Are you tired of serving the same old turkey sandwiches after a big holiday feast? Do your taste buds crave something new and exciting to transform that delicious leftover turkey into an irresistible meal? Look no further! This **Creamy Turkey Wild Rice Soup** recipe is the ultimate culinary solution, offering a hearty, comforting, and incredibly flavorful way to breathe new life into your post-holiday bird. Rich with savory cremini mushrooms, crispy pancetta, and fragrant herbs, this soup is more than just a meal; it’s a heartwarming experience, perfect for chilly evenings and guaranteed to become a cherished family tradition.
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Transforming Leftover Holiday Turkey into a Culinary Delight
The aftermath of a grand holiday dinner often leaves us with an abundance of turkey, a glorious centerpiece that, once devoured, presents a delicious challenge: how to reinvent it? While a classic turkey sandwich or a warmed-up plate of “the dinner” has its charm, the desire for novelty quickly sets in. This is where the magic of a well-crafted leftover recipe truly shines, and our creamy turkey wild rice soup takes center stage as a beacon of post-holiday culinary innovation. It’s designed to transform the familiar into something remarkably new and satisfying, making sure no delicious morsel goes to waste.
Our Creamy Turkey Wild Rice Soup isn’t just another dish; it’s a robust, stew-like creation that cradles you in warmth on the chilliest of days. Imagine coming inside after braving the crisp air, perhaps after putting up festive holiday decorations – a beloved annual ritual in our home, often starting right after Thanksgiving. A steaming bowl of this soup is the perfect antidote, offering profound comfort and a deeply satisfying richness that rejuvenates both body and spirit. Its hearty nature makes it an ideal choice for both a comforting lunch and a fulfilling dinner, ensuring your holiday spirit (and your belly) stays full and happy.
The Perfect Post-Holiday Meal: Beyond the Sandwich
Many recipes attempt to tackle the leftover turkey dilemma, but often fall short on flavor, resulting in dishes that are less than memorable. My journey to perfect this Turkey Wild Rice Soup began with a commitment to depth and complexity. Drawing inspiration from the rich, earthy tones of my homemade Cream of Mushroom Soup and the comforting heartiness of my Rotisserie Chicken Gnocchi Soup, I embarked on a mission to create a truly exceptional and full-flavored experience. By combining proven techniques and thoughtfully selected ingredients, this recipe transcends bland expectations, establishing itself as a cherished annual tradition that consistently delivers on taste and comfort.
Crafting the Ultimate Creamy Turkey Wild Rice Soup: Essential Ingredients
The secret to a truly outstanding soup lies not just in the technique, but fundamentally in the quality and synergy of its ingredients. Each component in this Creamy Turkey Wild Rice Soup plays a vital role in building its complex flavor profile and luxurious texture. From the savory depth of pancetta to the earthy notes of cremini mushrooms and the unique chewiness of wild rice, every item is chosen to contribute to a harmonious and unforgettable meal. Let’s explore the key ingredients and some valuable tips for selecting them.
Essential Ingredients and Smart Shopping Tips:
- Leftover Cooked Turkey (or Chicken): The star of our show! While you can certainly use both breast and leg meat, shredded or cubed, I personally find that shredded breast meat offers the best texture and appearance in this soup. It integrates beautifully with the creamy broth and other ingredients. If you’re planning ahead for leftovers, consider roasting a dedicated turkey breast for optimal results, ensuring you have plenty of tender, flavorful meat ready to go. You can also substitute with leftover roasted chicken or rotisserie chicken for a “Creamy Chicken Wild Rice Soup.”
- Pancetta: This Italian salt-cured, un-smoked pork belly is a game-changer for flavor. Unlike bacon, its subtle savory notes and distinct texture, once crisped, add an unparalleled depth to the soup base. As it renders, it provides a rich fat that becomes the foundation for sautéing your vegetables, infusing every bite with umami. Look for it diced or in a slab in the charcuterie, deli, or specialty meat sections of your grocery store. A little goes a long way in elevating the entire dish.
