Turkey and Wild Rice Soup
Cozy up with a bowl of hearty and flavorful Turkey and Wild Rice Soup, a comforting classic perfect for using up leftover turkey. This rich, creamy soup features a blend of tender vegetables, nutty wild rice, and aromatic herbs like thyme and bay leaf, simmered to perfection in a savory turkey or chicken broth. A splash of heavy cream adds a luxurious touch, making each spoonful irresistibly velvety. Ready in just over an hour, this one-pot wonder is ideal for weeknight dinners or meal prep, serving up to six portions of wholesome goodness. Garnish with freshly chopped parsley for a burst of color and freshness, and enjoy this soul-warming dish that’s as nutritious as it is delicious. Great for the colder months or holiday leftovers, this turkey soup recipe is truly comfort food at its finest!
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Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 stalks celery stalks, diced
- 3 cloves garlic cloves, minced
- 0.75 cup wild rice, uncooked
- 8 cups low-sodium chicken or turkey broth
- 1 teaspoon dried thyme
- 1 bay leaf
- 3 cups cooked turkey, shredded or diced
- 1 cup heavy cream
- to taste salt
- to taste black pepper
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Directions
Step 1
In a large pot or Dutch oven, heat the butter and olive oil over medium heat until the butter is melted.
Step 2
Add the diced onion, carrots, and celery to the pot. Sauté for 5-7 minutes until the vegetables are softened.
Step 3
Stir in the minced garlic and cook for 1 minute, until fragrant.
Step 4
Add the uncooked wild rice, chicken or turkey broth, dried thyme, and bay leaf. Stir to combine.
Step 5
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 40 minutes, or until the wild rice is tender.
Step 6
Remove the bay leaf and add the shredded or diced turkey to the pot. Stir to combine and heat through for 5-7 minutes.
Step 7
Stir in the heavy cream and let the soup simmer for an additional 2-3 minutes. Season with salt and black pepper to taste.
Step 8
Ladle the soup into bowls, garnish with fresh parsley if desired, and serve hot.
Nutrition Facts
| Serving size | 3397.2 grams (3397.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2997 |
| Total Fat 148.20g | 190% |
| Saturated Fat 71.70g | 359% |
| Polyunsaturated Fat 2.00g | |
| Cholesterol 889mg | 296% |
| Sodium 1988mg | 86% |
| Total Carbohydrate 140.50g | 51% |
| Dietary Fiber 16.70g | 60% |
| Total Sugars 16.50g | |
| Protein 240.50g | 481% |
| Vitamin D 5IU | 23% |
| Calcium 386mg | 30% |
| Iron 16mg | 87% |
| Potassium 3936mg | 84% |
Source of Calories