Creamy Turkey Wild Rice Soup Recipe

Introduction

Creamy Turkey Wild Rice Soup is a comforting and hearty dish perfect for using up leftover turkey. Packed with fresh herbs, shredded carrots, and a rich cream base, this soup offers deep, warming flavors that brighten the table on chilly days.

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 (white and dark meat)
• 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)
• More fresh herbs (for garnish)

Instructions

1. Step 1: In a very large stock pot, melt the butter over medium heat.
2. Step 2: Chop the celery and onions, then add them to the melted butter in the pot.
3. Step 3: Sprinkle in the kosher salt and poultry seasoning, stirring to combine.
4. Step 4: Sauté the vegetables for 13-14 minutes, stirring occasionally, until the onions are translucent.
5. Step 5: Add minced garlic and cook for about 1 minute until fragrant.
6. Step 6: Sprinkle flour over the vegetables and stir for an additional minute.
7. Step 7: Slowly pour in the chicken bone broth while stirring constantly to prevent lumps.
8. Step 8: Add fresh thyme sprigs and bay leaf to the soup.
9. Step 9: Peel and shred the carrots, then add them to the pot. Increase heat to high and bring the soup to a boil, watching carefully to avoid overflow.
10. Step 10: Once boiling, add the cooked turkey and reduce heat to a gentle simmer. Cook for about 30 minutes, until the carrots are tender.
11. Step 11: Stir in the wild rice, bring back to a boil, then lower heat and simmer for 15-30 minutes until the rice is tender.
12. Step 12: Turn the heat to low and stir in the cream.
13. Step 13: Add lemon juice gradually, adjusting to your taste preference.
14. Step 14: Finely chop rosemary, sage, and parsley, then stir them into the soup and turn off the heat.
15. Step 15: Season with salt and pepper to taste. Remove the thyme sprigs and bay leaf.
16. Step 16: Serve hot, garnished with fresh herbs and an optional drizzle of cream.

Tips & Variations

• You can substitute cooked chicken for turkey if preferred.
• Shredded carrots give the soup a lovely texture, but sliced carrots also work well.
• Adjust lemon juice carefully to balance brightness without overpowering the soup.
• For a thicker soup, use less broth or simmer longer before adding cream.
• If you don’t have quick-cooking wild rice, pre-cook regular wild rice before adding it.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stovetop, stirring occasionally to prevent scorching. This soup also freezes well—divide into portions and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup in a slow cooker?

Yes! After sautéing the onions, celery, and garlic with flour, transfer to a slow cooker with broth, herbs, carrots, turkey, and wild rice. Cook on low for 6 hours or high for 3 hours, then add cream, lemon juice, and fresh herbs at the end.

What if I don’t have fresh herbs?

Dried herbs can be used in a pinch; use about one-third of the fresh herb amount called for and add them earlier in cooking so their flavors develop.

Creamy Turkey Wild Rice Soup Recipe

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★★★★★

4.8 from 74 reviews

This Creamy Turkey Wild Rice Soup is a comforting, hearty meal featuring tender turkey, shredded carrots, aromatic herbs, and a luscious cream base combined with a wild rice blend. Perfect for using leftover turkey, this soup is rich in flavor and texture, making it an ideal dish for chilly days or family gatherings.

• Author: Sana
• Prep Time: 20 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 35 minutes
• Yield: Approximately 12 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Vegetables & Herbs

• 3 cups celery, chopped (including leaves)
• 2 large onions, chopped
• 4 cloves garlic, smashed and minced
• 8 large carrots, shredded
• 1 bay leaf
• 5 sprigs fresh thyme
• 1 teaspoon fresh rosemary, chopped
• 1 tablespoon fresh sage, chopped
• 2 tablespoons fresh parsley, chopped
• more fresh herbs for garnish

Dairy & Fats

• 1/2 cup butter (1 stick)
• 1 1/2 cups cream

Proteins & Broth

• 4 cups leftover cooked turkey (mixture of dark and white meat)
• 4 (31-oz) jars Zoup! Chicken Bone Broth (15 cups)

Dry Goods & Seasonings

• 1 teaspoon kosher salt (plus more to taste)
• 1 teaspoon dried poultry seasoning
• 1/2 cup all-purpose flour
• 1 1/2 cups quick-cooking wild rice blend
• juice from 1 large lemon (1/4 cup, or to taste)
• salt and pepper to taste

Instructions

1. Melt Butter: In a very large stock pot, melt 1/2 cup butter over medium heat to prepare the base for sautéing vegetables.
2. Chop Celery and Onions: Chop 3 cups celery including the leaves and 2 large onions. Add both to the melted butter in the pot.
3. Add Seasonings and Sauté: Add 1 teaspoon kosher salt and 1 teaspoon dried poultry seasoning. Sauté the vegetables on medium heat for 13-14 minutes, stirring occasionally until the onions are translucent and aromatic.
4. Add Garlic: Stir in 4 cloves minced garlic and cook for about 1 minute until fragrant without browning.
5. Incorporate Flour: Sprinkle 1/2 cup all-purpose flour over the vegetables and stir continuously for 1 minute to form a roux and thicken the base.
6. Slowly Add Broth: Gradually pour in 15 cups chicken bone broth while stirring constantly to avoid lumps and create a smooth soup base.
7. Add Herbs: Add 5 sprigs fresh thyme and 1 bay leaf to the pot for flavor layering.
8. Prepare Carrots: Peel 8 medium to large carrots and shred them using a food processor or a cheese grater. Add the shredded carrots to the soup.
9. Bring to Boil: Increase heat to high, cover the pot, and bring the soup to a boil. Watch carefully to prevent boiling over.
10. Add Turkey and Simmer: Add 4 cups leftover cooked turkey. Lower heat to a simmer (low to medium-low), ensuring slow bubbles, and cook for about 30 minutes until carrots are tender.
11. Add Wild Rice and Cook: Stir in 1 1/2 cups quick-cooking wild rice blend, bring back to a boil, then reduce heat and simmer for 15-30 minutes until the rice is tender.
12. Incorporate Cream: Lower the heat to very low and stir in 1 1/2 cups cream gently to enrich the soup.
13. Add Lemon Juice: Stir in 1/4 cup fresh lemon juice to add brightness; adjust to taste starting with 2 tablespoons if preferred milder.
14. Add Fresh Herbs: Finely chop 1 teaspoon rosemary, 1 tablespoon sage, and 2 tablespoons parsley. Stir into the soup and turn off heat.
15. Season to Taste: Add additional salt and pepper according to your preferences. Removing herbs stems is essential before serving.
16. Remove Herb Stems and Serve: Take out bay leaf and thyme sprigs, then serve the soup topped with fresh herbs and an optional drizzle of cream.

Notes

• Quick-cooking wild rice blends are recommended to reduce cooking time while still imparting the nutty flavor and texture of wild rice.
• If you don’t have a food processor, finely grate carrots for best texture.
• Soup freezes well; divide into portions and store for future meals.
• The lemon juice adds a subtle brightness that balances the creaminess—adjust according to taste.
• The recipe also includes a slow cooker variation for convenience, adapting the stovetop steps accordingly.

Keywords: Creamy turkey soup, wild rice soup, leftover turkey recipe, comforting soup, autumn soup, holiday leftovers