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Creamy Turkey Wild Rice Soup
5 from 9 votes

Creamy Turkey Wild Rice Soup

This hearty, creamy soup packed with mushrooms, turkey, and wild rice is a great way to use leftover turkey after a holiday dinner! (Please note that the rice is added to this soup pre-cooked, so you'll need to plan ahead.)

Prep Time
20 mins
Cook Time
50 mins
Total Time
1 hr 10 mins
Servings: 6 servings
Calories: 618 kcal
Course: Soup
Cuisine: American

Ingredients

  • 1 tablespoon olive oil
  • 4 ounces pancetta diced
  • 6 tablespoons butter unsalted
  • 1 cup onion chopped
  • 1 cup celery thinly sliced or small diced
  • 1 cup carrot thinly sliced or small diced
  • 10 ounces cremini mushrooms sliced
  • 2-3 cloves garlic minced or pressed through a garlic press (1 tablespoon)
  • 1/2 cup white wine I use Pinot Grigio, dry
  • 1/2 cup all-purpose flour
  • 5 cups turkey stock low sodium, or chicken stock
  • 2-3 teaspoons thyme chopped fresh leaves
  • 1/2 to 3/4 tsp Italian seasoning dried
  • 2 cups turkey cooked, shredded or small cubed
  • 1-1/2 cups wild rice cooked according to package directions, cooked
  • 1 cup heavy cream
  • salt kosher salt and freshly-ground
  • black pepper kosher salt and freshly-ground
  • lemon juice for serving (optional, fresh

Instructions

    Cup of Yum
  1. Cook pancetta in a large, heavy-bottomed pot over medium-high heat until fat is rendered and pancetta is crisp, 3-5 minutes. Use a slotted spoon to remove pancetta from the pot, drain it on paper towels, and set aside. You should have about 2 tablespoons of fat in the pan; if there's more, carefully drain it off.
  2. Add butter to the pot and melt until foaming subsides. Cook onions, celery, and carrots for 5 minutes. Stir in mushrooms and 1/2 teaspoon each kosher salt and black pepper. Cook for 8-10 minutes, until mushrooms are starting to brown around the edges, carrots and celery are beginning to soften, and the mushrooms' released liquid has evaporated.
  3. Add garlic and cook for 1 minute, until fragrant. Deglaze the pan with white wine and simmer until almost entirely evaporated, 2-3 minutes. Stir in the flour and cook for 1-2 minutes.
  4. Stir in stock, thyme, and Italian seasoning. Bring to a boil, reduce heat, and simmer for 10-15 minutes, until vegetables are tender.
  5. Remove 1-1/2 cups soup from the pot and puree in a blender or food processor. Stir puree back into the soup.
  6. Stir in turkey, cooked wild rice, heavy cream, parsley, and reserved pancetta. Simmer for 5-8 minutes, until turkey is heated through, and the soup has thickened slightly. Season to taste with salt and pepper.
  7. If desired, serve with a small squeeze of lemon juice and crusty bread for dipping. The soup will continue to thicken as it stands (and especially when refrigerated overnight). Thin with additional stock, as needed.

Notes

  • As written, this recipe makes a hearty, stew-like soup. If you prefer a thinner soup, increase stock to 6 cups.
  • If you're using leftover herb-roasted turkey, you might need to reduce the fresh thyme and Italian seasoning accordingly. Adjust the herbs to taste.
  • Substitute leftover roasted or rotisserie chicken breast for Creamy Chicken Wild Rice Soup.

Nutrition Information

Calories 618kcal (31%) Carbohydrates 33g (11%) Protein 30g (60%) Fat 40g (62%) Saturated Fat 20g (100%) Cholesterol 145mg (48%) Sodium 621mg (26%) Potassium 894mg (19%) Fiber 3g (12%) Sugar 7g (14%) Vitamin A 4620IU (92%) Vitamin C 6mg (7%) Calcium 83mg (8%) Iron 2mg (11%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 618

% Daily Value*

Calories 618kcal 31%
Carbohydrates 33g 11%
Protein 30g 60%
Fat 40g 62%
Saturated Fat 20g 100%
Cholesterol 145mg 48%
Sodium 621mg 26%
Potassium 894mg 19%
Fiber 3g 12%
Sugar 7g 14%
Vitamin A 4620IU 92%
Vitamin C 6mg 7%
Calcium 83mg 8%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.