Description
This hearty Turkey Wild Rice Soup is a comforting blend of tender turkey, nutty wild rice, and fresh vegetables simmered in a flavorful broth enriched with cream and white wine. Perfect for using leftover turkey and warming up on a chilly day, this soup combines wholesome ingredients and a rich, savory taste in a single pot meal.
Ingredients
Scale
Base and Vegetables
- 2 tablespoons unsalted butter (¼ stick)
- 2 tablespoons olive oil
- ½ yellow onion, diced
- 3 carrots, peeled and chopped
- 1 rib celery, diced (optional)
Grains and Seasonings
- 1 cup dry wild rice or a wild rice blend
- ¼ teaspoon baking soda
- 1 tablespoon fresh thyme leaves
- 1½ teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
Liquids and Protein
- ½ cup dry white wine (use a good, drinkable wine)
- 4-5 cups low-sodium chicken broth or turkey broth, divided
- 1 cup heavy cream
- 3 cups cooked turkey, chopped or shredded
Instructions
- Prepare the base: In a large soup pot or Dutch oven, heat the unsalted butter and olive oil over medium heat until melted and combined. Add the diced yellow onion, chopped carrots, and celery (if using). Sauté the vegetables for about 5-7 minutes, stirring occasionally, until they are softened but not browned.
- Add the rice and seasonings: Stir in the dry wild rice, baking soda, and fresh thyme leaves with the sautéed vegetables. Let the rice toast lightly for 1-2 minutes to enhance its nutty flavor.
- Deglaze with white wine: Pour in the dry white wine, scraping the bottom of the pot to release any stuck bits. Allow the wine to simmer for 2-3 minutes so the alcohol cooks off and the flavor melds with the other ingredients.
- Add broth and simmer: Add 4 cups of the low-sodium chicken or turkey broth and bring the mixture to a boil. Once boiling, reduce heat to low to maintain a gentle simmer. Cover and cook for about 45 minutes to 1 hour, or until the wild rice is tender and has absorbed most of the liquid.
- Incorporate turkey and cream: Stir in the chopped or shredded cooked turkey along with the remaining 1 cup of broth and the heavy cream. Continue to simmer the soup uncovered for another 10 minutes to allow the flavors to combine and heat through. Season the soup with kosher salt and freshly ground black pepper to taste.
- Final adjustments and serve: Taste the soup and adjust seasoning if needed. If the soup is too thick, add additional broth or water to reach the desired consistency. Serve hot, garnished with additional thyme if desired.
Notes
- Using leftover cooked turkey is a great way to reduce waste and add delicious flavor to the soup.
- If you prefer a lighter soup, substitute heavy cream with half-and-half or omit it entirely.
- You can use chicken broth if turkey broth is unavailable, but turkey broth offers a richer flavor.
- The optional celery adds traditional flavor but can be omitted if you prefer or have allergies.
- This soup freezes well; cool completely then store in airtight containers for up to 3 months.
- For a gluten-free version, ensure your broth and other ingredients are certified gluten-free.
