I make this Turkey Wild Rice Soup Recipe every single year the week after Thanksgiving, and honestly, it’s the dish I look forward to more than the actual turkey dinner. I always have a fridge full of leftover turkey and no idea what to do with it, so this soup became my go-to fix almost by accident, right alongside my easy Thanksgiving soup recipe for using up every last scrap.
What I love most is how the nutty wild rice, tender veggies, and shredded turkey all simmer together into something that tastes like it took me hours, when really I just let the pot do the work.
If you’re searching for an old-fashioned turkey wild rice soup recipe that actually delivers on flavor without a long ingredient list, I think you’ll love this one as much as I do.
Cooking Time
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
Ingredients
- 1 tablespoon butter or avocado oil – gives the base of the soup a rich, savory start
- 1 large onion, diced – builds the foundational flavor every good soup needs
- 3 large carrots, sliced – adds natural sweetness and color to the broth
- 3 celery stalks, diced – brings that classic earthy soup base flavor
- 1 cup mushrooms, diced – deepens the broth with a savory, umami note
- 3 garlic cloves, minced – fresh garlic beats the jarred stuff every time for flavor
- 1 teaspoon salt – adjust to taste depending on how salty your broth already is
- 1 teaspoon black pepper – balances the richness of the broth and turkey
- 1 teaspoon dried thyme – the classic herb pairing for turkey soup
- 1 teaspoon dried parsley – adds a subtle herbal freshness to every bite
- 5 cups turkey stock or chicken broth – use homemade turkey stock if you have the carcass, it’s worth it
- 1 teaspoon fish sauce – sounds odd but adds a savory depth you won’t taste directly
- 1 cup wild rice – go for true wild rice, not a blend, for that signature chewy bite
- 2 to 3 cups shredded cooked turkey – leftover Thanksgiving turkey or rotisserie chicken both work great
Note: this recipe serves about 6 people generously.
Equipment You Need
- Large dutch oven or stock pot – gives even heat for a slow, steady simmer
- Sharp chef’s knife – makes dicing the vegetables quick and safe
- Cutting board – keeps your prep organized and your counters clean
- Wooden spoon – ideal for stirring without scratching your pot
- Measuring cups and spoons – keeps your seasoning and liquid ratios accurate
- Ladle – makes serving the soup into bowls mess-free
How to Make Turkey Wild Rice Soup Recipe?
Making this soup really comes down to building flavor in layers before you let everything simmer together. I always start with the vegetables so they soften and release their flavor into the butter before anything else goes in. Once that base is set, the rest of the process is mostly hands-off simmering while the wild rice does its thing.
Step 1: Sauté the Aromatics
I melt the butter or oil in my dutch oven over medium heat, then toss in the diced onion, carrots, and celery along with a pinch of salt and pepper. I let these cook for about 5 minutes, stirring occasionally, until they start to soften and the onion turns translucent. This step builds the flavor foundation for the entire soup.
Step 2: Add the Mushrooms and Garlic
Next, I stir in the diced mushrooms and minced garlic, cooking everything for another 5 minutes. The mushrooms release their moisture and start to brown slightly, which adds a deeper, savory flavor. The garlic only needs a minute or two before it turns fragrant.
Step 3: Build the Broth
I pour in the turkey stock or chicken broth, then add the thyme, parsley, and fish sauce. I give it a good stir to combine everything, making sure the dried herbs are evenly distributed through the liquid before it starts to heat up fully.
Step 4: Add the Wild Rice
This is where I add the wild rice directly into the simmering broth. I stir it in well so it’s fully submerged, since wild rice needs plenty of liquid contact to cook evenly and become tender over time.
Step 5: Simmer Until Tender
I let the pot simmer uncovered for about 30 to 45 minutes, checking occasionally. Wild rice takes longer than white rice, so I taste a few grains around the 30-minute mark to see how much bite is left. It’s ready once the grains have split open slightly.
Step 6: Stir in the Turkey
Once the rice is nearly tender, I add the shredded turkey and let everything simmer together for another 5 to 10 minutes. This warms the turkey through without overcooking it, keeping the meat tender rather than dry and stringy.
Step 7: Taste and Adjust
Before serving, I always taste the soup and adjust the salt and pepper. Since broth saltiness varies by brand, I find this final taste-check step makes a real difference in the finished flavor.
Additional Tips for Making This Recipe Better
I’ve made this soup more times than I can count, so here are a few things I’ve learned along the way that genuinely make it better.
- I always use real wild rice instead of a wild rice blend because it holds its chewy texture longer without turning mushy.
- I save my turkey carcass after Thanksgiving and simmer it into stock the next day, since homemade turkey stock makes this soup taste so much richer.
- I add the fish sauce even though it feels unusual, because it rounds out the broth without making the soup taste fishy at all.
- I like to sauté the mushrooms a little longer than you’d think, since extra browning adds a deeper savory flavor to the whole pot.
- I keep a close eye on the rice near the end of cooking, because wild rice can go from chewy to overcooked faster than you’d expect.
Common Mistakes to Avoid
I’ve made a few mistakes with this soup over the years, so here’s what I’d tell you to watch out for.
- I once added the turkey too early and it turned dry and stringy, so now I always add it in the last 10 minutes of cooking.
- I used a wild rice blend once thinking it would save time, but it turned mushy fast, so I stick with pure wild rice now.
- I didn’t taste my broth before seasoning and ended up with an overly salty soup, so now I always taste the stock first.
- I rushed the simmering time once and the rice stayed too chewy, so now I give it the full 30 to 45 minutes it needs.
- I forgot to stir occasionally and the rice stuck to the bottom of my pot, so now I check in every 10 minutes or so.
