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Turkey and Wild Rice Soup Recipe

ByLily
Jump to Recipe· 4.5 from 13 reviews

If you’re on the hunt for a cozy, comforting bowl to warm up your evenings, you’ve got to try my fan-freaking-tastic Turkey and Wild Rice Soup Recipe. It’s got this beautiful, earthy wild rice that soaks up all the rich flavors from the tender turkey and those savory veggies. Plus, it’s creamy without being heavy, making it just the right kind of indulgence when you want something hearty but not too over-the-top. Stick with me here because I’m about to share all my tips for making this soup a reliable favorite in your kitchen.

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Why This Recipe Works

  • Balanced Flavors: The combination of herbs, sautéed veggies, and turkey creates a perfectly savory and comforting taste.
  • Creamy Texture Without Overload: Adding just the right amount of heavy cream keeps it luscious without heaviness.
  • Wild Rice Adds Earthiness & Heartiness: Wild rice gives this soup punchy texture and satisfying chewiness that pairs perfectly with tender turkey.
  • Simple Ingredients, Big Impact: This recipe relies on basic staples, so you can easily make it anytime with what you have on hand.
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

The magic of this Turkey and Wild Rice Soup Recipe is in its fresh, wholesome ingredients working in harmony. Each item brings something special, whether it’s flavor, texture, or depth. When you shop, choose fresh veggies and quality turkey — it really makes a difference in the final dish.

  • Yellow onion: Brings sweetness and the necessary aromatic base for the soup’s depth.
  • Carrots: Add a subtle natural sweetness and vibrant color.
  • Celery: Offers a classic soup flavor and a bit of crunch if not overcooked.
  • Garlic: Gives a fragrant flavor punch that complements the herbs wonderfully.
  • Butter: Used to sauté, it adds richness and helps meld all flavors together.
  • Mushrooms: Provide earthiness and a meaty texture that enhances the soup’s body.
  • All-purpose flour: Helps thicken the broth into a lovely creamy consistency.
  • Wild rice blend: The star grain with its chewy texture and nutty flavor.
  • Dried thyme and rubbed sage: Classic herbs that give warmth and a hint of woodsy depth.
  • Freshly cracked black pepper: Adds mild heat and brightness.
  • Vegetable broth: Provides the savory liquid base and a touch of umami.
  • Chopped cooked turkey: Perfect use for leftovers or store-bought, giving protein and heartiness.
  • Heavy cream: Adds just the right amount of creamy luxury without turning the soup too rich.
  • Salt: Balances and brings out all the flavors — but always season to taste!
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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.

Make It Your Way

One of my favorite things about this Turkey and Wild Rice Soup Recipe is how flexible it is. Play around with the ingredients and seasonings to make it your own. I like mine a bit creamier and with extra mushrooms, but maybe you want it lighter or loaded with veggies — go for it!

  • Mushroom Lover’s Version: I’ve doubled the mushrooms before, which gives the soup a great umami boost and heartier texture.
  • Dairy-Free Option: Swap the heavy cream for coconut milk or a thick plant-based cream to keep it creamy without dairy.
  • Spicy Kick: Add a pinch of red pepper flakes or a splash of hot sauce to warm things up if you like a little heat.
  • Vegetable-Packed: Toss in some chopped kale or spinach at the end for an extra nutrient boost and color.

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

Step 1: Sauté Your Aromatics to Build Flavor

Start by dicing your onion, slicing the carrots and celery, and mincing the garlic. Toss them into a large soup pot with a tablespoon of butter over medium heat. Slowly sauté these veggies until the onion turns soft and translucent. This step is crucial because it develops the flavor base — patience here really pays off!

Step 2: Add Mushrooms and Cook Until Tender

While the veggies are softening, slice your mushrooms. Add them to the pot and keep sautéing until they’re softened and releasing their juices — about 5 to 7 minutes. This adds that rich, earthy undertone I love in this soup.

Step 3: Make the Roux for Creamy Goodness

Now stir in the all-purpose flour along with the rest of your butter — 4 tablespoons should do it. Keep stirring this mixture for about a minute. Doing this cooks out the raw flour taste and helps the soup thicken nicely later on.

Step 4: Stir in Wild Rice and Herbs, Add Broth

Pour in the wild rice blend, dried thyme, rubbed sage, freshly cracked black pepper, and your vegetable broth. Stir everything well, making sure the flour and butter mixture coats the veggies and rice fully without sticking to the bottom of the pot.

Step 5: Simmer Until Rice is Tender

Put a lid on, crank the heat to medium-high, and bring your soup to a boil. Once boiling, lower the heat to medium-low for a gentle simmer. Let it cook for about 40 minutes, stirring occasionally so the rice cooks evenly and nothing sticks. You’ll know it’s done when the rice swells and becomes tender but still pleasantly chewy.

Step 6: Add Turkey and Finish with Cream

Once your wild rice is perfectly tender, fold in the chopped cooked turkey and stir to heat everything through. Then pour in the heavy cream, stirring until the soup turns creamy and luscious. Give it a final taste and add salt to your preference — that little sprinkle really brings all the flavors together.

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Tips from My Kitchen

  • Don’t Rush the Simmer: Cooking the wild rice slow and steady helps it absorb flavor without turning mushy.
  • Butter and Flour First: Creating that roux before adding broth makes your soup thick and velvety every single time.
  • Use Leftover Turkey: This recipe is a fantastic way to make the most of turkey on hand without drying it out.
  • Adjust Seasoning Last: Always taste after adding cream before salting — it’s easier to add salt than take it away!

