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Creamy Turkey Wild Rice Soup

A comforting and creamy soup made with leftover turkey, wild rice, and fresh vegetables, perfect for chilly autumn evenings.
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Prep Time 15 minutes
Cook Time 52 minutes
Total Time 1 hour 7 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Soup Base
  • 1 tablespoon olive oil For sautéing the vegetables
  • 1 medium onion, diced Provides sweetness and flavor
  • 2 pieces carrots, diced Add natural sweetness
  • 2 stalks celery, diced For crunch and flavor
  • 2 cloves garlic, minced Enhances aroma and flavor
For the Broth
  • 4 cups low-sodium chicken broth Base for the soup
  • 1 cup cooked turkey, shredded or diced Leftover turkey adds protein
  • 1 cup wild rice, rinsed and drained Adds texture and nuttiness
  • 1 teaspoon dried thyme For herbal flavor
  • 1 teaspoon dried rosemary Adds earthiness
For the Creamy Texture
  • 1 cup heavy cream For a rich, creamy finish
  • to taste Salt and pepper To season
  • optional Fresh parsley for garnish Adds a fresh touch

Method
 

Preparation
  1. In a large pot, heat 1 tablespoon of olive oil over medium heat.
  2. Add 1 diced onion, 2 diced carrots, and 2 diced celery stalks, cooking until they become tender, about 5-7 minutes.
  3. Stir in 2 cloves of minced garlic and cook for an additional minute.
Cooking
  1. Pour in 4 cups of low-sodium chicken broth, then add 1 cup of cooked, shredded turkey.
  2. Stir in 1 cup of rinsed wild rice, 1 teaspoon of dried thyme, and 1 teaspoon of dried rosemary.
  3. Bring the mixture to a boil, then reduce the heat and let it simmer, uncovered, for about 45 minutes or until the rice is tender.
Finishing Touch
  1. Once the rice is cooked, stir in 1 cup of heavy cream.
  2. Season with salt and pepper to taste.
Serving
  1. Ladle the soup into bowls, garnishing with fresh parsley if desired.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat to avoid curdling. For vegetarian or gluten-free versions, substitutes can be made as needed.