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Creamy Turkey Wild Rice Soup

Creamy Turkey Wild Rice Soup

This is my favorite recipe for Creamy Turkey Wild Rice Soup! Use your leftover turkey and herbs to make a satisfying and healthy soup with a hint of lemon.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 10
Course: Dinner, Soup
Cuisine: American
Calories: 394
Ingredients Equipment Method Video Notes

Ingredients
  

  • 1/2 cup butter 1 stick
  • 3 cups celery chopped (include leaves)
  • 2 large onions chopped
  • 1 teaspoon kosher salt
  • 1 teaspoon dried poultry seasoning
  • 4 cloves garlic minced
  • 1/2 cup all-purpose flour
  • 15 cups Chicken Bone Broth approx. 4 31-oz jars
  • 1 bay leaf
  • 5 sprigs fresh thyme
  • 8 large carrots shredded
  • 4 cups leftover cooked turkey mix of dark and white
  • 1 1/2 cups quick-cooking wild rice blend
  • 1 1/2 cups cream
  • 1/4 cup lemon juice approx. 1 large lemon
  • 1 teaspoon fresh rosemary chopped
  • 1 tablespoon fresh sage chopped
  • 2 tablespoons fresh parsley chopped
  • Salt and pepper to taste

Equipment

  • Large Stock Pot
  • Knife
  • Food Processor (for carrots)

Method
 

  1. Melt butter in a very large stock pot over medium heat. Add chopped celery, onions, salt, and poultry seasoning. Sauté for 13-14 minutes.
  2. Add minced garlic and stir for 1 minute. Sprinkle flour over vegetables and stir for 1 minute.
  3. Slowly add bone broth, stirring constantly. Add bay leaf and thyme sprigs.
  4. Add shredded carrots and bring to a boil. Add cooked turkey, reduce to a simmer, and cook for 30 minutes.
  5. Add wild rice blend. Bring to a boil, then reduce and simmer for 15-30 minutes until rice is tender.
  6. Reduce heat to low. Stir in cream and lemon juice.
  7. Stir in chopped rosemary, sage, and parsley.
  8. Season with salt and pepper to taste. Remove bay leaf and thyme stems before serving.

Video

Notes

Shred carrots for best texture. Don't skip the lemon juice!