Turkey and Wild Rice Soup
Cozy up with a bowl of hearty and flavorful Turkey and Wild Rice Soup, a comforting classic perfect for using up leftover turkey. This rich, creamy soup features a blend of tender vegetables, nutty wild rice, and aromatic herbs like thyme and bay leaf, simmered to perfection in a savory turkey or chicken broth. A splash of heavy cream adds a luxurious touch, making each spoonful irresistibly velvety. Ready in just over an hour, this one-pot wonder is ideal for weeknight dinners or meal prep, serving up to six portions of wholesome goodness. Garnish with freshly chopped parsley for a burst of color and freshness, and enjoy this soul-warming dish that’s as nutritious as it is delicious. Great for the colder months or holiday leftovers, this turkey soup recipe is truly comfort food at its finest!
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Recipe Information
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 stalks celery stalks, diced
- 3 cloves garlic cloves, minced
- 0.75 cup wild rice, uncooked
- 8 cups low-sodium chicken or turkey broth
- 1 teaspoon dried thyme
- 1 bay leaf
- 3 cups cooked turkey, shredded or diced
- 1 cup heavy cream
- to taste salt
- to taste black pepper
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
In a large pot or Dutch oven, heat the butter and olive oil over medium heat until the butter is melted.
Add the diced onion, carrots, and celery to the pot. Sauté for 5-7 minutes until the vegetables are softened.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Add the uncooked wild rice, chicken or turkey broth, dried thyme, and bay leaf. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 40 minutes, or until the wild rice is tender.
Remove the bay leaf and add the shredded or diced turkey to the pot. Stir to combine and heat through for 5-7 minutes.
Stir in the heavy cream and let the soup simmer for an additional 2-3 minutes. Season with salt and black pepper to taste.
Ladle the soup into bowls, garnish with fresh parsley if desired, and serve hot.
Nutrition Facts
Calories |
2997 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.2 g | 190% | |
| Saturated Fat | 71.7 g | 358% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 889 mg | 296% | |
| Sodium | 1988 mg | 86% | |
| Total Carbohydrate | 140.5 g | 51% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 16.5 g | ||
| Protein | 240.5 g | 481% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 386 mg | 30% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 3936 mg | 84% | |
*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.
