If you’re searching for cozy comfort in a bowl, this Turkey Wild Rice Soup Recipe will win your heart (and taste buds) every time. Creamy, earthy, and bursting with savory turkey flavor, it’s the ultimate way to give leftover turkey new life—though it’s so good, you might just roast a bird for this soup alone! With tender wild rice, perfectly balanced vegetables, and those herby notes of thyme and rosemary, every spoonful is nourishing and soul-warming. Whether you’re winding down after the holidays or just craving something satisfying and homemade, this recipe delivers all the heartiness you crave in a one-pot wonder.
Ingredients You’ll Need
You won’t need a laundry list to bring this Turkey Wild Rice Soup Recipe to life—just a handful of kitchen staples, each adding its own special touch. Every ingredient plays a role, from depth and aroma to silky texture and vibrant garnish.
- Olive oil: Provides a rich, fruity base to sauté the veggies and enhance overall flavor.
- Onion: Adds sweetness and a subtle backbone to the soup’s aroma.
- Carrots: Brings natural sweetness, color, and a gentle crunch to each bite.
- Celery: Offers crispness and classic soup flavor, creating essential aromatic depth.
- Garlic: Delivers warmth and complexity—don’t skip those fragrant notes!
- Dried thyme: Infuses the soup with herbal, earthy undertones that pair beautifully with turkey.
- Dried rosemary: Lends a woodsy aroma that’s comforting and memorable.
- Wild rice: The star grain—chewy, nutty, and hearty, it gives the soup wonderful character.
- Low-sodium chicken or turkey broth: Provides a savory, balanced base without overwhelming saltiness.
- Cooked turkey: Shredded or diced, it transforms leftovers into something extraordinary.
- Milk or half-and-half: For creaminess and luxurious mouthfeel; use non-dairy if desired.
- All-purpose flour (optional): Whisked in for extra thickness if you love a creamier soup.
- Salt and black pepper: Essential seasonings to tie all the flavors together—taste as you go!
- Fresh parsley, chopped (optional): Adds pop of green color and fresh flavor right before serving.
How to Make Turkey Wild Rice Soup Recipe
Step 1: Sauté the Aromatics
Start by heating the olive oil in your biggest soup pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery—the classic trio that forms the savory backbone of so many great soups. Give them about 5 to 6 minutes on the stove, stirring now and then, until they begin to soften and the kitchen smells irresistible.
Step 2: Add Garlic and Herbs
Stir in the minced garlic, dried thyme, and rosemary. Let these aromatics sizzle for just a minute—long enough to release their wonderful fragrance—before moving on. This step makes all the difference, infusing your Turkey Wild Rice Soup Recipe with layered, comforting flavors right from the start.
Step 3: Wild Rice and Broth Join the Party
Next, pour in the wild rice along with your broth of choice (go with turkey for max leftover magic, but chicken broth is delicious too). Bring the mix to a gentle boil, then drop the heat to low. Cover the pot and let everything simmer together for 45 to 50 minutes, giving that wild rice enough time to become lovely and tender while absorbing all those savory flavors.
Step 4: Add Turkey and Make It Creamy
Once the wild rice is tender, stir in the cooked turkey. If you crave a creamy finish, whisk the flour into your milk or half-and-half until smooth, then stir it into the soup. Let it simmer for another 5 to 10 minutes, until slightly thickened and velvety. If you’d rather keep things brothy, feel free to skip the thickener or use a dairy-free swap.
Step 5: Season and Serve
Give your soup a good taste and season with salt and black pepper—you know your preferences best. Just before serving, sprinkle with fresh parsley for a vibrant, fresh note. Ladle up and savor the heartwarming comfort of this Turkey Wild Rice Soup Recipe!
How to Serve Turkey Wild Rice Soup Recipe
Garnishes
A bowl of Turkey Wild Rice Soup Recipe begs for a little flourish. Sprinkle fresh chopped parsley just before you serve—it not only brightens up the dish but adds a fresh, herby pop. For extra decadence, a dollop of sour cream or a swirl of Greek yogurt can add creaminess and tang.
Side Dishes
This soup is hearty enough to stand alone but truly shines alongside something to dip and dunk. Warm, crusty bread (think a rustic baguette) or flaky dinner rolls are classic choices. For a lighter side, pair with a mixed green salad dotted with cranberries or apples for a nod to that holiday vibe.
