Turkey and Wild Rice Soup is your cozy weeknight miracle—especially after Thanksgiving when you’re staring down a fridge full of leftover turkey and wondering what on earth to do with it. This hearty soup doesn’t just warm you up—it saves time, money, and sanity. With tender chunks of turkey, earthy wild rice, sautéed mushrooms, and a rich creamy broth, it’s comfort food with a little gourmet flair.
Oh, and if you’re the kind of person who loves leftovers (or meal prep that doesn’t feel like a chore), this one’s a dream. Turkey and Wild Rice Soup is the kind of recipe that makes you want to curl up on the couch with fuzzy socks and binge your favorite show. The best part? You probably already have half the ingredients on hand.
Table of Contents
What is Turkey and Wild Rice Soup?
Turkey and Wild Rice Soup is a soul-soothing, belly-filling creamy soup that combines cooked turkey (yes, even the dry bits from last night’s dinner), wild rice, and vegetables into one delicious pot of comfort. Think of it like chicken and rice soup’s more sophisticated cousin—it’s got deeper flavor thanks to the wild rice blend and a velvety richness from just a touch of cream.
Traditionally made after holiday meals, this soup is the perfect way to use up that mountain of leftover turkey, but honestly? It’s good enough to make year-round. You sauté aromatics like onion, garlic, and carrots, toss in mushrooms and herbs like thyme and sage, then simmer it all low and slow until the rice is tender and the broth is infused with flavor. Cream gets stirred in at the end for that luscious finish. It’s simple, rustic, and downright satisfying.
Reasons to Try Turkey and Wild Rice Soup
If your weekly dinner routine is stuck in a “what’s for dinner” loop, Turkey and Wild Rice Soup is here to break the cycle—in the tastiest way. First off, it’s incredibly budget-friendly (less than $9 for the whole recipe!). And if you’ve already got leftover turkey in your fridge, you’re halfway there. It’s meal-prep-friendly too, meaning you can make it on Sunday and reheat it for cozy lunches all week.
Plus, picky eaters? This soup’s creamy texture and mild flavor win over even the skeptics. You can also tweak it—swap in chicken if that’s what you have, or go half wild rice and half white rice if needed. Whether you’re managing a chaotic weekday or just want a meal that practically makes itself, this soup’s comforting vibe and satisfying flavors make it a no-brainer.
Ingredients Needed to Make Turkey and Wild Rice Soup
- 1 yellow onion, diced
- 2 carrots, sliced
- 3 ribs celery, sliced
- 2 cloves garlic, minced
- 5 Tbsp butter, divided
- 8 oz. mushrooms, sliced
- 4 Tbsp all-purpose flour
- ½ cup wild rice blend
- ½ tsp dried thyme
- ½ tsp rubbed sage
- ¼ tsp freshly cracked black pepper
- 4 cups vegetable broth
- 2 cups chopped cooked turkey
- ⅓ cup heavy cream
- ½ tsp salt (or to taste)
Instructions to Make Turkey and Wild Rice Soup
Ready to bring some warmth and flavor to your table? This step-by-step guide will walk you through making Turkey and Wild Rice Soup from scratch—even if your kitchen feels more like a post-holiday war zone than a Pinterest dream. Every stage is broken down clearly so you can follow along, sip your coffee, and still feel like a dinner-time superhero. Whether you’re a seasoned home cook or just trying to survive the weekday dinner rush, this process is easy to follow, with cozy rewards at the end.
Let’s get cooking!
Step 1: Chop Your Vegetables and Prep Your Base
Start your step-by-step process by prepping your veggies. Dice 1 yellow onion, slice 2 carrots and 3 celery stalks, and mince 2 garlic cloves. Keep the pieces uniform so they cook evenly. This aromatic combo—often called a mirepoix—is the foundation for the soup’s rich, layered flavor.