- Fats (Olive Oil and Unsalted Butter): A dynamic duo that contributes both flavor and functionality. Olive oil is excellent for starting the pancetta and ensuring it crisps evenly, while butter adds a rich, creamy undertone and is essential for creating the roux and sautéing the delicate vegetables. Using unsalted butter allows you to control the overall salt content of your soup precisely, a crucial detail for balanced seasoning.
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Fresh Vegetables and Aromatics: This vibrant blend forms the aromatic backbone of our soup.
- Onions, Carrots, and Celery (Mirepoix): These three humble vegetables are the classic French aromatic base. Chopping them into small, uniform dice is key to ensuring they soften beautifully and cook through within the relatively short simmering time, releasing their sweet and savory flavors into the broth without becoming crunchy.
- Cremini Mushrooms: Often called “baby bella” mushrooms, creminis boast a deeper, earthier flavor than white button mushrooms. Sliced thinly, they add a wonderful umami depth and a pleasant texture to the soup, complementing the turkey and wild rice perfectly. When sautéed until lightly browned, they release their moisture and intensify their flavor, contributing significantly to the soup’s richness.
- Garlic: The indispensable aromatic. Freshly minced or pressed garlic adds a pungent, savory kick that brightens and deepens the overall flavor profile. Be sure to add it towards the end of the vegetable sauté to prevent burning, which can lead to a bitter taste.
- All-Purpose Flour: This simple pantry staple is critical for creating a roux. A roux, a mixture of fat (in this case, butter and pancetta fat) and flour, acts as a thickening agent, giving the soup its luxurious, creamy body without making it overly heavy. It also helps to emulsify the liquids, preventing separation and creating a smooth, velvety texture.
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Liquids:
- Dry White Wine (e.g., Pinot Grigio): More than just a deglazing agent, a dry white wine adds a subtle acidity and a layer of sophisticated flavor to the soup. It helps to lift all the flavorful browned bits from the bottom of the pot, incorporating them into the broth for maximum taste. Choose a wine you’d enjoy drinking; its flavor will concentrate in the soup.
- Chicken or Turkey Stock (Low Sodium): The primary liquid base. Opting for a low-sodium commercial stock, or even better, a homemade turkey stock made from your holiday carcass, allows you complete control over the final seasoning. This is crucial because pancetta and other ingredients already contribute salt.
- Heavy Cream: The ingredient that truly earns this soup its “creamy” title. Added at the end, it imparts a silken texture and rich mouthfeel, elevating the soup from merely hearty to wonderfully indulgent.
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Fresh Herbs and Seasonings: The aromatic backbone.
- Fresh Thyme Leaves: Earthy and slightly peppery, fresh thyme pairs beautifully with turkey and mushrooms, adding a delicate, herbaceous aroma.
- Fresh Flat-Leaf Parsley: Stirred in at the end, parsley adds a burst of fresh, bright flavor and a touch of vibrant green color, acting as a perfect counterpoint to the rich, savory notes.
- Dried Italian Seasoning/Herbs: A convenient blend of various herbs like oregano, basil, rosemary, and marjoram, it provides a well-rounded herbaceous depth that complements the fresh herbs. My personal favorite is the Italian Herbs blend from Savory Spice Shop for its superior quality and balanced flavor.
- Wild Rice: This distinct grain is integral to the soup’s identity. I highly recommend using 100% wild rice for its unique nutty flavor and signature chewy texture. Unlike other grains, wild rice holds its firmness exceptionally well in soups, providing a delightful textural contrast without becoming mushy or disintegrating, even after simmering. It’s crucial to cook the wild rice separately and add it pre-cooked, as its cooking time is significantly longer than the soup’s simmering time. If 100% wild rice is unavailable, a wild rice blend can be substituted, but ensure it’s plain, without any added seasonings or seasoning packets. Avoid “black” or “forbidden” rice, as their dark pigments can unfortunately give your beautiful creamy soup an undesirable purple hue.
