Creamy Turkey Wild Rice Soup Recipe
This thick Creamy Turkey Wild Rice Soup is the perfect comforting way to use up your Thanksgiving leftovers. Chicken works as a sub for the turkey!
Servings: 8 servings
Calories: 163kcal
Ingredients
- 2 tablespoons butter
- 1 medium onion diced
- 1 clove garlic minced
- 3 large carrots sliced into coins
- 3 large stalks of celery sliced
- 2 cups cubed roasted turkey white and dark meat
- 8 cups turkey broth
- 1 cup wild rice or a wild rice blend, which is what I usually use because wild rice is so darn expensive on its own
- ⅔ cup half and half cream
- Salt and pepper to taste
Instructions
- Melt the butter in a large soup pot or Dutch oven over medium-high heat. Add in the onion and garlic and cook until fragrant and translucent, about 5 minutes.
- Add in the carrots and celery and cook until the veggies soften, about 10 minutes.
- Add in the turkey and turkey broth. Bring to a boil and add in the rice. Bring back to a boil, reduce heat, and simmer, stirring occasionally, until the rice is soft, about 30 minutes.
- Remove from heat, and stir in the half and half, salt and pepper. Serve with crusty bread for dipping.
Nutrition
Serving: 1serving | Calories: 163kcal | Carbohydrates: 9g | Protein: 13g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Cholesterol: 56mg | Sodium: 1046mg | Fiber: 1g | Sugar: 3g
