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Turkey and Wild Rice Soup Recipe

ByCaroline
Jump to Recipe· 4.5 from 37 reviews

Hey there! If you’re craving something cozy, creamy, and just downright satisfying, let me introduce you to my all-time favorite Turkey and Wild Rice Soup Recipe. This soup is like a warm hug on a chilly day and perfect for using up leftover turkey after a big meal. Once you try it, I’m pretty sure it’ll become your go-to comfort food too. Plus, it’s packed with wholesome ingredients and flavors that play so nicely together!

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Why This Recipe Works

  • Rich, layered flavors: Combining sautéed veggies, mushrooms, and herbs builds a deep, comforting taste you’ll love.
  • Perfect texture contrast: The wild rice adds a lovely chew that balances the creamy broth perfectly.
  • Utilizes leftover turkey: This soup is an excellent way to stretch your cooked turkey into something fresh and delicious.
  • Creamy without heaviness: The touch of heavy cream gives indulgence without feeling overly rich or greasy.
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

Each ingredient in this Turkey and Wild Rice Soup Recipe has a specific role in creating a harmonious blend of textures and flavors. Plus, they’re easy to find, budget-friendly, and come together beautifully. When you’re shopping, aim for fresh produce and a good wild rice blend for the best results.

  • Yellow onion: Adds sweetness and depth when sautéed until soft and golden.
  • Carrots: Bring a subtle natural sweetness and a pleasing bite.
  • Celery: Offers fresh, slightly peppery aromatics that balance the soup.
  • Garlic: A punch of savory, aromatic flavor to wake up the taste buds.
  • Butter: Used for sautéing and binding the flour for that silky soup base.
  • Mushrooms: Their umami richness enhances the soup’s complexity and adds a meaty note.
  • All-purpose flour: Thickens the broth, giving that velvety texture.
  • Wild rice blend: Combines chewy wild rice with tender grains for great texture.
  • Dried thyme & rubbed sage: Classic herb duo that complements turkey beautifully.
  • Freshly cracked black pepper: Adds a subtle kick without overpowering.
  • Vegetable broth: The flavorful liquid base, rich enough to hold the soup together.
  • Cooked turkey: Protein-packed star ingredient, perfect for leftovers or freshly cooked.
  • Heavy cream: Adds that necessary creaminess for a smooth, comforting finish.
  • Salt: Enhances all flavors — adjust carefully to your 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 the best things about this Turkey and Wild Rice Soup Recipe is how easy it is to tweak. I often switch up the veggies or add whatever herbs I have on hand. Feel free to make it your own and experiment—you’ll be surprised how a few simple swaps can create an entirely new spin!

  • Variation: I sometimes toss in a handful of spinach or kale near the end for some greens and added nutrients — it works wonderfully!
  • Dairy-free option: Swap the butter for olive oil and use coconut milk or a nut-based cream instead of heavy cream.
  • Protein swaps: If you don’t have turkey, chicken works just as well. Or for a vegetarian twist, leave out the meat and add extra mushrooms and beans.
  • Make it spicy: Add a pinch of crushed red pepper flakes or a dash of hot sauce if you like a little heat.

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

Step 1: Build your flavor base by sautéing veggies

Start by dicing your onion, slicing the carrots and celery, and mincing the garlic. Toss those into a large soup pot with 1 tablespoon of butter over medium heat. Sauté gently until the onions turn soft and translucent, about 5-7 minutes — don’t rush this, because those softened veggies form the backbone of your soup’s flavor.

Step 2: Add mushrooms for umami depth

While the veggies are cooking, slice your mushrooms. Add them to the pot and keep sautéing until they release their moisture and become soft — this usually takes about 5 minutes. Mushrooms add that hearty earthiness that makes this soup feel extra satisfying.

Step 3: Create a creamy base with butter and flour

Now for some magic. Toss in the remaining 4 tablespoons of butter and sprinkle the flour over everything. Stir constantly and cook for around one minute to cook out the raw flour taste. This mixture is going to thicken your soup beautifully.

Step 4: Add wild rice, herbs & broth; simmer till tender

Time for the wild rice blend, thyme, sage, black pepper, and the vegetable broth. Stir it all up, making sure the flour and butter mix dissolves from the bottom of the pot and coats the vegetables evenly. Pop the lid on, bring it to a boil over medium-high heat, then reduce to medium-low heat and let it simmer for about 40 minutes. Stir occasionally and keep an eye on it until the rice is tender — that chewy texture is the best part!

Step 5: Finish with turkey, cream, and seasoning

Once the rice is tender, stir in your chopped cooked turkey and let it warm through. Finally, swirl in the heavy cream to bring everything together with a smooth, rich finish. Taste your soup and add salt as needed — I usually start with about half a teaspoon and adjust to my liking. Now it’s ready to serve!

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Tips from My Kitchen

  • Don’t rush the sauté: Taking your time with the onions and mushrooms unlocks full, rich flavors that form the heart of this soup.
  • Keep stirring after adding flour: This prevents lumps and makes sure your soup thickens evenly and smoothly.
  • Use a wild rice blend: I’ve found mixtures with black and brown rice add more texture and bite than straight wild rice alone.
  • Season gradually: Since broth and turkey can vary in saltiness, taste and adjust your seasoning bit by bit to avoid over-salting.

