Turkey Wild Rice Soup with Herbs and Cream
Turkey wild rice soup is a hearty, comforting dish that transforms holiday leftovers into a luxurious meal. What makes it special is the combination of creamy half-and-half with earthy wild rice and tender turkey, anchored by a rich roux-based broth infused with fresh rosemary and thyme. The result is silky, deeply flavorful, and textured with tender vegetables and chewy rice grains. This soup is perfect for anyone with leftover turkey from Thanksgiving or Christmas dinners, offering a warming respite on cool days. Serve it as a main course with crusty bread or alongside a simple salad. This version stands apart by using both turkey stock and chicken broth for depth, fresh herbs rather than dried, and a generous cream base that creates a velvety mouthfeel without feeling heavy.
Ingredients
- 4 tablespoon unsalted butter
- 2 tablespoon olive oil
- 1 cup yellow onion, diced
- ½ cup carrots, sliced into half moons
- ½ cup celery, sliced
- 2 clove garlic, minced
- 1 heaping teaspoon rosemary, minced
- 1 heaping teaspoon fresh thyme leaves, minced
- 6 tablespoon unbleached all-purpose flour
- 4 cup turkey stock or low-sodium chicken brothvegetable brothequalvegetarian
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- 4 cup half & halfheavy creamequaldairyadds dairy
richer, thicker soup
- 1 bay leafheavy creamequaldairyadds dairy
richer, thicker soup
- 2 cup turkey, leftover, choppedvegetable brothequalvegetarian
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- 2 cup wild rice, cooked leftover
- kosher salt(optional)
- freshly ground black pepper(optional)
Instructions
- 1
Melt butter and olive oil in a large Dutch oven over medium heat.
- 2
Add onion, carrot, celery, and a pinch of salt, cover, and cook until tender, stirring occasionally.
- 3
Stir in garlic, rosemary, and thyme and cook briefly.
- 4
Sprinkle in flour, stir, and cook for 2 to 3 minutes.
- 5
While stirring, pour in turkey stock and half & half, then add bay leaf.
- 6
Bring the soup to a simmer over medium heat and let it thicken slightly.
- 7
Add turkey and wild rice and continue cooking, stirring occasionally, until the soup is thick and rice has swelled.
- 8
Season with salt and pepper to taste.
Tips
Toast the flour in the roux for 2 to 3 minutes to remove raw flour taste and deepen flavor. This step ensures a smooth, silky soup base without grittiness or floury notes.
Use turkey stock if available for richer depth, but low-sodium chicken broth works if turkey is unavailable. Taste and season carefully at the end since broth saltiness varies by brand.
Do not boil vigorously after adding cream to prevent curdling. Maintain a gentle simmer and stir occasionally for even cooking and silky texture.
Good to Know
Refrigerate in an airtight container for up to 4 days. Soup thickens as it cools due to starch from rice and flour.
Prepare through step 5 and cool completely before refrigerating up to 24 hours. Reheat gently over medium-low heat, stirring frequently to prevent sticking. Add turkey and rice just before serving for best texture.
Ladle into bowls and serve with crusty bread, oyster crackers, or a grilled cheese sandwich. Pair with a simple green salad or roasted vegetables.
Common Mistakes
Do not skip the initial 2 to 3 minute flour cooking step to avoid grainy texture and raw flour flavor in the finished soup.
Do not add cream to boiling broth to avoid curdling; bring to gentle simmer instead.
Do not omit the bay leaf during simmering to avoid flat, one-dimensional broth flavor.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make this soup ahead and freeze it?
Yes, freeze cooled soup without cream in airtight containers up to 3 months. Thaw overnight in the refrigerator, reheat gently over medium-low heat, and stir in fresh half & half just before serving to preserve texture and prevent curdling.
What if I don't have turkey stock or leftover turkey?
Use low-sodium chicken or vegetable broth as directed. For protein, substitute cooked chicken, shredded rotisserie chicken, or omit meat entirely for a vegetarian version. Adjust seasonings to compensate for depth change.
How long does turkey wild rice soup keep in the refrigerator?
Refrigerate in airtight containers up to 4 days. Soup thickens as it sits due to rice and flour starch. Thin with warm broth or cream when reheating if needed. Do not refreeze thawed soup.