Creamy & Comforting Curried Turkey & Rice Soup with Coconut Milk (or Chicken!)
Transform your leftover turkey or chicken into an unforgettable meal with this vibrant, comforting Curried Turkey and Rice Soup. Infused with aromatic curry spices and rich coconut milk, it’s a delightful twist on a classic, promising warmth and incredible flavor in every spoonful. Made effortlessly with nourishing bone broth, this recipe comes together in about 45 minutes, making it perfect for a cozy weeknight dinner or even elegant enough to serve to guests. Prepare a big batch – you’ll want the delicious leftovers!
✩ What readers are saying…
“Wow. It is INCREDIBLE. I absolutely love curry so this really hit the spot for me. The Hubby was a big fan of it too, we might have seconds.. and thirds.” -Hanna
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The Journey to a Flavorful, Zero-Waste Meal
For years, I witnessed a common post-Thanksgiving tradition: the swift disposal of turkey bones. Like many, I never questioned it. It was simply what everyone I knew did. Little did I realize then that those seemingly worthless bones would one day become the foundation of one of my most cherished culinary creations – a rich, nourishing bone broth, and subsequently, this incredible curried turkey and rice soup.
My perspective shifted dramatically when I embraced adult cooking. Discovering that simmering the bones from a roasted turkey or chicken could yield a nutrient-dense bone broth was a revelation. The concept of transforming something destined for the trash into a deliciously wholesome soup was truly captivating. This newfound appreciation for bone broth quickly turned into an obsession, especially compared to the canned soups I grew up with. The depth of flavor and the inherent health benefits of homemade broth were simply incomparable.
In the years following this discovery, homemade bone broth has become a staple in my kitchen. It’s the secret ingredient in our family’s hearty vegetable soup, our reliable cold and flu fighter, and a foundational element in traditional noodle soup. However, I often craved a different flavor profile, something that would add an exciting twist to our leftover poultry. That desire led to the creation of this curried turkey and rice soup, enriched with creamy coconut milk.
The result was astounding. The warm, aromatic spices of curry beautifully complement the tender turkey and fluffy rice, while the coconut milk adds a luxurious, velvety texture. This unique combination quickly stole our hearts, becoming an instant family favorite. It has since cemented its place as my ultimate go-to leftover turkey or chicken soup – a testament to its exceptional taste and comforting appeal. While it shines with Thanksgiving turkey leftovers, remember that it’s equally spectacular with chicken, meaning you can enjoy this culinary delight any time of the year!
Key Ingredients for Your Curried Soup
Crafting this flavorful soup begins with a careful selection of ingredients. Each component plays a vital role in building the complex, satisfying taste that makes this recipe so special. Here’s a closer look at what you’ll need and why:
- Turkey or Chicken Stock + Cooked Meat: The heart of the soup. While store-bought broth works, homemade bone broth offers superior flavor and nutritional benefits. Don’t discard those roast bones! For the meat, any cooked turkey or chicken, whether leftovers from a holiday feast or a weeknight roast, will do beautifully.
- Butter or Olive Oil: Essential for sautéing the aromatics and blooming the spices, creating a rich flavor base.
- Onion, Carrots, Celery (Mirepoix): This classic aromatic trio forms the foundation of nearly any good soup. They soften and sweeten, adding depth to the broth.
- Garlic: Pungent and flavorful, garlic is a non-negotiable for enhancing the overall taste profile.
- Curry Powder (Hot or Mild): The star spice! Curry powder is a blend of various spices, typically including turmeric, coriander, cumin, and chili. Choose your preferred heat level to customize the soup to your palate.
- White or Brown Rice: Adds body and a comforting texture to the soup. White rice cooks faster, while brown rice offers a nuttier flavor and more fiber, though it requires a longer simmer time.
- Canned Coconut Milk: This is key to achieving the luxurious creaminess and subtly sweet, tropical notes that balance the curry spices. It also makes this soup a fantastic dairy-free option.
- Fresh or Frozen Spinach, Chard, Cabbage, or Kale: Packed with nutrients, these greens wilt into the soup, adding color, texture, and a healthy boost.
