Description
Warm up with a comforting bowl of Turkey Wild Rice Soup, a hearty and creamy soup perfect for using up leftover turkey. This soup is packed with tender turkey, aromatic vegetables, and wholesome wild rice in a flavorful broth.
Ingredients
Scale
For the Soup:
- 2 tablespoons butter or olive oil
- 1 small onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup uncooked wild rice
- 6 cups chicken or turkey broth
- 2 cups cooked turkey, shredded or diced
- 1 cup whole milk or half-and-half
- 2 tablespoons all-purpose flour (optional, for thickening)
For Garnish:
- Fresh parsley
Instructions
- Sauté Vegetables: In a large pot or Dutch oven, melt the butter over medium heat. Add the onion, carrots, and celery, and sauté for 5–7 minutes until softened.
- Add Seasonings: Stir in the garlic, thyme, rosemary, salt, and pepper, and cook for another 1–2 minutes.
- Cook Wild Rice: Add the wild rice and broth, bring to a boil, then reduce heat to low and simmer, covered, for 45–50 minutes, or until the rice is tender.
- Finish Soup: Stir in the cooked turkey and simmer for another 5–10 minutes. Whisk milk (or half-and-half) with flour until smooth, then stir into the soup and cook for another 5 minutes until slightly thickened.
- Adjust and Serve: Taste and adjust seasoning as needed. Garnish with fresh parsley before serving.
Notes
- This soup is a great way to use leftover turkey.
- For a dairy-free version, use canned coconut milk or omit the cream entirely for a lighter broth.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1½ cups
- Calories: 310
- Sugar: 4g
- Sodium: 580mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 65mg
