Description
This Creamy Turkey Wild Rice Soup is a hearty and comforting dish perfect for using up leftover turkey. Made with rich chicken bone broth, sautéed vegetables, shredded carrots, wild rice blend, and a touch of cream and fresh herbs, it delivers a wonderful creamy texture and bright lemon flavor. The recipe offers stovetop and slow cooker methods, making it versatile for any kitchen setup. Ideal for cozy family meals or batch cooking for the week, this soup freezes beautifully and can be customized with chicken as well.
Ingredients
Scale
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, to garnish
Protein
- 4 cups leftover cooked turkey (mixture of dark and white meat)
Liquids and Dairy
- 4 (31-oz) jars Zoup! Chicken Bone Broth (15 cups total)
- 1 & 1/2 cups cream
- Juice from 1 large lemon (1/4 cup), or to taste
Pantry Items
- 1/2 cup butter (1 stick)
- 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
- Melt Butter and Sauté Vegetables: In a very large stock pot, melt 1/2 cup butter over medium heat. Add chopped celery and onions along with 1 teaspoon kosher salt and 1 teaspoon poultry seasoning. Sauté for 13-14 minutes, stirring occasionally, until onions are translucent.
- Add Garlic: Mix in 4 minced garlic cloves and stir for about 1 minute until fragrant.
- Add Flour: Sprinkle 1/2 cup flour over the vegetables and stir constantly for another minute to cook the flour slightly.
- Add Broth: Slowly pour in 15 cups chicken bone broth while stirring continuously to avoid lumps and combine thoroughly.
- Add Herbs and Carrots: Add 5 sprigs of fresh thyme and 1 bay leaf. Peel and shred 8 medium-large carrots using a food processor or cheese grater, then add to the pot.
- Bring to Boil and Add Turkey: Increase heat to high, cover with a lid and bring the soup to a boil, watching carefully to prevent boil-over. Once boiling, add 4 cups cooked turkey and reduce heat to a simmer (low to medium-low), allowing it to simmer gently for about 30 minutes until carrots are tender.
- Add Wild Rice: Stir in 1 & 1/2 cups quick-cooking wild rice blend and bring the soup back to a boil over high heat. Then reduce heat and simmer for another 15-30 minutes until the rice is tender.
- Finish with Cream and Lemon: Lower heat to the lowest setting and stir in 1 & 1/2 cups cream followed by 1/4 cup lemon juice, adjusting lemon to taste.
- Add Fresh Herbs and Season: Stir in chopped rosemary, sage, and parsley. Season with additional salt and pepper as needed. Remove thyme sprigs and bay leaf before serving.
- Serve and Garnish: Ladle soup into bowls, garnish with fresh herbs and an optional drizzle of cream. Serve warm.
- Slow Cooker Alternative: Follow steps 1-3 on stovetop to cook vegetables and add flour. Slowly stir in 3-4 cups broth and transfer mixture to a crock pot. Add remaining broth, bay leaf, and thyme. Cook on low for 6 hours or high for 3 hours. Add shredded carrots and turkey, cook an additional hour on low. Add wild rice and cook 30-60 minutes until tender. Stir in cream, lemon juice, fresh herbs, and seasonings. Warm through and serve.
Notes
- The quick-cooking wild rice blend used typically contains long grain white rice, wild rice, brown rice, and Thai rice, cooking in about 20 minutes. If using 100% wild rice, expect a longer cook time of approximately 45-50 minutes.
- You can substitute cooked chicken for the turkey if preferred.
- This soup freezes well; store leftovers in airtight containers or repurposed broth jars for easy reheating.
Keywords: turkey soup, wild rice soup, creamy soup, leftover turkey recipe, comfort food, wild rice blend, chicken broth soup, hearty soup