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Creamy Turkey Wild Rice Soup with herbs and vegetables in a bowl

Creamy Turkey Wild Rice Soup

A warm and comforting turkey wild rice soup that evokes memories of home and family gatherings.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Main Course, Soup
Cuisine American
Servings 10 servings
Calories 450 kcal

Ingredients
  

Base Ingredients

  • 1/2 cup butter (1 stick)
  • 3 cups celery (chopped)
  • 2 large onions (chopped)
  • 1 teaspoon kosher salt
  • 1 teaspoon dried poultry seasoning
  • 4 cloves garlic (smashed and minced)
  • 1/2 cup all-purpose flour
  • 4 jars Zoup! Chicken Bone Broth (31-oz each) (Total of 15 cups)
  • 1 leaf bay leaf
  • 5 sprigs fresh thyme
  • 8 large carrots (shredded)
  • 4 cups leftover cooked turkey (dark and white meat mix)
  • 1 1/2 cups quick-cooking wild rice blend
  • 1 1/2 cups cream
  • 1 large lemon (juice from, approx. 1/4 cup) (or to taste)
  • 1 teaspoon fresh rosemary (chopped)
  • 1 tablespoon fresh sage (chopped)
  • 2 tablespoons fresh parsley (chopped)
  • to taste salt and pepper

Serving Suggestions

  • to taste fresh herbs (for garnish)
  • to taste extra cream (for drizzling)

Instructions
 

Preparation

  • In a very large stock pot, melt 1/2 cup butter over medium heat.
  • Chop 3 cups of celery and add to the pot.
  • Chop 2 large onions and add to the pot.
  • Add 1 teaspoon kosher salt and 1 teaspoon poultry seasoning.
  • Sauté for 13-14 minutes until the onions are translucent.
  • Add 4 cloves of minced garlic and stir for 1 minute.
  • Sprinkle with 1/2 cup flour and stir for 1 minute.

Cooking

  • Slowly add 15 cups of chicken bone broth, stirring continuously.
  • Add 5 sprigs of thyme and 1 bay leaf.
  • Shred 8 medium to large carrots and add to the pot.
  • Bring to a boil, then add 4 cups of leftover cooked turkey.
  • Lower heat and simmer for about 30 minutes, until the carrots are tender.
  • Add 1 1/2 cups wild rice blend and bring back to a boil.
  • Simmer for another 15-30 minutes until rice is tender.
  • Turn heat to low and stir in 1 1/2 cups cream.
  • Stir in 1/4 cup lemon juice to taste.
  • Chop and stir in herbs: 1 teaspoon rosemary, 1 tablespoon sage, and 2 tablespoons parsley.
  • Add salt and pepper to taste.
  • Fish out thyme stems and bay leaf before serving.

Serving

  • Serve hot, garnished with fresh herbs and a drizzle of cream.

Storage

  • Cool completely, then store in airtight containers.
  • Reheat on low, adding broth or water if necessary to loosen.

Notes

This soup can be made in a slow cooker; layer ingredients and cook on low for 6-8 hours. Freezes well for using later.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 30gProtein: 25gFat: 25gSaturated Fat: 15gSodium: 800mgFiber: 5gSugar: 3g
Keyword Comfort Food, Creamy Turkey Wild Rice Soup, Family Recipe, soup, Thanksgiving Leftovers
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