Creamy Turkey and Rice Soup

Creamy Turkey Wild Rice Soup

This is a hearty soup; perfect for sharing and cold days
Prep Time: 20 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 40 minutes
Course: Soup
Cuisine: American
Keyword: anoldiebutafoodie, carrots, celery, cold days, cream, crowd sized, Dad's stock pot, Lundberg, new recipe, parsnips, shallots, soup for days, turkey, wild rice
Servings: 10
Calories: 424kcal



  • 2 pounds turkey cooked and cubed
  • 4 shallots diced
  • 3 carrots peeled and chopped
  • 2 parsnips peeled and chopped
  • 3 stalks celery washed and diced
  • 1 pound cremini mushrooms scrubbed and diced
  • 4 32 oz container low sodium chicken broth
  • 4 cups Lundberg wild rice mix cooked
  • 4 sprigs fresh rosemary stemmed and minced
  • 5 sprigs fresh thyme stemmed and minced
  • 1 lemon
  • 1 12 oz can evaporated milk
  • 1 14.5 oz can diced tomatoes drained
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 2 tsp black pepper
  • 1 tbsp kosher salt


  • cook rice according to instructions and cool
  • while rice is cooking, rinse and chop produce
  • juice lemon in a bowl and set aside
  • heat 1 tbsp of olive oil in a heavy stock pot
  • add the shallots and celery and cook for 5 minutes until tender
  • add the mushrooms and cook for another 5 minutes
  • once the mushroom/shallot mix has cooked down, add the rosemary, thyme, parsnips and carrots
  • season liberally with pepper and kosher salt
  • add broth and reduce heat to low
  • simmer for 25 minutes until carrots are tender
  • add condensed milk and lemon juice and stir to combine
  • season to taste again if needed with kosher salt and pepper
  • add cooked turkey and rice and let sit for 5 to 10 minutes


Hi all,
Thanks for bearing with my absence.  Our house renovation is finally done and we are putting everything back together, including my kitchen.  I couldn't wait to get back to cooking and since the weather here in New Jersey has been chilly, I decided to start out with something warm and comforting.


Serving: 1bowl | Calories: 424kcal | Carbohydrates: 69g | Protein: 23g | Fat: 8g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 810mg | Potassium: 825mg | Fiber: 8g | Sugar: 4g | Vitamin A: 3206IU | Vitamin C: 14mg | Calcium: 54mg | Iron: 3mg
Tried this recipe?Let us know how it was!