Description
This creamy leftover turkey wild rice soup is a comforting, hearty dish perfect for using up turkey or chicken after a holiday meal. Made with sautéed vegetables, tender wild rice, and a rich cream base, it delivers a savory, satisfying flavor in every spoonful. The soup is easy to prepare, allowing you to cook the rice in advance and quickly assemble and simmer the ingredients, making it ideal for busy weeknights or cozy family dinners.
Ingredients
Scale
Main Ingredients
- 1 cup uncooked wild rice
- 6 Tablespoons salted butter
- 1 medium yellow onion, chopped
- 2 celery stalks, chopped
- 2 large carrots, sliced into 1/4-inch thick rounds
- 8 ounces fresh crimini mushrooms, sliced
- 2 cloves garlic, minced
- ½ cup all-purpose flour
- 8 cups chicken broth
- 2 teaspoons dried parsley or ¼ cup fresh parsley, chopped
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon dried thyme
- ¼ teaspoon dried rosemary
- 4 cups cooked shredded turkey or chicken
- 1 cup milk
- 1 cup heavy cream or half-and-half
- 2 teaspoons freshly squeezed lemon juice
Instructions
- Cook Wild Rice: Prepare the wild rice according to the package instructions, which typically takes 50 to 60 minutes. You can cook the rice a day or two ahead and keep it refrigerated until ready to use.
- Sauté Vegetables: In a large Dutch oven or heavy pot, melt the butter over medium heat. Add the chopped onion, celery, carrots, mushrooms, and minced garlic. Stir occasionally and sauté until the onion becomes soft and translucent.
- Add Flour and Broth: Sprinkle the flour evenly over the sautéed vegetables and stir to combine. Cook for about 1 minute to eliminate the raw flour taste. Slowly pour in the chicken broth while stirring constantly to avoid lumps. Increase the heat to medium-high and bring the soup to a low boil.
- Simmer Soup: Lower the heat to medium. Add the cooked wild rice, parsley, salt, pepper, thyme, rosemary, and shredded turkey or chicken to the pot. Let the soup simmer uncovered for 20 minutes to meld the flavors.
- Finish Soup: Stir in the milk, heavy cream (or half-and-half), and freshly squeezed lemon juice. Cook for an additional 3 to 5 minutes until the soup is heated through. Taste and adjust seasoning with more salt and pepper as needed. Serve immediately for best flavor and texture.
Notes
- Cook the wild rice up to 2 days ahead to save time on busy nights.
- Rotisserie chicken is a great substitute if you don’t have leftover turkey on hand.
- Feel free to add extra carrots, celery, or mushrooms for a more vegetable-forward soup.
- If the soup thickens when stored, stir in a splash of broth when reheating to loosen it.
- Storage: Keep refrigerated for 3-4 days; the rice will absorb broth so add extra when reheating.
- Freezing: Freeze in airtight containers for up to 2 months. Thaw and warm gently on the stovetop.
- Reheating: Reheat slowly over low heat, stirring in broth or milk to adjust consistency.
- Make Ahead: Prep vegetables and cook wild rice 1-2 days in advance for easy assembly.
