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Leftover Turkey Wild Rice Soup Recipe

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★★★★★

4.8 from 55 reviews

Leftover Turkey Wild Rice Soup is a comforting, creamy soup that makes perfect use of leftover turkey or chicken. Featuring a flavorful mirepoix base, tender wild rice blend, and a rich cream finish, this soup is easy to prepare and ideal for a cozy meal. It’s versatile, allowing rice to be cooked separately or within the soup, and can be adapted with available leftovers or fresh poultry.

Ingredients

Scale

Soup Base

  • 2 tablespoons olive oil
  • 1 cup onion, diced
  • 1 cup celery, diced
  • 1 cup carrot, diced
  • 2 cloves garlic, minced
  • 1 tablespoon fresh thyme leaves
  • 1 bay leaf
  • 1/2 cup dry white wine (optional, for deglazing)
  • 4 cups chicken broth (or turkey broth or vegetable broth)
  • Salt and freshly ground black pepper, to taste

Rice

  • 1 cup dried wild rice blend (such as Lundberg Wild Blend)

    • or

  • 1 cup cooked wild rice blend or precooked rice (adjust liquid accordingly)

Protein

  • 3 cups leftover cooked turkey, skin removed, shredded or chopped (or leftover cooked chicken)

Thickener and Cream

  • 3 tablespoons all-purpose flour
  • 3/4 cup heavy cream (can substitute half-and-half or whole milk)

Finishing

  • 1 tablespoon fresh lemon juice (about half a lemon)

Instructions

  1. Cook the Rice: Prepare the wild rice blend separately according to package directions for best texture and flavor. This helps avoid discoloring the soup and ensures the rice is tender.
  2. Build the Flavor Base: Heat olive oil in a large soup pot over medium heat. Add diced onions, celery, and carrots (mirepoix) along with minced garlic and fresh thyme. Sauté gently for about 10 minutes until vegetables are softened and fragrant. Deglaze the pot with white wine by pouring it in and scraping up any browned bits, then cook off the alcohol for a minute or two.
  3. Add Flour and Develop Texture: Sprinkle the flour evenly over the cooked vegetables and stir to coat. Cook for 1 to 2 minutes to remove the raw flour taste, stirring constantly. Gradually add 1/2 cup of the broth to loosen the mixture, stirring until smooth and slightly thickened.
  4. Simmer the Soup: Slowly pour in the remaining chicken broth, about one cup at a time, stirring well after each addition to prevent clumping. Add the bay leaf and bring the soup to a gentle simmer over medium heat. Let it cook uncovered for about 10 minutes to develop flavor. Remove and discard the bay leaf.
  5. Finish the Soup: Reduce heat to low. In a separate bowl, whisk a ladle of hot soup liquid into the heavy cream to temper it, preventing curdling. Slowly stir the cream mixture back into the pot. Add the shredded leftover turkey and cooked wild rice, stirring until heated through. Stir in fresh lemon juice, then season with salt and freshly ground black pepper to taste. Keep the soup warm on low heat until serving.

Notes

  • Turkey and chicken can be used interchangeably in this soup; remove skin before adding to avoid unpleasant texture.
  • Cooking rice separately is recommended to prevent discolored broth and save cooking time.
  • To cook rice directly in the soup, add 1.5 cups water with broth, stir in rice at Step 4, cover partially, and simmer for 45 minutes.
  • Use precooked rice as a shortcut by adding it with turkey and warming through before adding cream.
  • Leftover soup stores well refrigerated in an airtight container for several days; add water or milk before reheating if it thickens too much.
  • Freezing is not recommended due to cream and rice texture changes.
  • A splash of white wine adds depth, but can be omitted if desired.

Keywords: turkey soup, wild rice soup, leftover turkey recipe, creamy soup, fall soup, comforting soup, turkey leftovers, easy soup

Find it online: https://tastybynova.com/leftover-turkey-wild-rice-soup-recipe/