Every year after the holidays, I end up with a fridge full of leftover turkey and a serious craving for something warm.
This turkey and wild rice soup recipe is where that turkey lands, simmered in a creamy, herby broth with nutty wild rice and tender vegetables.
It is the classic Midwestern-style version, thickened with a simple butter and flour roux and finished with half-and-half for a silky texture.
The wild rice keeps its chew instead of turning mushy, and if you love this flavor combination, my chicken and wild rice soup is another cozy bowl worth bookmarking.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 55 minutes |
| Total Time | 1 hour 15 minutes |
| Servings | 8 servings (about 1 1/4 cups each) |
| Difficulty Level | Easy |
Why You’ll Love This Turkey And Wild Rice Soup Recipe
This soup checks every box for a cold-weather dinner.
It is rich without being heavy, and it turns humble leftovers into a meal that feels special.
- Perfect for leftovers: It uses up cooked turkey from Thanksgiving, Christmas, or a Sunday roast.
- Creamy and cozy: A quick roux and a splash of half-and-half give the broth a velvety body.
- Great texture: Wild rice stays pleasantly chewy, and the turkey stays tender.
- Make-ahead friendly: The rice can be cooked up to two days in advance.
- Feeds a crowd: One pot makes eight generous servings, with leftovers that reheat beautifully.
- Simple ingredients: Everything comes from the grocery store, and there are no fancy techniques.
You might also enjoy: Turkey Noodle Soup Recipe
Ingredients
Here is everything you need for the soup, including the wild rice you will cook first.
If you roast your own bird, my classic roast turkey gives you plenty of meat for this pot.
- 3/4 cup uncooked wild rice (pure wild rice, not a blend), rinsed
- 3 cups water, for cooking the rice
- 1/2 teaspoon salt, for the rice water
- 6 tablespoons unsalted butter
- 1 medium yellow onion, diced (about 1 cup)
- 2 medium carrots, peeled and diced (about 1 cup)
- 2 celery ribs, diced (about 1 cup)
- 3 garlic cloves, minced
- 1/3 cup all-purpose flour
- 5 cups low-sodium chicken or turkey broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 3 cups chopped or shredded cooked turkey (light meat, dark meat, or a mix)
- 1 1/2 cups half-and-half, at room temperature
- 1 teaspoon kosher salt, divided, plus more to taste
- 1/2 teaspoon ground black pepper
- 2 tablespoons fresh parsley, chopped
Kitchen Equipment Needed
You do not need anything unusual for this soup, just a big pot and a small saucepan.
Having everything ready before you start makes the whole process smoother.
- 6-quart Dutch oven or large heavy-bottomed soup pot
- Medium saucepan with a tight-fitting lid for the wild rice
- Fine-mesh strainer for rinsing and draining the rice
- Sharp chef’s knife
- Large cutting board
- Wooden spoon and a whisk
- Ladle for serving
- Measuring cups and spoons
Read Also: Creamy Turkey Soup Recipe
Recommended Products for This Recipe
These are my personal picks, based on what I actually reach for when I make this soup.
None of them are required, but each one makes the recipe easier or tastier.
1. Lodge Enameled Cast Iron Dutch Oven
A heavy enameled pot holds steady, even heat, which matters when you are building a roux and do not want it scorching on the bottom.
It also keeps the soup warm at the table for a long time. It is an investment, but it will last for decades.
2. Pure Whole Grain Wild Rice
Real wild rice has a deeper, nuttier flavor and a better chew than the quick-cooking blends.
Look for long, dark, whole grains, and rinse them well before cooking. The texture in the finished soup is noticeably better.
3. Better Than Bouillon Roasted Chicken Base
If you do not have homemade turkey stock, this concentrated base adds the savory depth that carton broth sometimes lacks.
A small spoonful goes a long way. I like that I can control the saltiness by adjusting how much I stir in.
4. Meat Shredding Claws
Shredding a large pile of leftover turkey with forks is slow and messy.
These claws pull the meat apart into tender, bite-sized strands in seconds. They are also handy for pulled pork and chicken.
That same Dutch oven earns its keep in my classic chicken soup too.
Step-by-Step Instructions: How to Make Turkey And Wild Rice Soup
Wild rice takes the longest, so we start there and build the soup while it simmers.
Read through all the steps once before you begin, and the rest will feel easy.
1. Cook the Wild Rice
- Place 3/4 cup of wild rice in the fine-mesh strainer and rinse it under cold running water for about 30 seconds.
- Add the rinsed rice, 3 cups of water, and 1/2 teaspoon of salt to the medium saucepan.
- Bring the water to a boil over high heat, then reduce the heat to low and cover with the lid.
