Creamy Leftover Turkey Wild Rice Soup Recipe
User Reviews
5.0
66 reviews
Excellent
Creamy Leftover Turkey Wild Rice Soup Recipe
Report
This Creamy Leftover Turkey Wild Rice Soup recipe is a hearty, satisfying soup that is full of carrots, mushrooms, celery and onion in a light, creamy broth. It's great for using up leftover turkey from the holidays and an easy, comforting classic that is perfect for chilly days!
Share:
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
- 1/2 cup all-purpose flour
- 8 cups chicken broth
- 2 teaspoons dried parsley or 1/4 cup fresh parsley, chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon dried thyme
- 1/4 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
Add to Shopping List
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
- You could even just use a rotisserie chicken that has been pulled apart. Or if all you have on hand are uncooked boneless, skinless chicken breasts, add 1 1/2 pounds of uncooked chicken breasts along with the broth in step 3 and bring the soup to a boil. Cover with a lid and boil for 10-12 minutes until the chicken is cooked through. Remove chicken to a cutting board and rest for 5 minutes before chopping or shredding, then returning to the soup and adding the cooked rice and continuing with the recipe.
- Recipe adapted from A Farmgirl's Dabbles.
Nutrition Information
Show Details
Calories
344kcal
(17%)
Carbohydrates
28g
(9%)
Protein
20g
(40%)
Fat
18g
(28%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
83mg
(28%)
Sodium
2148mg
(90%)
Potassium
662mg
(19%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
3051IU
(61%)
Vitamin C
16mg
(18%)
Calcium
89mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10people
Amount Per Serving
Calories 344 kcal
% Daily Value*
| Calories | 344kcal | 17% |
| Carbohydrates | 28g | 9% |
| Protein | 20g | 40% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 83mg | 28% |
| Sodium | 2148mg | 90% |
| Potassium | 662mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 3051IU | 61% |
| Vitamin C | 16mg | 18% |
| Calcium | 89mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
66 reviews
Excellent
Other Recipes
You'll Also Love