Extra reading: Curious about the differences between various cured pork products? Delve into the details with What’s the Difference Between Bacon, Pancetta, and Prosciutto? from Kitchn to expand your charcuterie knowledge.
Mastering the Art of Creamy Turkey Wild Rice Soup: A Step-by-Step Guide
Crafting this deeply flavorful Creamy Turkey Wild Rice Soup is a rewarding culinary journey that builds layers of taste and texture. While it’s an exceptional way to utilize leftover turkey or even rotisserie chicken, a little foresight and planning, particularly regarding the wild rice, will ensure a smooth and enjoyable cooking process, culminating in a truly spectacular soup.
The Essential Pre-Cooking of Wild Rice
One of the most important elements for success in this recipe is the pre-cooking of the wild rice. Wild rice has a significantly longer cooking time, typically requiring 40 to 50 minutes, far exceeding the simmering duration of the soup itself. To avoid undercooked rice or an overcooked, mushy soup, it is imperative to cook the wild rice separately and add it already prepared to the pot. I often cook the rice on the morning of the day I plan to make the soup, allowing it to cool slightly before use. For maximum convenience, you can cook the wild rice up to two days in advance, storing it in an airtight container in the refrigerator until you’re ready to assemble your soup. This simple preparatory step ensures perfect texture in every spoonful.
Building Deep Layers of Flavor: The Foundation of Your Soup
The methodology for constructing this Turkey Wild Rice Soup is rooted in techniques shared across many of my beloved soup recipes, emphasizing the development of rich, foundational flavors.
We begin by **crisping the pancetta**. In a large, heavy-bottomed pot or Dutch oven, cook the diced pancetta in a touch of olive oil over medium-high heat. The goal is to render out its fat and achieve a beautiful golden crispness. This step is twofold: it provides delicious, crunchy pancetta bits for garnish or mixing in, and it creates a flavorful base of rendered fat that will infuse the entire soup. Once crisp, remove the pancetta with a slotted spoon, drain it on paper towels, and set it aside, preserving those precious rendered drippings in the pot. You should aim for about 2 tablespoons of fat; if there’s more, carefully spoon out the excess.
Next, we **sauté the aromatics and vegetables**. Using the rendered pancetta fat and a generous amount of unsalted butter, we’ll gently sweat the chopped onions, celery, and carrots. This process, often called “sweating,” softens the vegetables and allows their natural sweetness to emerge without browning them too quickly. After about 5 minutes, stir in the sliced cremini mushrooms along with a pinch of kosher salt and black pepper. Continue cooking for another 8-10 minutes. During this stage, the mushrooms will release their moisture, which will then evaporate, concentrating their earthy flavor and allowing their edges to lightly brown. This browning, known as the Maillard reaction, is crucial for developing deep umami notes.
Once the vegetables are tender and fragrant, **add the garlic** and cook for just about a minute until its intoxicating aroma fills your kitchen. Be careful not to burn the garlic, as it can quickly turn bitter. Immediately follow this with the **deglazing step**, pouring in the dry white wine. Scrape the bottom of the pan vigorously with a wooden spoon or spatula to release all the delicious browned bits (the “fond”) that have accumulated. These bits are packed with concentrated flavor and will dissolve into the wine, enriching the soup’s base. Simmer the wine until it has almost entirely evaporated, typically 2-3 minutes, allowing its alcoholic notes to cook off and leaving behind only its vibrant essence.
With the pan deglazed, it’s time to **create the roux**. Stir in the all-purpose flour and cook it for 1-2 minutes, stirring constantly. This step is essential; cooking the flour removes its raw taste and ensures a smooth, lump-free thickening for the soup. Then, gradually whisk in the chicken or turkey stock, ensuring no lumps form. Add the fresh thyme and dried Italian seasoning. Bring the mixture to a gentle boil, then reduce the heat to a simmer, allowing the soup base to cook for 10-15 minutes. This simmering time allows the vegetables to become fully tender and the flavors to meld beautifully, infusing the broth with their goodness.