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 love topping my turkey and wild rice soup with just a sprinkle of fresh chopped parsley or thyme to add a refreshing herbal note. Sometimes, I’ll add a few cracked black peppercorns on top for a little bite. If I’m feeling fancy, a small dollop of sour cream or a dusting of grated Parmesan can be amazing too.

Side Dishes

This soup is hearty enough to stand on its own, but I like pairing it with crusty bread—like a classic baguette or garlic bread for dunking. A simple side salad with vinaigrette adds brightness and crunch to round out the meal beautifully.

Creative Ways to Present

For a cozy dinner party, serve this soup in rustic earthenware bowls with a swirl of cream on top and an herb sprig as garnish. I’ve even ladled it into bread bowls once, which is a total crowd-pleaser and a fun way to elevate a humble soup night.

Make Ahead and Storage

Storing Leftovers

When I store leftover Turkey and Wild Rice Soup Recipe, I use airtight containers to keep it super fresh. It stays great in the fridge for up to 4 days, and I find the flavors actually deepen a bit overnight. Just give it a good stir before reheating.

Freezing

This soup freezes well, which is awesome for busy weeks. I recommend freezing it before adding the heavy cream—add the cream fresh when reheating for the best texture and flavor. Freeze in portion-sized containers and thaw overnight in the fridge.

Reheating

I warm leftovers gently on the stove over low to medium heat, stirring occasionally. If it’s thickened too much, a splash of broth or water loosens it up nicely. Then, stir in a bit of cream or milk to refresh that lovely creaminess before serving.

FAQs

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

    Absolutely! White rice will cook faster and give a softer texture than wild rice. Just adjust the cooking time to about 20-25 minutes so it doesn’t get mushy. Wild rice adds a nutty flavor and chewy texture that’s unique, but white rice works well if it’s what you have on hand.

  2. Is this turkey and wild rice soup recipe good for using leftover turkey?

    Yes! This recipe is perfect for giving leftover turkey new life. Since you add the cooked turkey near the end, it stays moist and tender instead of drying out, making every bite delicious.

  3. Can I make this soup vegetarian?

    Definitely. Use vegetable broth and skip the turkey, or replace it with hearty mushrooms or beans for protein. The wild rice and herbs provide great flavor, so it still feels satisfying.

  4. How do I prevent the soup from getting too thick?

    If your soup gets too thick after simmering, just add a little more broth or water when reheating. Stir well and heat gently. The consistency should be creamy but still soup-like, not stew-thick.

  5. Can I prepare this soup in a slow cooker?

    You can, but take into account that the wild rice needs moisture and time to cook properly. I’d recommend sautéing the veggies and making the roux first, then adding everything to the slow cooker and cooking on low for 4-6 hours until the rice is tender. Add turkey and cream near the last 15 minutes.

Final Thoughts

This Turkey and Wild Rice Soup Recipe holds a special place in my heart because it’s the kind of recipe that feels like a warm hug after a long day. It’s comforting, nourishing, and super adaptable—whether you’re using leftover turkey or cooking from scratch. Give it a try, and I promise you’ll have a new go-to soup that you’ll want to make again and again. Plus, it’s so satisfying to share something homemade and delicious with loved ones. Happy cooking!

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Turkey and Wild Rice Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 13 reviews
  • Author: Lily
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 4 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
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Description

A comforting and hearty Turkey and Wild Rice Soup featuring tender turkey, wild rice, fresh vegetables, and a creamy broth seasoned with herbs. Perfect for a cozy meal any time of the year.

Ingredients

Vegetables and Aromatics

  • 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 Cream

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

Instructions

  1. Prepare Vegetables: Dice the onion, slice the carrots and celery, and mince the garlic. Add the onion, carrot, celery, and garlic to a large soup pot with 1 Tbsp butter and sauté over medium heat until the onions are soft.
  2. Sauté Mushrooms: While the vegetables are cooking, slice the mushrooms. Add them to the pot and continue sautéing until the mushrooms are softened.
  3. Add Flour and Butter: Add the flour and remaining 4 Tbsp butter to the pot. Stir continuously and cook for about one minute to make the roux.
  4. Add Rice and Seasonings: Stir in the wild rice, thyme, sage, black pepper, and vegetable broth. Mix well to dissolve the flour and butter mixture from the bottom of the pot.
  5. Simmer Soup: Cover the pot with a lid, increase the heat to medium-high to bring the soup to a boil, then reduce heat to medium-low and let it simmer for 40 minutes, stirring occasionally, until the rice is tender.
  6. Add Turkey: Once the rice is cooked, add the chopped cooked turkey. Stir to combine and heat through.
  7. Finish with Cream and Seasoning: Stir in the heavy cream, then season the soup with salt to taste. Serve hot, optionally with bread for dipping.

Notes

  • Use cooked leftover turkey or rotisserie turkey for convenience.
  • If unavailable, substitute vegetable broth with chicken broth for richer flavor.
  • Wild rice blend typically takes longer to cook, so ensure simmering time is sufficient for rice to become tender.
  • Heavy cream can be replaced with half-and-half for a lighter option.
  • For gluten-free, substitute all-purpose flour with a gluten-free flour blend.
  • Adjust salt based on the saltiness of the broth used.

Nutrition

  • Serving Size: 1.75 cups
  • Calories: 320 kcal
  • Sugar: 3 g
  • Sodium: 550 mg
  • Fat: 18 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 25 g
  • Fiber: 2 g
  • Protein: 18 g
  • Cholesterol: 60 mg

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