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turkey wild rice soup in bowl

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: 327kcal
Author: Becky Hardin - The Cookie Rookie
Turkey Wild Rice Soup is an easy and cozy soup recipe. It's a great way to use Thanksgiving or Christmas leftovers for lunch or dinner all week. So much flavor!
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Ingredients

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

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 uncooked rice. Cook 6-8 minutes or until the vegetables have softened and the rice begins to pop. Stir often.
    ½ large, 3 carrots, 1 rib celery, 1 cup uncooked wild rice or a wild rice blend
    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 *see Note, 1 tablespoon fresh thyme leaves, ½ cup dry or semi-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 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 unsalted chicken or turkey 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 chopped or shredded turkey
    cubes of turkey being stirred into a soup
  • Season, to taste, with kosher salt and freshly ground black pepper.

Video

Notes

  • 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.
  • Adding baking soda to the soup breaks down the tough rice fibers and reduces cooking time, so don’t skip it!
  • 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

Calories: 327kcal | Carbohydrates: 21g | Protein: 14g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 75mg | Sodium: 547mg | Potassium: 395mg | Fiber: 2g | Sugar: 2g | Vitamin A: 4431IU | Vitamin C: 3mg | Calcium: 47mg | Iron: 1mg