Creamy Turkey Rice Soup (Crockpot or Stovetop)
This is my favorite recipe for Creamy Turkey Wild Rice Soup! Use your leftover turkey and herbs from Thanksgiving to make a satisfying and healthy soup that is just what you need after all the carb loading you did on Thursday. (I know you.) The hint of lemon and the shredded carrots make this soup really unique and flavorful! Make it in the slow cooker or on the stove. Originally posted November 21, 2019.
The other day I was out on my front porch taking pictures of this Turkey Wild Rice Soup, getting an overhead shot by standing on a rickety old wicker chair that has to be at least an eternity old.
It’s the kind of chair that has a metal frame, so even though the seat part is completely disintegrating, if you stand on the metal frame you are good to go. I mean, if you are careful. (Come over to my house sometime. I’m sure you will feel really welcomed when I offer you a chair that has actual holes in it. Don’t worry I won’t call you fat when you sit down and it breaks.)
Well apparently this made my neighbors nervous. I don’t know why seeing an 8-month-pregnant woman standing on a chair that is clearly falling apart, hunched over and wielding a giant camera is cause for concern, but my friends Tyrone and Alex came rushing over. Alex even went to his garage to get me a stool.
Well there’s really no way to get overhead shots without standing on something, and the stool was even sketchier than the chair. So they just hovered over me while I finished up my photos, me griping at them when they got too close and blocked my light.
Chivalry is not dead my friends. Neighbors really do care about each other. Also, move into a court. I’ve never gotten to know my neighbors better than in this house, and I think it’s because you’re basically in a giant fishbowl, staring at the houses across from you. I love it. It’s nice to know people still watch out for each other!
We are T minus SEVEN days to the big T my friends! Thanksgiving is just one week away, are you ready? Have you got your menu planned? We all know that leftovers are the best part of this holiday and I’m SO ready. Make this Turkey Wild Rice Soup when the potatoes and gravy are gone and you are left with a mountain of sad lonely turkey.
Zoup Soup
Today’s post is sponsored by Zoup! Good, Really Good Broth, and I couldn’t be more excited about it! Their broths are SO delicious, and as their tagline says, are good enough to drink.
Their broths are made in small batches and are low-calorie, perfect for a post Thanksgiving detox from carbs. (My brother was over the other day and saw all the jars on the counter. He was impressed that there are only 7 calories per serving. Awesome right?)
I used Zoup’s Chicken Broth for today’s Turkey Wild Rice Soup, but it’s also really good with Homemade Turkey Stock made from your leftover carcass. Here is everything you need!
Creamy Turkey Soup Ingredients
- Carrots
- Leftover cooked turkey, a mixture of dark and white meat
- Butter
- Celery
- Onions
- Kosher salt
- Dried poultry seasoning
- Garlic cloves
- 4 jars chicken broth or homemade turkey broth
- Bay leaf
- Fresh thyme
- Quick-cooking wild rice blend.
- Heavy cream
- Large lemon
- Fresh rosemary
- Fresh sage
- Fresh parsley
- Salt and pepper
- All purpose flour
How to make Cream of Turkey Soup with Wild Rice
Here’s a quick overview and then I’ll go into more detail with photos below!
- Saute celery and onion in butter
- Add flour to thicken
- Add broth or stock
- Add the remaining veggies, and later the cooked turkey
- Add the wild rice
- Add cream, lemon juice, and fresh herbs
Easy right? I’m in LOVE with this soup. It has tons of flavor thanks to an excellent broth, fresh herbs, and a splash of lemon at the end that really brightens up the soup.
First we start out with a heck ton of celery. I don’t love raw celery, but I’m obsessed with it in soup. I chop it from the leaf end to get all that flavor in there. Dice up an onion and garlic and saute it all til soft. Add some flour to thicken up the soup and make it extra thick and rich.
Pour in your chicken bone broth and fresh thyme. Thyme is the only fresh herb I like to add before the very end. Cooking the whole stems makes the tiny leaves fall right off, and then you just have to fish out the stems later. So much easier than chopping it beforehand!
I like to shred my carrots for this soup. I love the texture that it adds, and that I can get all the flavors of the soup in every bite. It’s the recipe step that sets apart Eric’s Nana’s recipe for Beef Barley Soup, which is one of the most popular recipes on my blog.
And here’s the wild rice I chose. This is a blend of several different kinds of rice. You can use straight up wild rice if you want, or any blend that you find. You may have to adjust the cooking times. Make sure to check the cook times on the packaging of the rice you choose. See notes for more details.
