Cozy Turkey Wild Rice Soup

 There's nothing quite like a warm bowl of soup to make you feel cozy on a cool day. This Turkey Wild Rice Soup is the perfect solution for transforming holiday leftovers into a delicious, satisfying, and deeply comforting meal. It takes tender, savory turkey and combines it with nutty wild rice and a medley of vegetables, all in a rich, creamy broth.¹

This soup is a beautiful balance of textures and flavors. You have the satisfying chew of the wild rice, the tender vegetables, and the savory turkey, all in a velvety-smooth broth.² It's a complete meal in a bowl, perfect for a hearty lunch or a comforting weeknight dinner.

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Cozy Turkey Wild Rice Soup

Creamy & Loaded with Veggies

Yields: 6-8 servings

Prep time: 15 minutes

Cook time: 45 minutes

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Ingredients

• For the Soup:

  • 2 tablespoons olive oil³

  • 1 cup wild rice blend, rinsed⁴

  • 1 medium yellow onion, chopped⁵

  • 2 carrots, peeled and diced

  • 2 celery stalks, diced⁶

  • 8 ounces sliced mushrooms (cremini or button)

  • 3 cloves garlic, minced

  • 4 cups chicken broth

  • 2 cups cooked turkey, shredded or diced

  • 1 teaspoon dried thyme

  • ½ teaspoon dried rosemary

  • Salt and black pepper, to taste

• For the Creamy Base:

  • 2 tablespoons unsalted butter

  • 2 tablespoons all-purpose flour

  • 1 cup milk or heavy cream

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Instructions

1. Cook the Wild Rice & Sauté Veggies

1. Cook Rice: In a medium pot, bring 2 cups of water to a boil. Add the wild rice, cover, and reduce heat to a simmer. Cook for 35-40 minutes, or until the rice is tender. Drain any excess water.

2. Sauté Veggies: While the rice is cooking, heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, celery, and mushrooms. Sauté for 8-10 minutes, until the vegetables are tender.

3. Add Garlic: Stir in the minced garlic and cook for 1 minute until fragrant.

2. Make the Soup

1. Add Broth & Seasonings: Pour the chicken broth into the pot with the vegetables. Add the shredded turkey, dried thyme, and dried rosemary. Season with salt and pepper.

2. Simmer: Bring the soup to a simmer and let it cook for 10 minutes to allow the flavors to meld.

3. Add Cooked Rice: Stir in the cooked wild rice.

3. Create the Creamy Base

1. Make Roux: In a separate small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute to create a roux.

2. Add Milk: Gradually whisk in the milk or heavy cream until the mixture is smooth. Continue to whisk until the sauce is thick and bubbly.

3. Combine: Pour the creamy mixture into the soup and stir until it is fully incorporated.

4. Serve

• Ladle the soup into bowls. Serve hot, garnished with fresh parsley, if desired, and a side of crusty bread.

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Pro-Tips for a Perfect Bowl

• The Right Rice: Wild rice is the key, but a wild rice blend works just as well.⁷ Make sure you rinse it thoroughly before cooking.

• The Best Turkey: Using a combination of white and dark meat from your leftover turkey will give the soup a richer, more complex flavor.

• The Roux is Key: The roux is what makes the soup creamy without being too heavy. Make sure to cook it for at least a minute to remove the raw flour taste.

• Don't Forget to Season: Taste the soup at the end and adjust the salt and pepper to your liking.

• Make Ahead & Store: This soup tastes even better the next day! You can store it in an airtight container in the refrigerator for up to 3 days.