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Creamy Wild Rice and Turkey Soup

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This creamy wild rice and turkey soup is a cozy, comforting meal packed with tender turkey, nutty wild rice, and wholesome vegetables in a velvety, flavorful broth. It’s the perfect way to use up leftover turkey and is easy enough for busy weeknights.

Ingredients

Scale
  • 2 tablespoons olive oil (or unsalted butter)
  • 1 medium onion, diced
  • 2 stalks celery, chopped
  • 2 large carrots, peeled and sliced
  • 2 cloves garlic, minced
  • 8 ounces mushrooms, sliced (cremini or button)
  • 3/4 cup wild rice, rinsed
  • 6 cups chicken or turkey broth (low sodium preferred)
  • 2 cups cooked turkey, shredded or diced
  • 1 cup half-and-half or whole milk
  • 1/4 cup all-purpose flour
  • Salt & pepper, to taste
  • 1 teaspoon dried thyme (or 1 tablespoon fresh)
  • 1 bay leaf
  • 1/2 cup frozen peas (optional)
  • 1/3 cup chopped fresh parsley (optional)
  • Dash hot sauce or pinch paprika (optional)

Instructions

  1. In a large soup pot, heat olive oil or butter over medium heat. Add diced onion, celery, and carrots. Cook for about 5 minutes until softened.
  2. Add garlic and sliced mushrooms. Sauté another 3 minutes until fragrant and mushrooms shrink.
  3. Stir in rinsed wild rice, thyme, bay leaf, salt, and pepper. Cook for 2 minutes, letting the rice toast slightly.
  4. Pour in chicken or turkey broth. Bring to a boil, then reduce heat to low, cover, and simmer for 40-45 minutes, until wild rice is tender but still chewy. Check at 35 minutes to avoid overcooking.
  5. In a small bowl, whisk half-and-half (or milk) with flour until smooth. Slowly pour this mixture into the soup, stirring constantly to avoid lumps. Cook for 5 minutes, until the soup thickens and turns creamy. For extra thickness, blend 1 cup of soup and stir it back in.
  6. Fold in cooked turkey and frozen peas. Simmer for another 5-10 minutes, until turkey is heated through and peas are bright green. Taste and adjust salt and pepper as needed.
  7. Remove bay leaf. Stir in chopped parsley and a dash of hot sauce or paprika if desired. Ladle into bowls and serve hot.

Notes

For gluten-free, substitute flour with 2 tablespoons cornstarch mixed with water. For dairy-free, use unsweetened almond, oat, or coconut milk. Don’t overcook the wild rice; check for doneness at 35 minutes. Add turkey at the end to keep it juicy. If soup is too thick, add a splash of broth or milk. Soup freezes well for up to 2 months.

Nutrition

Keywords: wild rice, turkey soup, creamy soup, comfort food, leftover turkey, easy soup, fall recipes, winter recipes, family dinner, meal prep

Find it online: https://tessierecipes.com/creamy-wild-rice-and-turkey-soup-recipe-best-easy-comfort-food/