The Zoup broths come in these nice quart-size glass jars. I put some of the finished soup right back into the empty jars and gave it to a friend. This soup makes a HUGE batch, so it’s perfect for gifting to a family in need or freezing half for a rainy day.
How to make Turkey and Rice Soup from leftovers
First things first, you are going to need to use your turkey carcass to make a rich and savory stock for your soup. It’s as easy as shoving the carcass in a big pot and simmering for a while with some veggies you probably already have from all your Thanksgiving recipes. Here is the recipe for Homemade Turkey Broth! Once you have your broth, start with making today’s recipe as usual.
The nice thing about soup is that once you know the basics, you can basically do whatever you want with the flavors. Starting out with a good, flavorful broth is essential of course. But if you are stumped with what to do with your leftover produce from Thanksgiving, soup is the answer.
Even the herbs are adjustable. Parsley, sage, rosemary, and thyme are all called for in this recipe, but you can adjust this to what you have. (If you only have sage, for example, just add that. It’s still going to be a great soup.) If you want to replace some of the carrots with mushrooms, go for it. (Saute them with the onions.)
Can the turkey be substituted for chicken in this recipe?
Yes totally! Basically any turkey soup can be turned into chicken soup, and vice versa. Mixing is okay too; add a little rotisserie chicken to your soup if you’re low on leftover turkey.
Can other vegetables be added to Turkey Wild Rice Soup?
I’m feeling an asparagus, kale, or potato vibe as I type this, myself. Or, if you have cooked veggies that you served at Thanksgiving, and the flavors would be good in this soup, toss them in at the end with the lemon. The possibilities are endless!
Do you cook rice before adding it to soup?
No! You don’t want to cook your rice to mush! If you happen to have some cooked rice on hand you’d like to use up, make the soup without rice. Stir in the cooked rice until it is warmed though, just before serving.
Should I soak wild rice before cooking?
Nope. Just toss in the rice and get ‘er done!
Happy Thanksgiving prep everyone! If you need menu inspiration, check out all my Thanksgiving recipes here. There are several pages, be sure to click through all of them to see older recipes.
More soup and turkey recipes you are going to love!
- Turkey Barley Soup (Slow Cooker) << this recipe is similar to today’s but uses barley instead of rice! I love it!
- Kale, Chicken, and White Bean Soup with Parmesan Shavings << you could add your turkey leftovers to this soup too!
- Beef Barley Soup << this soup is from Eric’s grandma. It’s famous for a dang good reason.
- Creamy Chicken Enchilada Soup << another recipe you could use with your turkey!
- Chicken Noodle Soup with Homemade Noodles << can’t beat a classic!
- Zuppa Toscana Copycat << just like at Olive Garden! Irresistible!
- Roasted Butternut Squash Soup << so easy, and so flavorful!
- Cream Cheese Chicken Chili (Crock Pot) << you could use turkey in this one too. It’s so easy.
- Creamy Italian Slow Cooker Chicken Noodle Soup from Recipe Rebel
- Instant Pot Broccoli Cheese Soup with Chicken from Diethood
- Crockpot Lasagna Soup from Family Fresh Meals
This post is sponsored by Zoup! Good, Really Good® Broth, but all opinions are my own of course! Thanks for supporting the amazing brands that keep The Food Charlatan chugging along.
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Creamy Turkey Wild Rice Soup
Ingredients
- 1/2 cup butter, (1 stick)
- 3 cups celery, chopped
- 2 large onions, chopped
- 1 teaspoon kosher salt
- 1 teaspoon dried poultry seasoning
- 4 cloves garlic, smashed and minced
- 1/2 cup all purpose flour
- 4 (31-oz) jars Zoup! Chicken Bone Broth, (12 cups)
- 1 bay leaf
- 5 sprigs fresh thyme
- 8 large carrots, shredded
- 4 cups leftover cooked turkey, a mixture of dark and white meat
- 1 & 1/2 cups quick-cooking wild rice blend*
- 1 & 1/2 cups cream
- juice from 1 large lemon (1/4 cup), or to taste
- 1 teaspoon fresh rosemary, chopped
- 1 tablespoon fresh sage, chopped
- 2 tablespoons fresh parsley, chopped
- salt and pepper, to taste
- more fresh herbs, to garnish
Instructions
- In a very large stock pot, melt 1/2 cup butter over medium heat.
