Turkey Wild Rice Soup (Printable Version)

Tender turkey and wild rice meld with vegetables in a warm, savory broth for cozy meals.

# Ingredient List:

→ Poultry

01 - 2 cups cooked turkey, diced or shredded

→ Grains

02 - 3/4 cup uncooked wild rice, rinsed

→ Vegetables and Seasonings

03 - 1 tablespoon olive oil or unsalted butter
04 - 1 medium yellow onion, diced
05 - 2 medium carrots, peeled and sliced
06 - 2 celery stalks, sliced
07 - 3 cloves garlic, minced
08 - 1 cup cremini or white mushrooms, sliced
09 - 1 bay leaf
10 - 1/2 teaspoon dried thyme
11 - 1/2 teaspoon dried sage
12 - 1/2 teaspoon dried rosemary
13 - 1/2 teaspoon black pepper
14 - 1/2 teaspoon salt (plus more to taste)

→ Liquids

15 - 8 cups low-sodium chicken or turkey broth

→ Finish

16 - 1/3 cup heavy cream or half-and-half (optional, for creamier texture)
17 - 2 tablespoons fresh parsley, chopped

# Directions:

01 - Heat olive oil or butter in a large pot over medium heat. Add diced onion, sliced carrots, and celery. Cook for 5 minutes until softened.
02 - Stir in minced garlic and sliced mushrooms; cook for 2 minutes until fragrant.
03 - Add rinsed wild rice, bay leaf, dried thyme, sage, rosemary, black pepper, and salt. Mix to combine evenly.
04 - Pour in low-sodium broth and bring to a boil. Reduce heat, cover, and simmer for 40 to 45 minutes until wild rice is tender.
05 - Stir in cooked turkey and simmer uncovered for 5 to 10 minutes until heated through.
06 - If desired, mix in heavy cream or half-and-half for creamier texture.
07 - Remove bay leaf, adjust salt and pepper to taste. Serve hot garnished with chopped fresh parsley.

# Expert Tips:

01 -
  • Uses leftover turkey in a way that feels completely intentional, not like making do.
  • The nutty wild rice absorbs all that savory broth and becomes almost creamy without needing cream at all.
  • One pot means minimal cleanup on the nights when you need comfort food most.
  • It tastes even better the next day, so it's perfect for meal prep or feeding unexpected guests.
02 -
  • Don't skip rinsing the wild rice—it removes starch that can make the soup cloudy and prevents the grains from sticking together.
  • Bay leaf is essential, but you must remove it before serving; I once forgot and someone bit into it, which was awkward for everyone.
  • If your broth is on the salty side, the soup will intensify as it simmers, so start low and taste before adding more seasoning.
  • The wild rice will continue to soften slightly as the soup cools, so if it seems just barely tender when you finish cooking, that's actually perfect.
03 -
  • Toast the wild rice in the pan for a full minute before adding broth to intensify its nutty flavor—it makes a noticeable difference.
  • Remove the soup from heat a few minutes before it seems completely done, because carryover cooking continues to soften the grains even after the pot cools slightly.
  • If you're making this ahead, store the soup and any cream separately, then stir the cream in just before reheating to avoid it breaking apart.

Go Back