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Per serving
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- 1
Sauté the aromatics
In a very large stock pot, melt the butter over medium heat. Add the celery and onions along with the kosher salt and poultry seasoning. Sauté for 13–14 minutes, stirring occasionally, until the onions are soft and translucent. Add the garlic and cook for 1 minute until fragrant.
- 2
Build the base
Sprinkle the flour over the vegetables and stir for 1 minute. Slowly pour in the chicken bone broth, stirring constantly to prevent lumps from forming. Add the thyme sprigs and bay leaf.
- 3
Add carrots and turkey
Shred the carrots using a food processor or box grater. Add them to the pot and turn the heat to high. Cover and bring to a boil, then reduce to a gentle simmer. Add the cooked turkey — a mix of dark and white meat is great here. Simmer for 30 minutes until the carrots are tender.
- 4
Cook the rice
Add the wild rice blend and bring back to a boil. Reduce heat and simmer for 15–30 minutes until the rice is tender. Quick-cooking blends usually take about 20 minutes — check your package for exact times.
- 5
Finish and season
Turn the heat to low and stir in the heavy cream and lemon juice. Add the rosemary, sage, and parsley. Remove the thyme stems and bay leaf. Taste and season generously with salt and pepper before serving.
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Creamy Turkey Wild Rice Soup
Created by: SundayPrepCo
Ingredients
- 1/2 cup butter
- 3 cup celery
- 2 onions
- 1 tsp kosher salt
- 1 tsp dried poultry seasoning
- 4 garlic cloves
- 1/2 cup all-purpose flour
- 15 cup chicken bone broth
- 1 bay leaf
- 5 fresh thyme sprigs
- 8 carrots
- 4 cup cooked turkey
- 1 1/2 cup quick-cooking wild rice blend
- 1 1/2 cup heavy cream
- 1/4 cup lemon juice
- 1 tsp fresh rosemary
- 1 tbsp fresh sage
- 2 tbsp fresh parsley
- salt and pepper
Instructions
- Sauté the aromaticsIn a very large stock pot, melt the butter over medium heat. Add the celery and onions along with the kosher salt and poultry seasoning. Sauté for 13–14 minutes, stirring occasionally, until the onions are soft and translucent. Add the garlic and cook for 1 minute until fragrant.
- Build the baseSprinkle the flour over the vegetables and stir for 1 minute. Slowly pour in the chicken bone broth, stirring constantly to prevent lumps from forming. Add the thyme sprigs and bay leaf.
- Add carrots and turkeyShred the carrots using a food processor or box grater. Add them to the pot and turn the heat to high. Cover and bring to a boil, then reduce to a gentle simmer. Add the cooked turkey — a mix of dark and white meat is great here. Simmer for 30 minutes until the carrots are tender.
- Cook the riceAdd the wild rice blend and bring back to a boil. Reduce heat and simmer for 15–30 minutes until the rice is tender. Quick-cooking blends usually take about 20 minutes — check your package for exact times.
- Finish and seasonTurn the heat to low and stir in the heavy cream and lemon juice. Add the rosemary, sage, and parsley. Remove the thyme stems and bay leaf. Taste and season generously with salt and pepper before serving.