- Chop 3 cups celery. I used almost a whole medium head of celery, including the leaves at the end. (They add great flavor!) Instead of pulling off individual stalks, just start chopping the whole head from the leafed end. See photos.
- Chop 2 large onions. Add celery and onions to the pot with the melted butter.
- Add 1 teaspoon kosher salt and 1 teaspoon poultry seasoning.
- Saute for 13-14 minutes on medium heat, stirring occasionally until the onions are translucent.
- Add 4 cloves of minced garlic and stir for about 1 minute, until the garlic is fragrant.
- Sprinkle the vegetables with 1/2 cup flour and stir for 1 more minute.
- SLOWLY add 12 cups Zoup! Chicken Bone Broth, stirring the whole time. You don’t want lumps of flour so make sure to stir up those vegetables.
- Add 5 sprigs of thyme and 1 bay leaf.
- Peel 8 medium to large carrots, and cut off the ends. Use a food processor to shred the carrots. You can do this using a cheese grater if you don’t have a food processor. You can also chop the carrots into rounds if you like. But shredded carrots is what gives this soup the texture I love, so keep that in mind. (Shredded carrots are what made Nana’s Beef Barley Soup internet famous.) It’s going to taste good either way, no matter how you prepare your carrots.
- Add all the shredded carrots and turn the heat to high. Cover with a lid and bring to a boil. Don’t walk away and let it boil over!
- When the soup is boiling, add 4 cups leftover cooked turkey meat. I like a mixture of dark and white meat, but you can use whatever you have. (You can also use cooked chicken!) Lower the heat to a simmer, somewhere between low and medium low depending on your stove. There should be slow bubbles happening but nothing too active. Simmer for about 30 minutes, until the carrots are tender.
- Add 1 and 1/2 cups quick cooking wild rice blend* (see note!) and bring to a boil over high heat. Once it boils, turn the heat back down and simmer for another 15-30 minutes, until your rice is tender.
- When the rice is cooked, turn the heat all the way to low and stir in 1 and 1/2 cups cream.
- Stir in 1/4 cup lemon juice. This gives the soup a bright and lemony flavor, so if you are not into that, start with 2 tablespoons and add more from there.
- Use a sharp knife to chop 1 teaspoon rosemary, 1 tablespoon sage, and 2 tablespoons parsley. You can adjust these amounts to taste. Stir the herbs into the soup and turn off the heat.
- Add salt and pepper to taste. Don’t skip this step! I added at least 1 more teaspoon salt, but this will depend on how salty your leftovers were.
- Don’t forget to remove the thyme stems and bay leaf.
- Serve with fresh herbs sprinkled on top and another drizzle of cream, if you want.
- This makes a really big batch of soup! Soup freezes beautifully, so I put half in a ziplock and am saving it for a rainy day. I also put some of the finished soup back into one of the Zoup broth jars, which are almost exactly 1 quart, and gave it to a friend.
Slow Cooker Instructions
- Follow instructions through step 7 (sprinkling on the flour), except you can use a large skillet to cook the onion and celery (instead of a large stock pot.)
- Slowly pour in about 3-4 cups of broth, stirring the whole time so that your flour doesn’t get lumpy. Transfer the mixture to a large crock pot (at least 6 quarts).
- Add all the remaining broth, the bay leaf, and 5 sprigs of thyme.
- Cook on low for about 6 hours, or on high for 3 hours.
- Add the shredded carrots and turkey, and cook on low for another hour.
- Add the wild rice and cook for another 30-60 minutes, until the rice is tender.
- Stir in the cream, lemon juice, and all the fresh herbs. Season with salt and pepper. Put the lid back on to warm it back up for a few minutes, if necessary, otherwise serve immediately.
Notes
Nutrition
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Very good flavor. I doubled the amount of rice in my soup
This was excellent – thanks for sharing the recipe. There is only two of us however, so I am wondering if I can freeze the leftovers…. we have a LOT of soup leftover!
Hi Susan, yes you can freeze leftovers! So happy you enjoyed it.
Delicious!! The hubby and I couldn’t resist and each ate two bowls full! Even our 5 year old gave it a thumbs up. This recipe will definitely be my go-to for turkey leftovers.
I’m not a big cream person (calories and fat). Can I sub skim milk or FF half and half?
Hi Deb! I wouldn’t recommend skim milk but half and half would be fine!
Have you tried canning this soup? I’m making it tomorrow and was hoping to can it rather than freeze it
I haven’t tried that Leigh Ann!
Can those pouches of wild and brown microwave rice be used? They take 90 seconds to cook. Can’t wait to try recipe but don’t know if I should buy a different kind of rice.
