Description
This Turkey and Wild Rice Soup is warm, creamy, and packed with holiday flavors—perfect for using up Christmas leftovers and creating a hearty, comforting meal.
Ingredients
Scale
- 2 cups cooked turkey, shredded or chopped
- 1 cup uncooked wild rice
- 6 cups chicken or turkey broth
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup heavy cream
- Salt to taste
- Black pepper to taste
- 1 teaspoon dried thyme
- Pinch of nutmeg
Instructions
- Heat butter in a large soup pot over medium heat. Add diced onion, carrots, celery, and garlic. Sauté for 5 minutes until softened and fragrant.
- Sprinkle flour over the veggies and stir for 1 minute to create a thickening base.
- Gradually pour in the broth, scraping the bottom of the pot to mix in the flour. Bring to a boil.
- Stir in the wild rice, reduce heat to low, cover, and let simmer for 35 minutes, stirring occasionally.
- Once the rice is tender, stir in the chopped turkey and heavy cream. Heat through without boiling.
- Season with salt, pepper, thyme, and a pinch of nutmeg. Taste and adjust seasoning as needed. Serve warm.
Notes
Rinse the wild rice to improve flavor and texture. Use homemade broth for richer taste. The soup thickens as it sits, so add extra broth or water when reheating.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Fat: 10
- Carbohydrates: 22
- Protein: 15
Keywords: Turkey soup, Wild rice soup, Christmas leftovers, Comfort food, Creamy soup