Creamy Turkey Wild Rice Soup Recipe

Introduction

Creamy Turkey Wild Rice Soup is a comforting, hearty dish perfect for using up leftover turkey. Packed with fresh herbs, shredded carrots, and wild rice, this soup is both nourishing and flavorful. It’s ideal for chilly days or whenever you need a cozy bowl of goodness.

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 mixed)
• 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
• Additional fresh herbs for garnish

Instructions

1. Step 1: In a very large stockpot, melt the butter over medium heat.
2. Step 2: Chop the celery and onions, then add them to the pot with the melted butter. Add kosher salt and poultry seasoning, and sauté for 13-14 minutes until the onions are translucent, stirring occasionally.
3. Step 3: Add the minced garlic and cook for about 1 minute until fragrant.
4. Step 4: Sprinkle the vegetables with flour and stir for 1 more minute.
5. Step 5: Slowly pour in the chicken bone broth, stirring constantly to avoid lumps.
6. Step 6: Add the thyme sprigs and bay leaf.
7. Step 7: Shred the carrots using a food processor or grater, then add them to the pot. Increase heat to high, cover, and bring to a boil. Watch carefully to prevent boiling over.
8. Step 8: Once boiling, add the cooked turkey and reduce heat to a gentle simmer. Cook for about 30 minutes until carrots are tender.
9. Step 9: Stir in the wild rice, bring back to a boil, then lower the heat and simmer 15-30 minutes until the rice is tender.
10. Step 10: Reduce heat to low and stir in the cream.
11. Step 11: Add lemon juice to brighten the flavor—start with less if you prefer a milder lemon taste.
12. Step 12: Stir in chopped rosemary, sage, and parsley, adjusting amounts to taste. Turn off the heat.
13. Step 13: Season with salt and pepper to taste. Remove thyme sprigs and bay leaf.
14. Step 14: Serve hot, garnished with fresh herbs and an optional extra drizzle of cream.

Tips & Variations

• Use shredded carrots for the best texture, but sliced or chopped carrots work well too.
• Substitute cooked chicken if turkey is unavailable.
• Fresh herbs can be adjusted based on what you have on hand or prefer in your soup.
• To make this soup dairy-free, substitute cream with coconut milk or a plant-based cream alternative.
• For slow cooker preparation, follow the alternate method described below in the instructions.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stove over low heat, stirring occasionally. This soup also freezes beautifully; portion it into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup without leftover turkey?

Yes, you can substitute cooked chicken or turkey sausage if you don’t have turkey leftovers. The soup will still be delicious and hearty.

What if I don’t have quick-cooking wild rice?

You can use regular wild rice, but it may require a longer cooking time—about 45 to 60 minutes. Add it earlier in the cooking process and adjust the liquid as needed to ensure the rice cooks properly.

Creamy Turkey Wild Rice Soup Recipe

Print Recipe

★★★★★

4.9 from 92 reviews

This Creamy Turkey Wild Rice Soup is a comforting, hearty dish made with savory leftover turkey, shredded carrots, celery, onions, and a wild rice blend, all simmered in rich chicken bone broth and finished with cream and fresh herbs. Perfect for using up holiday leftovers or for a cozy family meal, this soup combines rustic textures with bright lemon notes and fresh rosemary, sage, and parsley for depth of flavor.

• Author: Stella
• Prep Time: 25 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 25 minutes
• Yield: Approximately 12 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Base and Vegetables

• 1/2 cup butter (1 stick)
• 3 cups celery, chopped (including leaves)
• 2 large onions, chopped
• 1 teaspoon kosher salt
• 1 teaspoon dried poultry seasoning
• 4 cloves garlic, smashed and minced
• 8 large carrots, peeled and shredded

Thickening and Broth

• 1/2 cup all purpose flour
• 4 (31-oz) jars Zoup! Chicken Bone Broth (15 cups)
• 1 bay leaf
• 5 sprigs fresh thyme

Protein and Grains

• 4 cups leftover cooked turkey, chopped (mix of dark and white meat)
• 1 1/2 cups quick-cooking wild rice blend

Finishing Ingredients

• 1 1/2 cups cream
• Juice of 1 large lemon (about 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
• Fresh herbs for garnish

Instructions

1. Prepare the base vegetables: In a very large stock pot, melt 1/2 cup butter over medium heat. Chop 3 cups of celery including the leaves, and 2 large onions, then add them to the melted butter.
2. Season and sauté: Add 1 teaspoon kosher salt and 1 teaspoon poultry seasoning. Sauté for 13-14 minutes over medium heat, stirring occasionally, until onions are translucent.
3. Add garlic: Stir in 4 cloves minced garlic and cook about 1 minute until fragrant.
4. Add flour to thicken: Sprinkle 1/2 cup flour over the vegetables and stir for 1 minute to cook the flour.
5. Add broth gradually: Slowly pour in 15 cups chicken bone broth while continuously stirring to avoid lumps.
6. Add herbs: Add 5 sprigs fresh thyme and 1 bay leaf to the pot.
7. Prepare carrots: Peel and shred 8 large carrots using a food processor or grater, then add shredded carrots to the pot.
8. Bring to boil and simmer: Increase heat to high and cover with a lid. Bring soup to a boil, watching carefully to prevent overflow.
9. Add turkey and simmer: Add 4 cups leftover cooked turkey, reduce heat to a gentle simmer (low to medium low), and cook uncovered for about 30 minutes until carrots are tender.
10. Add rice and cook: Stir in 1 1/2 cups quick-cooking wild rice blend. Bring back to a boil, then reduce heat and simmer 15-30 minutes until rice is tender.
11. Finish with cream and lemon: Lower heat to very low and stir in 1 1/2 cups cream and 1/4 cup lemon juice or to taste.
12. Add fresh herbs: Chop 1 teaspoon rosemary, 1 tablespoon sage, and 2 tablespoons parsley, then stir into soup and turn off heat.
13. Season: Taste and add additional salt and pepper as needed. Remove thyme stems and bay leaf.
14. Serve: Garnish with fresh herbs and a drizzle of cream if desired. Serve hot.

Notes

• Shredded carrots provide a preferred texture, but carrot rounds can be used if preferred.
• If you prefer a less lemony flavor, start with 2 tablespoons of lemon juice and adjust to taste.
• This recipe makes a large batch and freezes well for later use.
• Quick-cooking wild rice blend reduces overall cooking time compared to whole wild rice.
• Leftover cooked turkey or chicken can be used interchangeably.
• Thorough stirring when adding broth and flour prevents lumps.
• Slow cooker option included in original directions for ease and alternate cooking method.

Keywords: Creamy Turkey Soup, Wild Rice Soup, Leftover Turkey Recipe, Comfort Soup, Homemade Soup, Wild Rice, Creamy Soup