Cream of Turkey & Wild Rice Soup

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 Got leftover cooked chicken or turkey? Cook up a pot of soup! This low-sodium soup recipe is a healthier twist on a classic creamy turkey and wild rice soup that hails from Minnesota. Serve with a crisp romaine salad and whole-grain bread.

Nutrition Notes

Are Mushrooms Good for You?

Regardless of the type, mushrooms tend to be rich in B vitamins and potassium. You’ll also get fiber and antioxidants, providing a wealth of health benefits. Evidence suggests that mushrooms have anti-inflammatory properties, may boost gut health and are potentially a source of vitamin D—a nutrient that people are commonly deficient in.

Is Wild Rice Healthy?

Wild rice is technically not rice at all. It’s a wild-grown grass and is typically found in a rice blend. Wild rice has a similar nutrition profile to brown rice. According to the U.S. Department of Agriculture (USDA), 1 cup of wild rice provides about 7 grams of protein and is an excellent source of manganese, phosphorous and zinc. You’ll also get about 3 g of fiber in that 1 cup, which is great for gut health.

Tips from the Test Kitchen

Can I Use Turkey Stock Instead of Chicken Broth?

Absolutely! If you have a leftover turkey carcass or even turkey pieces, you can make turkey stock and use it for this recipe. It will give the soup a rich and flavorful turkey flavor.

I Don’t Have Quick-Cooking or Instant Wild Rice. Can I Use Regular Wild Rice Instead?

Yes! If you can’t find the quick-cooking variety, just add cooked conventional wild rice along with the turkey at the end of Step 2. To cook wild rice, add 1 cup of wild rice to a large saucepan of lightly salted boiling water (use at least 4 cups of water). Cook until tender, about 45 to 55 minutes, then drain.

Can I Make Cream of Turkey and Wild Rice Soup Ahead?

Yes, you can make it ahead! Cool the soup completely and refrigerate in an airtight container for up to three days.

Frequently Asked Questions

How Do You Add Rice to Soup Without Getting Soggy?

We use quick-cooking or instant wild rice for the soup, which has been parboiled to reduce the cooking time. The rice is added to the soup toward the end and simmered for 5 to 7 minutes, until tender. If you have cooked wild rice on hand, stir it in with the turkey at the end of Step 2. Adding rice at the end of the cooking prevents it from getting too soggy in the soup.

Additional reporting by Carrie Myers, M.S. and Jan Valdez

• 2 cups sliced mushrooms, (about 4 ounces)

• ¾ cup chopped celery

• ¾ cup chopped carrots

• ¼ cup chopped shallots

• ¼ cup all-purpose flour

• ¼ teaspoon salt

• ¼ teaspoon freshly ground pepper

• 4 cups reduced-sodium chicken broth

• 1 cup quick-cooking or instant wild rice, (see Ingredient Note)

• 3 cups shredded cooked turkey or chicken (12 ounces; see Tip)

• ½ cup reduced-fat sour cream

• 2 tablespoons chopped fresh parsley