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turkey wild rice soup in bowls

Turkey Wild Rice Soup Recipe

Course: Soup
Cuisine: American
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 8 people
Calories: 333kcal
Author: Becky Hardin
Everyone will love this creamy turkey wild rice soup recipe. It's so easy and delicious, and the ultimate post-holiday comfort food!
Step-by-step photos can be seen below the recipe card.
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Ingredients

  • 2 tablespoons unsalted butter (¼ stick)
  • 2 tablespoons olive oil
  • ½ yellow onion diced
  • 3 carrots peeled and chopped
  • 1 rib celery diced, optional
  • 1 cup dry wild rice or a wild rice blend
  • ¼ teaspoon baking soda (see note)
  • 1 tablespoon fresh thyme leaves
  • ½ cup dry white wine a good, drinkable wine
  • 4-5 cups low-sodium chicken broth or turkey broth, divided
  • teaspoons kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 cup heavy cream
  • 3 cups cooked turkey chopped or shredded

Instructions

  • Heat a large Dutch oven over medium heat and add butter and oil.
    2 tablespoons unsalted butter, 2 tablespoons olive oil
  • Add onion, carrots, celery and dry rice. Cook 6-8 minutes or until the vegetables have softened and the rice begins to pop. Stir often.
    ½ yellow onion, 3 carrots, 1 rib celery, 1 cup dry wild rice
    sliced carrots, onions, and celery in a large pot with grains of black wild rice
  • Add baking soda, thyme and wine. Cook 1 minute, stirring often.
    ¼ teaspoon baking soda, 1 tablespoon fresh thyme leaves, ½ cup dry white wine
    rice and vegetables simmering in a large pot
  • Add 4 cups broth, salt and pepper and bring mixture to a boil. Reduce heat to a low simmer and cover. Cook, covered, 30 minutes. Check the rice and if it isn’t softened, cook an additional 10 minutes with the lid on.
    1½ teaspoons kosher salt, ½ teaspoon freshly ground black pepper, 4-5 cups low-sodium chicken broth
    soup cooking in a large pot
  • Remove the lid, add cream and turkey and cook 30-60 minutes or until the soup reduces and thickens. (If the soup is too thin, whisk in 2 tablespoons flour or cornstarch that has been mixed with ¼ cup cold heavy cream. Bring just to a boil, reduce heat to low and cook until soup has desired consistency. If soup is too thick, add an additional 1-cup broth.)
    1 cup heavy cream, 3 cups cooked turkey
    cubes of turkey being stirred into a soup
  • Season, to taste, with kosher salt and freshly ground black pepper.

Video

Notes

  • Note: Adding baking soda to the soup breaks down the tough rice fibers and reduces cooking time, so don’t skip it!
  • Use a chicken or turkey broth with no added salt, or low-sodium.
  • After cooking, if the soup is too thick, stir in an additional 1 cup of broth.
  • If the soup is too thin, add flour or cornstarch to thicken.
  • Leftovers can be stored in an airtight container in the fridge for 3–4 days.
  • If you don't have leftover turkey, don't worry. You can make some for this recipe any way you like, just make sure it's fully cooked before adding it into the soup.

Nutrition

Serving: 1bowl | Calories: 333kcal | Carbohydrates: 21g | Protein: 18g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 76mg | Sodium: 598mg | Potassium: 453mg | Fiber: 2g | Sugar: 3g | Vitamin A: 4431IU | Vitamin C: 4mg | Calcium: 52mg | Iron: 1mg