- Simmer for 45 to 55 minutes, until most of the grains have split open and the rice is tender with a slight chew.
- Drain any extra water through the strainer, then fluff the rice with a fork. You should have about 2 1/2 cups of cooked wild rice.
2. Prep the Vegetables and Turkey
- Dice the onion, carrots, and celery into small, even pieces about 1/4 inch wide so they cook at the same pace.
- Mince the garlic and set it aside in a small bowl.
- Chop or shred the cooked turkey into bite-sized pieces, then measure out 3 cups.
- Measure the half-and-half and let it sit on the counter so it loses its chill.
- Chop the parsley and set it aside for the end.
3. Sauté the Vegetables
- Set the Dutch oven over medium heat and add the 6 tablespoons of butter.
- When the butter has melted and stopped foaming, add the onion, carrots, and celery.
- Sprinkle in 1/2 teaspoon of the kosher salt to help the vegetables release their moisture.
- Cook for 6 to 8 minutes, stirring often, until the onion is soft and translucent.
- Add the garlic and stir for 30 to 60 seconds, just until fragrant, so it does not turn bitter.
4. Make the Roux
- Sprinkle the 1/3 cup of flour evenly over the vegetables.
- Stir constantly for about 2 minutes, until the flour disappears into the butter and smells lightly toasty.
- Keep the heat at medium so the mixture stays pale and does not brown.
5. Add the Broth and Thicken the Soup
- Pour in the broth about 1 cup at a time, stirring or whisking well after each addition to prevent lumps.
- Add the bay leaf, the dried thyme, and the black pepper.
- Raise the heat and bring the soup to a gentle boil, stirring often.
- Reduce the heat to medium-low and simmer for 10 to 15 minutes, until the soup has thickened slightly and the carrots are tender.
6. Add the Wild Rice and Turkey
- Stir the cooked wild rice into the pot.
- Add the 3 cups of cooked turkey and stir to combine.
- Simmer gently for about 10 minutes so the flavors can come together and the turkey warms through.
- If the soup looks too thick, stir in a splash of broth or water.
7. Stir in the Half-and-Half
- Turn the heat down to low.
- Slowly pour in the 1 1/2 cups of half-and-half while stirring.
- Warm the soup for 5 minutes without letting it boil, which keeps the cream smooth.
- Fish out the bay leaf and discard it.
- Taste, then stir in the remaining 1/2 teaspoon of kosher salt and more if needed.
8. Garnish and Serve
- Ladle the hot soup into bowls.
- Sprinkle each bowl with fresh parsley.
- Serve right away while it is steamy and creamy.
Another favorite: Chicken And Rice Soup Recipe
Tips for The Best Turkey And Wild Rice Soup
The little details are what separate a good pot of soup from a great one.
Save any pan juices from your roast and stir a couple of tablespoons into the pot, and see how I use them in my turkey gravy from drippings.
- Cook the rice separately: Adding uncooked wild rice straight to the soup soaks up too much broth and takes far too long.
- Use pure wild rice: Blends cook at different speeds and can turn soft, so stick with 100 percent wild rice for the best bite.
- Do not rush the roux: Two full minutes of stirring cooks out the raw flour taste.
- Add the broth slowly: Pouring it in a cup at a time is the secret to a lump-free soup.
- Keep the cream gentle: Boiling half-and-half can make it separate, so keep the heat low at the end.
- Shred the turkey with meat shredding claws: You get tender strands that hold onto the creamy broth.
- Season at the end: Broth and turkey vary in saltiness, so taste before you add the last of the salt.
- Let it rest: Ten minutes off the heat lets the flavors settle and the soup thicken a touch.
Serving Suggestions
This soup is hearty enough to be dinner on its own, but a simple side makes it feel like a full spread.
Think crusty, buttery, or crisp, something to soak up the creamy broth.
- Warm biscuits or dinner rolls with butter
- A crisp green salad with a lemony vinaigrette
- Toasted sourdough or garlic bread for dunking
- A small bowl of crunchy oyster crackers on the table
- Sliced apples and sharp cheddar for a light fall lunch
- Wide ceramic soup bowls to keep it warm longer
For a hearty side, try: Skillet Cornbread
Variations of Turkey And Wild Rice Soup
Once you have the classic version down, it is easy to adjust the soup to match what is in your kitchen.
The same flavors work beautifully in my chicken and wild rice casserole if you want a baked version.
- Mushroom version: Sauté 8 ounces of sliced cremini mushrooms with the vegetables for a deeper, earthier flavor.
- Chicken instead of turkey: Swap in shredded rotisserie chicken in equal amounts.
- Smoked turkey: Use diced smoked turkey for a subtle campfire note.
