Total Time
Prep 30 mins
Cook 20 mins

I make this soup every Christmas Eve. Everyone loves it. So good!

Ingredients Nutrition


  1. In dutch oven, saute onion, celery and carrots in butter until onion is transparent.
  2. Reduce heat.
  3. Blend in flour and cook until bubbly.
  4. Gradually add chicken broth, stirring constantly.
  5. Bring to a boil; boil for 1 minute.
  6. Reduce heat.
  7. Add wild rice, cream, turkey, parsley, salt & pepper.
  8. Simmer for 20 minutes.
Most Helpful

5 5

This was soooo good and easy to make. I had cooked wild rice in the freezer and all I did differently was to cut the recipe in half, use chicken (which I had already cooked), shredded carrots (which I already had) and added about 2 tbls. poblano pepper chopped small and 1-2 minced garlic cloves and sauteed them with the onion mixture. I did use 2% milk because I found out I was out of cream. Going into my Favorites of 2011. Thank you for a quick and easy recipe. Made for Spring PAC 2011.

5 5

Delicious and easy. Much more easy than the recipe I used to use. I added just a smidge more seasonings, but really this is a great recipe and thank you:)

5 5

I've made a similar soup in the past, but this is easier! I used 1 Tb olive oil and 2 Tb butter instead of the half cup of butter as written. Both DH and I loved it. Made for fall PAC.