This creamy leftover chicken or turkey and wild rice soup is a comforting dish perfect for using up those extra bits of poultry from a holiday meal or a Sunday roast. Originating from the heart of the Midwest, this soup combines the nutty flavor of wild rice with tender pieces of chicken or turkey, all enveloped in a rich, creamy broth. It’s a wonderful way to transform leftovers into a hearty meal that warms both the body and soul, especially during the chilly months.
This soup pairs beautifully with a crusty baguette or a slice of homemade sourdough bread, perfect for dipping into the creamy broth. A simple green salad with a light vinaigrette can complement the richness of the soup, adding a refreshing contrast. For a more substantial meal, consider serving it alongside a baked potato or a savory scone.
Servings: 6
Ingredients
2 tablespoons unsalted butter
1 medium onion, diced
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
1 cup wild rice, rinsed
6 cups chicken or turkey broth
2 cups cooked chicken or turkey, shredded
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste
1 cup heavy cream
2 tablespoons chopped fresh parsley
1 medium onion, diced
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
1 cup wild rice, rinsed
6 cups chicken or turkey broth
2 cups cooked chicken or turkey, shredded
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste
1 cup heavy cream
2 tablespoons chopped fresh parsley
Directions
1. In a large pot, melt the butter over medium heat. Add the onion, carrots, and celery, and sauté until the vegetables are tender, about 5-7 minutes.
2. Stir in the garlic and cook for another minute until fragrant.
3. Add the wild rice, broth, thyme, and rosemary. Bring to a boil, then reduce the heat to low, cover, and simmer for about 45 minutes, or until the rice is tender.
4. Stir in the cooked chicken or turkey, and season with salt and pepper to taste.
5. Pour in the heavy cream and let the soup simmer for another 10 minutes, stirring occasionally.
6. Remove from heat and stir in the fresh parsley before serving.
Variations & Tips
For a dairy-free version, you can substitute the heavy cream with coconut milk or a non-dairy cream alternative. If you prefer a thicker soup, consider adding a slurry of cornstarch and water during the last 10 minutes of cooking. For an added depth of flavor, try incorporating a splash of dry white wine when sautéing the vegetables. You can also add mushrooms or spinach for extra texture and nutrients.
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