Turkey Wild Rice Soup
Tender turkey and nutty wild rice make this soup hearty and satisfying.Carrots, celery, onion, and garlic create a flavorful aromatic base.Thyme, parsley, and bay leaves add warmth and savory depth.A creamy broth gives the soup a rich and comforting texture.Leftover roasted turkey makes this recipe especially convenient.Serve it hot with crusty bread for a cozy homemade dinner.
Ingredients
For the Soup
- 2 tablespoons butter or olive oil
- 1 medium yellow onion, finely chopped
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 cup uncooked wild rice blend
- 8 cups chicken or turkey broth
- 2 cups cooked turkey, shredded or chopped
- 2 bay leaves
- ½ teaspoon dried rosemary
- ½ teaspoon salt, or to taste
For the Creamy Finish
- 1 cup whole milk
- ½ cup heavy cream
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
For Garnishing
- 2 tablespoons fresh parsley, chopped
- Freshly ground black pepper
- A few fresh thyme leaves, optional
Instructions
Prepare the Vegetables
- Wash and prepare all the vegetables.Finely chop the onion, dice the carrots and celery, and mince the garlic.If using mushrooms, clean them and slice them thinly.
Sauté the Aromatics
- Heat 2 tablespoons of butter or olive oil in a large Dutch oven or heavy-bottomed soup pot over medium heat.Add the onion, carrots, and celery.Cook for approximately 6–8 minutes, stirring occasionally, until the vegetables begin to soften.Add the minced garlic and cook for another 30–60 seconds until fragrant.
Add the Wild Rice
- Add the uncooked wild rice blend to the pot.Stir well so the rice becomes coated with the vegetables and butter or oil.If using mushrooms, add them at this stage and cook for another 2–3 minutes.
Add the Broth and Herbs
- Pour in the chicken or turkey broth.Add the bay leaves, thyme, rosemary, black pepper, and salt.Stir everything together.
Cook the Rice
- Bring the soup to a gentle boil.Reduce the heat to low, cover the pot partially, and simmer for approximately 40–45 minutes, or until the wild rice is tender.Cooking time can vary depending on the wild rice blend, so check the package instructions if necessary.
Add the Turkey
- Once the rice is nearly tender, add the cooked shredded or chopped turkey.Stir well and continue cooking for approximately 5–8 minutes.Because the turkey is already cooked, avoid simmering it for too long, which can make it dry.
Prepare the Creamy Mixture
- In a separate saucepan, melt 2 tablespoons of butter over medium-low heat.Whisk in the flour and cook for approximately 1 minute, stirring constantly.Gradually whisk in the milk and heavy cream.Continue cooking for several minutes until the mixture becomes lightly thickened and smooth.
Add the Cream Sauce
- Slowly pour the creamy mixture into the soup while stirring continuously.Simmer gently for approximately 3–5 minutes.Do not allow the soup to boil vigorously after adding the dairy, as excessive heat can cause the cream to separate.
Garnish and Serve
- Ladle the hot Turkey Wild Rice Soup into bowls.Sprinkle with freshly chopped parsley and a little freshly ground black pepper.Serve immediately with crusty bread, dinner rolls, garlic toast, or crackers.
Notes
- Leftover turkey: This recipe is an excellent way to use leftover roasted turkey after a holiday dinner.
- Turkey breast: Cooked turkey breast works particularly well because it is lean and easy to shred.
- Wild rice blend: Wild rice blends can cook at different rates, so check the package directions.
- Cream: Heavy cream creates a richer soup, while milk produces a lighter version.
- Broth: Use low-sodium broth so you can control the salt level.
- Mushrooms: Mushrooms are optional but add wonderful earthy flavor.
- Vegetarian version: Replace the turkey with mushrooms or white beans and use vegetable broth.
- Thickness: The soup will thicken as it cools, so add extra broth when reheating if necessary.