Description
This Creamy Leftover Turkey Wild Rice Soup is a hearty and comforting American classic, perfect for using up holiday leftovers. It combines tender shredded turkey with wild rice, fresh vegetables, and a rich, creamy broth seasoned with herbs, making it an ideal dish for chilly evenings.
Ingredients
Soup Base
- 1 cup uncooked wild rice
- 6 Tablespoons salted butter
- 8 cups chicken broth
Vegetables
- 1 medium yellow onion, chopped
- 2 celery stalks, chopped
- 2 large carrots, sliced into 1/4-inch thick rounds
- 8 ounces fresh crimini mushrooms, sliced
- 2 cloves garlic, minced
Seasonings & Herbs
- 2 teaspoons dried parsley or ¼ cup fresh parsley, chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried rosemary
Dairy & Protein
- 1/2 cup all-purpose flour
- 4 cups cooked shredded turkey or chicken
- 1 cup milk
- 1 cup heavy cream or half-and-half
- 2 teaspoons freshly squeezed lemon juice
Instructions
- Prepare Wild Rice: Cook the wild rice according to package instructions, which usually takes about 50 to 60 minutes. This can be done a day or two ahead and refrigerated until ready to use in the soup.
- Sauté Vegetables: In a large Dutch oven or heavy pot, melt the butter over medium heat. Add the chopped onion, celery, carrots, mushrooms, and minced garlic. Stir and sauté until the onion softens and the vegetables are tender.
- Create Roux and Add Broth: Sprinkle the flour over the sautéed vegetables and stir well, cooking for about 1 minute to remove the raw flour taste. Slowly pour in the chicken broth while stirring constantly to prevent lumps. Increase heat to medium-high and bring the soup to a gentle boil.
- Add Rice, Turkey, and Seasonings: Reduce heat to medium. Stir in the cooked wild rice, parsley, kosher salt, black pepper, thyme, rosemary, and shredded turkey. Simmer the mixture for 20 minutes to blend flavors and heat through.
- Add Dairy and Finish: Stir in the milk, heavy cream (or half-and-half), and freshly squeezed lemon juice. Heat the soup for another 3-5 minutes until hot. Taste and adjust salt and pepper as needed. Serve immediately for the best flavor and warmth.
Notes
- You can substitute shredded rotisserie chicken if leftover turkey isn’t available.
- If using uncooked boneless, skinless chicken breasts, add 1½ pounds with the broth in step 3, boil covered for 10-12 minutes until cooked, then shred and add back with the rice.
- Wild rice can be cooked in advance to save time when preparing the soup.
- Adjust creaminess by using half-and-half instead of heavy cream for a lighter version.
