Description
This Cream of Turkey and Wild Rice Soup is a cozy, creamy classic made with tender turkey, nutty wild rice, and aromatic vegetables. Perfect for fall or after the holidays, it’s a satisfying way to use up leftover turkey.
Ingredients
- 1/2 cup butter, cubed
- 2 carrots, finely chopped
- 2 celery ribs, finely chopped
- 1 medium onion, chopped
- 1/2 cup all-purpose flour
- 4 cups chicken or turkey broth
- 2 cups cooked wild rice
- 2 cups cubed cooked turkey
- 2 cups half-and-half cream
- 1 teaspoon dried parsley flakes
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
1. In a Dutch oven, heat butter over medium-high heat. Add carrots, celery, and onion; cook and stir until tender.
2. Stir in flour until blended; cook until bubbly.
3. Gradually stir in broth. Bring to a boil, stirring constantly. Cook and stir for 1-2 minutes or until thickened.
4. Stir in cooked wild rice, cubed turkey, half-and-half, parsley, salt, and pepper. Return to a boil.
5. Reduce heat and simmer uncovered for 20 minutes, stirring occasionally.
Notes
You can substitute chicken for turkey if desired.
For a richer soup, use heavy cream instead of half-and-half.
Make it ahead: This soup stores well in the fridge for 3-4 days or can be frozen for up to 2 months.
Wild rice can be cooked in advance or purchased pre-cooked for convenience.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 5 g
- Sodium: 720 mg
- Fat: 26 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 85 mg