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Creamy Turkey Wild Rice Soup Recipe

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★★★★★

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.

Ingredients

Scale

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

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