Looking for a way to use up those holiday leftovers? This Turkey Wild Rice Soup turns yesterday’s feast into a delightful soup filled with tender turkey pieces and nutty wild rice, simmered in a creamy, flavorful broth complemented by the savory notes of sautéed vegetables. This creamy soup recipe is ideal for a cozy dinner on a cold winter night or as a hearty lunch to take to work. Its rich flavors and velvety texture makes it a comforting choice for any occasion.
Ingredients for Turkey Wild Rice Soup
- Butter: Use unsalted butter to control the sodium levels in the soup. Here’s our guide to the best butter brands.
- Carrots, celery, and onion: This soup’s base is a classic mirepoix. If possible, use fresh diced vegetables, but frozen can also work.
- Flour: All-purpose flour is used as a thickening agent, creating a smooth and creamy texture. For a gluten-free alternative, you can use cornstarch or a gluten-free flour blend.
- Broth: If you have homemade chicken broth or turkey stock on hand, this is the prime opportunity to use it.
- Wild rice: With it’s nutty flavor and slightly chewy texture, wild rice is a nutritious addition, rich in fiber and protein. Please note that this recipe calls for cooked wild rice!
- Turkey: This recipe is the perfect way to repurpose leftover turkey. Use white or dark meat, whichever you like or have on hand.
- Cream: Half and half gives this soup a silky, rich texture and a creamy consistency. You can also use whole milk or heavy cream.
- Seasonings: Dried parsley flakes, salt, and pepper give the soup an extra layer of flavor.
Directions
Step 1: Cook the vegetables
In a Dutch oven, heat butter over medium-high heat. Add carrots, celery, and onion; cook and stir until tender.
Step 2: Add the flour and broth
Stir in flour until blended; cook until bubbly. Gradually stir in broth. Bring to a boil, stirring constantly; cook and stir for one to two minutes or until thickened.
Step 3: Cook the soup
Stir in wild rice, turkey, half and half, Dried parsley flakes, salt, and pepper; return to a boil. Reduce heat; simmer, uncovered, 20 minutes, stirring occasionally.
Recipe Variations
- Vegetarian version: Substitute turkey with a mix of hearty vegetables like butternut squash and chickpeas, and use vegetable broth instead of chicken or turkey broth.
- Make it cheesy: Stir in some grated Parmesan or cheddar cheese for a richer, cheesier soup.
- Do it without dairy: Replace half-and-half with coconut milk or almond milk for a creamy yet dairy-free version.
- Add extra flavors: Experiment with fresh herbs like thyme, rosemary, or sage or add a touch of lemon zest or a squeeze of fresh lemon juice to brighten the flavors.
How to Store Turkey Wild Rice Soup
You can store turkey wild rice soup in the refrigerator in airtight containers for three to four days. Warm gently in the microwave or on the stovetop until heated through.
Can you freeze Turkey Wild Rice Soup?
No. Soups and recipes with dairy-based sauces do not typically freeze well since they tend to separate and curdle. Additionally, soups with starches, like rice or pasta, also don’t tend to freeze well. For more tips, reference our guide on freezing soup.
Turkey Wild Rice Soup Tips
What can you serve with turkey wild rice soup?
Turkey wild rice soup is an all-in-one meal that doesn’t require a side dish. However, a tossed green salad or a loaf of this easy garlic bread would be perfect for dipping and dunking in the heavenly, creamy broth.
Can you make turkey wild rice soup in the Instant Pot?
Yes, you can make turkey wild rice soup in the Instant Pot. Start by setting the Instant Pot to sauté mode and melting the butter. Sauté the carrots, celery, and onion until tender, then stir in the flour and cook for a couple of minutes until blended and bubbly. Gradually add the chicken or turkey broth and cooked wild rice. Add the cubed turkey, salt, pepper, and dried parsley flakes, then close the lid and set the valve to seal. Cook on high pressure for five minutes, followed by a 10-minute natural pressure release and a quick release for any remaining pressure. Stir in the half-and-half cream, set the Instant Pot back to sauté mode, and cook until the soup is heated through and slightly thickened.
Can you use other types of rice in this soup recipe?
Yes, you can use other types of rice or grains in soup. Brown rice, basmati rice, or jasmine rice can be used for a different texture and flavor profile. However, keep in mind that regardless of what type of rice or grain you use for this soup it needs to be cooked ahead of time.