Customizing Your Soup: Tips for Ingredients
One of the beauties of soup-making is its forgiving nature and adaptability. If you’re missing an ingredient or simply want to experiment, feel free to make substitutions:
- Vegetable Variations: Don’t have spinach? Try red peppers, cauliflower, or even a different type of kale. This soup is a wonderful way to use up whatever fresh produce you have on hand.
- Spice Level: We enjoy a bit of heat in our home, so hot curry powder is our preference. However, you can easily adjust this by using a mild curry powder or simply reducing the amount to suit your taste.
- Dairy-Free Delight: The coconut milk is not just for flavor; it’s a brilliant way to achieve a creamy texture without any dairy, making this a perfect choice for those with dietary restrictions.
Essential Equipment for Soup Success
Preparing this delicious curried soup doesn’t require any fancy gadgets. A few basic kitchen tools are all you’ll need:
- Cutting board and chef’s knife: For efficiently prepping all your vegetables.
- 4-6 quart stock pot: A sturdy pot of this size is ideal for holding all the ingredients comfortably, allowing for even cooking and easy stirring.
Step-by-Step Directions to Your Flavorful Soup
One of the many reasons I adore this recipe is its efficiency. If you’ve already got homemade bone broth and cooked turkey or chicken tucked away in your freezer (a fantastic meal prep strategy!), you can have this incredibly satisfying soup on the table in just 40-45 minutes. This “waste-not” approach to meal planning—utilizing every part of a roasted bird—is a game-changer for effortless, delicious weekday meals.
Once your broth and cooked poultry are ready, the remaining steps to create this warm, comforting soup are wonderfully straightforward:
- Build Your Flavor Base: Begin by heating your choice of butter or olive oil in a large 4-6 quart soup pot over medium heat. Add the chopped onions, carrots, and celery. Sauté these aromatics, stirring occasionally, for about 5-7 minutes until they begin to soften. Then, add the minced garlic and curry powder. Continue to cook for another 3-5 minutes, stirring constantly. This step is crucial, as gently cooking the curry powder “blooms” the spices, intensifying their aroma and flavor.
- Simmer the Rice to Perfection: Pour in the turkey or chicken stock/bone broth, then stir in the rice. Bring the mixture to a rolling boil over medium-high heat. Once boiling, reduce the heat to a gentle simmer, cover the pot, and let it cook until the rice is tender. This typically takes about 15 minutes for white rice, or a longer 30-40 minutes if you’re using brown rice. Check the rice for doneness – it should be soft but not mushy.
- Finish with Creaminess and Greens: Finally, stir in the cooked, chopped turkey or chicken, the rich canned coconut milk, and the fresh or frozen spinach (or your chosen greens). Bring the soup back to a gentle simmer and continue to cook for another 5-10 minutes, or until everything is heated through and the greens have wilted. Avoid overcooking at this stage to keep the chicken/turkey tender and the greens vibrant.
The delicious moral here? Embrace the “no waste” philosophy by saving those bones! Transforming them into nutritious bone broth, then into this incredible curried soup, is a reward in itself. You’ll be amazed at the depth of flavor and comfort you can create from simple ingredients, leaving you practically licking the bowl!
What to Serve with Your Curried Turkey & Rice Soup
A hearty, flavorful soup like this curried turkey and rice creation is often a meal in itself, but it pairs beautifully with simple sides that complement its rich flavors. Consider serving it with:
- Easy Sourdough Artisan Bread Recipe: Perfect for dipping and soaking up every last drop of the broth.
- The Original Soft 100% Whole Wheat Dinner Rolls Recipe: A comforting accompaniment that adds a touch of homestyle goodness.
- Refreshing Celery Salad with Onions & Parmesan: A crisp, light salad to cut through the richness of the soup.
- Kale Cranberry Salad Recipe with Feta & Pecans: A vibrant, slightly sweet, and tangy salad that offers a delightful contrast.
