Print

Hearty Turkey Wild Rice Soup Using Leftover Turkey

A spoonful of creamy turkey wild rice soup, showing shredded turkey, wild rice, and carrots, lifted from a white bowl.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make a comforting, creamy soup with leftover turkey and wild rice. This recipe is simple to follow and creates a satisfying meal perfect for a cold day.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 8 ounces sliced mushrooms (optional)
  • 1/2 cup all-purpose flour
  • 6 cups chicken or turkey broth
  • 1 cup cooked wild rice
  • 2 cups cooked, shredded or diced turkey
  • 1 cup milk or half-and-half
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • Salt and black pepper to taste

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook until the vegetables soften, about 5 to 7 minutes. Add mushrooms if you are using them and cook for 3 more minutes.
  2. Sprinkle the flour over the cooked vegetables. Stir constantly for 1 minute to cook out the raw flour taste. This step thickens the soup base.
  3. Slowly whisk in the chicken or turkey broth, ensuring no lumps form. Bring the mixture to a simmer, stirring occasionally until the broth thickens slightly.
  4. Stir in the cooked wild rice, shredded turkey, thyme, and sage. Let the soup simmer gently for 10 minutes so the flavors combine.
  5. Reduce the heat to low. Stir in the milk or half-and-half. Heat through gently for 2 to 3 minutes, but do not let the soup boil after adding the dairy.
  6. Taste the soup and season with salt and pepper as needed. Serve hot.

Notes

  • For a gluten-free turkey soup option, substitute the all-purpose flour with a gluten-free flour blend or use 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water (a slurry) added at step 4 instead of flour in step 2.
  • If you do not have leftover turkey, you can substitute it with 1 pound of raw turkey breast, diced, and cook it in the pot before adding the vegetables. Add extra broth if needed.
  • To achieve a creamier texture, use half-and-half or heavy cream instead of milk. For a lighter soup, use skim milk or skip the dairy and use an extra cup of broth.
  • You can cook the wild rice separately according to package directions, usually simmering for 40 to 50 minutes until tender. Do not overcook the rice, as it will continue to soften in the soup.
  • This soup freezes well. Cool completely before storing in airtight containers. Thaw overnight in the refrigerator and reheat slowly on the stovetop.

Nutrition

Find it online: https://tastethisplate.com/turkey-wild-rice-soup-recipe/