Turkey and Wild Rice Soup | Dorothy Lane Market

Turkey and Wild Rice Soup

PREP TIME 15 mins
COOK TIME 15 mins
Chef Carrie Walters
  • POSTED Sep 16th, 2021
  • BY Chef Carrie Walters


  • 1 cup carrots, diced
  • 1 medium onion, diced
  • ½ cup celery, diced
  • 3 cloves garlic, minced
  • ¼ cup butter
  • ¼ cup flour
  • 5 cups chicken or turkey broth
  • 2 cups cooked wild rice
  • 3 cups cooked turkey, diced
  • 2 cups kale, roughly chopped (optional)
  • 1 cup half-and-half cream, warmed
  • 2 Tbsp fresh parsley, minced


In a large stockpot over medium-high heat, sauté carrots, onion, celery, and garlic in butter until just tender, about 5 minutes.
Quickly stir in flour until combined then slowly stir in broth, a little at a time, until mixture is smooth and lump free.
Add wild rice and turkey to broth and bring soup to a simmer, stirring occasionally until vegetables are tender, about 10 minutes.
Reduce heat to medium-low and add kale, warmed half-and-half, and parsley to soup, gently stirring to combine.
Season soup with salt and pepper to taste and let stand 5 minutes to allow the kale to wilt slightly. Serve soup hot!


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Dec 22nd 2021

Just made this soup from leftover turkey and delicious!!!!

- Carolyn

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