Cream of Turkey and Rice Soup

By Chef Lisa Schroeder


2 tbsp unsalted butter

2-1/2 c diced onion

1-1/4 c diced carrots

1-1/4 c diced celery

1/4 lb unsalted butter

1/3 lb all purpose flour

2 qt TURKEY STOCK or low-sodium chicken stock

2 tbsp chopped Italian parsley

1/2 tsp fresh thyme, chopped

1 Medium bay leaf

5 oz frozen green beans, cut into 1-inch pieces

5 oz frozen sweet corn

5 oz frozen peas

2/3 c heavy cream

As needed salt and freshly ground black pepper

2 c shredded COOKED TURKEY

1 c cooked white, long grain rice

As needed chopped fresh parsley




Heat a large (5-6 quart) sauce pan over high heat. Add 2 tablespoons butter and sauté the onions, carrots and celery until very soft.


While the vegetables are cooking, in a medium saucepan make a roux - melt 1/4 pound butter, add the flour and cook until the color is pale yellow and sandy.

While the roux is cooking, heat the stock in another pot.

Add the hot stock to the roux while whisking. Continue to whisk until mixture is smooth. Cook over low heat until thickened slightly and not lumpy.

Add the thickened stock to the sautéed vegetables. Stir in parsley, thyme, bay leaf, green beans, corn and peas. Simmer until vegetables are cooked.

Add the heavy cream to the soup, season with salt and pepper, and adjust consistency as needed with cream. Add cooked or pulled turkey. Continue to heat until soup gently simmers for 2-3 minutes. Remove bay leaf.


Place 1 tablespoon cooked white rice in bowls. Ladle soup on top and garnish with chopped parsley.