This turkey wild rice soup with a creamy broth, tender rice, and chunks of turkey will warm your home and your heart. Save your Thanksgiving and Christmas turkey leftovers and make this soup anytime you're in need of a true comfort food. I created this easy recipe using leftover turkey and homemade turkey broth that I had frozen.
Ingredients
- butter: 6 Tbsp
- onion: 0.25 cup (diced)
- celery: 0.25 cup (diced)
- all-purpose flour: 0.33333 cup
- turkey broth: 4 cups
- carrots: 0.33333 cup (shredded)
- leftover roasted turkey: 2 cups (chopped)
- wild rice: 2 cups (cooked)
- slivered almonds: 0.25 cup (chopped)
- kosher salt: 0.5 tsp (to taste)
- ground black pepper: 0.5 tsp (to taste)
- lemon juice: 0.5 tsp
- half-and-half: 0.75 cup
Metric Conversion
Stages of cooking
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Melt butter in a soup pot over medium heat. Add onion and celery; cook and stir until translucent, about 5 minutes. Stir in flour, and cook until it turns a pale, yellowish-brown color, 3 to 5 minutes. Gradually whisk in turkey stock until no lumps of flour remain.
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Stir in carrot and bring mixture to a simmer. Cook, whisking constantly, until stock is thick and smooth and carrots are tender, about 2 minutes.
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Stir in turkey, wild rice, almonds, salt, and pepper; simmer until heated through, about 5 minutes.
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Stir in lemon juice and half-and-half; bring soup almost to a boil. Serve immediately.
