Creamy Turkey Wild Rice Soup

This creamy Turkey Wild Rice Soup is perfect for days when you have leftover turkey or chicken and are craving a hearty, warm, and creamy bowl of good-for-you soup!

Prep Time10

Cook Time25

Total Time35

Servings: servings

Calories: 311kcal

Author: Stephanie Wilson

Ingredients

1 tablespoon extra-virgin olive oil
8 ounces sliced mushrooms (about 4 ounces)
1 cup chopped celery
1 cup chopped carrots
1/2 cup chopped onions
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
4 cups reduced-sodium chicken broth
1 cup quick-cooking or instant wild rice
1/2 cup cubed butternut squash optional
1/2 cup green beans chopped (fresh or frozen)
3 cups shredded cooked turkey or chicken
½ cup sour cream
2 tablespoons chopped fresh herbs like parsley, rosemary, or thyme

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Instructions

Heat oil in a large Dutch oven or soup pot over medium heat. Add mushrooms, celery, carrots and onions; cook, stirring for 5 minutes or until softened.
Add flour, salt and pepper; cook, stirring, for 2 minutes more.
Pour in the broth and bring to a boil, scraping any browned bits from the pan. Add the wild rice, butternut squash (if using) and green beans. Reduce heat to maintain a simmer, cover and cook until the wild rice and vegetables are tender, 5 to 7 minutes. Stir in turkey (or chicken), sour cream and herbs; cook until heated through.

Notes

Turkey or Chicken: If you're not using leftover turkey or chicken, poach boneless skinless breasts in a skillet or large saucepan, cover with water, and season with salt and pepper. Bring to a boil, then cover, reduce heat to maintain a simmer, and gently cook the breasts for 10 to 12 minutes or until cooked through.
Wild Rice: If you don't have quick-cooking wild rice, substitute it with cooked conventional wild rice. Add 1 cup of wild rice to 4 cups of salted boiling water in a large saucepan to cook. Cook until tender, about 45 to 55 minutes. Drain and add to the soup with the turkey.

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