To achieve that signature velvety base and luxurious body, I employ a technique borrowed from my Cream of Mushroom Soup: **pureeing a portion of the soup**. Carefully remove about 1-1/2 cups of the simmering soup (mostly broth and vegetables, but some solids are fine) and transfer it to a blender or food processor. Blend until completely smooth. Stir this creamy puree back into the main pot of soup. While it might seem like an extra step, this process significantly enhances both the flavor and the incredibly smooth, rich texture of the soup, creating a truly restaurant-quality consistency. It’s a secret weapon for elevating homemade soups to gourmet status.
Bringing It All Together: Finishing Touches
Once your flavorful base has achieved its desired velvety consistency, it’s time for the grand finale – incorporating the remaining key ingredients. Gently stir in the shredded cooked turkey, the pre-cooked wild rice, the reserved crispy pancetta, a cup of luxurious heavy cream, and the fresh flat-leaf parsley. Allow the soup to simmer gently for another 5-8 minutes. This final simmer serves multiple purposes: it thoroughly heats the turkey and rice, allows the cream to warm and fully integrate, and gives the soup a chance to thicken slightly more, achieving that perfect, hearty, stew-like consistency.
Before serving, the most crucial step is **seasoning to taste**. The amount of salt needed will vary significantly based on the sodium content of your chosen stock and the inherent saltiness of your pancetta. Start with a small amount, taste, and then adjust gradually, adding pinches of kosher salt and generous grinds of freshly cracked black pepper until the flavors sing. Sometimes, just a tiny pinch is enough; other times, a full teaspoon might be required. Trust your palate – it’s your best guide to achieving perfectly balanced seasoning.
Serving Your Hearty Creamy Turkey Soup: Enhancing the Experience
A well-made soup is a delight on its own, but thoughtful serving suggestions can elevate the dining experience even further. Our Creamy Turkey Wild Rice Soup, with its rich and robust flavors, benefits beautifully from a few simple finishing touches that highlight its complexities and offer a delightful contrast.
Presentation and Garnishes for a Perfect Bowl
When serving this comforting soup, I highly recommend adding just a few drops of fresh lemon juice directly into each bowl. This small but significant addition introduces a bright, zesty counterpoint that cuts through the soup’s inherent richness, adding a refreshing hint of acidity and a vibrant burst of flavor. It awakens the palate and ensures every spoonful is dynamic and exciting. For an extra touch of visual appeal and textural contrast, a sprinkle of the reserved crispy pancetta and a few fresh grinds of black pepper make for an excellent garnish. The crunchy pancetta adds another layer of savory depth, while the fresh pepper introduces a subtle warmth and aroma.
Accompaniments for a Complete and Satisfying Meal
No one in my household, or indeed any guest, has ever turned down the offer of a slice of crusty artisan bread alongside this magnificent soup. A warm, crusty baguette or a rustic sourdough loaf is perfect for soaking up every last drop of the creamy broth, making the meal even more satisfying. Consider serving it with a light side salad dressed with a vinaigrette to provide a fresh, crisp contrast to the hearty soup, completing a truly wholesome and delicious meal.
Storage and Reheating Tips to Enjoy Later
It’s important to note that, like many hearty soups containing grains, this Creamy Turkey Wild Rice Soup will naturally thicken as it cools, especially if refrigerated overnight. The wild rice continues to absorb the liquid, resulting in a much denser consistency. This is perfectly normal! To restore it to your desired creamy consistency when reheating, simply thin it out with a little extra chicken or turkey stock, milk, or even a splash of water. Add a small amount at a time, stirring well, until it reaches the desired texture. Be sure to taste and re-season with salt and pepper as needed, as adding liquid can dilute the flavors. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. This soup also freezes well for longer storage, making it an excellent candidate for meal prepping!
