Turkey and Wild Rice Soup is a comforting bowl filled with tender turkey pieces, nutty wild rice, and a medley of vegetables swimming in a flavorful, hearty broth. It’s the kind of soup that feels like a warm hug on a chilly day, with just the right mix of textures and tastes to keep you coming back for more.
I love making this soup as a way to use up leftover turkey — it turns simple, leftover meat into something special and satisfying. The wild rice adds a nice chewy bite that makes the soup feel filling without being too heavy. I also like throwing in some fresh herbs to brighten it up just before serving.
One of my favorite ways to enjoy this soup is with a slice of crusty bread on the side, perfect for dipping and soaking up every last bit of the broth. It’s a great meal to make ahead and reheat whenever you need a quick and comforting lunch or dinner. Turkey and Wild Rice Soup is truly a timeless classic that feels like a little bit of home in every spoonful.
Key Ingredients & Substitutions
Wild Rice Blend: Wild rice adds a chewy texture and nutty flavor. If you can’t find a blend, you can use just wild rice or brown rice. White rice works too but cooks faster and can get mushy.
Turkey: Leftover turkey is perfect here. You can also swap cooked chicken or even shredded rotisserie chicken for convenience.
Broth: Turkey or chicken broth builds the soup’s base flavor. Use low-sodium versions to better control salt levels.
Heavy Cream/ Half-and-Half: These add creaminess. For a lighter version, use milk or a dairy-free cream substitute like coconut milk.
Herbs: Dried thyme and dill boost the soup’s aroma. Fresh herbs work well too—add fresh thyme at the end for a bright touch.
How Can I Cook Wild Rice Perfectly for This Soup?
Wild rice takes longer to cook than regular rice, and the texture matters here.
- Rinse well to remove grit.
- Simmer in broth, not water, for flavor.
- Cook covered on low heat about 40-45 minutes until tender and slightly chewy.
- If it’s not quite cooked, add a little more broth or water and simmer longer.
- Don’t rinse after cooking; stay with cooking liquid to keep flavors.
Adding the cooked rice to the soup along with its cooking liquid helps keep your soup flavorful and avoids drying out.
Equipment You’ll Need
- Large soup pot – I like a deep pot to hold all the ingredients and let everything simmer together.
- Strainer or colander – helps rinse the wild rice well before cooking.
- Measuring cups and spoons – keep your ingredients precise and easy to add.
- Wooden spoon or ladle – perfect for stirring the soup gently and serving it nicely.
Flavor Variations & Add-Ins
- Use cooked chicken instead of turkey for a different taste and leftovers.
- Add chopped spinach or kale at the end for extra greens and color.
- Sprinkle shredded cheese, like Parmesan or Swiss, on top just before serving.
- Mix in some diced potatoes or sweet potatoes for extra heartiness and texture.
How to Make Turkey and Wild Rice Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 cup wild rice blend (wild rice mixed with white or brown rice)
- 2 tablespoons olive oil or butter
- 1 medium onion, finely chopped
- 2 celery stalks, diced
- 2 carrots, diced
- 3 cloves garlic, minced
- 6 cups turkey or chicken broth
- 2 cups cooked turkey, shredded or cubed
- 1 teaspoon dried thyme
- 1 teaspoon dried dill weed
- Salt and black pepper, to taste
- 1 cup heavy cream or half-and-half
- Fresh thyme sprigs, for garnish (optional)
Time You’ll Need:
This soup takes about 1 hour to make. The wild rice needs about 40-45 minutes to cook, and there’s about 15-20 minutes of prep and cooking time to cook the vegetables and combine everything. It’s perfect as a hearty meal that fills your kitchen with wonderful aromas.
Step-by-Step Instructions:
1. Cook the Wild Rice:
Rinse your wild rice blend well under cold water. Put the rice and 4 cups of broth in a large pot. Bring it to a boil, then turn the heat down to low, cover, and let it simmer for around 40 to 45 minutes. The rice should be tender and have absorbed most of the broth.
2. Prepare the Vegetables:
While the rice is cooking, heat olive oil or butter in a large soup pot over medium heat. Add the chopped onion, celery, and carrots. Cook them gently for 5 to 7 minutes until they start to soften.
3. Add Garlic and Broth:
Stir in the minced garlic and cook for about 1 minute until you can smell its aroma. Pour in the remaining 2 cups of broth and bring the mixture to a gentle simmer.
4. Combine Ingredients and Simmer:
Add the cooked turkey, the cooked wild rice with any leftover cooking liquid, dried thyme, and dill weed to the soup pot. Mix everything well. Season with salt and pepper to your taste. Let the soup simmer slowly for 10 minutes, stirring now and then.
5. Add Cream and Finish:
Turn the heat to low. Slowly stir in the heavy cream or half-and-half, warming the soup through without boiling to keep the cream smooth. Taste once more and adjust salt or pepper if needed.
6. Serve and Enjoy:
Ladle the hot soup into bowls. If you like, garnish each serving with a fresh thyme sprig for a pretty touch. Serve your delicious Turkey and Wild Rice Soup warm, maybe with some crusty bread on the side.
Can I Use Frozen Turkey in This Soup?
Yes, just make sure the turkey is fully thawed before adding it to the soup. Thaw it overnight in the fridge or use the defrost setting on your microwave, then shred or cube as usual.
Can I Make Turkey and Wild Rice Soup Ahead of Time?
Absolutely! This soup tastes even better the next day. Store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or cream if it thickens too much.
What Can I Use Instead of Wild Rice?
If you don’t have wild rice, you can substitute with brown rice, white rice, or even barley. Just keep in mind these options may cook faster, so adjust cooking times accordingly to avoid overcooking.
How Do I Prevent the Soup from Curdling When Adding Cream?
Lower the heat to very low before stirring in the cream, and mix it in gradually. Avoid boiling after adding cream, as high heat can cause it to separate. Stir gently and heat just until warmed through.