Thanks in advance for your advice!
Hi Cheryl! We haven’t tested this recipe with microwaveable rice pouches, but if you do decide to use them, here’s what I recommend. If you’re making the stovetop version, I recommend skipping step 13, microwaving the rice as directed on the pouch, then adding the cooked rice to the soup with the cream in step 14. If you’re following the slow cooker instructions, I recommend skipping step 5, microwaving the rice as directed on the pouch, then adding the cooked rice to the soup with the cream in step 6. If you try it this way, let us know how it turns out! Enjoy :-)
This soup was really delicious and a total crowd pleaser! It will definitely become a mainstay in my repertoire. It took me way longer than 15 minutes to prepare, however! That’s a lot of veggie and meat chopping for 15 minutes. It was also an expensive soup when the fresh herbs were purchased and the bone broth. I plan to freeze the herbs for future servings though, so that cost will be spread over many future meals. A very good and hearty soup—worth the time 😀
Buying dried herbs can help cut the cost.
I would also recommend making your own broth. I always prepare this soup after Thanskgiving because I not only have the leftover turkey on hand, but I also have all the turkey broth I make from my carcass. This year I got 40 cups worth of beautiful flavorful broth 😊
Made this tonight as we had leftover turkey from Easter. Really tasty and filling. Maybe a bit salty even for me but that might have been the broth that I used. Didn’t have cream so used whole milk and it worked just as well. Added some sautéed mushrooms to mine. Will definitely make again.
A big improvement over run-of-the-mill turkey/rice soup! Tasty blend of fresh herbs. Used your recommended turkey stock recipe and low and slow made for a flavor-filled base. Halved the recipe and it still made enough for or 5-6 people! Equal measures of medium grain white and wild rice added a nutty taste. Grated carrots vs. chopped or slices improved the texture and taste. The lemon juice add prior to serving ratcheted up the deliciousness! Serve with a crunchy bread, a tossed salad & glass of vino and this will take the chill off a blustery evening! Thanks for sharing this one…
This was a real winner! We made turkey stock from the leftover bird and had some cooked chicken on hand. Love it and will make again
Thanks for this amazing recipe! I made it today and it surely was a hit with my husband and I. The only thing I did different was I used my turkey caress to make my broth. This is a make again for sure.
Delicious! Perfectly seasoned, well worth the simmering. Great use for leftover Turkey
Absolutely freaking fantastic recipe!!!!!!!! Didn’t use the bone broth suggested and used chicken stock instead but followed the recipe other than that. I gorged so much, I ended up with a food baby! Just delicious!!!!
This is so delicious! I couldn’t even wait for the family to get home for dinner- I ate a bowl of this soup at 3pm in the afternoon as soon as it was finished cooking!!
This was a winner. This soup came out beautiful, creamy and delicious. The directions were easy and comprehensive. We loved it.
Best turkey soup I have ever fixed & ate. Love creaminess of it. I just happened to have on hand chicken bone broth. I bought it with intention to try it because of hearing good things about bone broth for your health. I did not make it with wild rice but with white rice I had leftover. Definitely a make again recipe.
I love soup! This is one of the best recipes, that I have made! So good, and so much flavor!
do I have to cook the rice before i add it when I am using a slow cooker?
Hi Jane! No, just add it uncooked! “Add the wild rice and cook for another 30-60 minutes, until the rice is tender.” Enjoy!!
Fantastic! Not sorry I’ll be eating this for a while.
What brand/type of wild rice did you use? I have been trying to look for the exact mix.
Hi Tracy! I use this Rice Select brand, I found it at the grocery store. It’s a quick-cooking one. any type like this will do just fine. Hope this helps!
Again, 5 star rating without trying yet because I’ve learned ALL your recipes are 5 STAR!
Just HAD to thank you for this turkey n wild rice recipe as I LOVE turkey/rice soup but always have to wait for Sundays as it’s a staple at our diner… I absolutely STINK at making soup (I’ve disintegrated noodles, obliterated potatoes, had many a pot of undercooked rice with nary a drop of liquid left in the pot), but you’re in-my-head again, I hear ya cheering YOU CAN DO THIS, and since a pot of turkey with wild rice soup is the bait, I’m GOING to do this with our Turkey w/sage butter (KUDOS, you) carcass! And I’m soo hopeful because IF I CAN pull it off, it means I’ll NEVER have to wait for Sundays or trek to the diner for theirs!
Wish me luck, I’ll circle back and report results! Thanks again!
