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Creamy Leftover Turkey Wild Rice Soup Recipe

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4 from 6 reviews

This Creamy Leftover Turkey Wild Rice Soup is a hearty, warm, and comforting dish perfect for using up holiday turkey leftovers. Packed with vegetables like carrots, mushrooms, celery, and onions in a rich, creamy broth, it provides a satisfying meal ideal for chilly days. The soup combines nutty wild rice with tender shredded turkey in a flavorful blend of herbs and spices.

Ingredients

Soup Base

  • 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

Seasonings and Herbs

  • 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

Protein

  • 4 cups cooked shredded turkey or chicken

Dairy and Finishing Ingredients

  • 1 cup milk
  • 1 cup heavy cream or half-and-half
  • 2 teaspoons freshly squeezed lemon juice

Instructions

  1. Prepare the Wild Rice: Cook the wild rice according to the package instructions, which typically takes 50 to 60 minutes. Wild rice can be prepared up to two days ahead and stored in the refrigerator until ready to use in the soup.
  2. Sauté the Vegetables: In a large Dutch oven or heavy-bottomed pot, melt the butter over medium heat. Add the chopped onion, celery, carrots, mushrooms, and minced garlic. Stir and sauté until the onion becomes soft and translucent, about 5 to 7 minutes.
  3. Make the Roux and Add Broth: Sprinkle the flour evenly over the sautéed vegetables and stir well to combine. Cook the mixture for 1 minute to remove raw flour taste. Gradually pour in the chicken broth while stirring constantly to avoid lumps. Increase the heat to medium-high and bring the mixture to a gentle boil.
  4. Add Wild Rice and Seasonings: Reduce the heat to medium and stir in the cooked wild rice, dried or fresh parsley, kosher salt, black pepper, thyme, and rosemary. Add the shredded turkey. Let the soup simmer uncovered for 20 minutes to let the flavors meld.
  5. Finish the Soup: Stir in the milk, heavy cream or half-and-half, and freshly squeezed lemon juice. Heat the soup for an additional 3-5 minutes until hot, but do not boil. Taste and adjust seasoning with additional salt or pepper if needed. Serve immediately.

Notes

  • For convenience, rotisserie chicken can be used as an alternative to leftover turkey.
  • If using uncooked boneless, skinless chicken breasts, add 1 1/2 pounds with the broth in step 3, then boil covered for 10-12 minutes until cooked through. Remove, chop or shred the chicken, return it to the soup along with the cooked rice, and continue as directed.
  • This recipe can be made in advance; soup flavors improve after sitting for several hours or overnight in the refrigerator.
  • Use low-sodium chicken broth to reduce the sodium content if preferred.

Find it online: http://bitezly.com/creamy-leftover-turkey-wild-rice-soup-recipe/