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Creamy Turkey Rice Soup (Crockpot or Stovetop)

This creamy turkey wild rice soup is a hearty and comforting way to repurpose leftover turkey. Packed with vegetables, herbs, and a touch of lemon for brightness, it’s warming, satisfying, and incredibly flavorful.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 10 people
Calories 394 kcal

Equipment

  • 1 Mixing bowl Large

Ingredients
  

Main Ingredients

  • ½ cup Butter 1 stick
  • 3 cups Celery chopped
  • 2 large Onions chopped
  • 1 teaspoon Kosher salt
  • 1 teaspoon Dried poultry seasoning
  • 4 cloves Garlic smashed and minced
  • ½ cup All purpose flour
  • 15 cups Zoup! Chicken Bone Broth from 4 (31-oz) jars
  • 1 Bay leaf
  • 5 sprigs Fresh thyme
  • 8 large Carrots shredded
  • 4 cups Leftover cooked turkey mix of white and dark meat
  • 1 ½ cups Quick-cooking wild rice blend
  • 1 ½ cups Cream
  • ¼ cup Lemon juice from 1 large lemon
  • 1 teaspoon Fresh rosemary chopped
  • 1 tablespoon Fresh sage chopped
  • 2 tablespoons Fresh parsley chopped
  • Salt and pepper to taste

Instructions
 

Instructions

  • Melt the butter in a pressure cooker pot over medium heat.
  • Add chopped celery and onions, then stir in kosher salt and poultry seasoning. Cook until the vegetables soften, about 8-10 minutes.
  • Add minced garlic and cook for 1 minute until fragrant.
  • Sprinkle in flour and stir constantly for 2-3 minutes to cook the flour.
  • Slowly pour in the chicken bone broth while stirring. Add bay leaf and thyme sprigs and bring to a simmer.
  • Seal the pressure cooker and cook on high pressure for 10 minutes. Use natural release. Remove bay leaf and thyme sprigs.
  • Stir in shredded carrots, cooked turkey, and wild rice blend. Simmer until rice is tender, about 20 minutes.
  • Stir in cream, lemon juice, chopped rosemary, sage, and parsley. Season with salt and pepper to taste.
  • Let soup sit for a few minutes before serving to allow flavors to meld.

Notes

Serve garnished with more fresh herbs and a drizzle of cream if desired. Soup stores well in freezer—leave out cream if freezing and stir it in when reheating.