Place a large soup pot or Dutch oven over medium heat. Add 1 tablespoon of butter and let it melt. Toss in the onion, carrots, celery, and garlic. Sauté for 5–7 minutes, stirring occasionally, until the onions turn translucent and the kitchen starts smelling like comfort food central.
Pro Tip: Want to prep faster next time? Check out our kitchen prep shortcuts for busy cooks.
Step 2: Add Mushrooms for Earthy Depth
While the base veggies are cooking, slice your 8 ounces of mushrooms (white button or cremini both work). Add them to the pot and continue to sauté for another 7–10 minutes. You want the mushrooms to soften and release their juices. Don’t rush this step—it’s where the deep, earthy flavors really start to develop.
Looking to switch it up? See our guide on veggie substitutions to tailor this soup to your pantry.
Step 3: Build a Roux for That Creamy Texture
Now for the roux (don’t worry—it’s easier than it sounds). Add 4 tablespoons of butter to the pot and let it melt, then sprinkle in 4 tablespoons of flour. Stir continuously for about a minute to coat all the vegetables and lightly cook the flour. This thickens the soup later on, giving it that luxurious, creamy finish.
Make sure there are no dry flour pockets and nothing’s sticking to the bottom. It’ll look a little pasty—totally normal.
Not sure what a roux should look like? Our creamy soup primer has your back.
Step 4: Pour in the Broth and Add Wild Rice
Time to bring in the liquid magic. Pour in 4 cups of vegetable broth, scraping the bottom of the pot to loosen any stuck bits. Add ½ cup of wild rice blend, ½ tsp dried thyme, ½ tsp rubbed sage, and ¼ tsp cracked black pepper.
Give everything a good stir until the roux fully dissolves into the broth. You should see a silky base forming—this is where the soup starts to become something special.
Place a lid on the pot and turn the heat to medium-high. Once it starts to boil, reduce the heat to medium-low and simmer for about 40 minutes, stirring occasionally. The rice takes time but soaks up all that flavor like a sponge.
Curious about other grains? Try this hearty barley soup for a twist on texture.
Step 5: Add the Cooked Turkey
Once your rice is tender (chewy but not crunchy), it’s turkey time! Stir in 2 cups of chopped cooked turkey—white, dark, or a mix. This is the perfect use for Thanksgiving leftovers or even a rotisserie bird from the store.
Let the turkey simmer in the soup for 5–7 minutes, just until heated through. If it was cold from the fridge, this step helps it soak up the seasoned broth without overcooking.
Got more turkey than you know what to do with? Try our Turkey Noodle Soup next.
Step 6: Stir in the Cream and Adjust Seasoning
Turn off the heat and stir in ⅓ cup of heavy cream. This gives the soup its final silky, luxurious touch. Taste it—then sprinkle in up to ½ teaspoon of salt, depending on your broth and turkey. You’re looking for a flavor that’s balanced, cozy, and just salty enough to make the other ingredients pop.
If you prefer a lighter version, you can substitute the cream with half and half or even full-fat coconut milk for a dairy-free option.
Want more low-dairy comfort food recipes? Bookmark our creamy turkey barley soup.
Step 7: Serve and Enjoy the Cozy Vibes
Ladle the soup into bowls and serve hot. Add a slice of crusty bread, a sprinkle of fresh herbs, or even a handful of shredded cheese if you’re feeling indulgent. This soup is meal-prep gold—it reheats beautifully and makes lunch the next day something to actually look forward to.
Whether you’re curling up with a blanket and a bowl or serving your hungry family after a long day, this step-by-step Turkey and Wild Rice Soup guide guarantees a nourishing and satisfying experience every time.
For more cozy inspiration, check out our roundup of fall comfort soups.
What to Serve with Turkey and Wild Rice Soup
This soup is pretty much a full meal in a bowl, but if you’re looking to round it out, a few sides can take it over the top. A chunk of crusty sourdough or a warm baguette is perfect for dunking into that creamy broth (because let’s be real, that’s half the fun). If you’re trying to sneak in more greens, a simple arugula or spinach salad with a citrus vinaigrette adds a refreshing contrast. For a cozy night in, try pairing it with this Slow Cooker Chicken Stew or Creamy Turkey Vegetable Soup for a soup flight situation. Want to keep it light? Steamed green beans with lemon or roasted Brussels sprouts make a great match.
