Turkey Wild Rice Soup is a hearty and soothing bowl that blends tender pieces of turkey with nutty wild rice and plenty of veggies. It has a comforting texture from the rice and a rich, flavorful broth that’s both filling and satisfying. This soup feels like a warm hug, perfect for chilly days or whenever you need a meal that feels like home.
I love making this soup when I have leftover turkey because it turns simple scraps into something special. The wild rice adds such a great chewy bite, and I always throw in carrots, celery, and onions to keep it colorful and fresh. A little pinch of herbs brings everything together in a way that makes the kitchen smell amazing while it cooks.
My favorite way to enjoy Turkey Wild Rice Soup is with some crusty bread or a simple side salad—it makes for a balanced and cozy meal. This soup is great for sharing, and I’ve noticed it always brings comfort to family dinners or helps when someone’s feeling under the weather. It’s one of those timeless recipes I’m happy to keep coming back to.
Key Ingredients & Substitutions
Turkey: Using cooked turkey adds rich flavor and makes this soup a great way to use leftovers. If you don’t have turkey, cooked chicken works well too.
Wild Rice: Wild rice gives a nutty taste and chewy texture. If you can’t find wild rice, you can use brown rice or a mix of wild and white rice.
Vegetables: Onion, celery, carrots, and mushrooms build the soup’s base flavor. Feel free to swap mushrooms for zucchini or peas if you prefer.
Turkey Broth: Homemade broth is best, but store-bought works fine. Chicken broth is a good substitute if turkey broth isn’t available.
Heavy Cream: This makes the soup creamy and cozy. For a lighter option, use half-and-half or milk. Coconut milk also works if you want a dairy-free version.
How Do You Cook Wild Rice Perfectly in Soup?
Wild rice takes longer to cook, so it needs plenty of time and liquid to soften fully. Here’s how I do it:
- After sautéing veggies, add broth and bring to a boil.
- Stir in the wild rice and seasonings, then lower heat to a simmer.
- Cover the pot to keep the steam in, cooking for 45-50 minutes until the rice splits open and becomes tender.
- Stir occasionally to stop the rice from sticking to the bottom.
- If the broth is absorbed but the rice isn’t done, add a little more liquid and continue cooking.
- Remove the bay leaf before adding cream and turkey, so no one bites into a tough leaf.
Taking the time here results in wild rice that’s chewy but not hard, balancing well with the creamy broth and tender turkey.
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – perfect for even heating and simmering soup without burning.
- Cutting board and sharp knife – make chopping veggies quick and safe.
- Wooden spoon or heatproof spatula – great for stirring without scratching your pot.
- Measuring cups and spoons – helps you keep all the flavors balanced.
- Ladle – makes serving your creamy soup neat and easy.
Flavor Variations & Add-Ins
- Swap turkey for cooked chicken or ham for a different meaty flavor that still pairs well with wild rice.
- Add chopped spinach or kale near the end for extra color and nutrients.
- Stir in grated Parmesan or shredded cheddar for a cheesy twist that enriches the creamy broth.
- Sprinkle a pinch of smoked paprika or cayenne pepper to add a mild smoky or spicy kick.
Turkey Wild Rice Soup
Ingredients You’ll Need:
Main Ingredients:
- 3 tablespoons butter
- 1 cup chopped onion
- 1 cup chopped celery
- 1 cup sliced mushrooms
- 1 cup chopped carrots
- 3 cloves garlic, minced
- 6 cups turkey broth (or chicken broth)
- 1 cup uncooked wild rice
- 2 cups cooked turkey, shredded
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 1 cup heavy cream or half-and-half
- Salt and pepper to taste
Optional Garnish:
- Fresh thyme sprigs or chopped parsley
How Much Time Will You Need?
This recipe will take about 15 minutes of preparation, plus 45-50 minutes to cook the wild rice and simmer the soup. In total, allow about 1 hour for the entire process to make a rich, creamy turkey wild rice soup.
Step-by-Step Instructions:
1. Sauté Vegetables
Melt the butter in a large pot or Dutch oven over medium heat. Add the chopped onions, celery, carrots, and sliced mushrooms. Cook them, stirring occasionally, until the vegetables are tender, about 5 to 7 minutes. Then stir in the minced garlic and cook for another minute until you smell its aroma.
2. Cook the Rice
Pour in the turkey broth and bring it to a boil. Add the uncooked wild rice, dried thyme, rosemary, and bay leaf. Reduce the heat to low, cover the pot, and let it simmer. Stir occasionally to prevent the rice from sticking, and cook until the wild rice is tender, about 45-50 minutes.
3. Finish the Soup
When the rice is cooked, remove the bay leaf. Stir in the shredded turkey. Slowly add the heavy cream or half-and-half, warming the soup gently on low heat. Avoid boiling after you add the cream to prevent curdling. Season with salt and pepper to your taste.
4. Serve and Enjoy
Ladle the soup into bowls and garnish with fresh thyme or chopped parsley if you like. This hearty soup goes great with crusty bread or a crisp green salad to complete your meal!
Can I Use Frozen Turkey for This Soup?
Yes! Just make sure to thaw the turkey completely before shredding and adding it to the soup. Thaw in the refrigerator overnight for best results.
Can I Make Turkey Wild Rice Soup Ahead of Time?
Absolutely! The flavors actually meld beautifully after a day. Store the soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of broth if it thickens too much.
Can I Substitute the Wild Rice with Other Types of Rice?
Yes, you can use brown rice or a long-grain white rice, but adjust the cooking time accordingly since they cook faster than wild rice. Keep an eye on the liquid levels to avoid over-thickening.
How Should I Store Leftovers?
Cool leftovers to room temperature, then transfer to airtight containers. Store in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat gently to maintain creaminess.