggestions
Serve the Williamsburg Turkey Rice Soup with crusty bread or a side salad for a complete meal. It pairs beautifully with a light dessert like Chocolate Nut Crumb Cake for a satisfying finish. For added flavor, sprinkle fresh herbs on top just before serving for a burst of freshness.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the soup on the stovetop over low heat, stirring frequently to avoid sticking. If the soup thickens too much, add a bit of water or broth to reach your desired consistency before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Williamsburg Turkey Rice Soup contains roughly 784 calories, with 18g protein, 146g carbohydrates, and 14g fat. It is an excellent source of vitamin A (77% of the Daily Value), dietary fiber (40% of the Daily Value), and protein (35% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 527mg per serving (23% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I freeze the soup?
Yes, you can freeze the Williamsburg Turkey Rice Soup. Cool it completely before transferring to freezer-safe containers. It can be stored for up to 3 months. When ready to eat, thaw in the refrigerator overnight and reheat on the stove. The rice may absorb some liquid, so you might need to add a little water or broth.
What can I use instead of long grain rice?
If you prefer, you can substitute long grain rice with brown rice or even quinoa for a different texture. Keep in mind that cooking times may vary, so adjust accordingly. Brown rice will take longer to cook, so add it earlier in the simmering process.
How do I make this soup creamy without half and half?
To achieve a creamy texture without using half and half, you can blend a portion of the soup and then stir it back in. Alternatively, adding a small amount of cream cheese or sour cream before serving can also provide creaminess while enhancing the flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).