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 bowl with freshly chopped parsley or a sprinkle of grated Parmesan cheese — both bring a fresh brightness or a little salty tang that elevates the soup. A dash of cracked black pepper on top always helps too.

Side Dishes

Throw in a chunk of crusty bread or warm a buttery biscuit on the side. Garlic bread works especially well because it’s great for dipping into the creamy broth. A simple side salad with a vinaigrette also cuts through the richness nicely for balance.

Creative Ways to Present

For special occasions, I serve this Turkey and Wild Rice Soup Recipe in hollowed-out mini pumpkins or hearty bread bowls — it makes the whole meal feel festive and extra cozy. Little touches like a swirl of cream on top or chopped herbs arranged artistically also make a great impression.

Make Ahead and Storage

Storing Leftovers

I keep leftover soup in airtight containers in the fridge for up to 4 days. When it’s time to reheat, I give it a gentle stir while warming on the stove to bring everything back to life without breaking the rice grains apart.

Freezing

This soup freezes well, which makes it a great batch-cooking candidate. I cool it completely, then portion it into freezer-safe containers or bags. When frozen solid, it can keep for up to 3 months—just thaw overnight in the fridge before reheating.

Reheating

To reheat, I prefer stove-top warming over the microwave. Add a splash of broth or cream if it seems too thick, and heat gently while stirring. This preserves the creamy texture and prevents the wild rice from getting mushy.

FAQs

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

    Absolutely! Brown rice works well as a substitute, though the texture will be a bit different. Brown rice cooks faster than wild rice, so adjust your simmering time accordingly—usually about 30 minutes is enough. Mixing the two can also add nice variety in texture.

  2. Is this soup suitable for a gluten-free diet?

    You can make this gluten-free by swapping the all-purpose flour for a gluten-free flour blend or cornstarch slurry to thicken the soup. Just be sure to choose gluten-free broth and confirm any other ingredients are safe for your needs.

  3. Can I make this soup in a slow cooker?

    Yes! I’ve done this by sautéing the veggies and mushrooms first, then transferring everything to the slow cooker with the broth, rice, herbs, and turkey (added towards the end). Cook on low for about 4-5 hours or until the wild rice is tender. Add cream and season at the end as usual.

  4. What if I don’t have leftover turkey?

    No worries! Cooked chicken is a perfect stand-in, or you can even use turkey sausages sautéed and chopped. For a vegetarian version, skip the meat entirely and add extra mushrooms, beans, or lentils for protein.

Final Thoughts

This Turkey and Wild Rice Soup Recipe holds a special place in my heart because it’s not only comforting and delicious, but it’s also a clever way to use up leftovers without feeling repetitive. I love how it fills the house with that cozy aroma and warms everyone from the inside out. I hope you love it just as much as I do — pour yourself a big bowl, grab some good bread, and enjoy every spoonful!

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Turkey and Wild Rice Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 37 reviews
  • Author: Caroline
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 4 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
Print Recipe

Description

A hearty and comforting Turkey and Wild Rice Soup packed with tender vegetables, earthy mushrooms, aromatic herbs, and chunks of cooked turkey, finished with a touch of creamy richness. Perfect for warming up any day.

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 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 and translucent.
  2. Sauté Mushrooms: While the vegetables are cooking, slice the mushrooms. Add them to the pot and continue to sauté until the mushrooms soften and release their moisture.
  3. Add Flour and Butter: Stir in the flour and the remaining 4 Tbsp butter. Cook and stir continuously for about one minute to form a roux, which will help thicken the soup.
  4. Add Rice and Seasonings: Add the wild rice blend, dried thyme, rubbed sage, black pepper, and vegetable broth. Stir well to dissolve the roux mixture from the bottom and coat the vegetables evenly.
  5. Simmer Soup: Cover the pot with a lid, turn the heat to medium-high to bring the soup to a boil. Once boiling, reduce heat to medium-low and let it simmer for about 40 minutes, stirring occasionally, until the rice is tender and cooked through.
  6. Add Turkey: Stir in the chopped cooked turkey, allowing it to heat through evenly within the soup.
  7. Finish with Cream and Season: Stir in the heavy cream for added richness. Taste the soup and season with salt, about ½ tsp or according to your preference. Serve hot, ideal with bread for dipping.

Notes

  • Use cooked turkey leftovers or rotisserie turkey for convenience.
  • Wild rice blends typically contain other rice types; adjust cooking time if using pure wild rice.
  • For a lighter version, substitute heavy cream with half-and-half or omit it entirely.
  • Vegetable broth can be replaced with chicken broth for a more traditional flavor.
  • Make sure to stir periodically during simmering to prevent rice from sticking to the bottom.

Nutrition

  • Serving Size: 1.75 cups
  • Calories: 310 kcal
  • Sugar: 4 g
  • Sodium: 600 mg
  • Fat: 18 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 22 g
  • Fiber: 3 g
  • Protein: 15 g
  • Cholesterol: 55 mg

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