As we head into turkey season I have the perfect easy, healthy fall recipe for you to make this year with your leftover turkey. If you’re ever looking in your refrigerator after Thanksgiving, wondering if you can eat another turkey dinner after the third or forth day in a row, this is for you. This creamy lemon turkey and wild rice soup is one of my absolute favorites. It’s a simple, low-stress, low-cook-time recipe that will keep you feeling satisfied and nourished after each bowl. Eat it right away or store it in the freezer for a delicious lunch or dinner on a busy day. It’s absolutely perfect for a cozy day, having a bowl of soup and curled up in a blanket. I hope you enjoy!

Creamy Turkey, Wild Rice, and Lemon Soup

Recipe by Jenn Lueke

4.8 from 8 votes

Servings

–

servings

Prep time

minutes

Cooking time

hour

ADD QUOTE

Cook Mode

Keep the screen of your device on

Ingredients

tablespoons olive oil
1 medium yellow onion, diced
3 celery ribs, chopped
2 large carrots, chopped
1 cup dry wild rice, rinsed well
2 cups baby bella mushrooms, sliced (about 10 ounces)
2 tablespoons tapioca flour, arrowroot starch, or cornstarch
4 garlic cloves, minced
1 teaspoon dried thyme
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
4 cups low-sodium vegetable or chicken broth
13.5 ounces full-fat coconut milk
zest of 1 lemon (about 2 tablespoons)
juice of 2 lemons (about 6 tablespoons)
3 cups turkey breast, cooked and shredded (1 to 2 pounds)

Directions

In a large pot or dutch oven, heat the oil over medium heat. Once shimmering, add the onion, celery, and carrots, and cook, stirring often, until softened, about 10 minutes.
Add the wild rice, sliced mushrooms, tapioca flour, garlic, thyme, salt, and black pepper. Stir to evenly combine and cook until aromatic, about 2 minutes.
Add the broth, ensuring all vegetables are submerged in liquid, and cover the pot with a lid. Increase the heat to medium-high and bring to a simmer. Once simmering, lower the heat to medium-low and simmer, covered, for 30 minutes.
After 30 minutes, add the coconut milk, lemon zest and lemon juice. Return to a simmer and cook until the wild rice is full cooked, about 10 minutes.
Add the turkey breast and stir to combine, add up to 2 cups of additional water if needed to thin. Simmer on low heat to warm the turkey, about 5 minutes.
Serve immediately or keep simmering on low until serving. until serving.

Notes

To make in a slow cooker, add all ingredients other than the coconut milk, lemon and turkey in your slow cooker. Cook on low for 8 hours or high for 6 hours, then stir in the coconut milk, lemon and turkey. Let sit on keep warm until ready to serve.
Store it: Refrigerate in a sealed container for up to 5 days. Freeze for up to 3 months.
Reheat it: From refrigerated, microwave until warm, about 2 minutes, or return to a saucepan and heat over medium-low until warm, about 10 minutes. From frozen, thaw in the refrigerator for at least 8 hours or overnight, then follow heating instructions.
Wild rice: Rinsing wild rice thoroughly is key to a shorter cook time. if the rice is not rinsed at all or enough it can take double the amount of time to cook through. Swap for brown or jasmine rice, decrease the cooking time in Step 3 to 15 to 20 minutes.
Turkey: Swap for shredded rotisserie chicken, or cooked and shredded chicken breast or thighs.
W