Turkey Wild Rice Soup is a cozy, comforting bowl full of tender turkey pieces, nutty wild rice, and hearty vegetables all simmered together in a flavorful broth. It’s the kind of soup that feels like a warm hug on a chilly day, with just the right mix of textures and flavors to keep you satisfied.
I love making this soup using leftover turkey after a holiday meal—it feels like giving the bird a delicious second life. I usually add plenty of carrots, celery, and onions to create a simple but tasty base, and the wild rice adds a lovely chewiness that makes every spoonful interesting.
My favorite way to enjoy this soup is with a slice of crusty bread on the side to soak up all that wonderful broth. It’s perfect for a cozy night in or whenever you want something homey and wholesome. I find it stays great for a couple of days too, so it’s excellent for leftovers or meal prep.
Key Ingredients & Substitutions
Wild Rice: This is the star grain here, giving a chewy texture and nutty flavor. If you don’t have wild rice, substitute with brown rice or a mix of white and wild rice for a similar effect.
Turkey: Leftover cooked turkey is perfect, but you can easily use cooked chicken instead. If using raw meat, cook it first and then add to the soup.
Mushrooms: They add earthiness and depth. White button mushrooms work well, but feel free to use cremini or shiitake for more flavor.
Heavy Cream/ Half-and-Half: This adds creaminess to balance the broth. For a lighter version, substitute with milk or a non-dairy creamer, but the texture may be thinner.
How Do You Get Wild Rice to Cook Perfectly in Soup?
Wild rice takes longer to cook and can be tricky if added directly to hot soup because it may stay too firm or extend cooking time.
- Rinse wild rice under cold water before cooking to remove any husks or debris.
- Cook wild rice separately in broth until tender (around 45 minutes). Drain any extra liquid.
- Add cooked wild rice to the soup near the end to avoid overcooking and keep its chewy texture.
This method ensures your wild rice is perfectly tender but still holds its shape in the soup.
Equipment You’ll Need
- Large pot or Dutch oven – I like using this for even cooking and plenty of space for everything to simmer.
- Measuring cups and spoons – keeps your ingredients just right.
- Wooden spoon or spatula – easy for stirring and scraping the bottom.
- Small bowl – for whisking the flour into the cream, if thickening.
- Knife and cutting board – for chopping vegetables and turkey.
Flavor Variations & Add-Ins
- Use cooked chicken instead of turkey—though turkey gives it that holiday feel, chicken works well for a quick substitute.
- Stir in sautéed spinach or kale near the end for some greens and extra nutrients.
- Add a pinch of smoked paprika or cayenne pepper for a spicy kick.
- For a richer flavor, sprinkle some grated Parmesan cheese on top before serving.
Turkey Wild Rice Soup
Ingredients You’ll Need:
- 2 tablespoons butter
- 1 medium onion, finely chopped
- 2 celery stalks, diced
- 2 medium carrots, diced
- 8 oz mushrooms, sliced
- 3 cloves garlic, minced
- ½ cup wild rice (uncooked)
- 6 cups turkey or chicken broth
- 2 cups cooked turkey, cubed
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and black pepper, to taste
- 1 cup heavy cream or half-and-half
- 2 tablespoons all-purpose flour (optional, for thickening)
- Fresh parsley or thyme for garnish (optional)
How Much Time Will You Need?
This recipe takes about 55 minutes total — 10 minutes prep plus 45 minutes to cook the wild rice and simmer the soup. It’s worth the wait for a warm, hearty bowl of goodness!
Step-by-Step Instructions:
1. Cook the Wild Rice:
Rinse the wild rice under cold water to clean it. In a large pot or Dutch oven, bring 3 cups of the broth to a boil. Add the wild rice, reduce heat to low, cover, and let it simmer for about 45 minutes, or until the rice is tender. If any liquid remains, drain it and set the rice aside.
2. Sauté the Vegetables:
In the same pot, melt the butter over medium heat. Add the chopped onion, celery, and carrots. Cook for 5-7 minutes until the vegetables are soft. Then add the sliced mushrooms and minced garlic, cooking for another 3-4 minutes until mushrooms become tender.
3. Combine and Simmer:
Stir in the cooked wild rice, cubed turkey, remaining 3 cups of broth, dried thyme, dried parsley, salt, and pepper. Bring everything to a gentle simmer and cook for 10 minutes to let the flavors blend beautifully.
4. Make It Creamy (Optional):
For a thicker, creamier soup, whisk the flour into the heavy cream in a small bowl until smooth. Slowly stir this mixture into the simmering soup. Cook for another 5 minutes to thicken. If you want a lighter soup, you can skip this step or swap cream for milk.
5. Finish and Serve:
Taste and adjust seasoning with salt and pepper as needed. Serve your Turkey Wild Rice Soup hot, garnished with fresh parsley or thyme if you like. Enjoy your cozy, hearty meal!
Can I Use Frozen Turkey for This Soup?
Yes! Just make sure to thaw the turkey completely before adding it to the soup. You can thaw it safely in the refrigerator overnight or use the defrost function on your microwave. Adding frozen turkey directly may affect the soup’s temperature and cooking time.
Can I Make This Soup Ahead of Time?
Absolutely! Turkey Wild Rice Soup tastes even better the next day as the flavors meld. Store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally.
How Should I Store Leftovers?
Keep leftovers in airtight containers in the refrigerator for up to 3 days. You can also freeze the soup for up to 2 months. Thaw in the refrigerator overnight before reheating gently on the stove or in the microwave.
Can I Substitute the Wild Rice?
Yes, you can substitute wild rice with brown rice, white rice, or even quinoa if needed. Just keep in mind that cooking times and textures will vary. Cooking wild rice separately before adding ensures the best texture.
