Description
A hearty, creamy soup that transforms Christmas leftovers into a warm, cozy hug in a bowl. Perfect for snowy afternoons and post-holiday meals.
Ingredients
Scale
- 3 cups cooked turkey, shredded or chopped
- ¾ cup wild rice (uncooked)
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 onion, chopped
- 2 tablespoons butter (unsalted)
- 2 tablespoons all-purpose flour
- 6 cups chicken or turkey broth
- 1 cup heavy cream
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme (or ½ teaspoon dried)
- Salt and pepper to taste
Instructions
- Heat the butter in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery, and cook until softened—about 5 minutes. Stir in the garlic and thyme, cooking for another minute.
- Sprinkle the flour over the veggies and stir to coat. Cook for 1-2 minutes to get rid of the raw flour taste.
- Slowly pour in the broth, whisking constantly to prevent lumps. Bring to a gentle simmer, then stir in the wild rice.
- Let the soup simmer for about 30 minutes, stirring occasionally. The rice should be tender but still have a slight chew.
- Stir in the shredded turkey and heavy cream. Heat everything through, but don’t let it boil or the cream might separate.
- Add salt and pepper to taste. Start with 1 teaspoon of salt and ½ teaspoon of pepper, then adjust as needed.
Notes
[‘Use homemade broth for added flavor.’, ‘Wild rice takes time to cook, so be patient.’, ‘If using non-dairy milk, whisk it with flour or cornstarch before adding to prevent separation.’, ‘Taste and adjust seasoning as needed.’]
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2
- Sodium: 600
- Fat: 8
- Saturated Fat: 4
- Carbohydrates: 20
- Fiber: 2
- Protein: 15
Keywords: Turkey soup, Wild rice soup, Christmas leftovers, Comfort food, Easy soup recipe