Creamy Turkey Wild Rice Soup Recipe

Introduction

Creamy Turkey Wild Rice Soup is a comforting and hearty meal perfect for using up leftover turkey. Packed with fresh vegetables, herbs, and a touch of lemon, this rich soup warms you from the inside out. Whether made on the stove or in a slow cooker, it’s an easy way to turn leftovers into something special.

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 mixture)
• 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 (to 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 onions. Add them to the melted butter along with kosher salt and poultry seasoning.
3. Step 3: 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 to coat.
6. Step 6: Slowly add the chicken bone broth, stirring constantly to avoid lumps.
7. Step 7: Add thyme sprigs and bay leaf.
8. Step 8: Peel, shred, or grate the carrots and add to the pot. Increase heat to high, cover with a lid, and bring to a boil, watching closely to prevent boiling over.
9. Step 9: When boiling, add cooked turkey and reduce heat to a simmer. Cook gently for about 30 minutes until carrots are tender.
10. Step 10: Stir in the wild rice and bring back to a boil. Then reduce heat and simmer for 15-30 minutes until rice is tender.
11. Step 11: Lower heat to very low and stir in the cream.
12. Step 12: Add lemon juice gradually to taste, starting with 2 tablespoons.
13. Step 13: Chop rosemary, sage, and parsley finely and stir into the soup. Turn off heat.
14. Step 14: Season with salt and pepper to taste. Remove thyme stems and bay leaf.
15. Step 15: Serve garnished with fresh herbs and an optional drizzle of cream.

Tips & Variations

• Shredded carrots provide a lovely texture, but sliced rounds or grated will also work well.
• Use cooked chicken if turkey is not available.
• Adjust lemon juice to your preference for a brighter or milder flavor.
• For ease, substitute with any good-quality chicken broth if you don’t have Zoup! bone broth.
• To make in a slow cooker, brown the vegetables on a skillet and proceed with broth and seasoning before cooking all ingredients low and slow (see instructions below).

Storage

This soup stores well in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, stirring occasionally. It also freezes beautifully; freeze in portioned containers or freezer bags 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 make this soup without cream?

Yes, you can omit the cream or substitute with a dairy-free alternative like coconut milk or cashew cream for a lighter or dairy-free version. The soup will still be flavorful but less rich.

What type of wild rice should I use?

Quick-cooking wild rice blends work best for this recipe as they soften in about 15-30 minutes. You can find these blends in most grocery stores. If using regular wild rice, soak it beforehand and allow extra cooking time.

Creamy Turkey Wild Rice Soup Recipe

Print Recipe

★★★★★

4.6 from 102 reviews

This creamy turkey wild rice soup is a comforting and flavorful dish perfect for using leftover turkey. It features a rich butter and vegetable base with celery, onions, and shredded carrots, thickened with flour and enriched with cream and fresh herbs. The soup is hearty with wild rice for texture and slow-simmered to meld all the flavors together, making a large batch ideal for freezing and enjoying on colder days.

• Author: Lila
• Prep Time: 25 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 40 minutes
• Yield: Approximately 12 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Low Salt

Ingredients

Scale 1x2x3x

Vegetables and Herbs

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

Proteins and Dairy

• 4 cups leftover cooked turkey (mixture of dark and white meat)
• 1 1/2 cups cream

Dry and Canned Goods

• 1/2 cup all-purpose flour
• 1 1/2 cups quick-cooking wild rice blend
• 4 (31-oz) jars Zoup! Chicken Bone Broth (15 cups)

Fats and Seasonings

• 1/2 cup butter (1 stick)
• 1 teaspoon kosher salt (plus more to taste)
• 1 teaspoon dried poultry seasoning
• Salt and pepper to taste
• Juice from 1 large lemon (1/4 cup, or to taste)

Instructions

1. Melt Butter and Sauté Vegetables: In a very large stock pot, melt 1/2 cup butter over medium heat. Add the chopped celery (including leaves) and onions to the pot along with 1 teaspoon kosher salt and 1 teaspoon dried poultry seasoning. Sauté for 13-14 minutes, stirring occasionally, until the onions become translucent.
2. Add Garlic and Flour: Stir in the minced garlic and cook for about 1 minute until fragrant. Sprinkle the vegetables with 1/2 cup all-purpose flour and stir for an additional minute to coat everything evenly.
3. Incorporate Broth: Slowly pour in 15 cups of chicken bone broth, stirring constantly to avoid lumps and create a smooth base.
4. Add Herbs and Carrots: Add 5 sprigs of fresh thyme and 1 bay leaf. Peel and shred the carrots using a food processor or a cheese grater. Add the shredded carrots to the pot and increase heat to high. Cover with a lid and bring the soup to a boil, watching carefully to prevent it from boiling over.
5. Add Turkey and Simmer: When boiling, add the 4 cups of leftover cooked turkey. Reduce heat to a low simmer, maintaining gentle bubbles. Simmer for about 30 minutes until the carrots are tender.
6. Add Wild Rice and Cook: Stir in 1 1/2 cups quick-cooking wild rice blend. Bring the soup back to a boil over high heat, then reduce to a simmer and cook for another 15 to 30 minutes until the rice is tender.
7. Finish with Cream and Lemon: Lower heat to very low and stir in 1 1/2 cups cream, followed by the juice of one large lemon (about 1/4 cup). Adjust lemon to taste.
8. Stir in Fresh Herbs and Season: Chop 1 teaspoon rosemary, 1 tablespoon sage, and 2 tablespoons parsley and stir these into the soup. Remove the bay leaf and thyme sprigs. Season to taste with additional salt and pepper.
9. Serve: Ladle soup into bowls, garnishing with additional fresh herbs and a drizzle of cream if desired. Serve hot.
10. Freezing and Storage: The soup makes a large batch and freezes well. Portion and freeze leftovers for up to 3 months.
11. Optional Slow Cooker Method: Sauté celery and onions with salt and poultry seasoning with butter in a skillet up to the flour step. Slowly stir in 3-4 cups broth to avoid lumps, transfer to a large crock pot. Add remaining broth, bay leaf, and thyme sprigs. Cook on low for 6 hours or high for 3. Add shredded carrots and turkey, cook 1 hour more. Add wild rice and cook an additional 30-60 minutes until tender. Stir in cream, lemon juice, fresh herbs, and season with salt and pepper. Serve warm.

Notes

• Shredded carrots add a creamy texture and flavor, but you can substitute sliced or chopped carrots if needed.
• Quick-cooking wild rice blend reduces cooking time; if using regular wild rice, extend cooking accordingly.
• The lemon juice brightens the soup; adjust quantity to your taste preference.
• This recipe uses leftover turkey but cooked chicken can be used as a substitute.
• If you want a thicker soup, increase the amount of flour slightly or reduce broth as you simmer.
• Soup freezes well for up to 3 months; thaw overnight in the fridge and reheat gently.
• Fresh herbs are critical to the flavor—use fresh rosemary, sage, and parsley rather than dried when possible.

Keywords: turkey soup, wild rice soup, creamy soup, leftover turkey recipe, comfort food, autumn soup, hearty soup