Turkey Wild Rice Soup is a wonderful, hearty bowl filled with tender chunks of turkey, nutty wild rice, and plenty of fresh veggies all swimming in a warm, comforting broth. It’s the kind of soup that feels like a big, cozy hug on a chilly day, with just the right balance of flavors and textures to keep you satisfied and smiling.
I love making this soup when I have leftover turkey because it turns simple ingredients into something special without much effort. The wild rice adds a nice chewy bite that pairs so well with the soft turkey pieces and the mild, earthy broth. I always find myself adding a little extra seasoning to make it just how I like it, usually a sprinkle of thyme or some cracked black pepper.
My favorite way to enjoy Turkey Wild Rice Soup is with a warm slice of crusty bread or a simple green salad on the side. It’s perfect for lunch or dinner, and it always feels like a thoughtful, homemade meal no matter how busy the day has been. This soup brings a little bit of home right to your table every time.
Key Ingredients & Substitutions
Wild Rice: This grain adds a chewy texture and earthy flavor that pairs beautifully with turkey. If you can’t find wild rice, try a wild rice blend or use brown rice, but cooking time may vary.
Turkey: Leftover roasted turkey works great here, making this soup ideal for using up holiday leftovers. You can substitute cooked chicken if turkey isn’t available.
Broth: Using turkey broth gives rich flavor, but chicken broth works well too. For a lighter version, use low-sodium broth and adjust salt later.
Herbs (Thyme and Sage): Fresh herbs brighten the soup, but dried ones are fine too. If you don’t have sage, rosemary or marjoram are good stand-ins.
Heavy Cream or Half-and-Half: The cream adds richness without heaviness. For a dairy-free option, try coconut milk or cashew cream, but the flavor will shift slightly.
How Can I Cook Wild Rice Perfectly Without Ending Up with Mushy or Undercooked Grains?
Cooking wild rice can be tricky because it takes longer than regular rice and has a chewy texture you want to keep.
- Rinse the wild rice well to remove any debris.
- Add it to the soup early so it has enough time to cook—about 45 to 60 minutes.
- Keep the heat low and covered during simmering to cook evenly.
- Check the rice near the end; it should be tender but still slightly chewy.
- If it’s too firm, simmer a bit longer with some extra broth or water.
Patience is key here! This slow cooking lets the rice soak up all the delicious flavors without becoming mushy.
Equipment You’ll Need
- Large soup pot – I like using a big pot because it gives plenty of room for all the ingredients to cook evenly.
- Vegetable peeler and chopping knife – helps you prep the carrots, celery, and onion easily and safely.
- Measuring cups and spoons – keep your ingredients accurate so the flavors turn out just right.
- Wooden spoon or ladle – perfect for stirring the soup without scratching your pot and serving it up hot.
- Cooker or stove – necessary for simmering the soup slowly and bringing out all the flavors.
Flavor Variations & Add-Ins
- Switch turkey for cooked chicken or cooked sausage for a different protein twist.
- Add in sautéed mushrooms or chopped spinach to boost the veggie count and add extra flavor.
- Use different herbs, like rosemary or parsley, to change up the taste profile.
- Stir in a splash of lemon juice or vinegar before serving for a bright, tangy finish.
Turkey Wild Rice Soup
Ingredients You’ll Need:
Main Ingredients:
- 2 tablespoons butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 2 stalks celery, diced
- 1 cup wild rice, rinsed
- 8 cups turkey or chicken broth
- 2 cups cooked turkey, shredded or cubed
Seasonings:
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
- ½ teaspoon dried sage
- ¼ teaspoon black pepper
- 1 bay leaf
- Salt, to taste
Finishing Touches:
- 1 cup heavy cream or half-and-half
- Fresh thyme sprigs or chopped parsley for garnish
How Much Time Will You Need?
This soup takes about 10 minutes to prep, and around 50 to 60 minutes to cook, mostly simmering. It’s a slow and gentle cooking process so the wild rice gets tender and the flavors blend nicely. Expect about an hour from start to finish.
Step-by-Step Instructions:
1. Cook the Vegetables:
In a large soup pot, melt the butter over medium heat. Add the finely chopped onion, diced carrots, and celery. Sauté for 5-7 minutes until vegetables are soft and smell wonderful. Then add the minced garlic and cook for another minute.
2. Cook Wild Rice and Simmer Soup:
Add the rinsed wild rice to the pot and stir well to combine with your veggies. Pour in the turkey or chicken broth. Add thyme, sage, black pepper, and the bay leaf. Bring the soup to a boil, then reduce the heat to low. Cover and let it simmer gently for 45 minutes to 1 hour, until the wild rice is tender.
3. Finish with Turkey and Cream:
Remove the bay leaf from the soup. Stir in the cooked turkey pieces and heat through for 5-10 minutes. Slowly pour in the heavy cream or half-and-half, stirring gently. Warm it without boiling to keep the soup creamy and smooth. Taste and add salt and pepper as you like.
4. Serve and Enjoy:
Ladle the warm soup into bowls and garnish with fresh thyme or chopped parsley. Serve with your favorite crusty bread for a complete, comforting meal.
Can I Use Frozen Turkey for This Soup?
Yes! Just make sure the turkey is fully thawed before adding it to the soup. Thaw in the refrigerator overnight or use the defrost setting on your microwave for quicker results. Adding frozen turkey directly may affect cooking time and texture.
Can I Make Turkey Wild Rice Soup Ahead of Time?
Absolutely! This soup actually 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, adding a splash of broth or water if it thickens too much.
How Should I Store Leftovers?
Keep leftovers in a sealed container in the refrigerator for up to three days. You can also freeze the soup for up to 3 months — just thaw overnight in the fridge and reheat gently before serving.
Can I Substitute the Heavy Cream?
Sure! For a lighter version, use half-and-half or whole milk, but add it at the end and warm gently to avoid curdling. For a dairy-free option, coconut milk works well and adds a subtle sweetness.