Creamy Leftover Turkey Wild Rice Soup Recipe
User Reviews
5
Creamy Leftover Turkey Wild Rice Soup Recipe
Description
The recipe begins with cooking wild rice separately before using it in the soup. Butter is melted in a heavy pot to sauté onion, celery, carrots, mushrooms, and garlic until softened. Flour is sprinkled over the vegetables to create a roux base, which thickens the soup when broth is gradually added and brought to a gentle boil.
Cooked wild rice, herbs, and shredded turkey are added to the pot, and the mixture simmers to blend flavors. Finally, milk, heavy cream (or half-and-half), and fresh lemon juice are stirred in to provide creaminess and a subtle brightness that lifts the rich broth. The soup finishes with seasoning adjustments for salt and pepper.
This creamy soup highlights tender pieces of turkey and wild rice's chewy texture, complemented by the aromatic, soft vegetables. The presence of lemon juice at the end balances the richness. It serves well as a warm, filling meal especially after holiday turkey or when needing a nourishing bowl with familiar flavors.
If using uncooked chicken instead of turkey, cooking it in the broth before shredding integrates the meat and broth flavor. Wild rice can be cooked ahead and stored refrigerated to speed preparation. The recipe notes suggest rotisserie chicken as a convenient substitute.
Ingredients
- 1 cup wild rice uncooked
- 6 Tablespoons butter salted
- 1 medium yellow onion chopped
- 2 celery chopped, stalks
- 2 carrot sliced into 1/4-inch thick rounds, large
- 8 ounces crimini mushrooms sliced, fresh
- 2 garlic minced, cloves
- 1/2 cup all-purpose flour
- 8 cups chicken broth
- 2 teaspoons parsley or 1/4 cup fresh parsley, chopped, dried
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper freshly ground
- 1/2 teaspoon thyme dried
- 1/4 teaspoon rosemary dried
- 4 cups turkey or chicken - see note, cooked, shredded
- 1 cup milk
- 1 cup heavy cream or half-and-half
- 2 teaspoons lemon juice freshly squeezed
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
- Use cooked leftover turkey or chicken; if using raw chicken breasts, cook them in the broth before shredding and adding the rice.
- Wild rice can be prepared in advance and stored in the refrigerator for faster soup assembly.
- Lemon juice added at the end brightens the creamy soup without overpowering it.
- Fresh or dried parsley and herbs like thyme and rosemary provide distinct flavor layers.
- The soup can be served immediately after finishing or reheated gently to maintain creaminess.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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