Randy Mayor
8 servings (serving size: 1 cup)

This top-rated smoked turkey soup recipe is perfect paired with a hot grilled cheese sandwich or hearty panini.

How to Make It

Step 1

Melt the butter in a Dutch oven over medium-high heat. Add carrot and next 5 ingredients (carrot through garlic). Sauté 8 minutes or until browned. Stir in broth, scraping pan to loosen browned bits. Stir in turkey and rice; bring to a boil. Cover, reduce heat, and simmer 1 hour and 15 minutes or until rice is tender.

Step 2

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and milk in a small bowl, stirring with a whisk. Add to pan. Cook over medium heat until thick (about 8 minutes), stirring frequently. Stir in sherry and salt.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Ratings & Reviews

parrotkabob's Review

November 29, 2014
Made this with pheasant breasts. I simmered the whole breasts with water,carrots,celery,onions,garlic,salt,cracked bl pepper and 2 bay leaves..Removed the vegies and strained the stock, Wow....the flavor of the stock was so good! Cut breasts in small pieces with pre-cooked wild rice that I made during the stock. Added mushrooms,chopped carrots,celery,onions,garlic,bl pepper. Added evaporated 2% milk thickened with a little flour, chopped fresh italian parsley and sherry. Yum...the stock and the sherry gives it alot of flavor.

juliewak's Review

September 25, 2014
Really enjoyed this! I made this using white kidney beans and veggie broth to make it a vegetarian meal.

itsgigi's Review

August 29, 2014
I have made this recipe for years and it never fails to please. It is full flavored, hearty, and perfect for a cold weather supper with a salad and some hot bread. And to make it even better, it is quick!!! It does get thick after refrigeration, but I just thin it with some extra milk or chicken broth and it is good to go.

EllenTWright's Review

December 03, 2012

Lizdeb's Review

November 25, 2012

JeanneJ's Review

March 19, 2012

mbarta3's Review

November 09, 2011
I've been wanting to make this soup for a long time, so was very excited when I finally got my hands on some smoked turkey. I followed the recipe without making any additions or substitutions and ended up with what tasty like warm, smoky milk with chunks of turkey floating in it. I don't think I'll be making this one again.

JimMarltonNJ's Review

March 17, 2011
Superb. I used 1% milk instead of 2% and used the smoked turkey from the deli. Served with a green salad and fruit for dessert.

user's Review

January 25, 2011

MissippiLawLady's Review

October 23, 2010
WOW. This may be the best soup I've ever made, and among the best I've ever tasted. I made some substantial adjustments: added a large package of mushrooms, doubled the garlic, and added Spanish smoked sweet paprika and some chipotle chili powder. I suspect these two additions took this soup from good to great--worth the internet search/purchase. Also, I whipped up a medium-dark roux, then whisked the milk in. Uncooked flour in soup tastes like...well, FLOUR. A roux imparts the creaminess while adding some depth and flavor, rather than just acting to thicken the liquid. This roux: 4T butter, about 1/2 c. flour. Melt the butter, sprinkle the flour on top, whisk until thick and beginning to toast. It will seem like a really long time. Whisk the milk in, 1/2 cup at a time. Once it's all smooth and beginning to thicken, dump it in the soup. FABULOUS. I will make this over and over. My lunch guest went nuts when I served this with grilled brie sandwiches.