Cream of Turkey and Wild Rice Soup

Got leftover cooked chicken or turkey? Cook up a pot of soup. This delicious recipe is a healthier twist on a classic creamy turkey and wild rice soup. Serve with a crisp salad and crusty roll.
Serves: 4
Prep: 35 mins
Cooking: 35 mins


  • 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 freshly ground pepper
  • 1 cup quick-cooking or instant wild rice – See notes below.
  • 3 cups shredded cooked chicken or turkey (12 ounces) – See tip below.
  • ½ cup reduced-fat sour cream
  • 2 tablespoons chopped fresh parsley
  • 4 cups reduced-sodium chicken stock


Heat oil in a large saucepan over medium heat. Add mushrooms, celery, carrots and shallots and cook, stirring, until softened, about 5 minutes.

Add flour, salt and pepper and cook, stirring, for 2 minutes more.

Add stock and bring to a boil, scraping up any browned bits.

Add rice and reduce heat to a simmer.

Cover and cook until the rice is tender, 5 to 7 minutes.

Stir in turkey (or chicken), sour cream and parsley and cook until heated through, about 2 minutes more.



Ingredient note: Quick-cooking or instant wild rice has been parboiled to reduce the cooking time. Be sure to check the cooking directions when selecting your rice – some brands labeled “quick” take about 30 minutes to cook.

If you can’t find the quick-cooking variety, just add cooked conventional wild rice along with the turkey.

Tip: To poach chicken breasts, place boneless, skinless chicken breasts in a medium saucepan. Add lightly salted water to cover and bring to a boil. Cover, reduce heat to low and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 12 minutes.