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Creamy Turkey Wild Rice Soup

This cozy Creamy Turkey Wild Rice Soup is the perfect way to use leftover Thanksgiving turkey. Loaded with shredded carrots, fresh herbs, and a hint of lemon, this hearty soup is comforting, flavorful, and freezer-friendly.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 10 cups
Course: Main Course, Soup
Cuisine: American
Calories: 394
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup butter (1 stick)
  • 3 cups celery, chopped (include leaves if possible)
  • 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
  • 12 cups chicken bone broth (from Zoup! or similar)
  • 1 bay leaf
  • 5 sprigs fresh thyme
  • 8 large carrots, shredded
  • 4 cups cooked turkey, shredded (mix of dark and white meat)
  • 1 1/2 cups quick-cooking wild rice blend
  • 1 1/2 cups cream
  • 1/4 cup fresh lemon juice (juice of 1 large lemon)
  • 1 teaspoon fresh rosemary, chopped
  • 1 tablespoon fresh sage, chopped
  • 2 tablespoons fresh parsley, chopped
  • Salt and pepper, to taste
  • Extra fresh herbs, for garnish

Equipment

  • Large stock pot
  • Wooden spoon
  • Food processor or grater (for carrots)
  • Measuring cups and spoons
  • Knife and cutting board

Method
 

  1. In a very large stock pot, melt butter over medium heat. Add chopped celery and onions along with salt and poultry seasoning. Sauté for 13–14 minutes until onions are translucent.
  2. Stir in minced garlic and cook for 1 minute until fragrant. Sprinkle in flour and stir for 1 minute to coat vegetables.
  3. Slowly pour in chicken bone broth while stirring to avoid lumps. Add bay leaf and thyme sprigs.
  4. Stir in shredded carrots. Bring to a boil, then reduce heat. Add shredded turkey and simmer for 30 minutes until carrots are tender.
  5. Add quick-cooking wild rice blend and bring back to a boil. Reduce heat and simmer for 15–30 minutes until rice is tender.
  6. Lower heat and stir in cream, lemon juice, rosemary, sage, and parsley. Season with salt and pepper to taste. Remove thyme stems and bay leaf before serving.
  7. Garnish with extra fresh herbs and serve warm.

Notes

✨ Use leftover turkey or substitute with cooked chicken.
🥕 Shredded carrots give this soup a unique texture, but you can use sliced rounds if preferred.
🍋 Adjust lemon juice to taste — start with 2 tablespoons for a milder flavor.
❄️ Freezes beautifully — store in freezer bags or jars for up to 3 months.
🐢 If using regular wild rice (not quick-cooking), increase simmering time to 45–50 minutes.
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