More Creative Ways to Enjoy Leftover Holiday Turkey
The versatility of leftover turkey extends far beyond just soup. If you find yourself with an abundance of poultry after the holidays, or simply want to explore other delightful options, here are a few more fantastic recipes that transform turkey into exciting new meals:
- Monte Cristo Sandwich: A wonderfully decadent sweet and savory sandwich, featuring slices of turkey and ham, Swiss cheese, dipped in an egg batter, and fried until golden. It’s a brunch favorite that feels incredibly indulgent.
- Turkey Tetrazzini: A timeless and comforting pasta bake, rich with a creamy mushroom sauce, tender turkey, and often topped with cheese and breadcrumbs. It’s the epitome of cozy casserole perfection.
- Turkey Croissant Panini: An elegant and surprisingly easy-to-make sandwich. This recipe features tender turkey nestled within flaky croissants, pressed until warm and golden, offering a gourmet twist on a classic.
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Print Recipe
Creamy Turkey Wild Rice Soup
Ingredients
- 1 tablespoon olive oil
- 4 ounces diced pancetta
- 6 tablespoons unsalted butter
- 1 cup chopped onion
- 1 cup thinly-sliced or small diced celery
- 1 cup thinly-sliced or small diced carrots
- 10 ounces sliced cremini mushrooms
- 2-3 cloves garlic minced or pressed through a garlic press (1 tablespoon)
- ½ cup dry white wine (I use Pinot Grigio)
- ½ cup all purpose flour
- 5 cups turkey or chicken stock (low sodium)
- 2-3 teaspoons chopped fresh thyme leaves
- ½ to ¾ tsp dried Italian seasoning/herbs
- 2 cups cooked shredded or small cubed turkey
- 1-1/2 cups cooked wild rice (cooked according to package directions)
- 1 cup heavy cream
- kosher salt and freshly-ground black pepper
- fresh lemon juice, for serving (optional)
Instructions
- Cook pancetta in a large, heavy-bottomed pot over medium-high heat until fat is rendered and pancetta is crisp, 3-5 minutes. Use a slotted spoon to remove pancetta from the pot, drain it on paper towels, and set aside. You should have about 2 tablespoons of fat in the pan; if there’s more, carefully drain it off.
- Add butter to the pot and melt until foaming subsides. Cook onions, celery, and carrots for 5 minutes. Stir in mushrooms and 1/2 teaspoon each kosher salt and black pepper. Cook for 8-10 minutes, until mushrooms are starting to brown around the edges, carrots and celery are beginning to soften, and the mushrooms’ released liquid has evaporated.
- Add garlic and cook for 1 minute, until fragrant. Deglaze the pan with white wine and simmer until almost entirely evaporated, 2-3 minutes. Stir in the flour and cook for 1-2 minutes.
- Stir in stock, thyme, and Italian seasoning. Bring to a boil, reduce heat, and simmer for 10-15 minutes, until vegetables are tender.
- Remove 1-1/2 cups soup from the pot and puree in a blender or food processor. Stir puree back into the soup.
- Stir in turkey, cooked wild rice, heavy cream, parsley, and reserved pancetta. Simmer for 5-8 minutes, until turkey is heated through, and the soup has thickened slightly. Season to taste with salt and pepper.
- If desired, serve with a small squeeze of lemon juice and crusty bread for dipping. The soup will continue to thicken as it stands (and especially when refrigerated overnight). Thin with additional stock, as needed.
Notes
- As written, this recipe makes a hearty, stew-like soup. If you prefer a thinner soup, increase stock to 6 cups.
- If you’re using leftover herb-roasted turkey, you might need to reduce the fresh thyme and Italian seasoning accordingly. Adjust the herbs to taste.
- Substitute leftover roasted or rotisserie chicken breast for Creamy Chicken Wild Rice Soup.
Nutrition Estimate
Nutrition information is automatically calculated, so should only be used as an approximation.
Please note that our recipes have been developed using the US Customary measurement system and have not been tested for high altitude/elevation cooking and baking.