Creamy Smoked Turkey and Collard Soup with Rice
Most people enjoy turkey and collards a few times a year, usually as part of a holiday meal. But this recipe takes those familiar flavors and turns them into something extra special: Creamy Smoked Turkey and Collard Soup with Rice. It’s a comforting, flavorful soup that’s surprisingly simple to make, with just a handful of ingredients. The smoked turkey adds rich depth, the collard greens bring hearty greens to every spoonful, and the parboiled rice keeps the texture perfect. Whether you’re using leftover turkey or starting fresh, this soup comes together quickly and makes any day feel like a cozy Southern holiday.
What You Need for This Creamy Smoked Turkey and Collard Soup
This cozy soup is built from simple, hearty ingredients that come together to create rich, comforting flavors in one pot. With smoked turkey, tender collard greens, and creamy broth, it’s a Southern-inspired favorite perfect for lunch, dinner, or anytime you want a little comfort in a bowl.
- Unsalted butter – used to sauté the aromatics and add richness to the base of the soup.
- Sweet onion, chopped – brings natural sweetness and depth to the broth.
- Celery, finely chopped – adds a subtle crunch and earthy flavor to the soup base.
- Carrots, peeled and sliced – contribute natural sweetness and color to the soup.
- Garlic, minced – adds aromatic warmth and depth to every spoonful.
- Dried thyme – brings subtle herbaceous notes that enhance the overall flavor.
- Bay leaf (optional) – adds background savory flavor, especially if your turkey isn’t smoked.
- All-purpose flour – creates a light roux to thicken the soup and give it a creamy texture.
- Heavy cream – makes the soup rich, silky, and comforting.
- Chicken broth – the flavorful liquid base for the soup.
- Cooked shredded smoked turkey – adds smoky, savory flavor; you can use plain turkey with a bit of smoked paprika if needed.
- Collard greens – frozen or fresh, tender leafy greens that soak up all the rich flavor; leftover Southern collards also work beautifully.
- Parboiled rice, cooked – keeps the soup hearty without becoming mushy.
- Onion powder – boosts savory flavor for depth without extra chopping.
- Garlic powder – enhances the garlic aroma and rounds out the flavor.
- Smoked paprika – adds a subtle smoky note, especially if your turkey isn’t smoked.
- White pepper – provides gentle heat without changing the soup’s color.
- Kosher salt and black pepper – to taste, for seasoning and balancing flavors.
- Apple cider vinegar or lemon juice – brightens the soup at the end, enhancing all the flavors.
- Unsalted butter (for finishing) – swirled in at the end for extra silkiness and richness.
Other Recipes to Try:
Key Ingredients That Make This Soup Work
This soup keeps things simple, but there are two ingredients that really make it special.
The turkey and the collard greens bring all the flavor, texture, and down home comfort to the pot.
The Turkey
I am using smoked turkey breast for this recipe. It stays tender, shreds easily, and gives the soup great flavor without being heavy.
You can also use:
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Dark meat turkey, which adds a little extra richness
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Turkey thighs, wings, or turkey legs
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Leftover turkey, especially after the holidays
This soup is a great way to use leftover turkey without it feeling like the same meal all over again.
Can I substitute with chicken?
Of course.
Cooked chicken breast, thighs, or even rotisserie chicken all work well here.
The Collard Greens
For this recipe, I used frozen collard greens. They are already cleaned and chopped, which helps them become tender faster and makes this soup come together quickly.
Tip:
Fresh collards work great too. Choose younger leaves to reduce bitterness, cut them to your preferred size, and one bunch is plenty. Leftover collards also work, drop right into soups and add instant flavor.
Bringing the Smoke
The smoke in this soup is meant to be soft and subtle. It is not the bold, heavy smoke you get from ham hocks or smoked turkey wings and legs. While those would still be finger licking good, they would completely take over this soup.
Here, the smoke is just peeking through.
That gentle smokiness is what keeps the soup creamy and comforting without being overwhelming.
How I Add Smoke Flavor
For this recipe, I smoked my turkey breast on a charcoal grill. I seasoned it using the same seasoning blend I use for my Baked Turkey Wings and Leg Quarters, then fired up the grill and added wood chunks to bring in that light smoke flavor.
This method gives you real smoke without overpowering the dish.
You can do the same thing with:
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Chicken
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Leftover turkey
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Leftover cooked meats that just need a flavor boost
Even a short time on the grill with wood smoke can make a big difference.
Tip:
If you want more smoky flavor without a grill, use a pinch of smoked paprika, a touch of smoked salt, or sauté your vegetables in bacon grease.
The Rice
I eat rice all the time, and I love all kinds. For these down home style meals, white rice is the most common, probably the one you see in most kitchens around here.
The thing with rice is that it reacts differently when it sits in water. I used to stay away from rice-based soups for this reason. But then I discovered parboiled rice, and it changed everything. It is less sticky and keeps its texture better in soups.
Here are some rice options for this soup:
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Parboiled rice – holds up well and is less sticky
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Long-grain rice – cooks fluffy and separate
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Short-grain rice – softer and slightly stickier, but still works
If texture is not an issue for you, you can add cooked rice directly into the soup.
