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Turkey Wild Rice Soup

This turkey wild rice soup with a creamy broth, tender rice, and chunks of turkey will warm your home and your heart. Save your Thanksgiving and Christmas turkey leftovers and make this soup anytime you're in need of a true comfort food. I created this easy recipe using leftover turkey and homemade turkey broth that I had frozen.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course lunch/dinner
Cuisine American
Servings 8 people
Calories 2327 kcal

Equipment

  • 1 Large Soup Pot Heavy-bottomed for even heat distribution.
  • 1 Whisk For smooth roux and broth.
  • 1 Chef's knife For dicing and chopping vegetables and turkey.
  • 1 Cutting Board For safe ingredient preparation.
  • 1 Ladle For serving the soup.

Ingredients
  

Main

  • 6 tablespoons butter
  • ¼ cup diced onion
  • ¼ cup diced celery
  • ⅓ cup all-purpose flour
  • 4 cups turkey broth
  • ⅓ cup shredded carrots
  • 2 cups chopped leftover roasted turkey
  • 2 cups cooked wild rice
  • ¼ cup chopped slivered almonds
  • ½ teaspoon kosher salt or to taste
  • ½ teaspoon ground black pepper or to taste
  • ½ teaspoon lemon juice
  • ¾ cup half-and-half

Instructions
 

  • Gather all ingredients. Dotdash Meredith Food Studios
  • Melt butter in a soup pot over medium heat. Add onion and celery; cook and stir until translucent, about 5 minutes. Dotdash Meredith Food Studios
  • Stir in flour, and cook until it turns a pale, yellowish-brown color, 3 to 5 minutes. Dotdash Meredith Food Studios
  • Gradually whisk in turkey stock until smooth and no lumps of flour remain. Dotdash Meredith Food Studios
  • Stir in carrot and bring mixture to a simmer. Cook, whisking constantly, until stock is thick and smooth and carrots are tender, about 2 minutes. Dotdash Meredith Food Studios
  • Stir in turkey, wild rice, almonds, salt, and pepper; simmer until heated through, about 5 minutes. Dotdash Meredith Food Studios
  • Stir in lemon juice and half-and-half; heat until just below a boil. Serve immediately. Dotdash Meredith Food Studios

Notes

1. Roux Perfection: Ensure the flour cooks sufficiently (3-5 minutes) to achieve a pale, yellowish-brown color. This 'blonde roux' eliminates the raw flour taste and is crucial for developing a rich, nutty flavor profile in your soup base.2. Gradual Broth Addition: When incorporating the turkey broth, whisk it in slowly, a cup at a time. This technique prevents lumps, ensuring a velvety smooth consistency for your soup.3. Dairy Handling: Once the half-and-half is added, heat the soup gently to just below a boil. Avoid a vigorous boil as this can cause the dairy to curdle or separate, compromising the soup's creamy texture.4. Flavor Boost: For an enhanced nutty flavor, consider lightly toasting the slivered almonds before adding them to the soup. A pinch of freshly grated nutmeg can also elevate the creaminess and overall warmth of the dish.