Turkey Wild Rice Soup Recipe

A hearty and creamy Turkey Wild Rice Soup recipe made with tender turkey, nutty wild rice, vegetables, and herbs. Perfect for using Thanksgiving leftovers or a comforting family dinner.

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Course: Comfort Food, Dinner, Soup

Cuisine: American, Fall/Winter, Holiday

Prep Time: 20

Cook Time: 1 15

Resting Time: 5

Total Time: 1 40

Servings: servings

Calories: 420kcal

Cost: $18

Equipment

1 Dutch oven / Stockpot Heavy-bottomed, prevents scorching
1 Wooden spoon For stirring
1 Fine-mesh strainer To rinse wild rice
1 Whisk For smooth roux
1 Ladle For serving
1 Immersion blender Optional, for partial blending

Ingredients

2 cups Turkey, cooked Shredded or diced
1 cup Wild rice Uncooked
8 cups Turkey/chicken broth Divided
1 large Onion Diced
3 Carrots Diced
3 Celery stalks Diced
8 oz Mushrooms Sliced
0.5 cup Butter
0.5 cup All-purpose flour
1 cup Heavy cream
0.5 cup Milk
2 teaspoon Thyme, dried
1 teaspoon Rosemary, dried
3 Bay leaves
Salt & pepper To taste
2 tablespoon Parsley, fresh Chopped

Instructions

Rinse wild rice and cook in 4 cups broth until tender (45–50 mins).
Melt butter, sauté onion, carrots, celery until softened.
Add mushrooms, cook 3–4 mins, stir in flour, cook 2 mins.
Whisk in remaining broth, add thyme, rosemary, bay leaves. Simmer 15 mins.
Stir in cream and milk slowly, avoid boiling.
Add wild rice and turkey, simmer 10–15 mins.
Season with salt & pepper, remove bay leaves, stir in parsley. Serve warm.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition