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A bowl of creamy Turkey Wild Rice Soup topped with fresh herbs, served alongside crusty whole-grain bread.

Turkey Wild Rice Soup

A hearty and comforting soup made with tender turkey, nutty wild rice, vegetables, and herbs in a creamy, flavorful broth. Perfect for using up leftover turkey.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 onion medium, diced
  • 2 carrots peeled and sliced
  • 2 celery stalks chopped
  • 3 cloves garlic minced
  • 1 cup wild rice rinsed
  • 2 cups cooked turkey shredded
  • 6 cups turkey or chicken broth
  • 1 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 1/2 tsp black pepper
  • 1 tsp salt
  • 1 bay leaf
  • 1 cup milk or half-and-half
  • 2 tbsp all-purpose flour
  • fresh parsley chopped, for garnish

Equipment

  • Large Pot
  • Whisk

Method
 

  1. Heat olive oil in a large pot over medium heat.
  2. Add onion, carrots, and celery; sauté 5–6 minutes until softened.
  3. Stir in garlic and cook for 30 seconds until fragrant.
  4. Add wild rice, turkey, broth, thyme, rosemary, pepper, salt, and bay leaf.
  5. Bring to a gentle boil, reduce heat, cover, and simmer 45–50 minutes until rice is tender.
  6. Whisk milk and flour together until smooth.
  7. Slowly stir milk mixture into the soup to thicken.
  8. Simmer uncovered for 10 minutes, stirring occasionally.
  9. Remove bay leaf, adjust seasoning, and serve garnished with parsley.

Notes

For extra richness, substitute half-and-half or add a splash of cream before serving.