Creamy Turkey Wild Rice Soup Recipe

Introduction

This Creamy Turkey Wild Rice Soup is a comforting and hearty dish perfect for using up leftover turkey. Packed with fresh vegetables, wild rice, and fragrant herbs, it delivers a rich, creamy texture and a bright touch of lemon for a satisfying meal.

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 (a mix of dark and white meat)
• 1 1/2 cups quick-cooking wild rice blend
• 1 1/2 cups cream
• Juice from 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
• 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 (including leaves) and onions, then add them to the melted butter.
3. Step 3: Add kosher salt and poultry seasoning. Sauté for 13-14 minutes, stirring occasionally, until onions are translucent.
4. Step 4: Add minced garlic and stir for about 1 minute until fragrant.
5. Step 5: Sprinkle flour over the vegetables and stir for 1 more minute.
6. Step 6: Slowly pour in the chicken bone broth while stirring constantly to avoid lumps.
7. Step 7: Add thyme sprigs and bay leaf to the pot.
8. Step 8: Peel and shred the carrots, then add them to the soup. Increase heat to high, cover, and bring to a boil—watch carefully to prevent boil-over.
9. Step 9: When boiling, add the cooked turkey. Reduce heat to a gentle simmer and cook for about 30 minutes until carrots are tender.
10. Step 10: Stir in the wild rice blend and bring back to a boil. Reduce heat and simmer another 15-30 minutes until the rice is tender.
11. Step 11: Lower heat to low. Stir in the cream and lemon juice, adjusting lemon to taste.
12. Step 12: Chop rosemary, sage, and parsley, then stir them into the soup. Remove the thyme stems and bay leaf.
13. Step 13: Season with salt and pepper to taste.
14. Step 14: Serve garnished with fresh herbs and an optional drizzle of cream.

Tips & Variations

• Use shredded carrots for the best texture, but sliced carrots work well if needed.
• Substitute cooked chicken if turkey is not available.
• Adjust lemon juice gradually to suit your preference for brightness.
• This soup freezes beautifully in portions for easy meal prep.
• For a dairy-free version, substitute cream with coconut milk or a plant-based cream alternative.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, stirring occasionally to prevent scorching. This soup also freezes well; freeze in portions for up to 3 months and thaw overnight in the fridge 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 even cooked tofu for a vegetarian-friendly option. If using tofu, consider omitting the poultry seasoning and use vegetable broth instead.

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

You can use regular wild rice but note it will require a longer cooking time—about 45-60 minutes. Alternatively, substitute with other rice or grains like brown rice or barley, adjusting cooking times accordingly.

Creamy Turkey Wild Rice Soup Recipe

Print Recipe

★★★★★

4.6 from 107 reviews

Creamy Turkey Wild Rice Soup is a comforting, hearty dish featuring tender leftover turkey, shredded carrots, and a quick-cooking wild rice blend in a rich, creamy broth seasoned with fresh herbs and a bright touch of lemon. Perfect for warming up chilly days or using up holiday turkey leftovers.

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

Ingredients

Scale 1x2x3x

Vegetables and 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

Proteins and Dairy

• 4 cups leftover cooked turkey (mixture of dark and white meat)
• 1 & 1/2 cups cream
• 1/2 cup butter (1 stick)

Liquids and Broth

• 4 (31-oz) jars Zoup! Chicken Bone Broth (15 cups total)
• Juice from 1 large lemon (1/4 cup) or to taste

Dry Ingredients and 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
• Salt and pepper to taste

Instructions

1. Prepare the base: In a very large stock pot, melt 1/2 cup butter over medium heat.
2. Add vegetables: Chop celery and onions. Add 3 cups celery (leaves included) and 2 large chopped onions to the melted butter.
3. Season and sauté: Add 1 teaspoon kosher salt and 1 teaspoon dried poultry seasoning. Sauté for 13-14 minutes over medium heat, stirring occasionally until onions are translucent.
4. Add garlic: Stir in 4 cloves minced garlic and cook for about 1 minute until fragrant.
5. Incorporate flour: Sprinkle 1/2 cup all-purpose flour over the vegetables and stir for 1 minute to make a roux.
6. Add broth: Slowly pour in 15 cups chicken bone broth while stirring constantly to prevent lumps.
7. Add herbs: Add 5 sprigs fresh thyme and 1 bay leaf to the pot.
8. Prepare carrots: Peel and shred 8 large carrots using a food processor or cheese grater.
9. Add carrots and bring to boil: Add shredded carrots, cover with a lid, and increase heat to high. Bring the soup to a boil, watching carefully to avoid boiling over.
10. Add turkey and simmer: Once boiling, add 4 cups cooked leftover turkey. Reduce heat to a simmer (low to medium-low) and cook for about 30 minutes until carrots are tender.
11. Add wild rice: Stir in 1 and 1/2 cups quick-cooking wild rice blend and bring back to a boil over high heat. Then reduce heat and simmer for 15-30 minutes until rice is tender.
12. Add cream: Turn heat to low and stir in 1 and 1/2 cups cream.
13. Add lemon juice: Stir in juice from 1 large lemon (about 1/4 cup), adjusting to taste for brightness.
14. Add fresh herbs: Chop 1 teaspoon rosemary, 1 tablespoon sage, and 2 tablespoons parsley. Stir into soup and turn off heat.
15. Season and finish: Add salt and pepper to taste (about 1 teaspoon more salt). Remove thyme stems and bay leaf.
16. Serve: Garnish with additional fresh herbs and an optional drizzle of cream.
17. Storage: This recipe makes a large batch. Freeze leftovers or store in broth jars for gifting.
18. Optional Slow Cooker Method: Prepare through step 7 using a skillet to cook onion and celery. Add 3-4 cups broth gradually, then transfer to slow cooker. Add remaining broth, bay leaf, and thyme and cook on low for 6 hours or high for 3 hours. Add carrots and turkey, then cook 1 hour on low. Add wild rice and cook another 30-60 minutes until tender. Stir in cream, lemon juice, herbs, and season before serving.

Notes

• Using shredded carrots adds a preferred texture, but chopped carrots also work.
• Feel free to substitute leftover cooked chicken for turkey.
• Adjust lemon juice to taste to control the brightness in the soup.
• Cook wild rice until tender, timing can vary between 15-30 minutes depending on brand.
• Soup freezes well; separate into portions for easy future meals.
• Slow cooker method provides an alternate hands-off cooking option.
• Remove thyme stems and bay leaf before serving to avoid bitterness.

Keywords: turkey soup,wild rice soup,creamy turkey soup,leftover turkey recipes,warm winter soup,comfort food