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Turkey and Wild Rice Soup Recipe

ByMadison
Jump to Recipe· 4.5 from 14 reviews

If you’re looking for a cozy, hearty soup that feels like a warm hug in a bowl, you’ve got to try this Turkey and Wild Rice Soup Recipe. It’s one of those dishes that I come back to again and again, especially when I’m craving something nourishing but still packed full of flavor. Trust me, once you make this turkey and wild rice soup, you’ll wonder why it’s not a staple in your meal rotation already!

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Why This Recipe Works

  • Comforting & Nutritious: This soup balances creamy, earthy, and savory flavors with the wholesome goodness of wild rice and turkey.
  • Simple Technique: You don’t need to be a seasoned cook to pull this off; it’s straightforward but feels special.
  • Uses Leftover Turkey: Perfect for using up turkey from a roast or holiday dinner, reducing waste and stretching your meals.
  • Flexible Flavor Roots: The herbs and veggies create a base that’s easy to tweak, so it can suit any family’s tastes.
A large white pot filled with a creamy soup that has small chunks of light brown chicken, orange carrot pieces, green celery bits, and dark brown sliced mushrooms evenly mixed in the light beige broth, with some black pepper sprinkled on top. A silver ladle with a black handle rests inside the pot on the right side. The pot is placed on a white marbled surface with a folded striped cloth (gray, white, and yellow) on the left side and some green parsley on the right side. Next to the pot on the left is a small wooden board with two light brown, flaky, twisted breadsticks. Photo taken with an iphone --ar 4:5 --v 7 this …

Ingredients & Why They Work

This Turkey and Wild Rice Soup Recipe is a beautiful harmony of textures and flavors. The wild rice offers a chewy contrast to tender turkey, while the mushrooms and aromatic herbs bring earthiness and warmth. Plus, the creamy finish pulls everything together just right. And if you’re shopping, I recommend fresh produce and a good-quality turkey to really make a difference.

  • Yellow Onion: Adds sweet depth and forms the flavor foundation when sautéed just right.
  • Carrots: Bring natural sweetness and color to brighten the soup.
  • Celery: Offers a subtle bitterness and crunch that balances out richness.
  • Garlic: Gives that aromatic punch that elevates almost any savory recipe.
  • Butter: Used for sautéing, it adds richness and helps develop flavor with the veggies and flour.
  • Mushrooms: Earthy and meaty, they deepen the soup’s umami qualities.
  • All-purpose Flour: Creates a luscious thickening for the broth without heaviness.
  • Wild Rice Blend: The star grain here, wild rice adds texture and a nutty flavor that you’ll love.
  • Dried Thyme & Rubbed Sage: Classic herbs that complement turkey perfectly and make the soup cozy.
  • Freshly Cracked Black Pepper: A little spice to brighten and balance the herbs.
  • Vegetable Broth: A flavorful, lighter base than chicken broth, letting turkey shine through.
  • Cooked Turkey: The protein hero of this dish, tender and ready to warm through.
  • Heavy Cream: For richness and a smooth finish that makes this soup feel decadent.
  • Salt: To bring all the flavors together and enhance every ingredient.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I usually like to stick to the recipe as written because the balance is just right, but I’ve found a couple fun ways to adapt it depending on what’s in my pantry or who I’m cooking for. Don’t be afraid to mix it up and make this soup your own—cooking’s all about personal touches!

  • Vegetarian Variation: Swap the turkey for hearty mushrooms or lentils and use vegetable broth for a delicious meat-free version.
  • Herbs Swap: If you don’t have dried thyme or sage, fresh rosemary or parsley can add a nice twist.
  • Make it More Filling: Add extra veggies like diced potatoes or parsnips for added heartiness.
  • Low-fat Option: Skip the heavy cream and stir in a splash of milk or coconut milk instead.

Step-by-Step: How I Make Turkey and Wild Rice Soup Recipe

Step 1: Sauté the Aromatics Just Right

Start by dicing the onion, slicing the carrots and celery, and mincing the garlic. I like to add these to a large pot with 1 tablespoon of butter over medium heat. Your goal here is soft, fragrant vegetables—not browned or burnt. The onions should become translucent and tender, which takes about 5–7 minutes. This step really sets the stage for the flavor, so be patient.

