Turkey and Wild Rice Soup
Turkey and Wild Rice Soup is a hearty, comforting dish that’s perfect for chilly days or whenever you’re craving something wholesome and satisfying. It’s my go-to recipe after Thanksgiving when we have leftover turkey to use up, but it’s just as delicious with shredded rotisserie chicken if turkey isn’t on hand.
The combination of tender turkey, nutty wild rice, and creamy broth flavored with herbs and vegetables is simply irresistible. My family loves how warm and filling it is, and I love that it’s easy to make and packed with nutritious ingredients.
Questions I Often Get Asked About This Recipe
Q: Can I use chicken instead of turkey?
A: Definitely! Shredded rotisserie chicken or leftover roasted chicken works perfectly in this soup.
Q: Do I have to use wild rice?
A: While wild rice gives the soup its signature flavor and texture, you can substitute brown rice or a wild rice blend if needed. Avoid white rice as it may become mushy.
Q: Can I make this soup dairy-free?
A: Yes! Substitute the heavy cream with coconut milk or a plant-based cream alternative for a dairy-free version.
Q: How can I make this recipe gluten-free?
A: This soup is naturally gluten-free as written, provided you check your broth or stock for hidden gluten ingredients.
Q: Can I freeze Turkey and Wild Rice Soup?
A: Absolutely. Freeze the soup before adding the cream for the best texture. Add the cream after reheating.
What You Need to Make Turkey and Wild Rice Soup
- For the Soup Base:
- 2 tablespoons olive oil or butter
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- For the Soup:
- 6 cups turkey or chicken broth
- 2 cups cooked turkey, shredded
- 1 cup uncooked wild rice
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and black pepper to taste
- For Creaminess (Optional):
- 1 cup heavy cream or half-and-half
- 2 tablespoons all-purpose flour (optional, for thickening)
How to Make Turkey and Wild Rice Soup
- Sauté the Vegetables:
- Heat olive oil or butter in a large pot over medium heat. Add the onion, carrots, and celery. Sauté until softened, about 5 minutes. Add garlic and cook for another minute.
- Simmer the Soup:
- Add the broth, wild rice, thyme, rosemary, and bay leaf to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 45-50 minutes, or until the rice is tender.
- Add the Turkey:
- Stir in the shredded turkey and simmer for an additional 10 minutes to heat through.
- Thicken the Soup (Optional):
- For a thicker soup, whisk the flour into the heavy cream before adding it to the pot. Stir well and let simmer for 5-10 minutes until slightly thickened.
- Season and Serve:
- Remove the bay leaf and season with salt and black pepper to taste. Ladle into bowls and serve warm.
Tips for Perfect Turkey and Wild Rice Soup
- Cook Wild Rice Separately: If you’re short on time, cook the wild rice separately and add it to the soup at the end.
- Add Greens: Stir in a handful of fresh spinach or kale at the end for added nutrients and color.
- Flavor Boost: Add a splash of white wine to the pot while sautéing the vegetables for an extra layer of flavor.
- Make it Lighter: Use milk or skip the cream altogether for a lighter broth-based soup.
- Use a Slow Cooker: Combine all ingredients except cream in a slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Stir in the cream at the end.
Reader Reviews
⭐⭐⭐⭐⭐ “This soup was amazing! Perfect for using up our Thanksgiving turkey. The wild rice added such a nice texture.” – Emma
⭐⭐⭐⭐⭐ “I made this with rotisserie chicken, and it was a hit with the whole family. So comforting!” – James
⭐⭐⭐⭐ “I skipped the cream to keep it lighter, and it was still absolutely delicious. Will make again!” – Olivia
⭐⭐⭐⭐ “Love the flavors in this soup! I added mushrooms for extra heartiness, and it turned out fantastic.” – Sophia
⭐⭐⭐⭐⭐ “I froze a batch, and it reheated beautifully. Perfect for meal prepping!” – Alex
Printable Recipe
Turkey and Wild Rice Soup
Turkey and Wild Rice Soup is hearty, creamy, and packed with tender turkey, nutty wild rice, and fresh vegetables. Perfect for leftover turkey or rotisserie chicken!
Ingredients
- For the Soup Base:
- 2 tablespoons olive oil or butter
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- For the Soup:
- 6 cups turkey or chicken broth
- 2 cups cooked turkey, shredded
- 1 cup uncooked wild rice
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and black pepper to taste
- For Creaminess (Optional):
- 1 cup heavy cream or half-and-half
- 2 tablespoons all-purpose flour (optional, for thickening)
Instructions
Sauté the Vegetables:
- Heat olive oil or butter in a large pot over medium heat. Add the onion, carrots, and celery. Sauté until softened, about 5 minutes. Add garlic and cook for another minute.
Simmer the Soup:
- Add the broth, wild rice, thyme, rosemary, and bay leaf to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 45-50 minutes, or until the rice is tender.
Add the Turkey:
- Stir in the shredded turkey and simmer for an additional 10 minutes to heat through.
Thicken the Soup (Optional):
- For a thicker soup, whisk the flour into the heavy cream before adding it to the pot. Stir well and let simmer for 5-10 minutes until slightly thickened.
Season and Serve:
- Remove the bay leaf and season with salt and black pepper to taste. Ladle into bowls and serve warm.
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If You Enjoyed This Recipe, Please Share!
Turkey and Wild Rice Soup is the ultimate comfort food, and I hope you and your family enjoy it as much as mine does! If you tried this recipe, why not share it with your friends and loved ones? Snap a picture, post it on your favorite social media platform, and tag me—I’d love to see your creations!
Sharing recipes brings us all closer together, one delicious bowl at a time. Let’s make the world cozier, one soup recipe at a time!
