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Turkey Wild Rice Soup

Turkey wild rice soup simmers in a creamy broth with tender vegetables, shredded turkey, and wild rice cooked until many grains split open. A final gentle simmer brings the soup to 165°F without boiling.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 460
Ingredients Equipment Method Notes

Ingredients
  

  • 4 tbsp unsalted butter
  • 1 yellow onion medium, diced
  • 2 carrots medium, diced
  • 2 celery ribs diced
  • 2 cloves garlic minced
  • 0.33 cup all-purpose flour
  • 8 cups low-sodium turkey or chicken broth
  • 1 cup wild rice uncooked, rinsed
  • 1 tsp dried thyme
  • 1 bay leaf
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 3 cups turkey cooked, shredded or diced
  • 1 cup heavy cream
  • 2 tbsp fresh parsley chopped

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Melt the butter in a 6-quart Dutch oven over medium heat.
  2. Add the onion, carrots, and celery and cook for 6 to 8 minutes, stirring occasionally, until softened.
  3. Add the garlic and cook for 30 seconds.
  4. Stir in the flour and cook for 1 minute.
  5. Gradually whisk in the broth until smooth.
  6. Stir in the wild rice, thyme, bay leaf, salt, and pepper.
  7. Bring the soup to a boil, then reduce the heat to low and cover.
  8. Simmer for 45 to 60 minutes, stirring occasionally, until the rice is tender and many grains have split open.
  9. Stir in the turkey and heavy cream and simmer gently for 3 to 5 minutes, until the soup reaches 165°F; do not let it boil.
  10. Remove the bay leaf.
  11. Stir in the parsley and serve.

Notes

For the best texture, keep the soup at a gentle simmer after adding the cream and do not let it boil. Refrigerate leftovers for 3 to 4 days; freeze for up to 2 months, though the cream may change texture slightly when thawed. For a dairy-free swap, use dairy-free butter and unsweetened coconut milk in place of the heavy cream.