Turkey Wild Rice Soup is a comforting bowl filled with tender turkey pieces, nutty wild rice, and a mix of veggies swimming in a flavorful broth. It’s the kind of soup that feels like a warm hug on a chilly day, perfect for using up leftover turkey and making something easy and satisfying.
I love making this soup after holiday dinners because it turns those turkey scraps into a delicious meal that everyone enjoys. The wild rice adds a nice chewy texture that makes it more filling than your usual soup, and I always add a pinch of thyme and a splash of cream to make the flavors really come together.
One of my favorite ways to serve this soup is with some crusty bread or a simple green salad on the side. It’s a great way to warm up any day of the year, and I find it’s even better the next day when the flavors have had time to blend. This soup feels like home in a bowl, and I hope it brings you the same cozy feeling it does for me.
Key Ingredients & Substitutions
Turkey: Leftover cooked turkey works great and adds rich flavor. You can substitute with cooked chicken if turkey isn’t available, and it still tastes delicious.
Wild Rice: Wild rice gives this soup a chewy, nutty texture I love. If you can’t find wild rice, a mix of white rice and brown rice works well as an alternative.
Vegetables: Onion, celery, and carrots form the classic base. Mushrooms are optional but add extra earthiness. Feel free to add other vegetables, like peas or green beans, for variety.
Broth: Using turkey or chicken broth creates a rich, savory foundation. If you want to keep it lighter, use low-sodium broth and season carefully.
Cream: A splash of heavy cream at the end makes the soup creamy and smooth. For a dairy-free option, try coconut milk or leave it out for a lighter, broth-based soup.
How Can You Get the Wild Rice Tender Without Overcooking?
Wild rice can be tricky because it needs time to cook but can turn mushy if overdone. Here’s how to get it just right:
- Rinse the wild rice well before cooking to remove any dust.
- Add the rice to boiling broth, then reduce heat to low and cover the pot.
- Simmer gently for about 40-45 minutes—check texture at the 40-minute mark.
- If the rice isn’t quite tender but broth is gone, add a bit more hot broth or water and continue cooking a few minutes longer.
- Keep the heat low to avoid bursting the grains and turning the texture mushy.
These steps help the wild rice keep its chewy, nutty bite without getting overcooked, which gives the soup a nice texture contrast with the soft veggies and turkey.
Equipment You’ll Need
- Large soup pot – I prefer a big pot so everything fits comfortably and heats evenly.
- Cutting board and sharp knife – makes chopping veggies quick and safe.
- Measuring cups and spoons – keeps your ingredients accurate.
- Stirring spoon – for mixing everything smoothly and avoiding sticking.
- Optional: Fine-mesh strainer – for rinsing the rice and veggies easily.
Flavor Variations & Add-Ins
- Protein swap: Use cooked chicken or ham instead of turkey for a different flavor.
- Cheese addition: Stir in some shredded cheddar or Parmesan for extra richness.
- Veggie boost: Add spinach, peas, or green beans for brighter color and nutrients.
- Spice it up: Add a dash of smoked paprika or Cajun seasoning for a smoky kick.
Turkey Wild Rice Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil or butter
- 1 medium onion, finely chopped
- 3 celery stalks, diced
- 2 medium carrots, peeled and diced
- 8 oz mushrooms, sliced (optional)
- 3 cloves garlic, minced
- 6 cups turkey or chicken broth
- 1 cup wild rice, rinsed
- 2 cups cooked turkey, shredded or chopped
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- 1/2 cup heavy cream (optional, for creamier soup)
- Fresh parsley or thyme sprigs, for garnish
Time Needed
This delicious soup takes about 15 minutes to prepare and about 45 minutes to simmer. Expect around 1 hour total from start to finish — perfect for a cozy lunch or dinner!
Step-by-Step Instructions:
1. Cook the Vegetables:
Heat the olive oil or butter in a large pot over medium heat. Add the chopped onion, celery, carrots, and mushrooms if using. Sauté for 5 to 7 minutes, until the vegetables are soft and fragrant.
2. Add Garlic and Broth:
Stir in the minced garlic and cook for another minute. Then pour in the turkey or chicken broth and bring the mixture to a boil.
3. Simmer the Rice:
Add the wild rice, thyme, and bay leaf. Reduce the heat to low, cover the pot, and let it simmer gently for 40 to 45 minutes, or until the rice is tender.
4. Add Turkey and Cream:
Remove the bay leaf. Stir in the cooked turkey and heat for 5 to 7 minutes until warmed through. For a richer soup, stir in the heavy cream and cook for another 2 to 3 minutes.
5. Season and Serve:
Season to taste with salt and freshly ground pepper. Ladle the soup into bowls and garnish with fresh parsley or thyme sprigs. Serve warm — it’s wonderful with crusty bread on the side.
Can I Use Frozen Turkey for This Soup?
Yes! Just make sure the turkey is fully thawed before adding it to the soup. You can thaw frozen turkey in the fridge overnight or use the defrost setting on your microwave for quicker thawing.
Can I Make Turkey Wild Rice Soup Ahead of Time?
Absolutely! This soup tastes even better the next day after the flavors have melded. Store it in an airtight container in the fridge for up to 3 days, then reheat gently on the stove or in the microwave.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. When reheating, warm gently and add a splash of broth or water if the soup has thickened too much.
Can I Skip the Cream or Use a Substitute?
Yes! You can leave out the heavy cream for a lighter broth-based soup or substitute it with coconut milk or a plant-based cream alternative if you prefer dairy-free options.