Creamy Turkey Wild Rice Soup Recipe

Introduction

This Creamy Turkey Wild Rice Soup is a comforting and hearty dish, perfect for using up leftover turkey. Packed with tender vegetables, savory herbs, and a touch of cream, it warms you from the inside out on chilly days.

Ingredients

• 1/2 cup butter (1 stick)
• 3 cups celery (chopped)
• 2 large onions (chopped)
• 1 teaspoon kosher salt
• 1 teaspoon dried poultry seasoning
• 4 cloves garlic (smashed and minced)
• 1/2 cup all purpose flour
• 4 (31-oz) jars Zoup! Chicken Bone Broth (15 cups)
• 1 bay leaf
• 5 sprigs fresh thyme
• 8 large carrots (shredded)
• 4 cups leftover cooked turkey (dark and white meat mix)
• 1 1/2 cups quick-cooking wild rice blend
• 1 1/2 cups cream
• Juice from 1 large lemon (1/4 cup), or to taste
• 1 teaspoon fresh rosemary (chopped)
• 1 tablespoon fresh sage (chopped)
• 2 tablespoons fresh parsley (chopped)
• Salt and pepper to taste
• More fresh herbs for garnish

Instructions

1. Step 1: In a very large stock pot, melt the butter over medium heat.
2. Step 2: Chop the celery, including the leaves, and the onions. Add them to the pot with the melted butter.
3. Step 3: Add kosher salt and poultry seasoning. Sauté for 13-14 minutes until the onions become translucent, stirring occasionally.
4. Step 4: Add the minced garlic and stir for about 1 minute until fragrant.
5. Step 5: Sprinkle the vegetables with flour and stir for 1 minute to cook out the raw flour taste.
6. Step 6: Slowly add the chicken broth while stirring constantly to avoid lumps.
7. Step 7: Add the fresh thyme sprigs and bay leaf.
8. Step 8: Peel and shred the carrots using a food processor or grater. Add the shredded carrots to the pot. Increase heat to high, cover, and bring the soup to a boil. Watch carefully to prevent boil-over.
9. Step 9: Once boiling, add the cooked turkey meat. Lower heat to a gentle simmer and cook for about 30 minutes until carrots are tender.
10. Step 10: Add the quick-cooking wild rice blend. Bring the soup back to a boil, then reduce heat and simmer for 15-30 minutes until the rice is tender.
11. Step 11: Turn heat to low and stir in the cream.
12. Step 12: Add lemon juice gradually to taste for a bright, fresh flavor.
13. Step 13: Stir in the chopped rosemary, sage, and parsley. Adjust salt and pepper to your preference.
14. Step 14: Remove the thyme sprigs and bay leaf from the soup.
15. Step 15: Serve hot, garnished with additional fresh herbs and a drizzle of cream if desired.

Tips & Variations

• Use shredded carrots for the best texture, but sliced carrots also work well if needed.
• Substitute cooked chicken for turkey if preferred or to use what you have on hand.
• Adjust the lemon juice to your taste; it adds a wonderful brightness to the rich soup.
• This soup freezes very well—consider saving half for later enjoyment.
• For an easier option, try the slow cooker method: sauté vegetables, add broth and seasoning, then cook with turkey, carrots, and rice in the slow cooker as directed.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat to prevent curdling the cream. This soup also freezes beautifully; freeze in portioned containers for up to 3 months. Thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh turkey instead of leftovers?

Yes, fresh cooked turkey works well. Simply dice or shred it before adding to the soup during the simmering step.

What can I substitute for quick-cooking wild rice?

You can use regular wild rice, but it will require longer cooking time (about 45-60 minutes). Alternatively, a wild rice blend or even brown rice can be used with adjusted cooking times.

Creamy Turkey Wild Rice Soup Recipe

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★★★★★

4.5 from 62 reviews

This creamy turkey wild rice soup is a comforting and hearty dish perfect for using leftover turkey. Loaded with aromatic vegetables, tender turkey meat, wild rice, and fresh herbs, it offers a rich and flavorful meal that warms you from the inside out. The addition of lemon juice and fresh herbs brightens the soup, while cream adds a luxurious texture. This large-batch recipe is ideal for family dinners and freezes beautifully for future meals.

