If you’ve ever wondered how to turn leftover turkey into a comforting, hearty meal, then you’re going to love this Turkey and Wild Rice Soup Recipe. It’s got everything you want in a cozy bowl: tender turkey, nutty wild rice, creamy broth, and just the right blend of herbs. I make this recipe all the time after holiday dinners because it stretches leftovers into a fresh, satisfying meal that feels anything but repetitive. Trust me, once you try it, it’ll become your go-to when you’re craving something warm and nourishing!

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Why This Recipe Works

Balanced Flavors: The thyme and sage give it an earthy aroma that complements the turkey perfectly.
Hearty Texture: Wild rice adds a satisfying chewiness that makes this soup feel like a meal, not just a starter.
Creamy Finish: A touch of heavy cream rounds out the soup without making it heavy.
Leftover Friendly: It’s a genius way to repurpose cooked turkey instead of letting it go to waste.

A large white pot filled with a creamy soup that has small chunks of light brown chicken, orange carrot pieces, green celery bits, and dark brown sliced mushrooms evenly mixed in the light beige broth, with some black pepper sprinkled on top. A silver ladle with a black handle rests inside the pot on the right side. The pot is placed on a white marbled surface with a folded striped cloth (gray, white, and yellow) on the left side and some green parsley on the right side. Next to the pot on the left is a small wooden board with two light brown, flaky, twisted breadsticks. Photo taken with an iphone --ar 4:5 --v 7

Ingredients & Why They Work

This Turkey and Wild Rice Soup Recipe uses simple ingredients that all play their part on flavor and texture — plus, they’re easy to find and work harmoniously so every spoonful is comforting and flavorful. When you’re shopping, look for a wild rice blend to add that trademark nuttiness and bite, and if you can, get fresh herbs or good-quality dried ones.

Yellow onion: Adds sweetness and depth when sautéed until soft.
Carrots: Natural sweetness and color brighten the soup.
Celery: Brings a subtle crunch and classic soup base flavor.
Garlic: Gives it that cozy, savory boost.
Butter: For sautéing and richness, balancing the soup’s components.
Mushrooms: Earthy notes amp up the umami and texture.
All-purpose flour: Thickens the broth, helping the soup to coat the spoon.
Wild rice blend: Chewy and nutty, it’s what makes this soup substantial.
Dried thyme: Classic herb that pairs perfectly with turkey.
Rubbed sage: Its warm, piney flavor enhances the turkey notes.
Freshly cracked black pepper: Adds a punch of gentle heat.
Vegetable broth: Keeps it flavorful and light (plus, it’s easy to adapt for dietary needs).
Cooked turkey: The star ingredient that redefines leftovers.
Heavy cream: Just enough to add creaminess without weighing down the soup.
Salt: Balances all the flavors to perfection.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I usually keep it pretty traditional with this Turkey and Wild Rice Soup Recipe, but it’s so easy to make it your own. Don’t be afraid to swap mushrooms for your favorite kind or spruce it up with some fresh herbs from your garden. I’ve also tried it with a touch of smoked paprika for a smoky twist that my family went nuts over!

Vegetarian version: Use extra mushrooms and vegetable broth instead of turkey, adding tofu or chickpeas for protein.
Spice it up: A dash of cayenne pepper or some red pepper flakes brings a nice warmth without overpowering.
Make it gluten-free: Substitute the all-purpose flour with a gluten-free blend or cornstarch for thickening.

Step-by-Step: How I Make Turkey and Wild Rice Soup Recipe

Step 1: Sauté the soup base

Start by dicing your onion, slicing carrots and celery, and mincing the garlic. Get a big pot going on medium heat with a tablespoon of butter, then toss in these aromatics. Cook slowly until the onions are translucent and soft — this builds that rich flavor base. This step usually takes about 5–7 minutes. Don’t rush it! I’ve noticed that rushing this part means the soup lacks that cozy sweetness.

Step 2: Add mushrooms and cook ’til tender

While your veggies are softening, slice the mushrooms. Add them to the pot with the remaining butter and stir often. The mushrooms will release moisture and then soak it back up, concentrating their flavor. Keep cooking until they’re tender and have lost most of their moisture, around 6–8 minutes. This adds that great umami dimension to your soup.

Step 3: Make it creamy with flour and butter

Sprinkle the flour over the veggies and add the rest of the butter. Stir constantly for about a minute to cook off the raw flour taste and start thickening the base. This little roux is the secret behind the soup’s slightly creamy texture without using too much cream.

Step 4: Stir in wild rice and seasonings

Add the wild rice blend, thyme, sage, black pepper, and pour in the vegetable broth. Stir well to dissolve the flour mixture from the bottom of the pot. This step ensures no lumps sneak in, giving you that silky smooth texture later.

