Turkey and Wild Rice Soup

Print Recipe

A quick and flavorful soup that the perfect way to use up extra turkey.

Prep Time5

Cook Time35

Course: Dinner, Lunch

Cuisine: American

Keyword: instant pot, Leftovers, Slow Cooker, thanksgiving, Turkey, Turkey and Wild Rice Soup, Wild Rice

Servings: people

Calories: 153kcal

Equipment

1 Pot, Instant Pot, or Slow Cooker

Ingredients

2 tablespoons extra virgin olive oil
1/2 red, white or yellow onion chopped
1 leek (white and light green parts) chopped
2 garlic cloves minced
2 celery stalks chopped
8 ounces cremini or button mushrooms sliced
10 fresh thyme sprigs and 1 bay leaf tied together with butcher twine
1 teaspoon kosher salt
4 cups chicken stock
2 cups shredded turkey
1 cup uncooked wild rice
1 cup half-and-half
Garnish: 1/4 cup minced fresh flat-leaf parsley; coarse salt

Instructions

Instant Pot Directions:

Heat the olive oil on the Sauté setting and add the onion. Stir and cook until softened, about 2 minutes. Add the leek, garlic, celery, mushrooms, thyme, bay leaf, kosher salt and chicken stock and stir. Close the lid, seal the vent and cook on Soup or Manual for 15 minutes. When the time is up, use a towel to cover the vent; turn it with tongs to release the steam. (Be very careful not to burn yourself.) Open the lid and stir in the chicken and wild rice. Seal the lid and valve again and set to Soup or Manual for 15 additional minutes. Once it finishes, carefully release the pressure manually and remove the lid. Remove the thyme and bay leaf and discard. Stir in the half-and-half.
Ladle into soup bowls and top with parsley and coarse salt.

Stovetop Directions:

In a 4-quart soup pot over medium heat, heat the olive oil. Add the onions and stir until softened, about 2 minutes. Add leeks, garlic, celery, mushrooms, thyme, bay leaf, kosher salt and chicken stock and stir. Bring to a low boil, reduce heat to medium-low, cover and cook for 15 minutes. Add the shredded chicken and wild rice and stir. Cover again and continue to cook for another 20 minutes, until wild rice softens but still has a little crunch.
Remove the thyme and bay leaf and discard. In the stovetop version, some of the liquid will evaporate from the pot. If the soup looks dry, add another cup or two of stock or water and another pinch of kosher salt. Stir in the half-and-half.
Ladle into soup bowls and top with parsley and coarse salt.

Notes

This is a great soup to make for someone who’s not feeling well because the flavors are comforting and not too heavy. I make this in the Instant Pot when I need to prepare dinner in the early afternoon because of a crazy after-school schedule. You can leave it plugged in on Keep Warm and it will be ready to serve when you walk in the door.

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