More Reader Raves
“Amazing flavor! I actually have used this soup at the end of the week to use up any leftovers and/or vegetables from the prior week.” -Denise
“This soup was really good. I used wild rice and it made the soup dark in color but it was tasty. I also did it in the instant pot for 20 minutes after sauteeing the vegetables in order to cook the rice.” -Karen
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Curried Turkey and Rice Soup (or Chicken)
Equipment
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Cutting board & chef’s knife
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4 to 6 quart stock pot
Ingredients
- 2 tablespoons butter or olive oil
- 1 onion chopped
- 2 carrots peeled & chopped
- 2 stalks celery sliced
- 2 cloves garlic minced
- 2 tablespoons curry powder, hot or mild, to taste
- 6 cups turkey or chicken stock, preferably homemade
- 1/2 cup long grain white or brown rice*
- 2 cups cooked turkey or chicken, chopped
- 1 13.66-ounce can coconut milk
- 1 10-ounce bag fresh or frozen spinach, or chard, cabbage, or kale
Instructions
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Heat butter or oil in a large 4-6 quart soup pot over medium heat and add onions, carrots, celery, garlic, and curry powder. Cook, stirring occasionally, for 10 minutes until vegetables are tender.
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Add stock and rice, bring to a boil, reduce heat and simmer until rice is done – about 15 minutes for white rice, 30-40 minutes for brown.
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Stir in chopped turkey or chicken, coconut milk and spinach. Bring to a simmer and cook until heated through, 5-10 minutes more.
Notes
Nutrition
Curried Turkey & Rice Soup FAQ
Curry powder is a fascinating blend of various ground spices, with turmeric typically being the main ingredient, giving it its characteristic yellow color. Common additions include coriander, cumin, ginger, chili peppers (such as cayenne for heat), black pepper, and sometimes fenugreek. These blends are designed to create a complex and aromatic flavor profile. You can find curry powder spiced for different preferences, labeled as mild, medium, or hot, allowing you to easily control the heat level in your dishes.
The primary difference lies in their form and typical culinary origin. Curry pastes are wet, concentrated blends commonly used in Southeast Asian cuisines, particularly Thai cooking. They are made from fresh ingredients like chilis, lemongrass, galangal, and other herbs and spices, ground into a paste. They come in various colors—red, yellow, or green—each offering a distinct flavor and heat profile. I often keep a set of all three in my pantry for quick Thai-style curry dishes. Curry powder, on the other hand, is a dry spice blend, predominantly associated with Indian cooking. It’s composed of dried, ground spices like turmeric, coriander, and cumin, providing a rich, earthy, and aromatic flavor. While both are used to create “curries,” their flavor profiles and usage methods are quite distinct.
Choosing the “best” curry powder often comes down to personal taste and desired heat level. Many brands offer excellent quality. I personally enjoy Rani Hot Curry Powder for a fiery kick, or their Rani Mild Curry Powder when I want less heat but all the flavor. Another fantastic option is Penzy’s Curry Powder, known for its high-quality spices. Other popular and well-regarded brands include Spiceology, Spicewalla, and Sun Brand. Experiment with different varieties to find the one that best suits your palate!
If you find your curried turkey and rice soup thinner than desired, there are a few easy ways to thicken it. The most common method is to create a slurry. In a small bowl, whisk together 2 teaspoons to 1 tablespoon of all-purpose flour, cornstarch, or potato starch with 2-3 tablespoons of cold water until smooth. Gradually stir this mixture into the simmering soup towards the end of cooking. Continue to stir gently for a few minutes until the soup visibly thickens to your preferred consistency. Another option is to simply let the soup simmer uncovered for a longer period, allowing some of the liquid to evaporate naturally.
Absolutely! To make this soup vegetarian, simply substitute the turkey or chicken with hearty vegetables like chickpeas, lentils, or firm tofu. Ensure you use vegetable broth instead of poultry stock. For a vegan version, follow the vegetarian substitutions and make sure to use olive oil instead of butter for sautéing the aromatics. The coconut milk already makes the soup wonderfully creamy and dairy-free, so no changes are needed there.
This curried turkey and rice soup makes fantastic leftovers! Store any cooled soup in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm the soup on the stovetop over medium-low heat, stirring occasionally until heated through. You may need to add a splash of extra broth or water if the soup has thickened too much overnight, as rice tends to absorb liquid as it sits. Avoid boiling to prevent the rice from becoming mushy and the chicken/turkey from drying out.
Yes, this soup freezes quite well, making it an excellent option for future quick meals! Allow the soup to cool completely before transferring it to freezer-safe containers or heavy-duty freezer bags. Leave about an inch of headspace if using containers, as liquids expand when frozen. It can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop, adding a bit more broth or water if needed to reach your desired consistency.
More Bone Broth Soups to Try:
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