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 turkey, shredded carrots, wild rice, and fresh herbs, it’s rich, flavorful, and perfect for 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 total)
• 1 bay leaf
• 5 sprigs fresh thyme
• 8 large carrots, shredded
• 4 cups leftover cooked turkey, mixed dark and white meat
• 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 leaves) and onions, then add them to the pot.
3. Step 3: Add kosher salt and poultry seasoning. Sauté for 13-14 minutes, stirring occasionally, until onions are translucent.
4. Step 4: Add minced garlic and stir for about 1 minute until fragrant.
5. Step 5: Sprinkle flour over the vegetables and stir for 1 more minute.
6. Step 6: Slowly add the chicken bone broth while stirring constantly to prevent lumps.
7. Step 7: Add thyme sprigs and bay leaf to the pot.
8. Step 8: Peel and shred carrots, then add them to the pot. Increase heat to high, cover, and bring to a boil, watching closely to prevent overflow.
9. Step 9: When boiling, add the cooked turkey, reduce heat to a low simmer, and cook for about 30 minutes until carrots are tender.
10. Step 10: Add wild rice, bring back to a boil, then reduce to simmer and cook 15-30 minutes until rice is tender.
11. Step 11: Lower heat to very low and stir in cream.
12. Step 12: Stir in lemon juice gradually to taste for brightness.
13. Step 13: Add chopped rosemary, sage, and parsley. Stir well and turn off heat.
14. Step 14: Season with salt and pepper to taste. Remove thyme sprigs and bay leaf.
15. Step 15: Serve hot, garnished with fresh herbs and an optional drizzle of cream.

Tips & Variations

• Use a mixture of dark and white turkey meat for the best flavor and texture.
• Shredded carrots give the soup a lovely texture, but sliced carrots work well too.
• Adjust lemon juice slowly to avoid overpowering the soup’s natural flavors.
• For a dairy-free version, substitute cream with coconut milk or a plant-based cream alternative.
• Cook the soup in a slow cooker starting from step 7 by transferring sautéed veggies with broth and following the slow cooker timings.

Storage

Store the soup in an airtight container in the refrigerator for up to 4 days. It also freezes beautifully—freeze in portions and thaw overnight in the fridge before reheating. Reheat gently on the stove over low heat, stirring occasionally to prevent curdling of the cream.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh turkey instead of leftovers?

Yes, you can substitute cooked turkey breast or thighs. Simply shred the cooked meat and add it during the simmering stage as directed.

What if I don’t have quick-cooking wild rice blend?

You can use regular wild rice, but note that it requires longer cooking time—usually about 45-60 minutes. Add it earlier in the cooking process and allow more time to simmer until tender.

Creamy Turkey Wild Rice Soup Recipe

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★★★★★

4.4 from 121 reviews

• Author: Rafael
• Total Time: 1 hour 35 minutes
• Yield: Approximately 12 servings 1x
• Diet: Low Fat

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Description

This Creamy Turkey Wild Rice Soup is a hearty, comforting meal perfect for using up leftover turkey. Made with a rich base of sautéed onions, celery, garlic, and a blend of herbs, it features tender shredded carrots, quick-cooking wild rice, and creamy dairy with a bright touch of lemon juice. This soup is ideal for chilly days, yielding a large batch that freezes well and can be easily reheated.

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Ingredients

Scale 1x2x3x

Vegetables and Herbs

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

Soup Base and Seasonings

• 1/2 cup butter (1 stick)
• 1 teaspoon kosher salt
• 1 teaspoon dried poultry seasoning
• 1/2 cup all purpose flour
• 15 cups Zoup! Chicken Bone Broth (four 31-oz jars)
• salt and pepper (to taste)

Main Ingredients

• 4 cups leftover cooked turkey (a mixture of dark and white meat)
• 1 1/2 cups quick-cooking wild rice blend
• 1 1/2 cups cream
• juice from 1 large lemon (about 1/4 cup)

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Instructions

1. Prepare the base: In a very large stock pot, melt 1/2 cup butter over medium heat.
2. Chop vegetables: Chop 3 cups celery (including leaves) and 2 large onions, then add them to the melted butter.
3. Season and sauté: Add 1 teaspoon kosher salt and 1 teaspoon poultry seasoning. Sauté for 13-14 minutes, stirring occasionally, until onions are translucent.
4. Add garlic: Stir in 4 cloves of minced garlic and cook for about 1 minute until fragrant.
5. Thicken the soup: Sprinkle 1/2 cup flour over vegetables, stirring for 1 minute to combine.
6. Add broth carefully: Slowly pour in 15 cups of chicken bone broth while stirring continuously to prevent lumps.
7. Add herbs: Add 5 sprigs of fresh thyme and 1 bay leaf.
8. Prepare carrots: Peel and shred 8 large carrots using a food processor or grater, then add them to the pot.
9. Bring to boil: Turn heat to high, cover the pot, and bring the soup to a boil, watching carefully to prevent boil-over.
10. Add turkey: Stir in 4 cups leftover cooked turkey. Reduce heat to a low to medium-low simmer, maintaining gentle bubbles. Simmer for 30 minutes until carrots soften.
11. Add wild rice: Stir in 1 1/2 cups quick-cooking wild rice, bring back to a boil, then reduce heat and simmer for 15-30 minutes until rice is tender.
12. Finish with cream: Turn heat to low, stir in 1 1/2 cups cream thoroughly.
13. Add lemon juice: Stir in 1/4 cup lemon juice to brighten the flavor. Adjust quantity to taste.
14. Add fresh herbs: Stir in chopped rosemary, sage, and parsley. Turn off heat.
15. Season: Add salt and pepper to taste, removing thyme stems and bay leaf.
16. Serve: Ladle soup into bowls, garnish with fresh herbs, and optionally drizzle with extra cream.
17. Store or freeze: This soup yields a large batch; freeze leftovers in portions or store refrigerated for later enjoyment.
18. Optional slow cooker method: After step 7, transfer sautéed flour and vegetable mixture with some broth to a slow cooker, add remaining broth, bay leaf, and thyme. Cook on low for 6 hours or high for 3. Add shredded carrots and turkey, cook 1 hour; add wild rice and cook 30-60 minutes. Stir in cream, lemon juice, herbs, season, and serve.

Notes

• The wild rice blend used is quick-cooking for convenience; regular wild rice may require longer cooking time.
• Shredded carrots add a lovely texture, but you may substitute sliced or chopped carrots if preferred.
• The soup freezes well; separate into individual portions for easy reheating.
• Lemon juice adds brightness—adjust according to your taste preferences.
• Using a mixture of dark and white turkey meat provides deeper flavor.
• If you don’t have fresh herbs, dried rosemary, sage, and parsley can be substituted at about 1/3 the amount.
• Make sure to remove thyme stems and bay leaf before serving to avoid an undesirable texture.

• Prep Time: 20 minutes
• Cook Time: 1 hour 15 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Keywords: Creamy turkey soup, wild rice soup, leftover turkey recipe, comforting soup, Thanksgiving leftovers, creamy wild rice soup