Creamy Turkey Wild Rice Soup Recipe – Quick, Delicious & Hearty
This thick and creamy Turkey Wild Rice Soup is the perfect comforting way to use up your Thanksgiving leftovers. Loaded with veggies, wild rice, and rich turkey broth, it’s cozy, filling, and full of flavor.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Soups & Stews
- Method: Stovetop
- Cuisine: American
Ingredients
- 2 tablespoons butter
- 1 medium onion, diced
- 1 clove garlic, minced
- 3 large carrots, sliced into coins
- 3 large stalks celery, sliced
- 2 cups cubed roasted turkey (white and dark meat)
- 8 cups turkey broth
- 1 cup wild rice or wild rice blend
- ⅔ cup half and half cream
- Salt and pepper, to taste
Instructions
1. Melt butter in a large soup pot or Dutch oven over medium-high heat.
2. Add the onion and garlic and cook until fragrant and translucent, about 5 minutes.
3. Add in the carrots and celery and continue cooking until the vegetables soften, about 10 minutes.
4. Add the cubed turkey and turkey broth. Bring the mixture to a boil.
5. Stir in the wild rice, return to a boil, then reduce heat and simmer, stirring occasionally, until the rice is tender, about 30 minutes.
6. Remove from heat and stir in the half and half cream.
7. Season with salt and pepper to taste.
8. Serve hot with crusty bread for dipping.
Notes
A wild rice blend can be used in place of pure wild rice for affordability and texture.
This soup works just as well with leftover chicken instead of turkey.
To make it dairy-free, substitute half and half with coconut milk or a non-dairy cream alternative.
Soup thickens as it cools — add extra broth or water when reheating if needed.
Great for freezing — just leave out the cream and add it fresh when reheating.
Find it online: https://cookingwithramsay.com/creamy-turkey-wild-rice-soup/