Print

Turkey Rice Soup Recipe

Print Recipe

★★★★★

4.6 from 58 reviews

This hearty Turkey Rice Soup is a comforting, nutritious dish perfect for using up leftover turkey. Featuring a savory blend of vegetables, wild rice, and aromatic herbs simmered in flavorful turkey broth, this soup is thickened with evaporated milk for a creamy texture without heavy cream. It’s easy to prepare, freezer-friendly, and ideal for chilly days or anytime you want a wholesome meal.

Ingredients

Scale

Vegetables and Aromatics

  • 1 tablespoon olive oil
  • 1 cup diced sweet onion
  • ¾ cup sliced peeled carrot
  • ¾ cup sliced cremini (baby bella) mushrooms
  • ½ cup diced celery
  • 2 teaspoons minced garlic

Broth and Seasonings

  • 32 ounces turkey broth
  • 2 teaspoons dried parsley
  • 1¾ teaspoon dried thyme
  • ½ teaspoon black pepper
  • ½ teaspoon dried sage
  • 1 bay leaf
  • ⅛ teaspoon kosher salt
  • salt to taste (if needed)

Grains and Protein

  • ¾ cup wild rice blend, rinsed per package instructions
  • 2 cups cubed turkey breast (preferably cooked)

Thickener and Dairy

  • 1 tablespoon cornstarch
  • 1 (12-ounce) can evaporated fat free milk (not sweetened condensed milk)

Optional Garnish

  • Minced fresh Italian (flat leaf) parsley

Instructions

  1. Heat Oil and Sauté Vegetables: Warm the olive oil in a large soup pot or Dutch oven over medium heat. Add the diced onion, sliced carrots, mushrooms, celery, and minced garlic. Cook for about 5 minutes, stirring occasionally until the vegetables begin to soften but do not brown.
  2. Add Broth, Rice, and Herbs: Pour in the turkey broth and add the rinsed wild rice blend. Stir in dried parsley, thyme, black pepper, dried sage, bay leaf, and kosher salt. Cover the pot and bring the mixture to a gentle simmer.
  3. Simmer Until Rice is Tender: Maintain the soup at a simmer with the pot covered, cooking until the wild rice is fully cooked, approximately 45 minutes or according to package instructions. Stir occasionally to prevent sticking and adjust heat as needed to keep a gentle simmer.
  4. Thicken Soup and Add Turkey: In a medium bowl, whisk the cornstarch into the evaporated fat free milk until smooth. Stir this mixture into the soup along with the cubed turkey breast. Bring the soup to a boil and cook for about 5 minutes to thicken and heat the turkey through.
  5. Final Seasoning and Serving: Taste the soup and adjust seasoning with salt if necessary. Remove the bay leaf. Serve the soup hot, garnished with minced fresh Italian parsley if desired.

Notes

  • You can substitute chicken broth and chopped chicken meat for turkey broth and turkey if preferred.
  • Chop vegetables and turkey ahead of time and refrigerate covered until ready to cook. The soup also reheats well and freezes nicely for future meals.
  • Check your wild rice blend brand for gluten-free certification if gluten sensitivity is a concern.

Keywords: Turkey Rice Soup, Wild Rice Soup, Leftover Turkey Recipe, Healthy Soup, Comfort Food Soup

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