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• What Is Turkey Wild Rice Soup?
• Tips for Cooking and Prepping
• Recipe Variations and Substitutes
• Serving Suggestions
• Storing, Make-Ahead, and Freezing Tips
• FAQs
• Turkey Wild Rice Soup Recipe

There’s nothing quite like a steaming bowl of creamy rice soup to chase away a chilly evening. This turkey wild rice soup is hearty, comforting, and the perfect way to use up leftover turkey while filling your kitchen with cozy, savory aromas.

What Is Turkey Wild Rice Soup?

Turkey wild rice soup is a creamy, vegetable-packed soup built on a base of sautéed carrots, celery, onion, and mushrooms, thickened with a light roux and simmered with earthy wild rice and shredded turkey. It’s the kind of dish that turns leftover holiday turkey into a whole new meal, one that feels just as special as the first time around.

Think of it as a cousin to classic chicken and rice soup, but with a nuttier, chewier bite from the wild rice and a splash of heavy cream for extra richness. It’s the ultimate cool-weather comfort food, equally at home on a Tuesday night or the day after Thanksgiving.

Tips for Cooking and Prepping

#1: Rinse your wild rice first

Wild rice can carry a bit of dust and debris from processing, so give it a quick rinse under cold water before adding it to the pot for a cleaner-tasting soup.

#2: Cook the roux until it smells nutty

Stirring the flour into the vegetables for a minute or two before adding broth cooks off the raw flour taste and helps the soup thicken smoothly without lumps.

#3: Add broth slowly and whisk

Pouring the turkey broth in gradually while whisking prevents clumps from forming and gives you a silky, lump-free base.

#4: Give wild rice enough time to cook

Unlike white rice, wild rice takes longer to soften and needs a good simmer, so don’t rush this step or you’ll end up with chewy, undercooked grains.

#5: Stir in cream at the end

Add the heavy cream near the finish and keep the heat gentle afterward so the soup stays smooth and doesn’t risk curdling.

#6: Use leftover turkey generously

This soup is a fantastic way to repurpose Thanksgiving turkey, but rotisserie chicken works in a pinch if that’s what you have on hand.

Recipe Variations and Substitutes

No turkey on hand? Swap in shredded rotisserie chicken or even cooked chicken breast without missing a beat. You can also swap wild rice for a wild rice blend, or use brown rice if you don’t mind a shorter simmer time. For a dairy-free version, coconut milk or a plant-based cream can stand in for the heavy cream, and mushrooms can be omitted or swapped for diced zucchini if you’re not a fan.

Serving Suggestions

Ladle this soup into deep bowls and serve it with crusty bread, warm biscuits, or a simple side salad for a complete meal. A sprinkle of fresh parsley or cracked black pepper on top adds a nice finishing touch, and a side of crackers never hurts either.

Storing, Make-Ahead, and Freezing Tips

This soup keeps beautifully in the fridge for up to 4 days in an airtight container, and the flavor actually deepens overnight. For freezing, cool completely and store in freezer-safe containers for up to 3 months, though note that the cream-based broth may separate slightly upon thawing, so reheat gently and stir well. If you plan to freeze it, consider leaving the cream out until you’re ready to reheat and serve.

FAQs

Can I make this rice soup ahead of time?

Yes, this soup actually tastes even better the next day as the flavors have time to meld. Store it in the fridge and reheat gently on the stovetop, adding a splash of broth if it has thickened too much.

Can I use white rice instead of wild rice?

You can, but keep in mind white rice cooks much faster than wild rice, so add it later in the simmering process to avoid mushy grains.

Why did my soup turn out too thick or too thin?

The wild rice continues to absorb liquid as it sits, so the soup naturally thickens over time; simply thin it out with a bit more broth when reheating, or let it simmer uncovered longer if it’s too thin.

Is this soup freezer-friendly?

It freezes reasonably well, though the cream base can separate slightly when thawed; whisking it back together over low heat usually solves this, or you can add the cream fresh after thawing.

What can I use instead of heavy cream?

Half-and-half, whole milk mixed with a bit of butter, or a dairy-free cream alternative can all work in place of heavy cream, though the soup will be slightly less rich.

Turkey Wild Rice Soup Recipe

Prep time: 15 min | Cook time: 30 min | Total time: 45 min | Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 large carrot, diced
• 1 stalk celery, diced
• ½ large yellow onion, diced
• 1 cup mushrooms, sliced
• 2 teaspoons Italian seasoning
• 1½ teaspoons garlic salt
• 3 tablespoons all-purpose flour
• 3 cups turkey broth
• ⅓ cup wild rice, rinsed
• 2¼ cups cooked turkey, shredded
• 3 tablespoons heavy cream

Instructions

1. Heat the olive oil in a large pot over medium heat until it shimmers.
2. Add the diced onion, carrots, celery, and mushrooms, cooking for about 5 minutes until softened and fragrant.
3. Stir in the Italian seasoning and garlic salt, letting the herbs bloom for about 30 seconds.
4. Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes to cook out the raw flour taste.
5. Slowly pour in the turkey broth while whisking to keep the mixture smooth and lump-free.
6. Add the rinsed wild rice, bring the soup to a simmer, cover, and cook for 20-25 minutes, or until the rice is tender.
7. Stir in the shredded cooked turkey and let it heat through for a few minutes.
8. Pour in the heavy cream and stir gently, simmering just a couple more minutes without letting it boil hard.
9. Taste the soup and season with additional salt and pepper as desired.
10. Serve the soup hot in deep bowls, and enjoy the warmth with the people you love.

For a lighter version, reduce the heavy cream to 2 tablespoons or swap in half-and-half; leftover holiday turkey works wonderfully here.