Creamy, hearty, rich, and flavorful with savory herbs and apple cider, our best turkey wild rice soup recipe makes a satisfying meal out of Thanksgiving and holiday leftovers. Chicken wild rice soup is a classic Midwest favorite: our Minnesota-homegrown wild rice soup recipe substitutes pasture-raised heritage turkey for chicken and utilizes common leftover veggies and herbs from Thanksgiving or Christmas dinner. A perfect recipe for fall and winter, this soup is wonderful cold-weather comfort food and a convenient make-ahead heat-and-eat dinner idea for freezer meal prep: it’s easy to adapt for the slow cooker/Crock Pot, freezes well, and reheats nicely using the stovetop or microwave for an instant taste of home cooking any day of the year. We recommend enjoying this soup with bread sticks or toast: a crusty bread like ciabatta makes the best companion. Pair this turkey and wild rice soup with white wine or apple cider.
The Best Turkey & Wild Rice Soup
The Meatery KitchenShare
The Best Turkey & Wild Rice Soup
Rated 5.0 stars by 1 users
Category
Soups & Stews
Cuisine
American
Servings
8
Cook Time
3 hours
Creamy, hearty, rich, and flavorful with savory herbs and apple cider, our homegrown turkey wild rice soup recipe makes a satisfying meal out of Thanksgiving and holiday leftovers. Chicken wild rice soup is a classic Midwest favorite: our version upgrades chicken to pasture-raised heritage turkey and utilizes common leftover veggies and herbs from Thanksgiving or Christmas feasting. Perfect for fall and winter, this soup is wonderful cold-weather comfort food and a convenient make ahead, heat and eat dinner idea for freezer or batch meal prep: it’s slow cooker/Crock Pot adaptable, freezes well, and reheats nicely using the stovetop or microwave for an instant taste of home cooking any day of the year. Enjoy this soup with toast – a crusty bread like ciabatta makes the best companion – and pair with white wine or apple cider.
The Meatery Kitchen
Ingredients
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1 Turkey carcass (leftover bones)
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2 tablespoons unsalted butter
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1 onion, chopped coarse
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1 celery rib, chopped coarse
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1 cup apple cider
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3 cups white wine
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6 cups chicken broth
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2 teaspoons dried rosemary
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2 bay leaves
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2 cloves garlic peeled and chopped, or 2 teaspoons minced garlic
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Approx. 3 cups cooked turkey, shredded into small bite-size pieces
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1 cup wild rice
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2 carrots, peeled and chopped
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2 celery ribs, chopped
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1 onion, peeled and diced
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2 cups mushrooms, chopped into small bite-size pieces
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1 cup heavy cream
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¼ cup all-purpose flour
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½ teaspoon dried thyme
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½ teaspoon dried sage
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Salt and pepper to taste
For the Broth:
For the Soup:
Directions
Melt butter in a large Dutch oven over medium-high heat. Cook onions, celery, garlic, and turkey carcass until lightly browned, about 5 minutes. Add wine, chicken broth, apple cider, rosemary, and bay leaves and simmer over medium-low heat for 1 hour. Strain broth and discard solids.
Wipe dry Dutch oven and toast rice over medium heat until rice starts to pop, about 5 to 10 minutes. Stir in turkey broth, carrots, onions, mushrooms, celery, and herbs, adding chicken broth if additional liquid is needed for consistency. Bring to boil, then reduce heat to low and simmer, covered, until vegetables and rice are tender, about 1 hour and 20 minutes.
Whisk flour and cream in bowl until smooth, then gently stir flour and cream mixture into soup. Add turkey and simmer until soup thickens slightly, about 10 more minutes. Season to taste with salt and pepper. Serve and enjoy!
Recipe Note
- Leftover turkey wings or legs may be used instead of a leftover whole turkey.
- Change the consistency: add a bit more flour (or corn starch) to thicken, or use less cream and flour for a thinner and clearer broth.
- Mushrooms are optional in this recipe.