Description

This one-pot turkey and wild rice soup is a cozy, nourishing meal that transforms leftover turkey into something truly special. With nutty wild rice, tender vegetables, and a creamy finish, it’s the perfect post-holiday comfort food.

Ingredients

Scale

2 tablespoons unsalted butter (or olive oil for dairy-free)
1 large yellow onion, diced (about 1.5 cups)
2 large carrots, peeled and diced (about 1 cup)
2 celery stalks, diced (about 1 cup)
3 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary (or 1 tablespoon fresh, chopped)
1/2 teaspoon dried sage
1/2 teaspoon black pepper (plus more to taste)
1/2 teaspoon salt (plus more to taste)
6 cups low-sodium chicken or turkey broth
1 cup wild rice (not a blend)
1 bay leaf
3 cups cooked turkey, shredded or diced
1/2 cup heavy cream (or full-fat coconut milk for dairy-free)
2 tablespoons fresh parsley, chopped (for garnish)
Optional: 1 tablespoon lemon juice

Instructions

Melt the butter in a large pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Cook for 5 to 7 minutes, stirring occasionally, until the onions are translucent and the carrots have softened.
Add the minced garlic, dried thyme, rosemary, sage, black pepper, and salt. Stir constantly for 30 seconds to 1 minute, until fragrant.
Pour in the broth and add the bay leaf. Scrape up any browned bits from the bottom of the pot. Bring to a boil over high heat.
Stir in the wild rice. Reduce heat to low, cover, and simmer gently for 45 minutes.
Check the rice after 45 minutes; it should be tender and starting to split open. If still too chewy, simmer for another 5 to 10 minutes.
Add the shredded turkey and stir. Let it heat through for about 5 minutes.
Remove the bay leaf and discard.
Stir in the heavy cream (if using) and let it warm through for 2 to 3 minutes. Do not let it boil.
Taste and adjust seasoning. If using lemon juice, stir it in now.
Serve hot, ladled into bowls and garnished with fresh parsley.

Notes

Toast the wild rice in butter or oil for 2-3 minutes before adding broth for extra nutty flavor. Add turkey at the end to prevent it from becoming dry. For a thicker soup, mash some cooked rice against the side of the pot before adding turkey. This soup freezes well for up to 3 months.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Soup
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 5
Sodium: 680
Fat: 12
Saturated Fat: 6
Carbohydrates: 30
Fiber: 4
Protein: 24

Keywords: turkey soup, wild rice soup, leftover turkey, one pot meal, comfort food, gluten free, dairy free option