This Creamy Turkey Wild Rice Soup is the perfect way to use up leftover turkey while creating a warm and comforting meal. With a rich, creamy texture, nutty wild rice, and hearty vegetables, this soup is both nourishing and satisfying. Whether you’re making it after the holidays or simply craving a cozy dish, this one-pot wonder is sure to become a favorite in your home.
Creamy Turkey Wild Rice Soup
Enjoy this Creamy Turkey Wild Rice Soup as a wholesome meal perfect for chilly days!
Servings 7
Ingredients
- 2 tablespoons butter
- 1 small onion diced
- 2 carrots diced
- 2 celery stalks diced
- 3 cloves garlic minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup wild rice rinsed
- 6 cups chicken or turkey broth
- 2 cups cooked turkey shredded
- 1 cup heavy cream or half-and-half for a lighter option
- 2 tablespoons all-purpose flour
- 1/2 cup milk
- 1/2 cup frozen peas optional
- 2 tablespoons chopped fresh parsley
Instructions
- Sauté the Vegetables: In a large pot or Dutch oven, melt butter over medium heat. Add the onion, carrots, and celery. Cook for about 5 minutes until softened. Add the garlic, thyme, rosemary, salt, and pepper. Stir and cook for another minute.
- Cook the Wild Rice: Add the wild rice and broth to the pot. Bring to a boil, then reduce heat and let simmer, covered, for about 45 minutes or until the rice is tender.
- Add the Turkey: Stir in the cooked turkey and let it heat through for 5 minutes.
- Make the Creamy Base: In a small bowl, whisk together the flour and milk until smooth. Slowly stir this mixture into the soup, followed by the heavy cream. Let it cook for another 5-10 minutes until the soup thickens.
- Final Touches: Stir in the frozen peas (if using) and fresh parsley. Adjust seasoning to taste.
- Serve and Enjoy: Ladle into bowls and serve warm with crusty bread or crackers.
Notes
- Dairy-Free Option: Substitute heavy cream with coconut milk or a dairy-free alternative.
- Gluten-Free Alternative: Use cornstarch instead of flour to thicken the soup.
- Add More Veggies: Mushrooms, spinach, or kale make great additions.
- Slow Cooker Version: Add all ingredients except the flour, milk, and cream to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Stir in the creamy mixture before serving.
