If you love chicken wild rice soup, you’re going to fall for this turkey version. It’s creamy, hearty, and packed with tender vegetables, chewy wild rice, and plenty of turkey. It’s a fantastic way to use up extra turkey from your Thanksgiving menu, and I’m definitely adding it to my collection of leftover turkey recipes!
Ingredients & Substitutions
- Vegetables: To get this soup started, I sautéed onions, carrots, and celery in melted butter until they were soft. You can swap yellow onions for sweet onions if you prefer, and feel free to adjust the amount of carrots or celery to your taste.
- Turkey: Leftover cooked turkey is perfect here, chopped into bite-sized pieces, it warms through in the soup without overcooking. Rotisserie turkey works beautifully, too, and if you have leftover Thanksgiving turkey (like my spatchcock turkey), this is a great way to use it.
- Turkey or Chicken Broth: I used turkey broth for a rich, savory base, but chicken broth is an excellent substitute. Low-sodium versions give you more control over the salt. If you don’t have broth, chicken stock will also work.
- Wild Rice: Wild rice isn’t actually rice; it’s a grain from the seed of an aquatic plant! Make sure to rinse and drain 100% wild rice before cooking. If you prefer, you can swap it with brown rice or quinoa; just adjust the cooking time so the grains are tender.
- Heavy Whipping Cream: The cream adds a rich, velvety texture to the soup. For a lighter version, use half-and-half; for an even thinner soup, whole milk works. You can also try coconut milk for a dairy-free option, though the flavor will shift slightly.
- Seasonings & Flour: The garlic, salt, pepper, and flour help build flavor and thicken the soup. You can swap all-purpose flour with a gluten-free blend if needed, keeping in mind it may slightly change the texture.
FAQs
Can I use leftover chicken instead of turkey?
Yes! Chicken works just as well and gives the soup a familiar, comforting flavor similar to traditional chicken wild rice soup.
Do I need to rinse the wild rice?
I recommend rinsing and draining wild rice before using it to remove any dust or debris.
Can I make this soup ahead of time?
Absolutely! Prepare the soup and store it in the refrigerator for up to 24 hours before simmering the final step with turkey and cream. This helps the flavors develop beautifully.
Can I make this soup in a slow cooker?
Yes! Sauté the vegetables first, then transfer everything except the cream and cooked turkey to the slow cooker. Cook on low for 4-5 hours or until the wild rice is tender. Stir in the turkey and cream at the end.
Serving Ideas
- Serve with crusty bread like a French baguette, easy dinner rolls, or garlic breadsticks for soaking up every last bit of broth.
- Pair with a simple side salad or roasted Brussels sprouts for a complete weeknight dinner.
- Top with a sprinkle of shredded Parmesan for an extra layer of savory flavor.
How to Store Turkey Wild Rice Soup
Refrigerator: Store in an airtight container for up to 4 days. Reheat gently on the stovetop over low heat, stirring occasionally.
Freezer: While the soup can technically be frozen, the texture of wild rice can change slightly after thawing. If you choose to freeze, store in an airtight freezer-safe container for up to 2 months and thaw in the refrigerator overnight before reheating.
Turkey Wild Rice Soup
Ingredients
- ¼ cup (½ stick / 57 g) unsalted butter
- 1 medium yellow onion, diced (about 1 cup)
- 2 large carrots, diced
- 4 ribs celery, diced
- 2 teaspoons garlic, minced
- ½ teaspoon kosher salt
- ½ teaspoon ground pepper
- ¼ cup (31 g) all-purpose flour
- 6 cups (48 ounces) turkey broth, or chicken broth
- 1 cup (160 g) 100% wild rice, uncooked, rinsed, drained
- 3 cups (420 g) cooked turkey, chopped into bite-sized pieces
- 1 cup (238 g) heavy whipping cream
- parsley, for garnish
- salt and pepper, to taste
Instructions
- In a large Dutch oven over medium heat, melt butter. Add the onions, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 8-10 minutes.
- Stir in the garlic, salt, pepper, and flour. Stir continuously for about 1-2 minutes to coat the vegetables.
- Gradually add the turkey broth, stirring to combine, then stir in the wild rice.
- Bring the soup to a boil. Once boiling, reduce the heat to low, cover the pot, and let the soup simmer gently for 45-50 minutes, stirring occasionally. The wild rice should be tender but still have a slight chew.
- Stir in the cooked turkey and heavy cream. Simmer uncovered for 5-7 minutes, just until the turkey is heated through and the soup has thickened slightly.
- Serve warm, garnished with fresh parsley. Add salt and pepper to taste.
Did you make this recipe?
You can tag me at @iamhomesteader.
What the Test Kitchen had to say about this recipe:
Autumn
This is so cozy and flavorful! I love this with leftover turkey.
Elizabeth
I needed to add salt to my bowl, but then it was perfect. I am a huge fan of chicken wild rice soup, and I might even like the turkey soup better!
Stephanie
This turned out amazing. The wild rice added great texture, and the creamy broth was just right (not too heavy).
Bella
Excellent! I think everyone should have this recipe on hand, especially for leftover turkey after Thanksgiving.