Tip:
Make extra rice and add it to each bowl when serving. This keeps the texture perfect for everyone and prevents mushy rice in leftovers.
Creamy Smoked Turkey & Collard Soup
Ingredients
- 3 Tbsp unsalted butter
- 1 large sweet onion chopped
- 2 celery stalks finely chopped
- 3 carrots peeled and thinly sliced
- 3 garlic cloves minced
- 1 tsp dried thyme
- 1 bay leaf optional, especially if turkey isn’t smoked
Thickener & Cream
- 1/4-1/3 cup all-purpose flour
- 1/2 cup heavy cream
Liquids & Protein
- 8 cups chicken broth
- 3 cups cooked shredded turkey smoked preferred; plain works with adjustments
Greens (Fresh or Frozen)
- Fresh: 1 large bunch collard greens 10–12 oz, tough stems removed, torn into large pieces
- Frozen: 12–14 oz chopped collards partially thawed
Rice
- 2 cups cooked parboiled long-grain rice
Powdered Seasonings
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp smoked paprika increase to 1/2 tsp if turkey is not smoked
- 1/8 tsp white pepper
Seasoning & Finish
- 1 tsp salt plus black pepper to taste
- 1 tsp apple cider vinegar or lemon juice added last, after cream and butter
- 1 Tbsp unsalted butter for finishing swirl
Instructions
Build the base (0–7 min)
- Melt 3 Tbsp butter in a large Dutch oven over medium heat.
- Sauté onion, celery, carrots, and garlic until softened (~5 min).
- Sprinkle in flour and cook 1–2 min to form a light roux.
- Add broth & aromatics (7–17 min)
- Gradually whisk in chicken broth until smooth.
- Add dried thyme and bay leaf.
- Bring to a gentle simmer and cook 10 minutes to build flavor.
- Add powdered seasonings (2–3 min)
- Stir in onion powder, garlic powder, smoked paprika, and white pepper.
- Simmer 2–3 min to bloom flavors.
- Wilt the collards separately
Fresh collards:
- Tear collards into large pieces.
- Add to a medium saucepan with ½–¾ cup chicken broth or water.
Cover and simmer:
- 15 min = tender with bite
- 25 min = soft but hearty
- 30 min = fully wilted
- Drain lightly.
Frozen collards:
- Add partially thawed frozen collards with ½–¾ cup chicken broth or water.
- Cover and simmer 10–50 minutes, until fully wilted and tender.
- Drain lightly.
Cook rice separately (20–25 min)
- Cook parboiled rice according to package directions in lightly salted water or broth.
- Add turkey (just to heat through)
- Stir in 3 cups shredded turkey.
- Simmer 5 minutes , just to warm and absorb flavor.
Combine collards
- Add wilted collards to the soup.
- Simmer 5 minutes to absorb flavor.
Finish soup: cream, butter, and vinegar
- Stir in 1/2 cup heavy cream.
- Heat gently 3–5 minutes; do not boil.
- Swirl in 1 Tbsp unsalted butter for richness and silkiness.
- Stir in apple cider vinegar or lemon juice.
- Taste and adjust salt and black pepper.
- Remove bay leaf before serving.
Notes
FAQ – Tips, Storage, and Common Questions
How long does this soup keep?
This creamy smoked turkey and collard soup will last 3–4 days in the fridge in an airtight container. The flavors actually get better after a day as everything has time to meld together.
Can I freeze this soup?
Yes! You can freeze this soup, but there are a few things to keep in mind:
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Cool completely before freezing to avoid condensation.
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Freeze without the rice if possible. Rice can get mushy when thawed. Add it fresh when serving.
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Use airtight containers or freezer bags to prevent freezer burn.
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Label and date — it will stay good for 2–3 months.
How do I reheat this soup?
Reheating is simple, but you want to keep it silky and smooth:
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Heat gently over medium heat, stirring often.
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Add a splash of chicken broth or water if the soup has thickened.
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Add rice to the bowl, not the pot, to keep it from getting mushy.
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If the cream has separated a little, stir in a small amount of fresh cream or butter at the end.
Can I adjust the creaminess?
Yes! Stir in a little extra heavy cream or butter at the end for a richer soup. For a lighter version, use less cream or substitute with milk.
Tip:
Finish your soup with a tablespoon of butter and a splash of apple cider vinegar or lemon juice. The butter adds richness and silkiness, while the vinegar brightens the flavors without curdling the cream.
A Cozy Finish
This creamy smoked turkey and collard soup is like Thanksgiving in a bowl. Tender turkey, flavorful collards, and a rich, comforting base make it a whole meal in one. Perfect for lunch, dinner, or using up holiday leftovers, it brings that cozy, familiar flavor any time of year.
If you love this style of soup, you will want to try Zuppa Toscana next. Like this recipe, it is creamy, hearty, and satisfying, the kind of soup that warms you from the inside out.
Serve it with your favorite Southern Cornbread and enjoy every spoonful. This soup is not just food, it is comfort, flavor, and a little bit of home in every bite.
Hey good people, if you tried this recipe, leave a comment below and let me know what you think. A quick rating helps others find this stew too, and if you added your own twist, let’s talk about it. I love seeing how you make it your own!