Description
This comforting Leftover Turkey Wild Rice Soup transforms leftover turkey and wild rice into a hearty, flavorful meal perfect for cozy days. Packed with vegetables, herbs, and a creamy touch, this soup is a satisfying way to use up turkey while enjoying a wholesome, home-cooked bowl of comfort.
Ingredients
Rice
- 1 cup dried wild rice blend
Vegetables and Aromatics
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 ribs celery, diced
- 1 medium carrot, diced
- 2 cloves garlic, minced
Seasonings
- 1 teaspoon dried Italian seasoning blend
- 1/2 teaspoon dried tarragon
- Kosher salt and freshly ground black pepper, to taste
- 1 bay leaf
- 1 tablespoon lemon juice (or juice of 1 lemon)
Liquids and Thickener
- 1/4 cup white wine (optional)
- 2 heaping tablespoons all-purpose flour
- 4 cups low-sodium chicken broth
- 1/3 cup heavy cream or half-and-half
Protein
- 4 cups cooked turkey (or chicken), shredded or cubed
Instructions
- Cook the Rice: In a 2-quart pot, bring water to a boil and cook the wild rice blend according to package directions, using about 1 3/4 cups water per cup of rice. The rice will take approximately 40-50 minutes to cook until tender.
- Prepare the Vegetables: While the rice cooks, dice the onion, celery, carrot, and mince the garlic.
- Sauté Vegetables: Heat olive oil in a 4-quart Dutch oven or soup pot over medium heat until shimmering. Add the onions, celery, and carrots, sautéing for about 8 minutes until softened.
- Add Herbs and Garlic: Push the vegetables to one side of the pot. Add dried Italian seasoning, dried tarragon, and minced garlic to the cleared area. Stir the herbs and garlic in small circles until fragrant, about 30 seconds, then mix them back into the sautéed vegetables.
- Deglaze with Wine: If using, pour in the white wine and stir well with the vegetables. Allow it to simmer for a few minutes to reduce slightly.
- Add Flour: Sprinkle the flour over the vegetable mixture and stir constantly to form a paste. Continue cooking and stirring for about 2 minutes to cook out the raw flour taste.
- Add Broth: Gradually add the chicken broth one cup at a time, stirring thoroughly after each addition. This will loosen the mixture and begin to thicken the soup base.
- Simmer Soup: Add the bay leaf and increase heat to medium-high until the soup starts bubbling. Reduce heat to medium and simmer actively for 10 minutes to meld flavors.
- Add Turkey: Remove and discard the bay leaf. Stir in the cooked turkey, mixing it evenly throughout the soup.
- Incorporate Cream: Pour the heavy cream or half-and-half into a small bowl, then add a ladle of hot soup liquid to it, whisking to temper. Slowly stir this mixture back into the soup pot.
- Add Cooked Rice: When the wild rice is finished cooking, spoon it into the soup and stir to combine.
- Adjust Seasonings: Taste the soup and add lemon juice, kosher salt, and freshly ground black pepper to brighten and balance the flavors. Add these seasoning adjustments gradually, tasting as you go until the soup meets your preference.
Notes
- Using white wine is optional but adds a nice depth of flavor; you can substitute with extra chicken broth if preferred.
- For a dairy-free version, omit the cream or substitute with coconut milk or a non-dairy cream alternative.
- Leftover cooked turkey or chicken works perfectly, but fresh cooked poultry can be used as well.
- Wild rice blend cooking time may vary, so check package instructions for best results.
- This soup freezes well; store in airtight containers for up to 3 months.
- Adjust the thickness of the soup by adding more or less broth according to your preference.