This was one of the best poultry soup recipes I have ever done. Added mushrooms and cream of mushroom soup as my husband has difficulty with thin soups. However, he loved it! This is wonderful!
What a great idea to add in the mushroom soup Cyndee! I feel like many of the men in my life also “have difficulty” with thin soups, haha. They don’t feel like it’s a full meal (I, personally, could eat soup every day and be happy). Thanks so much for leaving a review!! You are awesome!
This was honestly really delicious. I halved everything except the turkey and added some egg noodles and it was amazing. Definitely will make again.
Love the idea of adding in egg noodles Zachary! I bet it was delicious. Thanks so much for reviewing!
Very good! I made with a rotisserie chicken and the whole family enjoyed it and I’m looking forward to the leftovers for lunches throughout the week.
What kind of “cream” is being used for this recipe?
Hi Gloria! Cream is a dairy product, it’s sold near the cream. Sometimes it’s labeled heavy cream or whipping cream. Any type will do for this recipe!
This soup is definitely “THE BOMB”. I knew it would be yummy as I make your beef stew all the time as we are addicted. Only problem the beef makes a terrible mess on my stove when i brown it. But it’s worth it. These are two of the best soups I have ever made.😊
Searing the beef for Beef Barley Soup does make a terrible mess, you’re so right. Have you ever tried using a splatter shield? They help some. I’m SO glad you are loving the turkey soup and the barley soup! Thank you for commenting!
what an awesome soup I enjoyed it immensely very flavorful thank you
I made this soup but cut back the ingredients because there’s only two of us. My crock pot was still filled to the brim. I bagged the leftovers for another cold day.
I just made this recipe today and all I can say is it is the bomb.com. This soup is hearty, creamy, rich and flavorful. My whole family loved it. Even though it makes plenty, not sure it’ll last. Thank you for the recipe. 🙏🏽
bomb.com indeed Tracy! Haha. I just made this again over the weekend too. Still a favorite! I’m so glad it was a hit with your family. Thanks so much for sharing!
How much soup is a serving size? It is delicious and a great way to use our left over turkey!
I’m so glad you liked it Annie! I don’t have exact nutrition facts for this recipe, so a serving size to me is whatever fits in my bowl ;) I said it serves 10-12, but it might even serve up to 15 realistically. It really makes a huge batch, my soup pot is full to the brim when I make it.
Made this recipe with the leftover Turkey Breast from Thanksgiving. OMG…I have given this away to our neighbors and had other people over for the leftover soup. Everyone wanted the recipe! This has to be one of the best Turkey soup’s I have ever made.
That is so awesome Donna! Your neighbors are lucky :) Thanks so much for taking the time to comment! Happy holidays!
I’ve made this soup 3 times in the past month using Zoup! Bone broth and regular chicken broth made with Better than Bouillon. I’ve also used both shredded chicken breasts and leftover ham–each time it was phenomenal. It’s a very forgiving soup in terms of subbing similar ingredients. Each time it has been so so good!! We never have enough left over to freeze!
Absolutely delicious!!! Thank you so much for the recipe!
This is amazing!!! I’m not waiting a year. I’m going to make it with chicken. I think it’s best soup I’ve ever eaten.
That’s it you’re my favorite blogger ever. I’m making my way through your recipes and as promised this soup is delicious. My daughter who is picky said that this soup was ahhhhmazing!!! My husband and two boys were right behind her in her comments. This recipe made a lot of soup and I’m glad I’ll have some for the freezer. One day I’ll try the zoup broth. I instead used my own Turkey broth from Thanksgiving. I made French bread with it and it was perfect. My next adventure is Nana’s beef barley soup!! I’ve already informed my family it’s a soup week because it’s getting colder here in Texas (finally). Once again thank you. It was absolutely delicious!
Can you used dried herbs instead of fresh ones?
Hi Olivia! Yes, add them in with the onions and celery. start with a half teaspoon each and move up from there!
Absolutely delicious! This is the second year I’ve made this soup. I made Turkey broth from the carcass of our smoked Turkey and used that instead of the chicken Roth. This is a hearty soup with a unique flavor.
We need a dairy free soup, but this recipe sounds delicious. Have you made it with coconut milk instead of cream?
I haven’t tried that Julia but I think that’s a wonderful idea! Let me know how it goes. I’m thinking the soup has enough flavor to overcome any coconut-iness.
I love the idea of freezing the left over soup using the recycled jars. Is there a certain process to do this, or just fill and freeze?
