Thanksgiving Rice Soup

Thanksgiving Rice Soup

Serves: 4 people
Prep Time: 15 minutes
Cooking Time: 1 hour
Thanksgiving Rice Soup


  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • ½ large yellow onion, diced
  • 3 carrots peeled and chopped
  • 1 rib celery diced
  • 1 cup dry 4Sisters Enriched Instant White Rice
  • ¼ teaspoon baking soda
  • 1 tablespoon fresh thyme leaves
  • ½ cup dry white wine
  • 4-5 cups unsalted chicken or turkey broth divided
  • 1½ teaspoons kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 cup heavy cream
  • 3 cups cooked chopped or shredded turkey


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  1. Heat a large Dutch oven over medium heat and add butter and oil.
  2. Add onion, carrots, celery and 4Sisters Enriched Instant White Rice. Cook 6-8 minutes or until the vegetables have softened and the rice begins to pop. Stir often.
  3. Add baking soda, thyme and wine. Cook for 1 minute, stirring often.
  4. Add 4 cups broth, salt and pepper and bring the mixture to a boil. Reduce heat to low (simmer and cover. Cook, covered, 30 minutes. Check the rice and if it isn’t softened, cook an additional 10 minutes with the lid on.
  5. Remove the lid, add cream and turkey and cook for 30-60 minutes or until the soup reduces and thickens. (If the soup is too thin, whisk in 2 tablespoons of flour or cornstarch that has been mixed with ¼ cup cold heavy cream. Bring just to a boil, reduce heat to low and cook until soup has desired consistency. If the soup is too thick, add an additional 1-cup broth.)
  6. Season, to taste, with kosher salt and freshly ground black pepper.