This Turkey and Wild Rice Soup is one of my favorites because it’s hearty, flavorful, and loaded with goodness. The nutty flavor of wild rice brings an extra depth to the soup, making it comforting and delicious, and it’s the perfect way to use up leftover turkey!
I have a love affair with soup, but this creamy Turkey and Wild Rice Soup is definitely a standout. The wild rice is the star here, with its nutty, chewy texture that complements the rich, creamy broth.
Filled with onion, carrot, celery, and tender turkey pieces, this soup is deceptively simple to make. It takes a bit of time for the wild rice to cook, so patience is key, but the results are absolutely worth it!
This is the kind of soup that’s served in top-notch restaurants because it looks fancier than it really is. Make a pot today, enjoy it with your family, or freeze the leftovers for another meal.
What’s Wild Rice?
Despite its name, wild rice isn’t technically rice but the seed of a grass native to North America. It has a firm, chewy outer layer with a tender grain inside. Wild rice brings a nutty, earthy flavor to soups, adding both texture and nutrients.
Ingredients:
- Butter – I use salted butter.
- Celery – Diced.
- Carrots – Peeled and diced.
- Onions – Yellow or brown onion, diced.
- Garlic cloves – Fresh garlic makes all the difference!
- Chicken broth – Or use homemade turkey broth or stock.
- Wild rice – You can find this in the rice section in your store.
- Dried thyme – Or use a few sprigs of fresh thyme.
- Cooked turkey – Leftover roasted turkey works perfectly.
- Milk
- All-purpose flour
- Heavy whipping cream
- Salt and pepper
How To Make Creamy Turkey & Wild Rice Soup
- Melt butter in a large pot over medium heat. Add diced onions, celery, and carrots, sautéing until the onions are soft, about 8 minutes.
- Stir in minced garlic and cook for another minute until fragrant.
- Add wild rice, thyme, turkey broth, and 1 teaspoon of salt. Cover and let it simmer for about 30 minutes or until the rice is almost tender.
- Mix in the cooked turkey and let it simmer uncovered for another 5 minutes.
- Combine flour with 1/2 cup of milk until smooth. Pour this into the soup, whisking until it thickens slightly, about 2-3 minutes.
- Stir in the remaining milk and heavy cream. Heat until it just starts to simmer, then turn off the heat. Adjust seasoning and serve!
Step-By-Step Process
Chef Jenn’s Tips
- Leftover turkey works great in this soup, or you can bake a turkey breast and dice it up. Even leftover grilled turkey will work!
- Homemade broth makes all the difference. I usually make turkey broth from leftover roasted turkey bones. If you’re using store-bought, go for low-sodium options.
- For a thicker soup, mix an extra 1-2 tablespoons of flour with 3-4 tablespoons of water to make a slurry. Never add dry flour directly to the soup; it will clump.
Recommended
Make It a Meal
This soup is hearty enough to stand alone, but pairing it with a sandwich or fresh salad can make it an even more satisfying meal.
Storage
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave. For longer storage, freeze the cooled soup in freezer-safe containers for up to 3 months. Thaw overnight in the fridge and reheat slowly, adding extra milk or broth if needed to adjust the consistency.
Creamy Turkey & Wild Rice Soup
Ingredients
- ¼ cup butter I use salted butter
- 3 stalks celery diced
- 2 carrots peeled and diced
- 1 cup onion diced
- 2 cloves garlic minced
- ¾ – 1 cup wild rice uncooked
- 8 cups chicken broth use low or no sodium added; or use homemade turkey broth or stock.
- 1 teaspoon salt
- 1 teaspoon dried thyme
- 4 cups cooked turkey diced or shredded
- 1 cup milk divided
- 1 cup heavy whipping cream
- ¼ cup all-purpose flour
Instructions
- Melt butter in a large pot over medium heat. Add diced onions, celery, and carrots, sautéing until the onions are soft, about 8 minutes.
- Stir in minced garlic and cook for another minute until fragrant.
- Add wild rice, thyme, turkey broth, and 1 teaspoon of salt. Cover and let it simmer for about 30 minutes or until the rice is almost tender.
- Mix in the cooked turkey and let it simmer uncovered for another 5 minutes.
- Combine flour with 1/2 cup of milk until smooth. Pour this into the soup, whisking until it thickens slightly, about 2-3 minutes.
- Stir in the remaining milk and heavy cream. Heat until it just starts to simmer, then turn off the heat. Adjust seasoning and serve!
Notes
Chef Jenn’s Tips
- Leftover turkey from a roast works great in this soup, or you can bake a turkey breast and dice it up. Even leftover grilled turkey will work!
- Homemade broth makes all the difference. I usually make turkey broth from leftover roasted turkey bones. If you’re using store-bought, go for low-sodium options.
- For a thicker soup, mix an extra 1-2 tablespoons of flour with 3-4 tablespoons of water to make a slurry. Never add dry flour directly to the soup; it will clump.