Creamy Turkey Wild Rice Soup Recipe brings a rich, velvety broth with tender turkey, nutty wild rice, and herby depth in every spoonful. It suits cozy weeknights and leftover turkey fans, and the total time lands around 65 minutes. I keep wild rice in my pantry year-round, and this soup saves me after holiday weekends.
Why You Should Try This Creamy Turkey Wild Rice Soup Recipe
Creamy Turkey Wild Rice Soup Recipe gives you a hearty, stick-to-your-ribs bowl that still tastes fresh and balanced. Wild rice adds chew and a toasty aroma, while a splash of cream rounds everything without making it heavy. You get a nourishing dinner and a fridge full of excellent leftovers.
This soup also makes smart use of leftover turkey and pantry staples. You can swap broth, use pre-cooked wild rice, or choose dairy options that fit your kitchen. The method stays simple, and the flavor feels restaurant-level.
Ingredients You’ll Need
- Butter, 2 tablespoons (or ghee for a toastier note)
- Olive oil, 1 tablespoon
- Yellow onion, 1 medium, diced
- Carrots, 2, diced
- Celery, 2 ribs, diced
- Mushrooms, 8 ounces, sliced (optional, but they boost umami)
- Garlic, 3 cloves, minced
- Wild rice, 1 cup uncooked, rinsed well
- Pantry shortcut: use 3 cups pre-cooked wild rice or a pouch product to cut cook time.
- Brand note: Lundberg or a Minnesota-harvested wild rice delivers great texture.
- All-purpose flour, 1/4 cup
- Gluten-free swap: use a 1:1 gluten-free flour or thicken with a cornstarch slurry at the end.
- Low-sodium turkey or chicken stock, 6 cups
- Pantry shortcut: Better Than Bouillon Roasted Turkey base mixed with water works well.
- Carton stock note: Swanson or Pacific both taste clean and consistent.
- Cooked turkey, 3 cups, chopped or shredded
- Swap: rotisserie chicken or leftover roast chicken works fine.
- Heavy cream, 1 cup
- Lighter option: half-and-half for a thinner finish, or evaporated milk for a stable, light taste.
- Dairy-free option: use full-fat coconut milk or cashew cream.
- Dry sherry, 1 to 2 tablespoons (optional, adds depth)
- Fresh thyme, 1 teaspoon chopped, or 1/2 teaspoon dried
- Bay leaf, 1
- Fresh parsley, 2 tablespoons, chopped
- Lemon juice, 1 to 2 teaspoons, to brighten
- Kosher salt and black pepper, to taste
Equipment:
- Large heavy pot or Dutch oven, 5 to 6 quarts
- Wooden spoon, ladle, measuring cups and spoons
- Cutting board and sharp knife
How to Make Creamy Turkey Wild Rice Soup
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 65 minutes
- Heat butter and olive oil in a Dutch oven over medium heat until the butter foams. Add onion, carrots, and celery. Cook 5 to 6 minutes, stirring, until the vegetables soften. Add mushrooms and cook 4 minutes more, then stir in garlic for 30 seconds.
- Stir in the flour until it coats the vegetables. Cook 1 to 2 minutes, stirring, to remove raw flour taste.
- Whisk in stock slowly to avoid lumps. Add wild rice, thyme, and bay leaf. Bring the pot to a gentle boil, then lower to a steady simmer.
- Cover the pot slightly ajar and simmer 40 to 45 minutes, stirring occasionally, until the wild rice opens and turns tender-chewy. Add a splash of water if the soup thickens too quickly.
- Stir in turkey and sherry. Simmer 5 minutes to warm the meat and cook off the alcohol.
- Lower the heat to low. Stir in cream, then add parsley and lemon juice. Taste, then season with salt and pepper.
- Let the soup stand 5 minutes so the rice relaxes and the broth settles into a silky texture. Ladle into bowls and garnish with extra parsley or a crack of pepper.
Tips & Tricks
- Rinse wild rice to remove surface starch and keep the broth clean.
- Want shorter cook time? Use pre-cooked wild rice or a wild rice blend and cut simmering by 15 to 20 minutes.
- Keep the pot at a low simmer, not a rolling boil, for tender rice and a smooth broth.
- For extra turkey flavor, stir in a teaspoon of turkey base along with the stock.
- Warm the cream slightly before adding so it blends without curdling.
- Need it thicker? Stir a slurry of 1 tablespoon cornstarch with 2 tablespoons cold water into the hot soup and simmer 2 minutes.
- Add a Parmesan rind during the simmer for savory depth, then pull it out before serving.
- Finish with lemon juice to balance richness, then adjust salt at the very end.
What to Serve with Creamy Turkey Wild Rice Soup
Serve this soup with crusty sourdough, warm biscuits, or buttery garlic bread to soak up the creamy broth. A crisp salad with apple, sharp cheddar, and a light vinaigrette brings a bright counterpoint. For cozy nights, add roasted green beans or maple-roasted carrots. If you pour a drink, choose a light Pinot Noir or a dry cider.
Make-Ahead and Storage
Cool the soup, then store it in airtight containers. It keeps 4 days in the fridge and up to 3 months in the freezer. For freezing, ladle the soup into containers with headspace, label, and freeze; the rice will soften a bit over time but still tastes great.
Reheat on the stove over low to medium heat, stirring often, until hot. Thin with a splash of stock or milk if it thickens. If you plan to freeze, add the cream when you reheat to reduce separation.
Nutrition Information
Approximate per serving, 6 servings:
- Calories: 420
- Protein: 27 g
- Carbs: 36 g
- Fat: 20 g
- Fiber: 3 g
- Sodium: 760 mg
These numbers vary based on stock, turkey, and dairy choices.
Creamy Turkey Wild Rice Soup Recipe
Ingredients
Instructions
- In a large pot, melt the butter over medium heat.
- Add the onion, carrots, and celery and cook until softened, about 5-7 minutes.
- Stir in the garlic and cook for 1 minute.
- Sprinkle the flour over the vegetables and cook, stirring, for 2 minutes.
- Gradually whisk in the chicken broth, making sure to avoid lumps.
- Bring to a boil, then reduce heat and simmer for 30 minutes, or until the rice is cooked.
- Stir in the cooked turkey and heavy cream.
- Season with salt and pepper to taste.
- Heat through but do not boil after adding cream.
- Serve warm and enjoy your Creamy Turkey Wild Rice Soup.