Turkey And Wild Rice Soup
This turkey and wild rice soup is the perfect way to use up leftover holiday turkey. Tender shredded turkey simmers in a creamy, herby broth with nutty wild rice and tender vegetables. It's the classic Midwestern-style version, thickened with a simple butter and flour roux and finished with half-and-half for a silky, comforting texture that warms you from the inside out.
Equipment
- 6-quart Dutch oven or large heavy-bottomed soup pot
- Medium saucepan with a tight-fitting lid for the wild rice
- Fine-mesh strainer for rinsing and draining the rice
- Sharp chef's knife
- Large cutting board
- Wooden spoon
- Whisk
- Ladle for serving
- Measuring cups and spoons
Ingredients
For the Wild Rice
- 3/4 cup uncooked wild rice pure wild rice, not a blend; rinsed (about 150g)
- 3 cups water for cooking the rice (720ml)
- 1/2 teaspoon salt for the rice water
For the Soup
- 6 tablespoons unsalted butter 85g
- 1 medium yellow onion about 1 cup or 150g, diced
- 2 medium carrots about 1 cup or 130g, peeled and diced
- 2 ribs celery about 1 cup or 100g, diced
- 3 cloves garlic minced
- 1/3 cup all-purpose flour 40g
- 5 cups low-sodium chicken or turkey broth 1.2 liters
- 1 bay leaf
- 1 teaspoon dried thyme
- 3 cups cooked turkey chopped or shredded; light meat, dark meat, or a mix (about 400g)
- 1 1/2 cups half-and-half at room temperature (360ml)
- 1 teaspoon kosher salt divided, plus more to taste
- 1/2 teaspoon ground black pepper
- 2 tablespoons fresh parsley chopped
Instructions
- Rinse the wild rice under cold running water for about 30 seconds. Add the rinsed rice, 3 cups of water, and 1/2 teaspoon of salt to a medium saucepan. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 45 to 55 minutes until the grains split open and the rice is tender with a slight chew. Drain any extra water, fluff with a fork, and set aside (you should have about 2 1/2 cups of cooked wild rice).
- Dice the onion, carrots, and celery into small, even 1/4-inch pieces. Mince the garlic and set aside. Chop or shred the cooked turkey into bite-sized pieces and measure out 3 cups. Measure the half-and-half and let it sit on the counter to lose its chill. Chop the parsley and set aside for the end.
- Set the Dutch oven over medium heat and add the 6 tablespoons of butter. When the butter has melted and stopped foaming, add the onion, carrots, and celery. Sprinkle in 1/2 teaspoon of the kosher salt to help the vegetables release their moisture. Cook for 6 to 8 minutes, stirring often, until the onion is soft and translucent. Add the garlic and stir for 30 to 60 seconds, just until fragrant.
- Sprinkle the 1/3 cup of flour evenly over the vegetables. Stir constantly for about 2 minutes, until the flour disappears into the butter and smells lightly toasty. Keep the heat at medium so the mixture stays pale and does not brown.
- Pour in the broth about 1 cup at a time, stirring or whisking well after each addition to prevent lumps. Add the bay leaf, dried thyme, and black pepper. Raise the heat and bring the soup to a gentle boil, stirring often. Reduce the heat to medium-low and simmer for 10 to 15 minutes, until the soup has thickened slightly and the carrots are tender.
- Stir the cooked wild rice into the pot. Add the 3 cups of cooked turkey and stir to combine. Simmer gently for about 10 minutes so the flavors can come together and the turkey warms through. If the soup looks too thick, stir in a splash of broth or water.
- Turn the heat down to low. Slowly pour in the 1 1/2 cups of half-and-half while stirring. Warm the soup for 5 minutes without letting it boil, which keeps the cream smooth. Fish out the bay leaf and discard it. Taste, then stir in the remaining 1/2 teaspoon of kosher salt and more if needed.
- Ladle the hot soup into bowls. Sprinkle each bowl with fresh parsley. Serve right away while it is steamy and creamy.
Notes
- Cook the rice separately: Adding uncooked wild rice straight to the soup soaks up too much broth and takes far too long. Cook it up to two days in advance and refrigerate.
- Use pure wild rice: Blends cook at different speeds and can turn soft, so stick with 100 percent wild rice for the best bite and nutty flavor.
- Do not rush the roux: Two full minutes of stirring cooks out the raw flour taste and gives the soup its velvety body.
- Add the broth slowly: Pouring it in a cup at a time and whisking well after each addition is the secret to a lump-free soup.
- Keep the cream gentle: Boiling half-and-half can make it separate, so keep the heat low after adding it at the end.
- Save pan juices: Stir a couple of tablespoons of reserved turkey roasting juices into the pot for extra depth of flavor.
- Season at the end: Broth and turkey vary in saltiness, so taste before adding the last of the salt.
- Make-ahead: The soup can be made through step 6 and refrigerated for up to 2 days; stir in the half-and-half when reheating.
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 4 days. The rice will absorb liquid as it sits, so loosen with broth or milk when reheating.
- Freezing: Freeze for up to 3 months, but stop before adding the half-and-half and stir it in after thawing for the creamiest result. Reheat gently over low heat until it reaches 165°F.
- Variations: Swap in shredded rotisserie chicken for the turkey, sauté 8 ounces of sliced cremini mushrooms with the vegetables, or stir in 2 tablespoons of dry sherry after the vegetables soften for a restaurant-style finish.
Nutrition
Serving: 1BowlCalories: 315kcalCarbohydrates: 20gProtein: 20gFat: 17gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 600mgPotassium: 350mgFiber: 2gSugar: 3gVitamin A: 40IUVitamin C: 6mgCalcium: 8mgIron: 10mg
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