Cream of Turkey & Wild Rice Soup

Cream of Turkey & Wild Rice Soup

56 Reviews
From: EatingWell Soups Special Issue April 2016

This 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.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 1 tablespoon extra-virgin olive oil
  • 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 chicken, or turkey (12 ounces; see Tip)
  • ½ cup reduced-fat sour cream
  • 2 tablespoons chopped fresh parsley


  • Active

  • Ready In

  1. 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.
  2. Add broth 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. Conventional wild rice takes 40 to 50 minutes to cook. 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 at the end of Step 2.
  • Tip: To poach chicken breasts, place boneless, skinless chicken breasts in a medium skillet or 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.

Nutrition information

  • Serving size: about 1¾ cups
  • Per serving: 378 calories; 11 g fat(4 g sat); 3 g fiber; 29 g carbohydrates; 37 g protein; 57 mcg folate; 80 mg cholesterol; 3 g sugars; 0 g added sugars; 4,518 IU vitamin A; 6 mg vitamin C; 73 mg calcium; 2 mg iron; 364 mg sodium; 748 mg potassium
  • Nutrition Bonus: Vitamin A (90% daily value)
  • Carbohydrate Servings: 2
  • Exchanges: 1½ starch, 1 vegetable, 3 lean meat, 1 fat

Reviews 56

May 28, 2017
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By: Gari
This was delicious! Using real turkey stock makes the dish special. I omitted the sour cream, which I imagine would have really added to the texture and creaminess. I added a pinch of turmeric-sounds weird, but it makes it taste a little bit more like cream of turkey pot pie. Also used white pepper because it blends so well in soup.
March 28, 2017
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By: Skip
No changes... Only Xtra pepper
February 21, 2017
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By: AMPMom
This is one of the BEST soups I have ever had. The only change was that I made my own broth. I threw in two handfuls of baby spinach leaves at the way end. Super fast to the table and the family loved it.
November 07, 2016
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By: Patti Gardner
Totally delish! Very filling too. Used onion, not shallots, used rotisserie chicken, and homemade chicken broth. Couldn't find wild rice, so used Uncle Ben's long grain and wild rice blend. This is definitely a repeat recipe.
November 03, 2016
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By: typool
Excellent flavor and quick to prepare. The entire loved it, including a husband who doesn't like soup.
October 09, 2016
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By: Ronnie
This was an Awesome meal,I do have high blood pressure so this meal will be on the menu from now on..
December 28, 2014
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By: EatingWell User
Quite yummy - even though I didn't follow directions right I misread this - what can I say, I scan instructions. So while I was supposed to sautee the veggies first, I started the broth and dumped the crispy veggies in. Big whoops - obviously that would hinder the flavor. So I kept the chopped mushrooms and added a half an onion and a stalk of celery so I could make that roux, and followed those instructions as written - but then still just added some broth to that pan and then dumped it in the big pot since my skillet couldn't handle the whole thing. I need a big saucepan I guess. Anyway - even with my mess-up, and some added salt, it felt way too thick for a soup, so I added another cup or two of turkey broth, 1 T. of tamari and about 1 T. of white wine vinegar because I liked the idea of white winey finish to this. It tastes awesome! Pros: No weird ingredients - easy to make with leftovers Cons: Only 2 steps written for a soup that's actually like, 6 steps.
February 05, 2014
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By: kst8mom
My husband's favorite soup. This is my husband's favorite soup. I use wild turkey instead of domestic, add the packet in the Uncle Ben's Wild Rice and add our homemade pepper for spices. Other than those few items, I don't change a thing.
January 13, 2014
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By: EatingWell User
Amazing recipe. Made some minor tweaks to amp up the flavor! Made this tonight and it was AWESOME! After reading everyone's reviews regarding the bland flavor of the soup I made some minor tweaks of my own to really make this soup taste oh-so-WONDERFUL! Instead of using 1/4 cup of flour I used 3 Tbs. After all this is a soup not a pot pie filling. I used 3 1/2 cups shredded turkey (dark and white) meat and it was absolutely amazing. As far as the flavor goes, I can see why everyone is saying that this soup is missing something and I couldn't agree more. I added in 4 cloves chopped garlic and fresh rosemary (1 sprig) and thyme (3 sprigs). Sauteed those with the carrots, shallots, and celery. The soup is a little thick in my opinion even with 3 Tbs of flour so I added an extra 1/4 cup of chicken stock to thin it to my liking. The flavor of the soup itself is quite bland so instead of dousing it in extra salt I grated the zest of one lemon into it and boy was it delicious! The lemon cuts through the richness of the soup and brightness it up completely. Hope this helps!
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