Hi Debra, just fill and freeze! Don’t fill it all the way as the soup will expand as is freezes. Leave at least an inch or two at the top. Enjoy!
I have to say this is absolutely the best turkey soup. Made this with a wild turkey and turned out spectacular. I also made the broth and precooked the turkey breast and dark meat in the slow cooker. The lemon and fresh herbs , I mean just delicious!!
I’m so happy to hear this Andy! I love the sound of this with the wild turkey. I bet it was epic. Thanks so much for reviewing the recipe!
This is hands down my family’s favorite soup! I’ve made it now several times and my family raves about it every time. I use dried herbs, not fresh, because that’s what I have on hand. I also use less broth than the recipe calls for (3 jars instead of 4) plus a splash of regular chicken broth, if needed. My family likes thick soup.
Thick soup really hits the spot sometimes, right? I’m so glad you and the family are loving the soup Claudia! Thanks for sharing your tips and coming back to leave a review!
Although I did change out turkey for chicken and only used thyme and regular chicken stock this recipe was AMAZING. I will definitely make this again.
Great substitutions Michelle! I’m so glad you liked the soup. Thanks so much for commenting with a review!
So excited to try this! If I want to make a smaller batch, can I just halve all portions?
Yeah totally Cheri! It will work just fine to half it. It makes a huge batch, so halving makes sense. Though I will say, it freezes very well!
This is a great turkey soup. I did add diced gold potatoes to the recipe so that kind of goes against the low carb thing😉. I used 1/2 chicken broth and 1/2 turkey bone broth. Superdelish !
Hey I’m all about the potatoes Dan, it sounds delicious! I’m so glad you loved the soup, thank you for commenting!
This soup is so AMAZING!!! Love love it! Thank you for sharing.
Hooray! So glad it was a hit Annie! Thanks so much for reviewing!
Merciful Heavens! I made this soup for supper last night, using homemade Turkey Bone Broth. It was delicious!!! My husband had 3 bowlfuls and my son had 2 Huge servings. Definately a hit and a recipe I will make over and over!
I did reduce the cream, subbed it with milk and next time I will probably reduce the amount of butter. I skimmed off the extra fat this morning after it had chilled in the fridge overnight.
Thank you for such a wonderful recipe!
Hooray, soup success! I’m so glad it was a hit Cheri! Good idea using the milk and you could definitely get away with less butter. Thanks so much for your tips, I so appreciate your comment! Merry Christmas!
Made it tonight. Very good. I did use frozen rice medley, sine that is what I had. It worked out well. I also added lemon pepper and lemon peel instead of the lemon juice, as my lemons are not quite ready to be picked yet. Great recipe for thanksgiving turkey leftovers. My husband and I really enjoyed it. Thank you.
Ooh frozen rice! I’ve never thought to buy that, but great idea. And lemon pepper would be so good in this! Love all your tips. Thanks so much for sharing Diane! Merry Christmas!
By the way – I followed the instructions for making the stock as well. Here are the links:
○ Stock the day before: https://thefoodcharlatan.com/turkey-broth-from-the-bones/
○ Soup the day of: https://thefoodcharlatan.com/turkey-wild-rice-soup/
Fantastic!
I’m so happy you enjoyed the soup Ken! I just made it again tonight, it’s that good. We don’t make stuff twice around here that often :) Great idea making turkey stock, that gives great flavor. Thanks so much for reviewing! Happy holidays!!
Awesome – made exactly as written but made my own stock as well since I had the turkey bones from Thanksgiving and it turned out fantastic. Lots of turkey flavor and a hearty meal served with a salad. I used all fresh herbs and whipping cream. I will make this again!
When you say cream do you mean act whipping cream or what?
Hi Kim! Cream is the same as whipping cream or heavy cream. Depending on the brand, the fat levels might be different. Any kind of cream will work fine for this recipe! It’s usually sold in cartons by the milk. Enjoy!
This looks wonderful Karen! And I’m excited to try that new broth! Thanks for sharing this!
Thanks Kris! So glad you could find Zoup even up there in Sidney! That’s awesome.
Ooh this looks and sounds so good!
Thanks Misty! I bet you will love it! Eric just texted me after reading the post and said we need to get the other half out of the freezer, haha! It’s so good.
What’s the serving size and calorie count. Can’t wait to make it! Thanks
Hi Eleanor! I don’t provide nutrition info for the recipes on my blog, but you can plug the ingredients into an online nutrition calculator if you want! Enjoy the soup!!