Creative Ways to Present
Serve your Turkey Wild Rice Soup Recipe in wide, shallow bowls for an elegant look, or ladle into mugs for a cozy, fireside vibe. Hosting friends? Toast edible bread bowls or offer generous crostini on the side—either way, your soup will feel extra special and inviting.
Make Ahead and Storage
Storing Leftovers
Leftover Turkey Wild Rice Soup Recipe will keep beautifully in the fridge for up to 4 days. Store it in an airtight container and let it cool at room temperature before refrigerating. The flavors only deepen as it sits—in fact, soup is often even tastier the next day!
Freezing
Want to stretch your soup into another meal? Pour cooled soup into freezer-safe containers, leaving an inch at the top for expansion. Freeze for up to 3 months. For best texture, freeze before adding milk or cream and add that in when reheating.
Reheating
Gently reheat your Turkey Wild Rice Soup Recipe on the stovetop over low heat, stirring occasionally. If the soup has thickened up too much in the fridge, just add a splash of broth or milk to bring it back to your preferred consistency. Microwave reheating works as well—use medium power and stir halfway through for even warming.
FAQs
Can I use rotisserie chicken if I don’t have leftover turkey?
Absolutely! Rotisserie chicken is a fantastic substitute and will make your Turkey Wild Rice Soup Recipe just as savory and satisfying. Simply shred or dice the chicken and add it in as you would the turkey.
Can I make this soup dairy-free?
Yes—you can swap the milk or half-and-half for your favorite unsweetened non-dairy milk (like almond or oat) or skip the creamy finish altogether. For extra thickness, mash a few of the cooked veggies directly before adding the turkey.
How do I know when the wild rice is fully cooked?
Wild rice is ready when it splits open and tender grains emerge. Taste a few—if they’re chewy but not hard in the center, your Turkey Wild Rice Soup Recipe is perfectly timed!
Is it possible to make this gluten-free?
It sure is! Just leave out the flour, or use a gluten-free thickener like cornstarch or arrowroot if you want a creamy soup. The rest of this Turkey Wild Rice Soup Recipe is naturally gluten-free.
Can I add other vegetables?
Of course! Mushrooms, peas, or chopped spinach are all excellent additions and can be stirred in during the last 10 minutes of cooking. This soup is quite adaptable to what you have on hand.
Final Thoughts
There’s something truly comforting about this Turkey Wild Rice Soup Recipe—classic, satisfying, and ready to turn leftovers into something unforgettable. Give it a try the next time you crave a cozy, homemade meal, and get ready to fill your kitchen with the most inviting aromas. I think you’ll find it’s a soup worth coming back to all season long!
Print
Turkey Wild Rice Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Description
Warm up with a comforting bowl of Turkey Wild Rice Soup, perfect for using up leftover turkey. This hearty soup is creamy and flavorful, with a touch of herbs and vegetables to enhance the rich broth.
Ingredients
For the Soup:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 cup uncooked wild rice
- 6 cups low-sodium chicken or turkey broth
- 2 cups cooked turkey, shredded or diced
- 1 cup milk or half-and-half
- 2 tablespoons all-purpose flour (optional, for thickening)
- salt and black pepper to taste
For Garnish:
- fresh parsley, chopped, for garnish (optional)
Instructions
- In a large pot or Dutch oven, heat olive oil over medium heat. Add the onion, carrots, and celery, and sauté for 5–6 minutes until vegetables begin to soften.
- Stir in the garlic, thyme, and rosemary, cooking for 1 more minute.
- Add the wild rice and broth, bring to a boil, then reduce heat to low. Cover and simmer for 45–50 minutes, or until the rice is tender.
- Stir in the cooked turkey.
- If you prefer a creamier soup, whisk the flour into the milk or half-and-half, then stir into the soup and cook for an additional 5–10 minutes until slightly thickened.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley if desired.
Notes
- This soup works great with leftover Thanksgiving turkey.
- You can substitute rotisserie chicken if needed.
- To make it dairy-free, use a plant-based milk or skip the creamy step altogether.
- For a thicker soup without flour, mash a few of the cooked veggies before adding the turkey.
Nutrition
- Serving Size: 1 ½ cups
- Calories: 290
- Sugar: 4 g
- Sodium: 470 mg
- Fat: 10 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 6.5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 50 mg
