Creamy Leftover Turkey Wild Rice Soup Recipe
This hearty Leftover Turkey Wild Rice Soup is made with vegetables and tender wild rice simmered in a creamy broth. Perfect for cold-weather comfort!
Servings: 10 people
Ingredients
- 1 cup uncooked wild rice
- 6 Tablespoons salted butter
- 1 medium yellow onion, chopped
- 2 celery stalks, chopped
- 2 large carrots, sliced into 1/4-inch thick rounds
- 8 ounces fresh crimini mushrooms, sliced
- 2 cloves garlic, minced
- ½ cup all-purpose flour
- 8 cups chicken broth
- 2 teaspoons dried parsley or 1/4 cup fresh parsley, chopped
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon dried thyme
- ¼ teaspoon dried rosemary
- 4 cups cooked shredded turkey or chicken - see note
- 1 cup milk
- 1 cup heavy cream or half-and-half
- 2 teaspoons freshly squeezed lemon juice
Instructions
- Prepare wild rice according to the package instructions. This typically takes around 50 to 60 minutes. This can be done up to a day or two in advance and kept in the refrigerator until you are ready to make the soup
- In a large dutch oven or heavy pot, melt butter over medium heat. Add the onion, celery, carrots, mushrooms, and garlic, and stir, sauteing until the onion has softened.
- Sprinkle the flour over the sauteed vegetables and stir in, cooking for 1 minute. Slowly add the broth, stirring constantly. Increase the heat to medium-high until the soup comes to a low boil.
- Reduce heat to medium and add the cooked wild rice, parsley, salt, pepper, thyme, rosemary, and shredded turkey. Simmer for 20 minutes.
- Add milk, cream, and lemon juice, and cook another 3-5 minutes until hot, tasting and adjust seasoning by adding more salt and pepper, if needed. Serve immediately.
Notes
• Cook the wild rice up to 2 days ahead to speed things up on busy nights.
• Rotisserie chicken works perfectly if you don’t have leftover turkey.
• Add extra carrots, celery, or mushrooms for a more veggie-forward soup.
• If the soup thickens as it sits, stir in a splash of broth when reheating. Storage
• Store: Keep in the fridge for 3-4 days. The rice will absorb broth, so add a little extra when reheating.
• Freeze: Freeze in airtight containers for up to 2 months. Thaw and warm gently on the stovetop.
• Reheat: Reheat slowly over low heat, stirring in broth or milk to adjust consistency.
• Make Ahead: Prep the vegetables and cook the rice 1-2 days in advance for easy assembly. Recipe adapted from A Farmgirl's Dabbles.
• Rotisserie chicken works perfectly if you don’t have leftover turkey.
• Add extra carrots, celery, or mushrooms for a more veggie-forward soup.
• If the soup thickens as it sits, stir in a splash of broth when reheating. Storage
• Store: Keep in the fridge for 3-4 days. The rice will absorb broth, so add a little extra when reheating.
• Freeze: Freeze in airtight containers for up to 2 months. Thaw and warm gently on the stovetop.
• Reheat: Reheat slowly over low heat, stirring in broth or milk to adjust consistency.
• Make Ahead: Prep the vegetables and cook the rice 1-2 days in advance for easy assembly. Recipe adapted from A Farmgirl's Dabbles.
Nutrition
Calories: 344kcal | Carbohydrates: 28g | Protein: 20g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 2148mg | Potassium: 662mg | Fiber: 2g | Sugar: 5g | Vitamin A: 3051IU | Vitamin C: 16mg | Calcium: 89mg | Iron: 2mg
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