Turkey Wild Rice Soup (Printable)

Tender turkey and wild rice combined with vegetables in a savory, comforting broth.

# What You’ll Need:

→ Poultry

01 - 2 cups cooked turkey, diced or shredded

→ Grains

02 - 0.75 cup uncooked wild rice, rinsed

→ Vegetables

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 - 0.5 teaspoon dried thyme
11 - 0.5 teaspoon dried sage
12 - 0.5 teaspoon dried rosemary
13 - 0.5 teaspoon black pepper
14 - 0.5 teaspoon salt, plus more to taste

→ Liquids

15 - 8 cups low-sodium chicken or turkey broth

→ Finish

16 - 0.33 cup heavy cream or half-and-half (optional)
17 - 2 tablespoons fresh parsley, chopped

# How To Make It:

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 - Incorporate minced garlic and sliced mushrooms, cooking for 2 minutes until fragrant.
03 - Stir in rinsed wild rice, bay leaf, thyme, sage, rosemary, black pepper, and salt until well mixed.
04 - Pour in broth and bring to a boil. Reduce heat to low, cover, and simmer for 40 to 45 minutes until wild rice is tender.
05 - Add cooked turkey to the soup and simmer uncovered for 5 to 10 minutes to heat through.
06 - If desired, stir in heavy cream for a richer texture.
07 - Remove bay leaf. Adjust seasoning with salt and pepper as needed. Ladle into bowls, garnish with chopped parsley, and serve hot.

# Expert Tips:

01 -
  • It transforms basic pantry ingredients into something that tastes like you fussed, when really you just stirred a pot.
  • Wild rice gives it an earthy, substantial texture that keeps you satisfied without feeling heavy.
  • Works beautifully with turkey, chicken, or even as a vegetable-only version if that's what you're reaching for.
02 -
  • Rinsing the wild rice before cooking prevents it from becoming gummy and ensures each grain stays distinct and chewy.
  • Don't skip sautéing the vegetables first; this step develops deep flavor that makes the entire soup taste richer and more intentional than if you just dumped everything in broth.
03 -
  • Make a big batch and freeze individual portions in containers—it's a gift to your future self on a rushed evening.
  • If your broth tastes thin or weak, let the soup simmer uncovered for the last 10 minutes to reduce and concentrate the flavors slightly.

Go Back