This creamy Leftover Turkey Soup is perfect for the days after a big holiday meal! It's flavorful, easy to make and filled with healthy vegetables and plenty of leftover turkey meat.
Cook aromatics: Heat butter and oil in large pot over medium heat. Add onion and celery and cook until softened, 4-5 minutes.
Cook mushrooms: Stir in mushrooms and sauté for 3-4 minutes, until mushrooms have softened. Stir through garlic and cook for one more minute.
Season: Reduce heat to medium-low. Sprinkle Italian seasoning and flour evenly over mushroom mixture, stir well for 1 minute.
Add broth: Gradually pour in broth, stirring constantly, to keep any lumps from forming.
Simmer: Stir in carrots, potatoes and rice. Bring soup to a boil, then reduce heat to a simmer and cook, covered, until rice is nearly done (about 20-25 minutes for parboiled rice, about 35 minutes for regular).
Finish soup: Once rice is nearly ready, open lid and stir soup well. Add half and half, cooked turkey meat and corn. Stir well, then simmer over medium heat, uncovered, for 10 minutes or until heated through.
Serve: Season with salt and pepper to taste, then serve immediately.
Notes
Ingredient notes
Mushrooms: I love the mushrooms in this soup, but if you’re not a fan you can just skip them.
Potatoes/rice: Feel free to skip one of these and instead double the other. I do like the mix, it makes it more interesting (and also… the baby potatoes come out so creamy, they are basically my favorite part of this dish).
Half and half: Feel free to use heavy cream for a richer dish, or fat free half and half for a lighter one. You can also use evaporated milk instead.
Other leftovers: If you have any leftovers that are similar to the ingredients used here (for example, if you have creamed corn (not the fully blended/canned kind, but the actual corn in a creamy sauce), feel free to use it in place of the corn kernels.You can also use leftovers of a creamy mushroom gravy, or sautéed mushrooms in place of the fresh.You can add cooked wild rice to the soup for the last 10 minutes of cooking.If you have roasted or even glazed carrots… Cut them up and throw them in for the last 10 minutes of cooking instead of using fresh, too