Turkey Wild Rice Soup
A hearty and creamy turkey wild rice soup packed with vegetables and herbs, perfect for comforting meals and suitable for family dinners or gatherings.
Ingredients
- 1 medium onion, chopped ⓘ
- 2 celery ribs, diced ⓘ
- 2 carrots, sliced ⓘ
- 1/2 cup butter or margarine ⓘ
- 1/2 cup all-purpose flour ⓘ
- 4 cups chicken or turkey broth ⓘ
- 2 cups cooked wild rice
- 2 cups light cream or powdered milk ⓘ
- 2 cups diced, cooked turkey or chicken ⓘ
- 1 teaspoon dried parsley flakes ⓘ
- 1/2 teaspoon salt ⓘ
Instructions
- In a large kettle, sauté onion, celery, and carrots in butter until the onion is transparent.
- Reduce heat to low.
- Blend in flour and cook until bubbly.
- Gradually add broth, stirring constantly.
- Bring to a boil; cook for 1 minute.
- Reduce heat; add wild rice, cream, turkey, parsley, salt, and pepper.
- Simmer for 20 minutes.
Tips & Substitutions
For a richer flavor, add herbs like thyme or rosemary alongside the parsley. If you don't have wild rice, brown rice or quinoa can work as substitutes. You can also use leftover turkey or chicken to save time. For a thicker soup, let it simmer longer, or add a bit more flour during the cooking process.
Serving Suggestions
Serve this comforting soup with crusty bread or a fresh garden salad for a well-rounded meal. It pairs beautifully with Lynda'S Chicken Stew for a comforting dinner. Consider topping each bowl with a sprinkle of fresh parsley for added color and flavor. A side of roasted vegetables complements the flavors of the soup nicely.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently on the stove over low heat, stirring frequently, until heated through. If the soup thickens too much in the fridge, add a splash of broth or cream while reheating to restore its consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Turkey Wild Rice Soup contains roughly 270 calories, with 8g protein, 55g carbohydrates, and 4g fat. It is an excellent source of vitamin A (155% of the Daily Value), dietary fiber (41% of the Daily Value), and potassium (28% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 635mg per serving (28% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen turkey instead of cooked turkey?
Yes, you can use frozen turkey as long as it is fully cooked before adding it to the soup. Thaw it in the refrigerator overnight, then dice it and add it during the last stages of cooking to ensure it warms through without overcooking.
Is it possible to make this soup dairy-free?
Absolutely! Substitute the light cream with a non-dairy milk like almond or coconut milk and omit the butter, using olive oil or vegan butter instead. This will keep the soup creamy while making it suitable for those with dairy allergies.
How do I make this soup ahead of time?
You can prepare the soup base without adding the cream and turkey ahead of time. Store it in the fridge for up to 2 days. When ready to serve, reheat the base, then stir in the cream and turkey, simmering until heated through.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).