Description
Transform your Thanksgiving leftovers into this soul-warming, creamy turkey and wild rice soup—cozy, hearty, and ready in one pot!
Ingredients
Scale
- 2 tablespoons unsalted butter
- 1 small onion, diced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and black pepper, to taste
- 6 cups chicken or turkey broth (preferably low-sodium)
- 1 cup uncooked wild rice blend
- 2–3 cups cooked turkey, shredded or chopped
- 1 cup half-and-half or heavy cream
- 2 tablespoons all-purpose flour (optional, for thickening)
- Optional: ½ cup chopped mushrooms or spinach
Instructions
- In a large pot, melt butter over medium heat. Add onion, carrots, celery, and a pinch of salt. Cook until softened, about 6–7 minutes. Add garlic, thyme, and parsley. Stir until fragrant.
- Pour in your broth and bring to a simmer. Stir in the uncooked wild rice. Cover and simmer for 35–40 minutes, or until rice is tender.
- Stir in your cooked turkey. In a separate small bowl, whisk the flour with the cream until smooth. Pour it into the soup and stir to combine.
- Simmer for another 10–15 minutes, uncovered, until the soup is thick and creamy. Taste and adjust salt and pepper.
- Ladle into bowls, top with fresh parsley if desired, and enjoy!
Notes
Let the soup sit to thicken slightly before serving. Add extra broth when reheating. Great for freezing—just cool fully before storing!
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 4g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 85mg
Keywords: leftover turkey soup, wild rice soup, creamy soup, thanksgiving leftovers, turkey recipes