Description
At its core, creamy turkey and wild rice soup is a rustic, heart-warming soup made by simmering cooked poultry, whole grain wild rice, aromatic mirepoix vegetables, and dried herbs in a flavorful broth before finishing it with cream and a gentle thickener. Unlike thin brothy soups, this dish sits delightfully between a light soup and a velvety chowder.
Ingredients
Scale
- 2 cups cooked turkey, shredded or diced
- ¾ cup wild rice blend, rinsed
- 1 tbsp butter or olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 6 cups chicken or turkey broth
- 1 tsp dried thyme
- ½ tsp dried rosemary
- ½ tsp black pepper
- 1 bay leaf
- 1 cup heavy cream or half-and-half
- 1–2 tbsp flour
- 1 cup mushrooms, sliced (optional)
- Salt, to taste
- 2 tbsp chopped fresh parsley
Instructions
- Sauté vegetables: Melt butter in a large pot over medium heat. Add onion, carrots, celery, and mushrooms. Cook for 5–7 minutes.
- Add garlic: Stir in garlic and cook for about 30 seconds.
- Cook the rice: Add wild rice, broth, thyme, rosemary, pepper, and bay leaf. Bring to a boil, then reduce heat and simmer 35–45 minutes, until the rice is tender.
- Add turkey: Stir in the cooked turkey and simmer for another 5 minutes.
- Make it creamy: Whisk flour into the cream until smooth. Slowly stir into the soup. Simmer gently for 5–8 minutes, stirring occasionally, until slightly thickened.
- Finish: Remove the bay leaf. Season with salt and additional pepper. Stir in parsley.
Notes
You can customize this soup by adding mushrooms, spinach, peas, or corn. For extra flavor and creaminess, stir in a little Parmesan cheese or heavy cream just before serving. It’s also a great way to use leftover roasted turkey.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1½ cups
- Calories: 320 kcal
Keywords: turkey wild rice soup creamy, creamy turkey rice soup, wild rice turkey soup cream base