Put your leftover turkey to good use in this earthy and hearty, Homemade Turkey Wild Rice Soup. Fresh vegetables and herbs, cooked wild rice and leftover turkey in a creamy and luxurious soup. Comfy and cozy, perfect for a cold blustery day.
I love the day after Thanksgiving. No, not because of Black Friday, which used to be the case but I’m more about Cyber Monday these days. Shop in my pj’s? Yes Please. No, the reason I really look forward to the day after T-day is the leftovers. Nothing is better than a big plate of leftover Thanksgiving dinner. But after that one plate of leftovers, I’m usually bombarded with more turkey than side dishes and hey, that’s okay because I just make a big batch of this turkey wild rice soup! And now you can too.
However, if it’s March or any other day that’s not right after Thanksgiving, then you can roast up a few turkey legs to use or substitute shredded cooked chicken. Do your thing.
I love wild rice. It’s texture and earthy flavor. I eat it with salmon or add it to salads, and it swells while adding a chewy [in a good way] texture in soups. Specifically this soup. Turkey wild rice soup is a recipe I’ve wanted to share for forEVER. It’s luxuriously creamy and filled with veggies, turkey, herbs and love.
To Make This Turkey Wild Rice Soup You Will Need:
- olive oil
- fresh rosemary
- bay leaf
- unbleached all-purpose flour
- turkey stock [or low sodium chicken broth]
- half & half
- leftover turkey
- cooked wild rice
- kosher salt
- freshly ground black pepper
In a large Dutch oven, melt 4 tablespoons of butter with 2 tablespoons olive oil on medium-low heat.
Then add in 1 cup diced yellow onion, 1/2 cup carrots sliced into half moons and 1/2 cup sliced celery. You can adjust the quantity to 3/4 to 1 cup of celery and carrots, I’m the only one here who doesn’t mind them but the rest of my family, likes less of them. Cover and cook for 8 to 10 minutes or until the vegetables are tender.
Next add in 2 minced cloves of garlic, 1 [heaping] teaspoon of both minced fresh thyme and rosemary. Cook for one minute.
Then sprinkle with 6 tablespoons of all-purpose flour. Stir the flour into the butter and cook for 1 minute.
Continue stirring while slowly pouring in 4 cups [1 quart] turkey stock and 4 cups half & half. Drop in the bay leaf and increase the heat to medium to medium-high heat and stir occasionally until soup has thickened slightly. Keep in mind that you will be adding rice and continuing to simmer the soup, so at this point the soup should be thick but still a little on the thin side.
Add in the 2 cups wild rice and 2 cups chopped leftover turkey and continue to simmer on medium heat until the rice swells and the soup is thick. Season with salt and pepper to your personal taste.
Don’t worry, if it gets to thick once the rice expands, you can add more broth.
Serve, ladled into bowls with freshly ground black pepper and crackers or a crusty loaf of bread with butter and extra black pepper.
I hope you find this homemade turkey wild rice soup to be so comforting and filling, like a warm hug from me to you.
Did things just get weird? 😉
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