Creamy Turkey and Wild Rice Soup Recipe

Stuff You’ll Need

For the Turkey Broth

• 2 tablespoons unsalted butter
• 2 onions, chopped
• 1 celery rib, chopped
• 1 turkey or chicken carcass, cut into 4 pieces
• 3 cups white wine
• 6 cups low-sodium chicken broth

For the Soup

• 1 cup wild rice
• 2 carrots, peeled and chopped
• ½ teaspoon dried thyme
• ¼ teaspoon baking soda
• ¼ cup all-purpose flour
• 1 cup heavy cream
• 3 cups chopped cooked turkey
• Salt and pepper, to taste

Stuff to Know Before Cooking

Leftover turkey wings, thighs, or drumsticks can be used instead of the carcass.

Make the Broth

Melt the butter in a Dutch oven over medium-high heat. Add the onions, celery, and turkey carcass. Cook until lightly browned, about 5 minutes.

Pour in the wine and chicken broth. Reduce heat to medium-low and simmer for 1 hour.

Strain the broth and discard the solids.

Start the Soup

Wipe out the pot. Toast the rice over medium heat until it begins to pop, 5 to 7 minutes.

Stir in the prepared broth, carrots, thyme, and baking soda. Bring to a boil, then reduce to low, cover, and simmer until the rice is tender, about 1 hour.

Finish and Serve

Whisk the flour and cream in a bowl until smooth. Slowly stir into the soup.

Add the turkey and simmer until slightly thickened, about 10 minutes. Season with salt and pepper to taste. Serve warm.

This creamy turkey and wild rice soup is rich and comforting, with tender turkey, nutty wild rice, and a velvety broth infused with herbs and white wine. The homemade stock gives it deep flavor, balanced by creaminess in every spoonful.

Print Pin Rate

Prep Time: 15 minutes minutes

Cook Time: 1 hour hour 25 minutes minutes

Total Time: 1 hour hour 40 minutes minutes

Ingredients

For the Turkey Broth

• 2 tablespoons unsalted butter
• 2 onions chopped
• 1 celery rib chopped
• 1 turkey or chicken carcass cut into 4 pieces
• 3 cups white wine
• 6 cups low-sodium chicken broth

For the Soup

• 1 cup wild rice
• 2 carrots peeled and chopped
• ½ teaspoon dried thyme
• ¼ teaspoon baking soda
• ¼ cup all-purpose flour
• 1 cup heavy cream
• 3 cups chopped cooked turkey
• Salt and pepper to taste

Instructions

• Brown onions, celery, and turkey carcass in butter. Add wine and broth. Simmer 1 hour. Strain.
• Toast rice in wiped-out pot. Add broth, carrots, thyme, baking soda. Simmer until rice is tender, about 1 hour.
• Whisk flour and cream. Stir into soup. Add turkey. Simmer until slightly thickened, about 10 minutes. Season and serve.