Turkey and Wild Rice Soup
This cozy turkey and wild rice soup is the perfect way to use up leftover turkey. It is creamy, hearty, and full of vegetables, with tender wild rice that makes it extra comforting on a chilly day.
Servings 6 servings
Calories 236kcal
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 medium yellow onion diced (2 cups)
- 2 medium carrots diced (1 cup)
- 3 celery ribs diced (1 cup)
- 8 ounces cremini mushrooms sliced
- 3 cloves garlic minced
- 4 cups chicken or turkey stock
- 2 cups cooked shredded turkey
- 2 cups cooked wild rice
- 1/2 cup heavy cream
- 1/4 cup chopped fresh parsley
- 1/2 teaspoon kosher salt or to taste
- 1/4 teaspoon ground black pepper or to taste
Instructions
- Heat the olive oil in a large saucepan or dutch oven set over medium heat. Add the onions, carrots, celery and mushrooms. Cook, stirring occasionally, until soft and translucent, about 5-7 minutes. Add the garlic and cook for an additional minute, until fragrant. A bit of caramelization is fine, but if the vegetables ever seem like they’re browning too quickly, reduce the heat to medium-low.
- Add the stock, bring to a simmer over high heat, then reduce to low and cover. Simmer for 40-45 minutes
- Stir in the turkey, wild rice, cream, parsley, salt and pepper. Cover and cook for an additional 5 minutes, or until the turkey and rice are warmed through. Taste and season with additional salt and pepper, if desired.
Video
Notes
Storage Tips
Refrigerate: Let the soup cool completely, then store it in an airtight container for 3 to 4 days. The rice will continue to absorb some liquid as it sits, so you might want to add a splash of extra stock or water when reheating.
Alternatively, if you anticipate leftovers, add the cooked rice to individual bowls, instead of adding to the pot, and store the rice and soup separately in the refrigerator.
Freeze: You can also freeze it for up to 3 months, but for the best texture, freeze the soup without the rice if possible. Cooked rice can get softer in the freezer. If the rice is already mixed in, it will still freeze fine, just expect a slightly softer texture when thawed.
Warm gently on the stovetop over medium-low heat or in the microwave. Add a little extra broth to loosen the soup if it thickens in the fridge.
Nutrition
Calories: 236kcal | Carbohydrates: 19g | Protein: 12g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 53mg | Sodium: 1237mg | Potassium: 496mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3914IU | Vitamin C: 15mg | Calcium: 48mg | Iron: 1mg