Turkey and Wild Rice Soup

Here’s a cozy, creamy Turkey and Wild Rice Soup — perfect for using up leftover turkey or for a wholesome cold-weather meal. 🦃🍲

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🥣 Turkey and Wild Rice Soup

Servings: 6
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hour

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🧂 Ingredients

• 2 tbsp butter or olive oil
• 1 onion, finely chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 cup wild rice, rinsed
• 6 cups chicken or turkey broth
• 2 cups cooked turkey, shredded (or chicken)
• 1 tsp dried thyme
• 1 tsp dried parsley
• 1 bay leaf
• Salt and pepper, to taste

For the creamy finish (optional):

• 2 tbsp butter
• 2 tbsp flour
• 1 cup milk or half-and-half

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🔥 Directions

1. Sauté vegetables:
   In a large pot or Dutch oven, melt butter over medium heat. Add onion, carrots, and celery; cook 5–6 minutes until softened. Stir in garlic and cook 1 minute more.
2. Add rice and broth:
   Stir in wild rice, broth, thyme, parsley, bay leaf, salt, and pepper. Bring to a boil, then reduce heat to low. Cover and simmer for about 35–40 minutes, until rice is tender.
3. Add turkey:
   Stir in the cooked turkey and simmer for another 5–10 minutes.
4. Make it creamy (optional but delicious):
   In a small saucepan, melt butter and whisk in flour. Cook for 1 minute, then slowly whisk in milk until smooth and thickened. Stir this mixture into the soup.
5. Finish and serve:
   Remove bay leaf. Taste and adjust seasoning with salt and pepper.

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🍽️ Serving Tips

Serve with:

• Crusty bread or homemade rolls
• A side salad for balance
• Garnish with fresh parsley or thyme

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Would you like me to give you a slow cooker version of this too (great for busy days)?