Creamy Turkey or Chicken Wild Rice Soup
Cozy up with a bowl of this hearty and flavorful Creamy Turkey or Chicken Wild Rice Soup, a comforting classic perfect for chilly evenings. Bursting with tender shredded turkey (or chicken), nutty wild rice, and a medley of aromatic vegetables like carrots, celery, and onion, this one-pot dish is rich in both taste and texture. Enhanced by warm hints of dried thyme and sage, and finished with a luscious swirl of heavy cream, the soup achieves a velvety consistency that's sure to delight. Ready in just over an hour, it’s an ideal way to use up leftover turkey or chicken. Garnish with fresh parsley for a pop of color, and serve with a wedge of lemon to brighten the flavors. This creamy wild rice soup is the ultimate bowl of cozy comfort food!
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Recipe Information
Ingredients
- 4 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 1 medium Yellow onion, diced
- 3 medium Carrots, diced
- 3 stalks Celery, diced
- 3 Garlic cloves, minced
- 0.75 cup Wild rice (uncooked)
- 6 cups Low-sodium chicken broth
- 3 cups Cooked turkey or chicken, shredded
- 1 teaspoon Dried thyme
- 1 teaspoon Dried sage
- 1 Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Heavy cream
- 0.25 cup All-purpose flour
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
- 2 Lemon wedges (optional, for serving)
Instructions
In a large pot or Dutch oven, heat the butter and olive oil over medium heat until the butter has melted.
Add the diced onion, carrots, and celery. Sauté for about 5 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic and cook for 1 minute, or until fragrant.
Add the wild rice to the pot and stir to coat it with the vegetable mixture.
Pour in the chicken broth and stir well. Add the cooked turkey (or chicken), thyme, sage, bay leaf, salt, and pepper.
Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 35-40 minutes, or until the wild rice is tender.
In a small bowl, whisk the heavy cream and all-purpose flour until smooth to create a slurry.
Slowly stir the slurry into the soup, mixing well to ensure it combines evenly. Simmer the soup for another 5-7 minutes, stirring frequently, until it thickens.
Remove the bay leaf and adjust the seasoning with additional salt and pepper, if needed.
Ladle the soup into bowls, garnish with chopped parsley, and serve with lemon wedges on the side if desired.
Nutrition Facts
Calories |
3043 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.0 g | 213% | |
| Saturated Fat | 84.8 g | 424% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 784 mg | 261% | |
| Sodium | 3471 mg | 151% | |
| Total Carbohydrate | 174.2 g | 63% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 26.7 g | ||
| Protein | 196.9 g | 394% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 338 mg | 26% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 3494 mg | 74% | |
*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.
