This Creamy Turkey Wild Rice Soup is my go-to recipe for using up leftover turkey and herbs from Thanksgiving! It’s the perfect comforting and wholesome dish after all that Thursday carb-loading (I see you!). A touch of lemon and shredded carrots give this soup a unique, flavorful twist. Make it on the stove or in the slow cooker—either way, it’s a winner!
INGREDIENTS
- ½ cup (1 stick) butter
- 3 cups celery, chopped
- 2 large onions, chopped
- 1 tsp kosher salt
- 1 tsp dried poultry seasoning
- 4 cloves garlic, minced
- ½ cup all-purpose flour
- 15 cups (4 jars) Zoup! Chicken Bone Broth
- 1 bay leaf
- 5 sprigs fresh thyme
- 8 large carrots, shredded
- 4 cups cooked turkey, dark and white meat mixed
- 1½ cups quick-cooking wild rice blend
- 1½ cups cream
- Juice of 1 large lemon (¼ cup)
- 1 tsp fresh rosemary, chopped
- 1 tbsp fresh sage, chopped
- 2 tbsp fresh parsley, chopped
- Salt and pepper, to taste
- Fresh herbs, for garnish
INSTRUCTIONS
Stovetop Method
- Sauté the vegetables: In a large stockpot, melt butter over medium heat. Add celery, onions, salt, and poultry seasoning. Cook for about 13–14 minutes until onions are translucent. Stir in garlic and cook for another minute.
- Thicken the base: Sprinkle flour over the veggies and stir for 1 minute. Slowly add 12 cups of broth, stirring constantly to prevent lumps. Add bay leaf and thyme.
- Prepare the carrots: Shred the carrots using a food processor or cheese grater. Add them to the pot, cover, and bring to a boil.
- Add turkey and rice: Once boiling, reduce heat to a simmer and stir in cooked turkey. Let it simmer for 30 minutes until the carrots are tender. Add the wild rice and simmer for another 15–30 minutes until rice is fully cooked.
- Finish the soup: Lower the heat and stir in cream, lemon juice, rosemary, sage, and parsley. Adjust seasoning with salt and pepper. Remove bay leaf and thyme stems.
- Serve: Garnish with fresh herbs and an extra drizzle of cream if desired. Enjoy!
Slow Cooker Method
- Sauté the celery, onions, garlic, and flour in a skillet as directed in Steps 1–2. Slowly stir in 3–4 cups of broth, then transfer to a large (6-quart) slow cooker.
- Add remaining broth, bay leaf, and thyme. Cook on low for 6 hours (or high for 3 hours).
- Stir in shredded carrots and turkey and cook on low for 1 more hour.
- Add the wild rice and cook for another 30–60 minutes, until rice is tender.
- Finish with cream, lemon juice, and herbs. Adjust seasoning, remove the bay leaf and thyme stems, and serve!
NOTES
- If using all wild rice (instead of a blend), increase cook time to 45–50 minutes.
- This soup freezes beautifully—store leftovers in an airtight container for up to 3 months.
- Swap turkey for cooked chicken if desired.
Enjoy this rich and hearty soup, perfect for chilly days!
