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Creamy Turkey Wild Rice Soup Recipe

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★★★★★

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.

Ingredients

Scale

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

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