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Creamy Turkey Wild Rice Soup in a bowl with shredded turkey, wild rice, carrots, mushrooms, spinach, and parsley

Creamy Turkey Wild Rice Soup

Creamy Turkey Wild Rice Soup with mushrooms, carrots, fresh herbs, and leftover turkey, made silky with Greek yogurt instead of heavy cream. Cozy, high-protein, and made in one pot.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Lunch
Cuisine: American
Calories: 310
Ingredients Method Notes

Ingredients
  

Soup Base
  • 1 tbsp olive oil and 1 tbsp butter
  • 1 medium yellow onion diced
  • 2 medium carrots diced
  • 2 celery ribs diced
  • 8 oz cremini mushrooms 225 g, sliced
  • 3 garlic cloves minced
  • 1 tsp fresh thyme 1 tsp fresh sage, 1 bay leaf
  • 3 tbsp all-purpose flour
  • 6 cups low-sodium chicken or turkey broth 1.4 L
  • 3/4 cup wild rice blend 120 g, rinsed
  • 1 tsp kosher salt 1/2 tsp black pepper
To Finish
  • 3 cups shredded cooked turkey or chicken 420 g
  • 3/4 cup plain Greek yogurt 180 g, room temperature
  • 2 packed cups baby spinach or chopped kale
  • 1 tbsp lemon juice 2 tbsp chopped parsley

Method
 

  1. Brown: Brown the mushrooms in the oil and butter, then cook the onion, carrots, and celery 5 to 6 minutes. Add garlic and herbs for 30 seconds.
  2. Thicken: Stir in the flour for 1 minute, then slowly add the broth while scraping the pot.
  3. Simmer: Add the wild rice, bay leaf, salt, and pepper. Cover and simmer 40 to 45 minutes, until the rice splits.
  4. Add turkey: Stir in the turkey and spinach for the last 5 minutes. Remove the bay leaf.
  5. Finish: Take the pot off the heat, temper the yogurt with two ladles of hot broth, and stir it in. Add lemon juice, salt to taste, and parsley.

Notes

  • Never boil the soup after the yogurt goes in, or it can curdle.
  • Rotisserie chicken is a perfect swap for turkey any time of year.
  • The soup thickens as it sits. Keep extra broth on hand to loosen it.
Kitchen Shortcut: Use a bag of pre-diced onion, carrot, and celery mix from the produce section. It saves about 10 minutes of chopping.
Pro-Chef Tip: Simmer the leftover turkey carcass with water, an onion, and a bay leaf for 2 hours to make your own stock. It costs almost nothing and gives the soup a much deeper flavor.
Nutrition is an estimate per Serving, About 1 1/2 Cups.