Step 5: Simmer until rice is tender

Bring the soup to a boil with the lid on, then reduce heat to low and let it gently simmer for around 40 minutes. Stir occasionally so the rice doesn’t stick to the bottom. You’ll know it’s ready when the wild rice is tender and just a bit chewy — exactly how it should be.

Step 6: Add turkey and finish with cream

Once the rice is perfectly cooked, stir in your chopped cooked turkey so it warms through. Finish by stirring in the heavy cream — this gives a luscious touch without overpowering the soup’s lightness. Taste and season with salt if needed. Serve hot, preferably with crusty bread for dipping because, honestly, that’s the best part.

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Pro Tips for Making Turkey and Wild Rice Soup Recipe

Soften Veggies Slowly: Take your time sautéing the onion, carrot, and celery to bring out their natural sweetness—it makes a huge difference!
Wild Rice Choice: Use a wild rice blend rather than plain wild rice alone; it shortens cooking time and improves texture.
Don’t Skip Stirring: Stir occasionally during simmering to prevent rice from sticking and scorching the pot.
Cream Last: Always add heavy cream at the very end and heat gently to avoid curdling and keep it silky smooth.

How to Serve Turkey and Wild Rice Soup Recipe

A white bowl filled with thick creamy soup sitting on a wooden surface. Inside the soup are visible layers of diced orange carrots, sliced light green celery, chunks of white chicken pieces, and sliced brown mushrooms. The soup base is light beige with black pepper sprinkled on top. A silver spoon rests inside the bowl, partially submerged. Around the bowl, there is a torn piece of light brown bread and a dark towel. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love a simple sprinkle of fresh chopped parsley or thyme on top to add a pop of color and freshness right before serving. Sometimes, a few grinds of fresh black pepper on top elevates the experience. For a bit of richness, a tiny swirl of cream right before serving looks pretty and tastes amazing.

Side Dishes

This soup pairs beautifully with crusty bread, like a warm baguette or sourdough — perfect for dipping. For something extra cozy, I often serve it alongside a simple green salad dressed lightly with lemon vinaigrette. And on chillier days, a side of roasted root vegetables complements the earthiness of the soup really well.

Creative Ways to Present

For holiday dinners or guests, I sometimes serve this soup in hollowed-out small round loaves of bread — it’s such a charming presentation that feels special but is easy to do. Another fun idea is a build-your-own topping bar with garnishes like shredded cheese, chopped green onions, and crispy bacon bits so everyone can customize their bowl.

Make Ahead and Storage

Storing Leftovers

I usually store leftover Turkey and Wild Rice Soup in an airtight container in the fridge. It keeps beautifully for up to 3 days. Just make sure to cool the soup completely before sealing the container to preserve freshness and avoid soggy texture.

Freezing

This soup freezes wonderfully if you want to prepare it ahead of time. I recommend freezing it before adding the heavy cream — cream can separate when reheated after freezing. Freeze in portion-sized containers for easy thawing and future meals.

Reheating

When reheating leftovers, warm the soup gently over low to medium heat, stirring occasionally. Add the heavy cream once it’s heated through if you froze it without it. This method keeps the texture rich and prevents separating, keeping your soup creamy and delicious like freshly made.

FAQs

Can I use brown rice instead of wild rice in this soup?

Absolutely! Brown rice is a great substitute if you don’t have wild rice blend handy. Keep in mind, brown rice may cook faster than wild rice, so adjust simmering time accordingly to avoid it turning mushy. The texture will be slightly different but still delicious.
What if I don’t have leftover turkey?

If you don’t have turkey on hand, cooked chicken works equally well in this recipe. You can even use shredded rotisserie chicken for convenience. The herbs and wild rice bring enough flavor to carry the soup either way.
Is this turkey and wild rice soup recipe freezer-friendly?

Yes, it freezes beautifully. Just freeze it before adding the heavy cream and add the cream when reheating to keep the soup smooth and creamy. Portioning it out when freezing makes it easy for quick meals later.
How long does this soup keep in the fridge?

Stored in an airtight container, it stays fresh for about 3 days. I recommend eating it within that timeframe for the best flavor and texture.
Can I make this soup without mushrooms?

You can! Mushrooms add earthiness and umami but skipping them won’t break the recipe. In that case, just add a bit more herbs or a splash of soy sauce to compensate for the flavor depth.

Final Thoughts

This Turkey and Wild Rice Soup Recipe has been my little secret weapon for countless cozy nights and post-holiday dinners. It’s hearty, wholesome, and so full of flavor that you feel like you’re indulging even though it’s packed with veggies and lean protein. I hope you give it a try, because there’s nothing like that first warm spoonful to remind you that comfort food is really all about the love and care you put into it. Let me know how you make it your own—I’m always excited to swap tips!