Creamy Wild Rice Soup with Smoked Turkey
Dive into a bowl of comfort with this Creamy Wild Rice Soup with Smoked Turkey, a hearty and flavorful dish perfect for cozy dinners or nourishing lunches. This recipe combines tender wild rice, savory smoked turkey, and a medley of aromatic vegetables like onion, celery, and carrots, all simmered in a velvety broth enriched with milk and heavy cream. Infused with earthy thyme, rosemary, and a hint of garlic, each spoonful offers a harmonious blend of creamy textures and smoky depth. Ready in just over an hour, this satisfying soup is ideal for feeding a crowd, boasting six generous servings. Garnish with fresh parsley for a vibrant, herbaceous finish, and enjoy this comforting classic during colder months. Perfect for keyword searches such as “creamy wild rice soup,” “smoked turkey recipes,” and “easy comforting fall soups.”
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 stalks celery stalks, diced
- 3 cloves garlic cloves, minced
- 6 cups chicken broth
- 3/4 cup wild rice, rinsed
- 2 cups smoked turkey, shredded
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 bay leaf
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1/2 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
In a large pot or Dutch oven, melt the butter over medium heat.
Add the diced onion, carrots, and celery to the pot. Sauté for 5-7 minutes, until the vegetables are softened and fragrant.
Stir in the minced garlic and cook for an additional 1 minute.
Add the chicken broth, wild rice, smoked turkey, dried thyme, dried rosemary, and bay leaf. Stir well to combine.
Bring the soup to a boil, then reduce the heat to low and cover. Simmer for 40-45 minutes, or until the wild rice is tender.
In a separate small saucepan, melt 4 tablespoons of butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to form a roux.
Slowly whisk in the milk, ensuring there are no lumps. Cook for 3-4 minutes, or until the mixture thickens slightly.
Add the milk mixture to the soup, stirring well to incorporate.
Pour in the heavy cream, salt, and black pepper. Allow the soup to heat through for an additional 5 minutes, stirring occasionally.
Remove the bay leaf before serving.
Ladle the soup into bowls and garnish with fresh parsley, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
2163 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.6 g | 156% | |
| Saturated Fat | 66.9 g | 334% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 636 mg | 212% | |
| Sodium | 10543 mg | 458% | |
| Total Carbohydrate | 97.6 g | 35% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 40.7 g | ||
| Protein | 168.2 g | 336% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 923 mg | 71% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 4429 mg | 94% | |
*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.
