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⁠Turkey and Wild Rice Soup with Carrots

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course Soups
Cuisine American
Servings 6 servings
Calories 300 kcal

Ingredients
  

  • Main Ingredients
  • 2 tbsp olive oil or butter
  • 1 medium onion, diced
  • 2 large carrots, sliced
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 1 cup uncooked wild rice blend
  • 6 cups turkey or chicken broth
  • 3 cups cooked shredded turkey (white/dark mix works best)
  • 1 tsp dried thyme (or 2 tsp fresh)
  • 1 bay leaf
  • Salt u0026 black pepper to taste
  • Creamy Finish (optional but recommended)
  • 1 cup milk or half-and-half
  • 2 tbsp flour or cornstarch slurry for thickening
  • Garnish
  • Fresh parsley or thyme
  • Squeeze of lemon for brightness (optional)

Instructions
 

  • Sauté vegetables : Heat oil/butter in a large pot. Add onion, carrots, celery; sauté 6–7 minutes until softened.
  • Add garlic u0026 herbs : Stir in garlic, thyme, salt, and pepper—cook 1 minute until fragrant.
  • Add rice u0026 broth : Add wild rice, bay leaf, and broth. Bring to a boil.
  • Simmer : Reduce heat, cover, and cook 40–50 minutes until rice is tender.
  • Add turkey : Stir in cooked turkey; simmer 10 minutes more.
  • Creamy option : Whisk milk + flour and then stir into soup. Cook 5 minutes until slightly thickened.
  • Finish : Remove bay leaf, adjust seasoning, and add fresh parsley or lemon if desired.