Turkey and Wild Rice Soup is a cozy, comforting bowl filled with tender turkey chunks and nutty wild rice swimming in a flavorful broth. It’s the kind of soup that feels warm and satisfying from the very first spoonful, with plenty of hearty vegetables and herbs to make it extra special.
I love making this soup when I have leftover turkey—it’s an easy way to stretch the meal and create something totally new. The wild rice adds a nice texture that’s a little different from regular rice, giving the soup a pleasant chewiness. I always find it tastes even better the next day, so it’s great for making ahead and enjoying throughout the week.
My favorite way to serve it is with a slice of crusty bread on the side for dipping. It’s perfect for chilly days when you want something filling but not too heavy. This soup always reminds me of family gatherings and quiet dinners where everyone feels right at home around the table.
Key Ingredients & Substitutions
Wild Rice: Wild rice gives this soup a nice chewy texture and a nutty flavor. If you can’t find wild rice, try a wild rice blend or even brown rice, but cooking times may differ.
Turkey: Leftover roasted turkey works great here, but you can also use cooked chicken or turkey breast from the store for convenience.
Broth: Turkey broth adds deep flavor, but chicken broth is a good substitute. If you want a vegetarian version, use vegetable broth and skip the turkey, adding mushrooms for more texture.
Heavy Cream: Heavy cream makes the soup creamy and comforting. For a lighter option, use half-and-half or milk. Coconut milk can be a non-dairy substitute, though it will add a subtle different flavor.
Herbs: Thyme and sage are classic here. Fresh herbs give a brighter flavor, but dried still work well—just use less dried than fresh.
How Do You Get Perfectly Tender Wild Rice Without It Becoming Mushy?
Cooking wild rice right is key—it should be tender but still have a slight bite.
- Rinse the rice well before cooking to remove excess starch and any debris.
- Simmer the rice with broth, covered, on low heat without stirring too much to avoid breaking grains.
- Cook for 45-50 minutes, then test the texture. If it needs more time, simmer a bit longer until tender but not mushy.
- Adding the rice early in the cooking process helps it soak up all those flavors.
Patience is your friend here. Let the wild rice cook slowly and avoid lifting the lid too often. That way, each grain stays separate and chewy, giving your soup great texture!
Equipment You’ll Need
- Large pot or Dutch oven – I prefer this because it cooks everything evenly and has plenty of space for simmering.
- Measuring cups and spoons – for accurate ingredient amounts.
- Knife and cutting board – easy for chopping vegetables and turkey.
- Stirring spoon or ladle – helps mix the ingredients smoothly and serve the soup.
- Strainer or colander – to rinse the wild rice thoroughly before cooking.
Flavor Variations & Add-Ins
- Use cooked chicken instead of turkey for a different but still hearty flavor.
- Add sautéed mushrooms or diced potatoes to give a new texture and taste.
- Stir in chopped fresh herbs like parsley or rosemary just before serving for extra brightness.
- For some extra spice, sprinkle in a pinch of red pepper flakes or paprika when sautéing the vegetables.
Turkey and Wild Rice Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil or butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 cup wild rice, rinsed
- 6 cups turkey or chicken broth
- 2 cups cooked turkey, diced or shredded
- 1 teaspoon dried thyme (or 2-3 sprigs fresh thyme)
- 1 bay leaf
- 1/2 teaspoon dried sage
- 1 cup heavy cream or half-and-half
- Salt and freshly ground black pepper, to taste
- Fresh thyme sprigs or parsley, for garnish
Time Needed to Make This Soup
This soup takes about 15 minutes to prepare, plus around 45 to 50 minutes of simmering time for the wild rice to become tender. Including final cooking and seasoning, expect about 1 hour total to enjoy a warm, comforting bowl of soup.
Step-by-Step Instructions:
1. Sauté the Vegetables
Heat your olive oil or butter in a large pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Cook them, stirring occasionally, for about 5 to 7 minutes until they are soft and fragrant.
2. Add Garlic and Wild Rice
Stir in the minced garlic and cook for about 1 minute more. Then add the rinsed wild rice along with the turkey or chicken broth, dried thyme or fresh sprigs, bay leaf, and dried sage. Bring everything to a boil.
3. Simmer the Soup
Once boiling, lower the heat to a gentle simmer. Cover the pot with a lid and let it cook for 45-50 minutes, or until the wild rice becomes tender and chewy.
4. Add Turkey and Cream
Remove the bay leaf and fresh thyme sprigs if you used fresh herbs. Stir in the cooked turkey pieces and pour in the heavy cream or half-and-half. Let the soup warm over low heat for 5 to 10 minutes so the flavors blend and the soup thickens slightly.
5. Season and Serve
Taste your soup and add salt and freshly ground black pepper as needed. Ladle the soup into bowls and garnish with fresh thyme or parsley for a nice touch of color and flavor.
Can I Use Frozen Turkey for This Soup?
Yes! Just make sure to fully thaw the turkey before adding it to the soup. Thaw it overnight in the refrigerator or use the defrost setting on your microwave for quicker thawing. Adding frozen turkey directly can lower the soup’s temperature and affect cooking time.
Can I Make This Soup Ahead of Time?
Absolutely. This soup tastes even better the next day as the flavors meld. Cool it completely, then store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally.
How Should I Store Leftovers?
Store leftovers in a sealed container in the refrigerator for up to 3 days. For longer storage, freeze in portions for up to 3 months. When reheating frozen soup, thaw overnight in the fridge before warming on the stove to keep the texture and flavor intact.
Can I Substitute Brown Rice for Wild Rice?
You can, but keep in mind brown rice will cook faster and is softer in texture. Add it later in the cooking process (about 20-25 minutes before the soup is done) to avoid it becoming mushy.