Turkey Wild Rice Soup is a cozy, hearty dish that combines tender pieces of turkey with nutty wild rice, tender vegetables, and a flavorful broth. This soup feels like a warm hug on a chilly day, with the wild rice adding a nice chewy texture that makes each bite satisfying and comforting.
I love making this soup when I have leftover turkey from a big family meal—it’s my go-to way to stretch those delicious turkey flavors without extra fuss. A tip I’ve learned is to cook the wild rice separately before adding it to the soup, so it stays perfectly tender and doesn’t soak up all the broth.
My favorite way to enjoy this soup is with a slice of crusty bread for dipping or a sprinkle of fresh herbs on top to brighten all the flavors. It’s the kind of recipe that’s easy to share and always leaves everyone asking for seconds, making mealtime feel extra special and full of warmth.
Key Ingredients & Substitutions
Wild Rice: Wild rice gives this soup its unique nutty flavor and chewy texture. If you don’t have wild rice, try brown rice or a mix of brown and white rice. Just note that cooking times vary.
Turkey: Leftover roasted turkey works great here. You can swap turkey for cooked chicken if that’s what you have. Both add great protein and flavor.
Broth: Using turkey broth boosts the flavor, but chicken broth is an easy substitute. For a vegetarian option, use vegetable broth and skip the meat.
Heavy Cream or Half-and-Half: This adds creaminess to the soup. For a lighter version, try coconut milk or a plant-based cream alternative.
Herbs (Thyme & Sage): Thyme adds earthiness, and sage brings warmth. If you don’t have sage, just use extra thyme or add a pinch of rosemary.
How Do I Cook Wild Rice Perfectly for Soup?
Cooking wild rice right is key because it needs more time than regular rice and can soak up a lot of broth if cooked in the soup directly.
- Rinse the rice under cold water to remove any dust.
- Simmer it separately in broth and water for 40-45 minutes until tender but still slightly chewy.
- Drain any extra liquid so it doesn’t thicken your soup too much later.
- Adding it to the soup after it’s cooked keeps the texture nice and prevents it from turning mushy.
Equipment You’ll Need
- Medium pot – for cooking the wild rice, I like it because it allows the rice to cook evenly and efficiently.
- Large soup pot – perfect for sautéing vegetables and simmering the soup; it gives you plenty of space to stir.
- Measuring cups and spoons – to keep everything accurate and simple.
- Stirring spoon or spatula – for mixing everything together smoothly.
- Colander or strainer – handy for rinsing the wild rice before cooking.
Flavor Variations & Add-Ins
- Swap turkey for cooked chicken or ham for a different protein. Chicken keeps it light, while ham adds a smoky flavor.
- Add sautéed mushrooms or peas for extra vegetable flavor and texture.
- Sprinkle with shredded cheese like Parmesan or cheddar for added richness and flavor.
- Use fresh herbs like parsley or rosemary instead of dried thyme to brighten the taste.
Turkey Wild Rice Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 cup wild rice, rinsed
- 4 cups turkey broth (or chicken broth)
- 2 cups water
- 1 tablespoon olive oil or butter
- 1 medium onion, finely chopped
- 2 celery stalks, diced
- 2 medium carrots, peeled and diced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
- ½ teaspoon dried sage (optional)
- Salt and black pepper, to taste
- 2 cups cooked turkey, shredded or chopped
- 1 cup heavy cream or half-and-half
- Fresh thyme sprigs or parsley for garnish
How Much Time Will You Need?
This soup takes about 50 minutes total. You’ll spend 10 minutes prepping vegetables and ingredients, 40-45 minutes cooking the wild rice until tender, and a few extra minutes to simmer everything together at the end. It’s a cozy meal worth the wait!
Step-by-Step Instructions:
1. Cook the Wild Rice:
Start by rinsing the wild rice under cold water. In a medium pot, add rinsed wild rice, 4 cups of turkey broth, and 2 cups of water. Bring to a boil, then lower the heat and cover. Let it simmer gently for about 40-45 minutes, or until the rice is tender and most liquid is absorbed. Drain any extra liquid if needed.
2. Prepare the Vegetables:
While the rice is cooking, heat the olive oil or butter in a large soup pot over medium heat. Add the chopped onion, diced celery, and carrots. Sauté for 5-7 minutes until the veggies soften and the onions turn translucent.
3. Add Herbs and Broth:
Stir in the minced garlic, dried thyme, and sage if you’re using it. Cook for 1-2 more minutes until you can smell those wonderful herbs. Pour in about 4 cups of turkey broth, then bring the mixture to a simmer.
4. Combine Rice, Turkey, and Soup:
Add the cooked wild rice and shredded turkey to the pot. Let everything simmer gently for 10 minutes to blend the flavors together.
5. Add Cream and Season:
Lower heat and stir in the heavy cream or half-and-half. Warm the soup gently—avoid boiling once the cream is in to prevent curdling. Taste and season with salt and black pepper as you like.
6. Serve and Garnish:
Ladle your warm, creamy turkey wild rice soup into bowls. Garnish with fresh thyme sprigs or chopped parsley for a bright touch. Enjoy your comforting and tasty meal!
Can I Use Frozen Turkey for This Soup?
Yes! Just make sure the turkey is fully thawed before adding it to the soup. If using frozen turkey, thaw it overnight in the fridge or use the defrost setting on your microwave for quicker thawing.
Can I Make This Soup Ahead of Time?
Absolutely! This soup tastes even better the next day as the flavors meld. Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, stirring occasionally and adding a splash of broth or cream if it thickens too much.
How Should I Store Leftovers?
Keep leftovers in a sealed container in the refrigerator for up to 3 days. You can also freeze the soup for up to 3 months—just thaw it overnight in the fridge before reheating.
Can I Use Instant or Pre-Cooked Wild Rice?
Yes, you can! If you use pre-cooked or instant wild rice, just add it towards the end of cooking to warm through, since it doesn’t need to simmer as long as raw wild rice.