Step 2: Add Mushrooms and Soften

Once your aromatics are ready, toss in the sliced mushrooms. I find that cooking mushrooms after the onion mix lets them release their moisture and concentrate flavor. Keep stirring occasionally until they’re nicely softened, around 6–8 minutes. If they start to look dry, add a splash of broth to prevent sticking.

Step 3: Build the Roux for Creamy Goodness

Stir in the remaining 4 tablespoons of butter and the flour. This little roux thickens the soup, giving it body and that creamy texture we all crave. Cook everything for about a minute, stirring constantly so the flour doesn’t burn. You’ll start to smell a nutty aroma—that’s exactly what you want.

Step 4: Add the Wild Rice and Broth, Then Simmer

This is where the magic begins! Add the wild rice, thyme, sage, pepper, and vegetable broth to your pot. Give everything a good stir to make sure the roux is fully dissolved and nothing’s sticking to the pan. Put the lid on, turn the heat up to medium-high, and bring it all to a boil. Then lower the heat to medium-low and let it simmer gently for around 40 minutes, stirring from time to time. The rice should be tender but still have a bit of chewiness.

Step 5: Add Turkey and Cream for Final Touches

Once the rice is cooked, stir in your chopped cooked turkey. This warms it through without overcooking or drying it out. Then, add the heavy cream, stirring to combine and give the soup that rich, silky finish. Give it a final taste and season with salt to your liking. And just like that, you’re ready to serve up a bowl of pure comfort!

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Pro Tips for Making Turkey and Wild Rice Soup Recipe

  • Low and Slow Simmer: Don’t rush simmering the rice — it really needs that gentle, steady heat to become tender without drying out.
  • Butter First, Cream Last: Sauté veggies in butter for flavor, but always add cream at the end to prevent curdling.
  • Use a Good Vegetable Broth: A flavorful broth makes all the difference here — homemade or quality store-bought works best.
  • Don’t Skip Stirring: Keep an eye on the pot and stir occasionally to avoid rice sticking to the bottom and scorching.

How to Serve Turkey and Wild Rice Soup Recipe

A white bowl filled with thick creamy soup sitting on a wooden surface. Inside the soup are visible layers of diced orange carrots, sliced light green celery, chunks of white chicken pieces, and sliced brown mushrooms. The soup base is light beige with black pepper sprinkled on top. A silver spoon rests inside the bowl, partially submerged. Around the bowl, there is a torn piece of light brown bread and a dark towel. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I adore topping this soup with a sprinkle of fresh chopped parsley or thyme—it adds a bright, fresh note that cuts through the richness. Sometimes, I add a dash of freshly grated Parmesan cheese or even a few crunchy croutons for a bit of texture.

Side Dishes

This turkey and wild rice soup pairs beautifully with crusty artisan bread or warm, buttery dinner rolls for sopping up every last drop. A simple mixed green salad with a tangy vinaigrette also complements it perfectly, balancing out the creamy soup.

Creative Ways to Present

For special occasions, I’ve served this soup in rustic bread bowls—which everyone loved! It feels extra cozy and festive. You can also ladle it into small, party-sized mugs as an appetizer for a dinner party. Garnish each with a small sprig of herb or grated cheese for a lovely presentation.

Make Ahead and Storage

Storing Leftovers

When I have leftovers, I transfer the soup to an airtight container and pop it in the fridge. It keeps beautifully for up to 4 days. The flavors actually deepen over time, making for a tastier lunch the next day.

Freezing

This Turkey and Wild Rice Soup Recipe freezes really well! Just let it cool completely, then store in freezer-safe containers for up to 3 months. When I thaw it out, the texture of the wild rice stays firm, which is a big plus.

Reheating

I usually reheat the soup gently on the stovetop over low heat, stirring often so the cream doesn’t separate. If it looks a bit thick after refrigeration or freezing, I add a splash of broth or water to loosen it up—works like a charm every time.

FAQs

  1. Can I use regular rice instead of wild rice in this soup?

    Yes, you can substitute regular long-grain or brown rice if wild rice isn’t available. Just keep in mind that cooking times will vary—brown rice may take a similar time, but white rice cooks faster and might turn mushy if cooked too long. Adjust your simmering time accordingly and check the rice texture frequently.

  2. Is it okay to use leftover turkey from the fridge?

    Absolutely! In fact, this soup was practically made for using up leftover turkey. Just chop the turkey into bite-size pieces and add it toward the end of cooking to warm it through without drying it out. It’s a fantastic way to reduce waste and enjoy a fresh meal.

