Turkey Wild Rice Soup Recipe

Ash Tyrrell

Turkey Wild Rice Soup Recipe

I make this turkey wild rice soup 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.

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Prep Time 15

Cook Time 45

Servings: 6

Ingredients Method Notes

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

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