A delicious and comforting meal that helps use up the leftover Thanksgiving turkey! This Creamy Turkey Wild Rice Soup is full of comforting spices, cream cheese, leftover turkey, mushrooms, and more. Every bite is flavorful, rich, and bowl-licking good.
In a large pot over medium heat, combine 2 tablespoon butter, mushrooms, and onions. Cook for 3-5 minutes, stirring often, until soft and browned.
Add in the carrot and celery. cook another 3-5 minutes.
Add in the garlic, stir 30 seconds until fragrant.
Add in lemon juice, Italian seasonings, salt, pepper, fresh rosemary, and nutmeg. Stir to combine.
Make a well in the center of the pot, add 2 tablespoon butter and melt. Add flour and stir until everything is well coated.
Add in the chicken broth and water. Whisk until combined and flour looks dissolved.
Bring to a boil. Add rice from boxes. We don't need the seasonings packets! Reduce heat and simmer 15-20 minutes. Stir every so often to mix it around.
Add in turkey and cream cheese and stir until the cream cheese has been fully incorporated.
Turn off heat. Slowly add in the milk, stir to combine.
Serve and enjoy.
Notes
Substitutions:
For Rice-a-Roni, use 2 cups of dry wild rice (1 cup per box).
Double the recipe, replacing leftover turkey with cooked, shredded chicken.
Recipe Tips:
Soften cream cheese before adding; room temperature works best to avoid undissolved bits.
Use heavy cream, half and half, or dairy-free milk (e.g., almond or soy) to thin the soup slightly.
Storage:
Store in an airtight container in the fridge for 3-4 days; reheat before serving.
For freezing, omit dairy and add after thawing to prevent separation during reheating.