  3. Can I make this soup dairy-free?

    Yes, you can swap the heavy cream for canned coconut milk or a plant-based cream substitute. The flavor will be a bit different but still deliciously creamy. Just add the non-dairy cream at the end, like with the original recipe.

  4. How thick should the soup be?

    This Turkey and Wild Rice Soup Recipe has a medium-thick, creamy broth thanks to the butter-flour roux and cream—but it should still be easy to ladle and not overly dense. If it feels too thick, stir in a little more broth or water until it’s just right for you.

Final Thoughts

This Turkey and Wild Rice Soup Recipe is one of my all-time favorites—not just because it tastes amazing, but because it’s so comforting and adaptable. Whether you’re cooking after a busy day or needing a meal that uses up leftovers beautifully, this soup won’t let you down. I hope you enjoy making and sharing it as much as I do. Give it a try soon and get ready to fall in love with your new go-to soup!

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Turkey and Wild Rice Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 14 reviews
  • Author: Madison
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 4 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Low Lactose
Print Recipe

Description

A comforting Turkey and Wild Rice Soup featuring tender cooked turkey, wild rice, sautéed vegetables, and a creamy broth infused with herbs, perfect for a hearty and warming meal.

Ingredients

Vegetables

  • 1 yellow onion
  • 2 carrots
  • 3 ribs celery
  • 2 cloves garlic
  • 8 oz. mushrooms

Soup Base

  • 5 Tbsp butter, divided
  • 4 Tbsp all-purpose flour
  • 1/2 cup wild rice blend
  • 1/2 tsp dried thyme
  • 1/2 tsp rubbed sage
  • 1/4 tsp freshly cracked black pepper
  • 4 cups vegetable broth

Protein and Dairy

  • 2 cups chopped cooked turkey
  • 1/3 cup heavy cream
  • 1/2 tsp salt (or to taste)

Instructions

  1. Prepare Vegetables: Dice the yellow onion, slice the carrots and celery, and mince the garlic for the soup base.
  2. Sauté Vegetables: In a large soup pot, melt 1 tablespoon of butter over medium heat. Add the onion, carrots, celery, and garlic, sautéing until the onions become soft and translucent.
  3. Add Mushrooms: Slice the mushrooms while the vegetables sauté. Add them to the pot and cook until they soften and release their moisture.
  4. Create Roux: Add the remaining 4 tablespoons of butter and the flour to the pot. Stir continuously for about one minute to cook the flour and form a roux that will thicken the soup.
  5. Add Rice and Seasonings: Stir in the wild rice blend, dried thyme, rubbed sage, and freshly cracked black pepper. Then pour in the vegetable broth, stirring thoroughly until the roux is fully incorporated into the liquid and no flour residue remains on the pot’s bottom.
  6. Simmer Soup: Cover the pot with a lid and bring the soup to a boil over medium-high heat. Once boiling, reduce the heat to medium-low and let it simmer gently for about 40 minutes, stirring occasionally, until the wild rice is tender.
  7. Add Turkey: Once the rice is cooked, add the chopped cooked turkey to the soup. Stir well and allow the turkey to heat through for a few minutes.
  8. Finish With Cream and Season: Stir in the heavy cream, then taste the soup and season with about 1/2 teaspoon of salt or to your preference.
  9. Serve: Serve the soup hot, ideally accompanied by crusty bread for dipping and extra comfort.

Notes

  • Use cooked turkey leftovers to save time and add rich flavor.
  • Wild rice blend can be substituted with other rice varieties but will change cooking time and texture.
  • For a lower fat option, substitute heavy cream with half-and-half or a non-dairy cream alternative.
  • Adjust seasonings to taste, especially salt, depending on the broth’s sodium content.
  • Vegetable broth can be replaced with chicken broth for a deeper flavor if desired.
  • Make sure to stir occasionally while simmering to prevent rice from sticking to the bottom of the pot.

Nutrition

  • Serving Size: 1.75 cups
  • Calories: 280 kcal
  • Sugar: 4 g
  • Sodium: 450 mg
  • Fat: 15 g
  • Saturated Fat: 8 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 22 g
  • Fiber: 3 g
  • Protein: 15 g
  • Cholesterol: 50 mg

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