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Creamy Turkey Wild Rice Soup Recipe

★★★★★

4.4 from 121 reviews
  • Author: Rafael
  • Total Time: 1 hour 35 minutes
  • Yield: Approximately 12 servings 1x
  • Diet: Low Fat

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.

Ingredients

Scale

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)

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

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Find it online: https://tastewithrafael.com/creamy-turkey-wild-rice-soup-recipe/