This creamy turkey wild rice soup is warm and comforting, packed with tender turkey, hearty wild rice, and fresh veggies. It’s perfect for chilly days!
I love how it comes together easily on a busy night. Just stir and let it simmer while you enjoy the cozy smells filling the kitchen. Your family will love it! 😊
Key Ingredients & Substitutions
Wild Rice Blend: Wild rice adds a unique nutty flavor and chewy texture. If you can’t find it, use brown or long-grain rice. Note that cooking times may vary, so check for doneness.
Turkey: Cooked turkey is ideal for this soup. Leftover turkey from a holiday meal works great! For a quicker option, use rotisserie chicken instead.
Cream: Heavy cream makes the soup rich and creamy. If you’re looking for a lighter option, half-and-half or even whole milk will work too. For a dairy-free version, use coconut milk or a non-dairy cream substitute.
Thyme: Fresh thyme adds a lovely flavor to the soup. If it’s out of season, dried thyme is fine; just use about one-third of the amount, as dried herbs are more potent.
How Do I Sauté Vegetables Perfectly?
Sautéing is key to bringing out the flavors in your soup. Here’s how to do it right:
- Heat your oil or butter over medium heat—not too high! You don’t want to burn the veggies.
- Add the onion, celery, and carrots first. These take longer to soften, so cook them for about 5 minutes.
- Next, add garlic and mushrooms. Mushrooms release moisture, so let them cook until they’re soft—about 3-4 minutes.
- For an even richer flavor, make sure to scrape the bottom of the pan while cooking to lift any brown bits into your soup.
Enjoy making this delicious soup! It’s a perfect dish for feeding the family and savoring those comforting flavors.
Creamy Turkey Wild Rice Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil or butter
- 1 medium onion, finely chopped
- 2 celery stalks, diced
- 2 medium carrots, diced
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced
- 3/4 cup wild rice blend, rinsed
- 6 cups turkey or chicken broth
- 2 cups cooked turkey, shredded or diced
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
- Salt and pepper, to taste
- 1 bay leaf
- 1 cup heavy cream or half-and-half
- 2 tablespoons all-purpose flour (optional, for thickening)
- Fresh parsley, chopped (for garnish)
- Fresh thyme sprig (for garnish)
How Much Time Will You Need?
This creamy turkey wild rice soup takes about 15 minutes to prepare and around 50 minutes to cook. So you’ll need about 1 hour and 5 minutes from start to finish. Perfect for a cozy night in!
Step-by-Step Instructions:
1. Sauté the Aromatics:
In a large pot or Dutch oven, heat the olive oil or butter over medium heat. Once hot, add the chopped onion, diced celery, and diced carrots. Sauté for about 5 minutes until the vegetables soften and the onion becomes translucent.
2. Add Mushrooms and Garlic:
Stir in the minced garlic and sliced mushrooms. Cook for another 3-4 minutes, allowing the mushrooms to release their moisture and become tender.
3. Thicken the Base:
If you’re using flour, sprinkle it over the vegetables now and stir well to coat. This helps to thicken the soup. Cook for 1-2 minutes to eliminate the raw flour taste before moving on.
4. Combine and Simmer:
Pour in the turkey or chicken broth and add the rinsed wild rice, bay leaf, thyme, salt, and pepper. Bring everything to a boil, then reduce the heat and let it simmer uncovered for about 45-50 minutes, or until the rice is cooked and tender. Stir occasionally!
5. Finish the Soup:
Once the rice is ready, remove the bay leaf. Stir in the cooked turkey and the heavy cream (or half-and-half). Heat the soup gently for another 5-10 minutes, making sure it doesn’t boil as this could cause the cream to curdle. Taste and adjust the seasoning with more salt and pepper if needed.
6. Serve and Enjoy:
Serve the soup hot, garnished with chopped fresh parsley and a sprig of thyme for a delightful touch. It’s the perfect remedy for a chilly day!
Enjoy your cozy, creamy turkey wild rice soup! 😊
Can I Use Brown Rice Instead of Wild Rice?
Yes, you can substitute brown rice for wild rice, but keep in mind that brown rice has a different cooking time. It typically takes about 40-45 minutes to cook, so adjust your simmering time accordingly.
What Can I Use Instead of Heavy Cream?
If you’re looking for a lighter option, half-and-half or whole milk works well. For a dairy-free alternative, you can use coconut milk or a plant-based cream substitute like cashew cream.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently on the stove or in the microwave, stirring occasionally to ensure even heating.
Can I Freeze This Soup?
Yes! This soup freezes well. Allow it to cool completely before transferring it to a freezer-safe container. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating. Note that the texture may slightly change after freezing, so you might want to add a bit more cream when reheating to restore creaminess.
