Turkey Rice Soup Recipe

Introduction

This hearty Turkey Rice Soup is a comforting and flavorful way to use leftover turkey. Packed with vegetables, wild rice, and a touch of cream, it’s perfect for chilly days or whenever you need a warm, satisfying meal.

Ingredients

• 2 tablespoons olive oil
• 1 large carrot (peeled and diced)
• 1 stalk celery (chopped)
• ½ large yellow onion (diced)
• 1 cup mushrooms (chopped or sliced)
• 2 teaspoons Italian seasoning
• 1½ teaspoons garlic salt
• 3 tablespoons all-purpose flour
• 3 cups turkey broth or stock (can use chicken broth)
• ⅓ cup wild rice (uncooked)
• 2¼ cups cooked turkey (shredded or cubed)
• 3 tablespoons heavy cream or half and half (optional)

Instructions

1. Step 1: In a large pot, heat the olive oil over medium-high heat. Add the carrots, celery, and onion. Cook for 2 to 3 minutes until the onions are translucent and the edges of the carrots and celery soften.
2. Step 2: Add the mushrooms, Italian seasoning, and garlic salt. Stir to combine and reduce heat to medium-low.
3. Step 3: Whisk in the all-purpose flour and cook for 4 minutes on medium-low heat, stirring occasionally. This will coat the vegetables and help thicken the soup.
4. Step 4: Pour in the turkey broth and wild rice. Bring the mixture to a boil over medium-high heat, then reduce to a simmer on medium-low heat.
5. Step 5: Cover the pot and let the soup simmer for 40 to 50 minutes, until the wild rice is tender and fully cooked. Then uncover and remove from heat.
6. Step 6: Stir in the cooked turkey and heavy cream. Let the soup sit for 3 to 5 minutes to warm the turkey through. If needed, return to low heat briefly.
7. Step 7: Ladle the soup into bowls and serve warm.

Tips & Variations

• For a dairy-free version, omit the heavy cream or substitute with coconut milk for a subtle twist.
• Use leftover turkey or cooked chicken as a substitute.
• Try adding fresh herbs like parsley or thyme for extra freshness before serving.
• Replace wild rice with brown rice or barley if preferred, adjusting cooking time accordingly.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. You can also freeze the soup for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup without wild rice?

Yes, you can substitute wild rice with other grains like brown rice, barley, or even quinoa. Adjust cooking times accordingly, as some grains cook faster than wild rice.

Can I prepare this soup in advance?

Absolutely! This soup tastes even better the next day as the flavors meld. Cook the soup completely, then cool and refrigerate. Reheat thoroughly before serving.

Turkey Rice Soup Recipe

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★★★★★

4.6 from 91 reviews

• Author: Rafael
• Total Time: 1 hour
• Yield: 6 servings 1x

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Description

This comforting Turkey Rice Soup is a hearty and delicious meal made with tender turkey, wild rice, and a flavorful medley of vegetables simmered in a savory broth. It’s perfect for using up leftover turkey and makes a nutritious, warming dish ideal for chilly days.

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Ingredients

Scale 1x2x3x

Vegetables

• 1 large carrot, peeled and diced
• 1 stalk celery, chopped
• ½ large yellow onion, diced
• 1 cup mushrooms, chopped or sliced

Soup Base and Seasonings

• 2 tablespoons olive oil
• 2 teaspoons Italian seasoning
• 1½ teaspoons garlic salt
• 3 tablespoons all-purpose flour
• 3 cups turkey broth (or chicken broth)

Main Ingredients

• ⅓ cup wild rice, uncooked
• 2¼ cups cooked turkey, shredded or cubed
• 3 tablespoons heavy cream or half and half (optional)

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Instructions

1. Prepare Vegetables: In a large pot, heat 2 tablespoons of olive oil over medium-high heat. Add diced carrot, chopped celery, and diced onion. Cook for 2 to 3 minutes until onions become translucent and carrots and celery soften around the edges.
2. Add Mushrooms and Seasonings: Stir in the chopped mushrooms, 2 teaspoons of Italian seasoning, and 1½ teaspoons garlic salt. Mix well and reduce heat to medium-low.
3. Coat Vegetables with Flour: Whisk in 3 tablespoons of all-purpose flour and continue cooking on medium low for about 4 minutes. Stir occasionally to prevent burning. This step thickens the soup and tenderizes the vegetables.
4. Add Broth and Rice: Pour in 3 cups of turkey broth and add ⅓ cup of uncooked wild rice. Increase heat to medium-high to bring the mixture to a boil, then reduce to a simmer on medium-low heat.
5. Simmer Soup: Cover and let simmer for 40 to 50 minutes, or until the wild rice is fully cooked and tender. Then remove the lid and take the soup off the heat.
6. Add Turkey and Cream: Stir in 2¼ cups of cooked turkey and 3 tablespoons of heavy cream or half and half if using. Let the soup sit for 3 to 5 minutes to heat the turkey through. If necessary, return to low heat until warmed.
7. Serve: Ladle the soup into bowls and serve warm for a comforting meal.

Notes

• Use leftover cooked turkey or roasted turkey for best flavor.
• For a lighter version, substitute heavy cream with half and half or omit it entirely.
• Wild rice can be substituted with brown rice or white rice if preferred, but cooking times may vary.
• To make the soup gluten-free, use a gluten-free flour substitute.

• Prep Time: 10 minutes
• Cook Time: 50 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Keywords: turkey soup, wild rice soup, leftover turkey recipe, hearty soup, comforting soup