Leftover Turkey Wild Rice Soup

A cozy, creamy stovetop soup that simmers wild rice with onion, carrot, celery, and turkey broth before finishing with tender leftover turkey, cream, and parsley.

Prep: 15 min · Cook: 55 min · Yield: 6 · Method: Stovetop

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion
• 2 medium carrots
• 2 medium celery stalks
• 2 cloves garlic
• 1 cup (about 185 g) uncooked wild rice blend
• 8 cups (1.9 L) low-sodium turkey broth
• 1 teaspoon dried thyme
• 0.5 teaspoon black pepper
• 3 cups (about 420 g) cooked turkey
• 0.5 cup (120 mL) heavy cream
• 0.25 cup (15 g) fresh parsley
• 1 teaspoon kosher salt

Cooking instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery and cook until beginning to soften, about 6 minutes. Stir in the garlic and cook for 30 seconds. (about 7 min) — Medium heat
2. Stir in the wild rice, turkey broth, thyme, black pepper, and salt. Bring to a boil, then reduce the heat to maintain a gentle simmer. Cover partially and cook until the rice is tender and its grains have split, 40 to 45 minutes. (about 45 min) — Gentle simmer
3. Stir in the cooked turkey and simmer uncovered until heated through, about 5 minutes. For food safety, reheat the soup until the turkey reaches 165°F (74°C) in the thickest pieces. (about 5 min) — Simmer; turkey 165°F (74°C)
4. Reduce the heat to low and stir in the cream and parsley. Taste and adjust the salt and pepper. Warm for 1 to 2 minutes without boiling, then serve. (about 2 min) — Low heat