Description

This creamy and comforting Turkey Wild Rice Soup is the perfect way to use leftover turkey after the holidays. Packed with tender turkey, hearty wild rice, and a medley of vegetables, this flavorful soup is a satisfying and nutritious meal for chilly days. Infused with fresh thyme and a touch of dry white wine, it’s a cozy dish that pleases the palate. Ideal for family dinners or meal prepping, this recipe will surely become a staple in your kitchen.

Ingredients

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For the Soup Base

2 tablespoons unsalted butter (1/4 stick)
2 tablespoons olive oil
1/2 yellow onion, diced
3 carrots, peeled and chopped
1 rib celery, diced (optional)

For the Rice and Flavor

1 cup dry wild rice or a wild rice blend
1/4 teaspoon baking soda
1 tablespoon fresh thyme leaves
1/2 cup dry white wine (use a good, drinkable wine)
4–5 cups low-sodium chicken broth or turkey broth, divided
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

For Creamy Finish

1 cup heavy cream
3 cups cooked turkey, chopped or shredded

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Instructions

Sauté the Vegetables and Rice
Heat a large Dutch oven over medium heat. Add butter and olive oil. Once melted, stir in the diced onion, chopped carrots, celery (if using), and dry wild rice. Sauté the mixture for 6-8 minutes, stirring often, until the vegetables soften and the rice begins to pop.
Add Baking Soda, Herbs, and Wine
Stir in the baking soda, fresh thyme leaves, and dry white wine. Cook for 1 minute, stirring frequently, to allow the flavors to meld.
Simmer the Broth
Add 4 cups of chicken or turkey broth, kosher salt, and freshly ground black pepper. Bring the mixture to a boil, reduce the heat to a low simmer, cover, and let it cook for 30 minutes. If the rice isn’t softened after this time, continue cooking for another 10 minutes with the lid on.
Incorporate the Turkey and Cream
Remove the lid and stir in the heavy cream and chopped or shredded turkey. Simmer the soup uncovered for 30-60 minutes, allowing it to thicken and reduce. If the soup becomes too thin, whisk in 2 tablespoons of flour or cornstarch mixed with ¼ cup cold heavy cream and bring it to a boil before reducing the heat. If the soup gets too thick, add an additional 1 cup of broth to reach your preferred consistency.
Season and Serve
Taste and adjust seasoning with additional kosher salt and freshly ground black pepper if needed. Serve warm with your favorite side, such as crusty bread or crackers.

Notes

Baking Soda: Adding baking soda helps break down the tough fibers in wild rice, reducing the cooking time significantly. Don’t skip this step.
Broth: Use low-sodium or unsalted broth to have better control over the seasoning.
Consistency Adjustments: If the soup is too thick after cooking, simply add 1 cup of extra broth to thin it out. If it’s too thin, use a mixture of flour or cornstarch and cold cream to thicken it.
Leftovers: Store the soup in an airtight container in the refrigerator for up to 3-4 days. Reheat over low heat to maintain the creamy texture.
No Turkey? If you don’t have leftover turkey, you can prepare some from scratch. Be sure it’s fully cooked before adding it to the soup.

Nutrition

Serving Size: 1 bowl
Calories: 320
Sugar: 2g
Sodium: 360mg
Fat: 17g
Saturated Fat: 9g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 3g
Protein: 23g
Cholesterol: 80mg