Turkey Wild Rice Soup Recipe

Course: Soup

Cuisine: American

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

Servings: 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.
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.
Add baking soda, thyme and wine. Cook 1 minute, stirring often.
Add 4 cups broth, salt and pepper and bring mixture to a boil. Reduce heat to low (simmeand cover. Cook, covered, 30 minutes. Check the rice and if it isn’t softened, cook an additional 10 minutes with the lid on.
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.)
Season, to taste, with kosher salt and freshly ground black pepper.
Enjoy!

Video

Notes

*Note: Adding baking soda to the soup breaks down the tough rice fibers and reduces cooking time.

Nutrition