This Turkey Wild Rice Soup recipe is a great way to repurpose leftover turkey! Filled with tender meat, veggies, wild rice, fresh herbs, and a rich, creamy broth, it’s a delicious, hands-off comfort food dish the whole family will love.
The Best Turkey Wild Rice Soup Recipe
This turkey and wild rice soup is like a cozy hug in a bowl! There’s nothing better than a creamy soup and this recipe has the perfect blend rice, tender chicken, plenty of veggies, and a creamy broth. It’s simmered in a single pot on the stove, so it’s a no-fuss comfort food that’s easy to prepare and so delicious.
More Delicious Turkey Recipes
- Turkey Enchiladas
- Leftover Turkey Salad
- Turkey Noodle Soup
- Citrus Herb Turkey Breast
- Simple Roasted Spatchcock Turkey
Mushrooms: these add a great, slightly woody flavor to the soup. My favorite mushrooms are baby Bella (also called crimini), but you could, of course, use whatever mushroom you love.
Aromatics: carrots, celery, yellow onion, and garlic form the base of the soup, adding lots of flavor and nutrients.
Herbs: we use fresh thyme and dried bay leaves in this soup to enhance the flavor. Allow them to simmer as the soup cooks, and discard before serving.
Chicken Broth: go with low-sodium chicken broth to manage the amount of salt in the soup.
Wild Rice: the star of the show! Wild rice has a nutty flavor and chewy texture that is absolutely delicious in this recipe.
Leftover Shredded Turkey: any combination of shredded turkey will work in this recipe! you can go with all turkey breast or use a blend of both dark meat and white meat.
Half and Half: this enhances the rich flavor and creamy texture of the broth.
Arrowroot Starch: combined with water, this creates a slurry that thickens the soup.
- Turkey – swap the leftover roasted turkey for chicken instead.
- Mushrooms – don’t like mushrooms? Leave them out completely! Or, substitute them with baby spinach if preferred.
- Half and Half – you can swap the half and half with coconut milk to keep this recipe dairy free. Or, use whole milk if you prefer.
- Arrowroot Starch – feel free to replace the arrowroot starch with cornstarch, tapioca flour, or regular all-purpose flour instead.
- Wild Rice – I love to use plain wild rice, but you could also use a wild rice blend.
- Chicken Broth – if you have leftover turkey stock on hand, it makes a great substitute for chicken broth.
Helpful Kitchen Tools
- Large Dutch Oven or Pot
- Measuring Cups
- Measuring Spoons
- Mixing Bowl
How to Make the Best Turkey and Wild Rice Soup
Step One: Heat a large Dutch oven or pot over medium-high heat. Once hot, add the avocado oil.
Step Two: Add the mushrooms to the pot, and sauté for 5 to 6 minutes or until golden brown. Next, add the diced carrots, celery, onion, and minced garlic. Season with salt and pepper, and sauté for another 3 to 4 minutes.
Step Three: Add the wild rice, bay leaves, and thyme to the pot. Then, stir until everything is well combined. Bring the soup to a boil, and reduce the heat to a simmer.
Step Four: Let the soup simmer for 40 to 45 minutes, stirring occasionally until the rice is tender.
Step Five: Discard the thyme sprigs and bay leaves. Next, add the leftover shredded turkey, and stir to combine.
Step Six: Whisk ¼ cup of the half and half and arrowroot starch together in a bowl until well combined. While stirring the soup, pour the arrowroot starch slurry into the pot, and add the remaining half and half. Let the soup continue to simmer, stirring occasionally, for another 10 minutes or until it has thickened.
Tips and Tricks for the Best Soup
- Depending on how much broth your rice soaks up as it cooks, you may need to add more broth or stock to the recipe to achieve a soup-like consistency.
- Don’t forget to salt and pepper the soup at different stages of cooking. This is how you develop layers of flavor for a truly delicious soup. Give the soup a taste at the end, and adjust the seasoning before serving.
- Add more fresh herbs like rosemary or sage to enhance the herbaceous flavor of this soup! Don’t forget to remove any herb sprigs before serving.
How to Store, Freeze, and Reheat
Store: Transfer leftover turkey wild rice soup to an airtight container, and store it in the fridge for 3 to 4 days.
Freeze: Let the soup cool completely. Then, transfer it to a freezer-safe container, and keep it frozen for up to 3 months.
Reheat: Thaw frozen soup in the refrigerator overnight. Then, warm it in the microwave or in a pot on the stove over medium heat.
What Can I Serve with This Recipe?
This turkey and wild rice soup is hearty enough to serve on its own! However, if you’re feeding a crowd or want to bulk it up, try pairing it with fresh bread or a side salad.
More Reader Favorite Soup Recipes
- Chicken and Wild Rice Soup
- Italian White Bean and Sausage Soup
- Chicken Tortellini Soup
- Whole30 Zuppa Toscana Soup
- Chicken Enchilada Soup
- Easy Turkey Taco Soup
I hope you give this Turkey Wild Rice Soup a try! It’s creamy, cozy, and so delicious. If you do give this recipe a try, let me know! Leave a comment with a star rating below. You can also snap a photo & tag @allthehealthythings on INSTAGRAM. Your reviews and ratings help support All the Healthy Things and make it possible for me to continue to create the recipes you trust and love.Print
Turkey Wild Rice Soup
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
- 1 tablespoon avocado oil
- 8 oz sliced baby Bella mushrooms
- 2 carrots, diced
- 2 celery stalks, diced
- 1 yellow onion, diced
- 6 cloves garlic, minced
- 3 dried bay leaves
- 6 sprigs fresh thyme or 1 teaspoon dried thyme leaves
- 6 cups low sodium chicken broth or turkey stock
- 1 cup wild rice, rinsed and drained
- 2 cups leftover shredded turkey
- 2 cups half and half
- 2 1/2 tablespoons arrowroot starch
- Salt and pepper, to taste
- Heat a large dutch oven or pot over medium-high heat. Once hot add the avocado oil.
- Add the mushrooms and sauté for 5-6 minutes until golden brown. Next, add the diced carrots, celery, onion, and minced garlic. Season with a bit of salt and pepper and then sauté for 3-4 minutes.
- Next, add the wild rice, bay leaves, and thyme to the pot and stir until everything is well combined. Give everything a stir until well combined and bring the soup to a boil. Reduce the heat to a simmer.
- Let the soup simmer for 40-45 minutes, stirring occasionally, until the rice is tender.
- Once the rice is tender, discard the thyme sprigs and bay leaves. Add the leftover shredded turkey to the soup and stir until well combined.
- Next, whisk together 1/4 cup of the half and half and arrowroot starch until well combined to create a slurry. While stirring the soup, pour the arrowroot starch slurry into the soup and then add the remaining half and half. Let the soup continue to simmer, stirring occasionally, for another 10 minutes until it has thickened.
- Ladle the soup into bowls and serve warm with extra fresh herbs on top. Enjoy!
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Recipe by: Ashlea Carver / All the Healthy Things | Photography by: THE MINDFUL HAPA