Description
A comforting and creamy Turkey Wild Rice Soup recipe that is perfect for using up leftover turkey. This hearty soup is flavored with aromatic herbs and vegetables, creating a satisfying meal for chilly days.
Ingredients
Scale
For the soup:
- 2 tablespoons butter
- 1 medium onion, chopped
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 2 cloves garlic, minced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup all-purpose flour
- 6 cups low-sodium chicken or turkey broth
- 1 cup uncooked wild rice blend
- 2 cups cooked turkey, shredded or diced
- 1 cup heavy cream or half-and-half
For garnish:
- Chopped parsley for garnish (optional)
Instructions
- In a large pot, melt the butter over medium heat. Add onion, carrots, and celery, sauté until softened. Stir in garlic, thyme, rosemary, salt, and pepper; cook for another 1–2 minutes.
- Sprinkle flour over the vegetables and stir to coat. Cook for 1–2 minutes, then gradually whisk in the broth. Add wild rice, bring to a boil.
- Reduce heat, cover, and simmer for 45–50 minutes until rice is tender. Add turkey and cream, simmer for 5–10 minutes until heated through and slightly thickened.
- Taste and adjust seasoning. Garnish with parsley before serving.
Notes
- Leftover roasted turkey or rotisserie chicken can be used.
- For a dairy-free version, use a plant-based cream substitute or skip the cream.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 350
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 75 mg