How to Serve Turkey Wild Rice Soup?
I love serving this soup in wide, shallow bowls so you can really see all the colorful veggies and rice sitting in the broth. A sprinkle of fresh parsley or a few cracks of black pepper on top makes it look like it came straight from a restaurant kitchen.
I usually pair it with a warm slice of crusty bread or dinner rolls for dipping, and sometimes a simple side salad if I want to round out the meal. If you’re serving a crowd, a batch of this soup fits right in alongside other cozy leftover-turkey dishes, like my creamy turkey cheddar soup recipe, which is another favorite way I use up extra turkey.
Variations
- Dairy-free version: this recipe is naturally dairy-free as written, so no substitutions are needed if that’s a priority for you.
- Creamy twist: stir in a splash of heavy cream or half-and-half at the end for a creamy turkey and wild rice soup similar to what you’d find at cooks country.
- Low-sodium option: use a low-sodium broth and skip the added salt, adjusting at the very end instead.
- Extra veggies: toss in spinach or kale during the last few minutes for added nutrients and color.
- Protein swap: shredded rotisserie chicken works perfectly if you don’t have leftover turkey on hand, making this closer to a classic turkey rice soup recipe with whatever protein you have.
- Smoky flavor: add a few slices of cooked bacon or a pinch of smoked paprika for extra depth.
Nutritional Information
Here’s a general idea of what you can expect per serving of this soup, though exact numbers will vary based on your specific broth and turkey amount.
- Calories: approximately 280 per serving
- Protein: approximately 24g per serving
- Carbohydrates: approximately 28g per serving
- Fat: approximately 7g per serving
Make Ahead and Storage
This soup stores beautifully in the fridge in an airtight container for up to 4 days, making it a great meal-prep option.
For freezing, I let the soup cool completely before transferring it to freezer-safe containers, where it keeps well for up to 3 months.
When reheating, I warm it gently on the stovetop over medium-low heat, adding a splash of extra broth since the rice tends to soak up liquid as it sits.
Why You’ll Love This Recipe?
This soup checks every box I look for in a weeknight dinner, and I think you’ll find the same once you try it.
- It’s an easy turkey wild rice soup that comes together with pantry staples and whatever leftover turkey you have on hand.
- It’s incredibly versatile, since you can swap in chicken, add cream, or load it up with extra vegetables depending on your mood.
- It’s a fantastic way to stretch Thanksgiving leftovers into a completely new, satisfying meal that doesn’t taste repetitive.
- It freezes well, so I always make a double batch to stash some away for busy weeks ahead.
- It’s naturally dairy-free as written, making it an easy fit for guests with dietary restrictions without extra effort.
FAQs
Can I use a wild rice blend instead of pure wild rice?
Yes, you can, but pure wild rice holds its chewy texture longer, while a blend tends to soften faster and can turn mushy if the soup sits.
How do I make this turkey wild rice soup no dairy version creamier without adding milk?
You can blend a small portion of the cooked vegetables and broth separately, then stir it back into the pot for a thicker, creamier texture without any dairy.
Can I make this soup in a slow cooker instead?
Yes, you can sauté the vegetables first, then transfer everything except the turkey to a slow cooker and cook on low for about 6 hours, adding the turkey in the last 30 minutes.
Why is my wild rice still chewy after simmering?
Wild rice simply takes longer than other rice varieties, so if it’s still firm after 45 minutes, keep simmering in 10-minute intervals until it reaches your preferred texture.
Can I use raw turkey instead of leftover cooked turkey?
Yes, you’ll just need to dice raw turkey breast and add it earlier in the cooking process so it has enough time to cook through fully before serving.
Turkey Wild Rice Soup Recipe
Ingredients
Method
- I melt the butter or oil in my dutch oven over medium heat, then toss in the diced onion, carrots, and celery along with a pinch of salt and pepper. I let these cook for about 5 minutes, stirring occasionally, until they start to soften and the onion turns translucent. This step builds the flavor foundation for the entire soup.
- Next, I stir in the diced mushrooms and minced garlic, cooking everything for another 5 minutes. The mushrooms release their moisture and start to brown slightly, which adds a deeper, savory flavor. The garlic only needs a minute or two before it turns fragrant.
- I pour in the turkey stock or chicken broth, then add the thyme, parsley, and fish sauce. I give it a good stir to combine everything, making sure the dried herbs are evenly distributed through the liquid before it starts to heat up fully.
- This is where I add the wild rice directly into the simmering broth. I stir it in well so it’s fully submerged, since wild rice needs plenty of liquid contact to cook evenly and become tender over time.
- I let the pot simmer uncovered for about 30 to 45 minutes, checking occasionally. Wild rice takes longer than white rice, so I taste a few grains around the 30-minute mark to see how much bite is left. It’s ready once the grains have split open slightly.
- Once the rice is nearly tender, I add the shredded turkey and let everything simmer together for another 5 to 10 minutes. This warms the turkey through without overcooking it, keeping the meat tender rather than dry and stringy.
- Before serving, I always taste the soup and adjust the salt and pepper. Since broth saltiness varies by brand, I find this final taste-check step makes a real difference in the finished flavor.
Notes
- I always use real wild rice instead of a wild rice blend because it holds its chewy texture longer without turning mushy.
- I save my turkey carcass after Thanksgiving and simmer it into stock the next day, since homemade turkey stock makes this soup taste so much richer.
- I add the fish sauce even though it feels unusual, because it rounds out the broth without making the soup taste fishy at all.
- I like to sauté the mushrooms a little longer than you’d think, since extra browning adds a deeper savory flavor to the whole pot.
- I keep a close eye on the rice near the end of cooking, because wild rice can go from chewy to overcooked faster than you’d expect
