Creamy Turkey and Wild Rice Soup
Cozy up with a comforting bowl of Creamy Turkey and Wild Rice Soup, a hearty and flavorful dish perfect for chilly evenings or using up leftover turkey. This recipe combines tender turkey, nutty wild rice, and a medley of sautéed vegetables in a luxuriously creamy broth infused with fragrant thyme and a touch of garlic. The rich base is balanced with a subtle brightness from optional fresh lemon juice and finished with a sprinkle of fresh parsley for a pop of color and freshness. Ready in under an hour, this one-pot meal is a satisfying, soul-warming dinner that pairs beautifully with crusty bread or a simple green salad. Ideal for meal prep or feeding a family, this deliciously creamy soup will quickly become a weeknight favorite.
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Recipe Information
Ingredients
- 4 tablespoons Butter
- 1 tablespoon Olive oil
- 1 medium Yellow onion, diced
- 3 Carrots, peeled and diced
- 3 stalks Celery, diced
- 4 cloves Garlic, minced
- 0.25 cup All-purpose flour
- 6 cups Chicken or turkey stock
- 2 cups Cooked wild rice
- 3 cups Cooked turkey, shredded or diced
- 1 cup Heavy cream
- 1 teaspoon Dried thyme
- 1 Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Fresh parsley, chopped
- 1 tablespoon Fresh lemon juice (optional)
Instructions
In a large pot or Dutch oven, heat the butter and olive oil over medium heat until melted.
Add the diced onion, carrots, and celery. Sauté for 5–7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic and cook for an additional 1–2 minutes, until fragrant.
Sprinkle the flour over the vegetables and stir to coat evenly. Cook for 2 minutes to remove the raw flour taste.
Gradually pour in the chicken or turkey stock, stirring constantly to avoid lumps. Bring the mixture to a simmer.
Once the soup is simmering, add the cooked wild rice, turkey, dried thyme, bay leaf, salt, and pepper. Stir to combine.
Reduce the heat to low, cover, and let the soup simmer for 20 minutes, stirring occasionally.
Stir in the heavy cream and cook for an additional 5–10 minutes, until the soup is creamy and heated through.
Taste the soup and adjust the seasoning with more salt and pepper if needed. If desired, stir in fresh lemon juice for a hint of brightness.
Garnish with chopped parsley and serve hot with crusty bread or a side salad.
Nutrition Facts
Calories |
3205 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.5 g | 219% | |
| Saturated Fat | 85.1 g | 426% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 955 mg | 318% | |
| Sodium | 8540 mg | 371% | |
| Total Carbohydrate | 145.8 g | 53% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 18.5 g | ||
| Protein | 241.2 g | 482% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 374 mg | 29% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 3788 mg | 81% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
