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Bowl of creamy turkey wild rice soup garnished with herbs and vegetables

Creamy Turkey Wild Rice Soup

A comforting and creamy soup made with leftover turkey and wild rice, perfect for chilly autumn and winter nights.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons unsalted butter for richness
  • 1 medium onion, chopped about 1 cup
  • 2 cups carrots, diced about 1 cup
  • 2 stalks celery, diced about 1 cup
  • 3 cloves garlic, minced the aromatic essence
For the Rice and Protein
  • 1 cup wild rice, rinsed for hearty texture
  • 3 cups cooked turkey, shredded or diced rotisserie turkey
For the Creamy Element
  • 6 cups chicken broth for a robust base
  • 1 cup heavy cream for that creamy richness
  • Salt and pepper to taste
Optional Add-ins
  • 1 teaspoon dried thyme or rosemary for depth of flavor
  • 1 cup frozen peas for color and sweetness

Method
 

Preparation
  1. In a large pot, melt the butter over medium heat.
  2. Once melted, add the onion, carrots, and celery, cooking until softened, about 5 minutes.
  3. Stir in the garlic and cook for an additional 1 minute until fragrant.
Cooking
  1. Stir in the wild rice and pour in chicken broth. Bring the mixture to a boil.
  2. Reduce heat to low, cover, and simmer for 30-35 minutes or until the rice is tender.
  3. Once the rice is cooked, stir in the shredded turkey.
  4. Add the heavy cream and mix well. Season with salt and pepper to your liking.
  5. If you’re adding dried herbs, sprinkle them in now.
Final Touches
  1. Add in the frozen peas and let everything simmer together for another 5-10 minutes.
  2. The soup should thicken slightly and become velvety.
Serving
  1. Once done, serve hot and enjoy the delightful flavors bubbling from your pot.

Notes

For a gluten-free option, ensure your broth is certified gluten-free. If you prefer a lighter soup, replace some of the cream with additional broth. Substitute chicken for turkey if needed, or use a plant-based protein for a vegetarian option. Refrigerate leftovers for up to 3 days or freeze in airtight containers for up to 3 months. Reheat gently on the stove, adding a splash of broth to return its creamy texture.