- Splash of sherry: Stir in 2 tablespoons of dry sherry after the vegetables soften for a restaurant-style finish.
- Dairy-free: Replace the butter with olive oil and the half-and-half with full-fat coconut milk.
- Gluten-free: Use a one-to-one gluten-free flour blend for the roux.
- Pressure cooker rice: Cook the wild rice in an Instant Pot with 1 cup of rice to 1 1/3 cups of water for 20 minutes to save time.
Storage and Reheating
Leftovers of this soup taste great the next day, though the rice will keep absorbing liquid as it sits.
Cool the soup within two hours of cooking, then store it in airtight glass containers.
- Refrigerator: Keep in a sealed container for up to 4 days.
- Freezer: Freeze for up to 3 months, leaving a little room at the top for expansion.
- Best freezing method: If you plan to freeze it, stop before adding the half-and-half and stir it in when you reheat.
- Thaw: Move the container to the refrigerator overnight before reheating.
- Stovetop reheating: Warm over low heat, stirring often, and add a splash of broth or milk to loosen it.
- Microwave reheating: Heat in 60-second bursts, stirring between each, until steaming hot.
- Safety: Reheat leftovers until they reach 165°F.
Read Also: Leftover Turkey Pot Pie Recipe
Nutritional Facts
This is a satisfying, protein-rich soup that fits nicely into a balanced week of meals.
The numbers below are estimates, and for more cozy bowls to round out your menu, browse my winter soups and stews.
- Serving size: About 1 1/4 cups
- Calories: About 315
- Protein: About 20 g
- Carbohydrates: About 20 g
- Total fat: About 17 g
- Saturated fat: About 9 g
- Fiber: About 2 g
- Sodium: About 600 mg, depending on your broth and salt
Health Benefits of Key Ingredients
Beyond comfort, the main ingredients in this soup bring some real nutritional value to the table.
Each one plays a role in making the bowl filling and well rounded.
- Wild rice: A whole grain that offers protein, fiber, and minerals, with more protein than most white or brown rice.
- Turkey: A lean source of protein, plus B vitamins and selenium.
- Carrots: Rich in beta carotene, which the body converts to vitamin A.
- Celery and onion: Add potassium, antioxidants, and plenty of flavor for very few calories.
- Garlic: Brings a savory depth and natural compounds that people have valued for centuries.
- Thyme: An herb that adds aroma and flavor without extra sodium.
For a lighter option, try: Lemon Chicken Orzo Soup Recipe
FAQs About Turkey And Wild Rice Soup
1. Do I need to cook the wild rice before adding it to the soup?
Yes, I strongly recommend it. Wild rice takes 45 to 55 minutes to become tender, and cooking it separately keeps the soup from turning gluey.
You can also cook it up to two days ahead and keep it in the refrigerator.
2. Can I use fresh turkey instead of leftovers?
Absolutely. Roast a turkey breast or poach turkey thighs in the broth until cooked through, then shred the meat.
Plan on about 3 cups of cooked meat for the full pot.
3. Why is my soup too thick or too thin?
Wild rice keeps absorbing liquid as the soup sits, so thick soup is normal. Stir in a splash of warm broth or milk until it loosens.
If it is too thin, simmer it uncovered for 5 to 10 minutes before adding the half-and-half.
4. Can I freeze turkey and wild rice soup?
Yes, it freezes well for up to 3 months. For the creamiest result, freeze the soup before adding the half-and-half and stir it in after thawing.
Reheat gently over low heat to keep the texture smooth.
5. Can I use a wild rice blend instead of pure wild rice?
You can, but blends cook faster and the texture will be softer.
Follow the package directions for cooking time and use about the same amount.
Pure wild rice gives the best chew and nutty flavor.
Turkey And Wild Rice Soup
Ingredients
- 3/4 cup uncooked wild rice pure wild rice, not a blend; rinsed (about 150g)
- 3 cups water for cooking the rice (720ml)
- 1/2 teaspoon salt for the rice water
- 6 tablespoons unsalted butter 85g
- 1 medium yellow onion about 1 cup or 150g, diced
- 2 medium carrots about 1 cup or 130g, peeled and diced
- 2 ribs celery about 1 cup or 100g, diced
- 3 cloves garlic minced
- 1/3 cup all-purpose flour 40g
- 5 cups low-sodium chicken or turkey broth 1.2 liters
- 1 bay leaf
- 1 teaspoon dried thyme
- 3 cups cooked turkey chopped or shredded; light meat, dark meat, or a mix (about 400g)
- 1 1/2 cups half-and-half at room temperature (360ml)
- 1 teaspoon kosher salt divided, plus more to taste
- 1/2 teaspoon ground black pepper
- 2 tablespoons fresh parsley chopped
Equipment
- 6-quart Dutch oven or large heavy-bottomed soup pot
- Medium saucepan with a tight-fitting lid for the wild rice
- Fine-mesh strainer for rinsing and draining the rice
- Sharp chef’s knife
- Large cutting board
- Wooden spoon
- Whisk
- Ladle for serving
- Measuring cups and spoons
Method
- Rinse the wild rice under cold running water for about 30 seconds. Add the rinsed rice, 3 cups of water, and 1/2 teaspoon of salt to a medium saucepan. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 45 to 55 minutes until the grains split open and the rice is tender with a slight chew. Drain any extra water, fluff with a fork, and set aside (you should have about 2 1/2 cups of cooked wild rice).
