In a large pot over medium heat, drizzle 2 tablespoons of olive oil. Allow it to warm for about 1-2 minutes until shimmering.

Add the diced onion, carrots, and celery to the pot, stirring to coat them in the oil. Sauté for 5-7 minutes until the vegetables are tender and the onion turns translucent.

Stir in the minced garlic and cook for another minute, just until it becomes fragrant and golden.

Add 1 cup of rinsed wild rice to the pot, stirring well to combine it with the sautéed vegetables and let it toast for about 2 minutes.

Carefully pour in 8 cups of chicken broth, stirring everything together. Increase the heat to bring the mixture to a rolling boil.

Once boiling, reduce the heat to low and cover the pot. Let it simmer for about 40-45 minutes, stirring occasionally.

When the rice is tender, add your pre-cooked turkey along with 1 cup of heavy cream. Stir to incorporate.

Sprinkle in 1 teaspoon each of dried thyme and dried parsley, mixing well. Season with salt and pepper as needed.

Let the soup heat through for another 5-10 minutes over low heat.

Ladle your Turkey Wild Rice Soup into bowls and garnish with fresh parsley if desired.