Turkey and Wild Rice Soup

Ingredients

• 2 tablespoons butter or olive oil

• 1 medium onion, chopped

• 2 carrots, diced

• 2 celery stalks, diced

• 3 garlic cloves, minced

• 1 cup uncooked wild rice (or a wild-rice blend)

• 6 cups chicken or turkey broth

• 2 cups cooked turkey, shredded or diced

• 1 teaspoon dried thyme

• 1 teaspoon dried rosemary

• 1 bay leaf

• Salt and pepper, to taste

• 1 cup milk, half-and-half, or heavy cream (optional for creamy version)

• 1 tablespoon flour (optional, for thickening)

• Fresh parsley for garnish

Instructions

1. Sauté the vegetables

In a large pot, heat the butter or oil over medium heat. Add onion, carrots, and celery. Cook 5–7 minutes until softened. Add garlic and cook 1 minute more.

2. Add rice, broth, turkey, and spices

Stir in:

• Wild rice

• Broth

• Turkey

• Thyme, rosemary, bay leaf

• Salt & pepper

Bring to a boil, then reduce to a simmer.

3. Simmer until rice is tender

Wild rice takes 45–55 minutes to fully cook. Stir occasionally. Add more broth or water if soup becomes too thick.

4. (Optional) Make it creamy

If you want a creamy version:

• In a small bowl, whisk 1 tablespoon flour with your milk/cream until smooth.

• Stir the mixture into the soup during the final 10 minutes of cooking.
  It will thicken slightly as it heats.

5. Finish & serve

Taste and adjust seasoning. Remove bay leaf. Ladle into bowls and top with fresh parsley.

Turkey & Wild Rice Soup Q&A

Q: Can I use leftover Thanksgiving turkey?

Absolutely! Both light and dark meat work well. Rotisserie chicken is a great substitute too.

Q: Can I make this in a slow cooker?

Yes:

• Add everything except milk/cream and flour.

• Cook 6–7 hours on Low or 3–4 hours on High.

• Stir in cream during the last 20 minutes.

Q: Can I make it dairy-free?

Yes—just skip the cream or replace it with:

• Coconut milk

• Almond milk (unsweetened)

• Cashew cream

Q: My wild rice takes forever—can I use a blend?

Yes! Wild-rice blends cook in 20–30 minutes, so reduce the simmer time accordingly. Pure wild rice takes longer but has the best texture.

Q: How do I make it thicker?

Try one of these:

• Use heavy cream instead of milk

• Add an extra tablespoon of flour or cornstarch slurry

• Mash a few of the cooked vegetables into the soup

Q: Can I add mushrooms?

Yes—add 8 oz sliced mushrooms when you sauté the onions.

Q: Does it freeze well?

The broth-based version freezes great (up to 3 months).
If you want to freeze the creamy version, freeze it before adding the cream. Add the dairy after reheating.

Q: What other herbs work well?

Try sage, poultry seasoning, marjoram, or a small bit of tarragon.