- Dice the onion, carrots, and celery into small, even 1/4-inch pieces. Mince the garlic and set aside. Chop or shred the cooked turkey into bite-sized pieces and measure out 3 cups. Measure the half-and-half and let it sit on the counter to lose its chill. Chop the parsley and set aside for the end.
- Set the Dutch oven over medium heat and add the 6 tablespoons of butter. When the butter has melted and stopped foaming, add the onion, carrots, and celery. Sprinkle in 1/2 teaspoon of the kosher salt to help the vegetables release their moisture. Cook for 6 to 8 minutes, stirring often, until the onion is soft and translucent. Add the garlic and stir for 30 to 60 seconds, just until fragrant.
- Sprinkle the 1/3 cup of flour evenly over the vegetables. Stir constantly for about 2 minutes, until the flour disappears into the butter and smells lightly toasty. Keep the heat at medium so the mixture stays pale and does not brown.
- Pour in the broth about 1 cup at a time, stirring or whisking well after each addition to prevent lumps. Add the bay leaf, dried thyme, and black pepper. Raise the heat and bring the soup to a gentle boil, stirring often. Reduce the heat to medium-low and simmer for 10 to 15 minutes, until the soup has thickened slightly and the carrots are tender.
- Stir the cooked wild rice into the pot. Add the 3 cups of cooked turkey and stir to combine. Simmer gently for about 10 minutes so the flavors can come together and the turkey warms through. If the soup looks too thick, stir in a splash of broth or water.
- Turn the heat down to low. Slowly pour in the 1 1/2 cups of half-and-half while stirring. Warm the soup for 5 minutes without letting it boil, which keeps the cream smooth. Fish out the bay leaf and discard it. Taste, then stir in the remaining 1/2 teaspoon of kosher salt and more if needed.
- Ladle the hot soup into bowls. Sprinkle each bowl with fresh parsley. Serve right away while it is steamy and creamy.
Nutrition
Notes
- Cook the rice separately: Adding uncooked wild rice straight to the soup soaks up too much broth and takes far too long. Cook it up to two days in advance and refrigerate.
- Use pure wild rice: Blends cook at different speeds and can turn soft, so stick with 100 percent wild rice for the best bite and nutty flavor.
- Do not rush the roux: Two full minutes of stirring cooks out the raw flour taste and gives the soup its velvety body.
- Add the broth slowly: Pouring it in a cup at a time and whisking well after each addition is the secret to a lump-free soup.
- Keep the cream gentle: Boiling half-and-half can make it separate, so keep the heat low after adding it at the end.
- Save pan juices: Stir a couple of tablespoons of reserved turkey roasting juices into the pot for extra depth of flavor.
- Season at the end: Broth and turkey vary in saltiness, so taste before adding the last of the salt.
- Make-ahead: The soup can be made through step 6 and refrigerated for up to 2 days; stir in the half-and-half when reheating.
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 4 days. The rice will absorb liquid as it sits, so loosen with broth or milk when reheating.
- Freezing: Freeze for up to 3 months, but stop before adding the half-and-half and stir it in after thawing for the creamiest result. Reheat gently over low heat until it reaches 165°F.
- Variations: Swap in shredded rotisserie chicken for the turkey, sauté 8 ounces of sliced cremini mushrooms with the vegetables, or stir in 2 tablespoons of dry sherry after the vegetables soften for a restaurant-style finish.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This turkey and wild rice soup is the kind of recipe I make again and again once the weather turns chilly.
It is creamy, hearty, and the perfect way to turn leftover turkey into something everyone wants seconds of.
I hope you give it a try this week. If you do, leave a comment below and tell me how it turned out, and share it with a friend who is staring at a fridge full of turkey.
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- Cranberry Turkey Sliders Recipe
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- Roasted Turkey With Gravy And Vegetables
- Thanksgiving Recipes