• Author: Isabella
• Prep Time: 20 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 35 minutes
• Yield: About 12 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Vegetables

• 3 cups celery (chopped, including leaves)
• 2 large onions (chopped)
• 8 large carrots (shredded)
• 4 cloves garlic (smashed and minced)
• 1 bay leaf
• 5 sprigs fresh thyme
• 1 teaspoon fresh rosemary (chopped)
• 1 tablespoon fresh sage (chopped)
• 2 tablespoons fresh parsley (chopped)

Dairy & Fats

• 1/2 cup butter (1 stick)
• 1 1/2 cups cream

Proteins

• 4 cups leftover cooked turkey (mixture of dark and white meat)

Grains & Starches

• 1 1/2 cups quick-cooking wild rice blend
• 1/2 cup all purpose flour

Liquids & Broth

• 4 (31-oz) jars Zoup! Chicken Bone Broth (15 cups)
• Juice from 1 large lemon (1/4 cup, or to taste)

Seasonings

• 1 teaspoon kosher salt (plus more to taste)
• 1 teaspoon dried poultry seasoning
• Salt and pepper (to taste)

Instructions

1. Prepare the Vegetables: In a very large stockpot, melt 1/2 cup of butter over medium heat. Chop 3 cups of celery (including leaves) and 2 large onions, then add them to the melted butter.
2. Season and Sauté: Add 1 teaspoon kosher salt and 1 teaspoon dried poultry seasoning to the pot. Sauté the mixture over medium heat for 13-14 minutes, stirring occasionally until the onions become translucent.
3. Add Garlic: Stir in 4 cloves of smashed and minced garlic and cook for about 1 minute until fragrant.
4. Incorporate Flour: Sprinkle 1/2 cup all-purpose flour over the vegetables and stir for 1 more minute to form a roux.
5. Add Broth Gradually: Slowly pour in 15 cups of chicken bone broth while stirring constantly to avoid lumps.
6. Add Herbs: Toss in 5 sprigs of fresh thyme and 1 bay leaf.
7. Add Carrots and Boil: Peel and shred 8 large carrots. Add them to the pot, cover with a lid, and increase the heat to high. Bring the soup to a boil, monitoring closely to prevent boiling over.
8. Add Turkey and Simmer: Once boiling, add 4 cups of leftover cooked turkey meat. Reduce heat to a low-medium simmer with slow bubbles. Simmer uncovered for about 30 minutes until carrots are tender.
9. Add Wild Rice and Cook: Stir in 1 1/2 cups quick-cooking wild rice blend. Bring to a boil, then lower heat and simmer for another 15-30 minutes until rice is tender.
10. Finish with Cream: Turn heat to low and stir in 1 1/2 cups cream for richness.
11. Add Lemon Juice and Herbs: Stir in 1/4 cup lemon juice to brighten the flavors. Chop and add 1 teaspoon fresh rosemary, 1 tablespoon fresh sage, and 2 tablespoons fresh parsley. Stir and turn off the heat.
12. Season to Taste: Add salt and pepper according to taste. Remove thyme sprigs and bay leaf before serving.
13. Serve and Garnish: Serve hot with extra fresh herbs sprinkled on top and an optional drizzle of cream.
14. Storage: This makes a large batch suitable for freezing. Store leftover soup in airtight containers or repurpose broth jars for gifting.

Notes

• Using shredded carrots gives the soup a lovely texture, but chopped carrots work too.
• Feel free to substitute leftover cooked chicken for turkey.
• The wild rice blend is quick-cooking; adjust cooking times if using a different rice.
• Adjust lemon juice to your taste preference; start with less if unsure.
• For a slow cooker version: sauté onions, celery, and flour in a skillet, then transfer with some broth to a crockpot and proceed with cooking as directed.
• The soup freezes well; divide into portions before freezing.

Keywords: turkey wild rice soup, creamy soup, leftover turkey recipe, comforting soup, wild rice, fall soup