Dinner · Lunch · Turkey

Creamy Turkey Wild Rice Soup

A Minnesota-style creamy soup with nutty wild rice, vegetables and leftover roast turkey.

⏱ 1 hr 20 min (15 min prep, 1 hr 5 min cooking) 🍽 Serves 8 · about 1 1/2 cups leftoversmake aheadfreezer friendly
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ContainsMilk, Wheat. Check the labels on what you buy; brands differ.

Ingredients

Make 8 servings

  • Soup

  • 4 tbsp Butter, salted
  • 1 Yellow onion, chopped
  • 2 Carrots, diced
  • 2 stalk Celery, diced
  • 8 oz Cremini mushrooms, sliced
  • 2 clove Garlic, minced
  • ⅓ cup All-purpose flour
  • 6 cup Chicken broth
  • ¾ cup Wild rice, rinsed
  • 1 tsp Dried thyme
  • ½ tsp Ground black pepper
  • 1½ lb Turkey breast, bone-in, cooked, skin and bone removed, diced (about 3 cups; leftover roast turkey works)
  • 1 cup Half-and-half

Make it yourself

Make the butter yourself → Make the chicken stock yourself →

In the planner, Make it on the shopping list swaps the store item for these ingredients and puts the work on your prep day.

Nutrition

Nutrition coming: the USDA numbers for these ingredients are being added.

Steps

You’ll need: large soup pot, whisk, instant-read thermometer.

  1. Melt the butter in a large pot over medium heat. Cook the onion, carrots, celery and mushrooms 8 minutes, until soft. Add the garlic for 1 minute.
  2. Sprinkle in the flour and stir 1 minute. Slowly whisk in the broth, then add the wild rice, thyme and pepper.
  3. Bring to a boil, lower the heat, cover and simmer 45 to 55 minutes, until the rice is tender and some grains have split open.
  4. Stir in the turkey and half-and-half and heat until the soup is steaming and reaches 165°F. Do not let it boil hard after the cream goes in. Taste and add salt if needed.

🌡 Safe temperaturesLeftovers, reheated 165°F. Check the thickest part with a food thermometer (USDA). More on food safety.

Make aheadMake up to 3 days ahead. The rice soaks up broth, so thin with more broth when reheating to 165°F.
❄️ FreezerFreeze for 2 to 3 months for best quality; the cream may separate a little, so stir well when reheating to 165°F.
↺ LeftoversReheat to 165°F and pack in a preheated insulated jar.
🧒 With kidsServe with crackers or a dinner roll. Dice the vegetables small for younger kids.
Gluten-free swapUse 3 tablespoons cornstarch whisked into the half-and-half in place of the flour; check the broth label.

Goes well with

🥬 Simple Green Salad🥖 Garlic Bread

Good to know

Cooking Fats Compared Salted vs. unsalted butter All-purpose vs. bread flour (and friends) Stock vs. broth Brown vs. white rice Fresh vs. dried herbs Heavy cream vs. half-and-half Food Safety Basics

An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.

@teddyrookbook GitHub Sources and credits