Key Tips for Making Turkey and Wild Rice Soup
- Use pre-cooked turkey – Leftovers from Thanksgiving? Perfect. If not, rotisserie chicken works great too.
- Don’t rush the rice – Wild rice takes a bit longer to cook, but that slow simmer is worth it for the chewy texture and nutty flavor.
- Mushrooms = flavor bomb – Sauté them until they release their moisture and get a bit golden. This deepens the savory base of the soup.
- Heavy cream goes last – Stir it in at the very end to keep the texture rich but not curdled.
- Make it ahead – The flavor actually improves after sitting in the fridge overnight, so it’s ideal for meal prep.
Storage and Reheating Tips for Turkey and Wild Rice Soup
Got leftovers? Lucky you. Store this soup in an airtight container in the fridge for up to 4 days. It actually tastes even better the next day once the flavors meld. For freezing, portion into individual containers and freeze for up to 3 months—just leave the cream out until you reheat to prevent separation. When reheating, warm it slowly on the stovetop or microwave in 1-minute intervals, stirring in between. If the soup thickens up too much (wild rice likes to soak up broth like a sponge), just add a splash of broth or water to bring it back to life.
FAQs
Can I use chicken instead of turkey?
Absolutely. Leftover roasted chicken or rotisserie chicken both work perfectly.
Can I make it dairy-free?
Yes! Swap the butter for olive oil and use full-fat coconut milk or a dairy-free cream alternative.
Is wild rice gluten-free?
Yes, but be sure your broth and other ingredients are certified gluten-free if you’re cooking for someone with an allergy.
Can I make this in a slow cooker?
Totally. Sauté the veggies and mushrooms first, then toss everything (except the cream) in the slow cooker. Cook on low for 6–8 hours, stir in the cream at the end.
Does the wild rice need to be cooked first?
Nope! It cooks right in the soup, which helps it soak up all that delicious flavor.
Final Thoughts
If you’re looking for a cozy, no-fuss meal that uses up leftovers and still tastes like something you’d get at a café on a crisp fall day, Turkey and Wild Rice Soup is it. It’s budget-friendly, meal-prep friendly, and soul-warming all in one pot. This recipe doesn’t just feed your family—it feels like a hug in a bowl. For even more cozy soup inspiration, check out Creamy Turkey Barley Soup or Turkey Noodle Soup. Keep a batch in the fridge or freezer for those nights when you just need dinner to happen—no stress, just soup.
Visit our Pinterest for regular slow cooker recipe updates, or join our Facebook discussions where cooking fans exchange their favorite hearty meal ideas.
PrintTurkey and Wild Rice Soup – Cozy, Creamy, and Budget-Friendly!
Turkey and Wild Rice Soup is a hearty, creamy, and comforting way to use up Thanksgiving leftovers. Filled with vegetables, mushrooms, herbs, and wild rice, it’s also perfect for meal prep and reheats beautifully.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 4 servings
- Category: Soups & Stews
- Method: Stovetop
- Cuisine: American
Ingredients
- 1 yellow onion, diced
- 2 carrots, sliced
- 3 ribs celery, sliced
- 2 cloves garlic, minced
- 5 Tbsp butter, divided
- 8 oz mushrooms, sliced
- 4 Tbsp all-purpose flour
- 1/2 cup wild rice blend
- 1/2 tsp dried thyme
- 1/2 tsp rubbed sage
- 1/4 tsp freshly cracked black pepper
- 4 cups vegetable broth
- 2 cups chopped cooked turkey
- 1/3 cup heavy cream
- 1/2 tsp salt (or to taste)
Instructions
1. Dice the onion, slice the carrots and celery, and mince the garlic.
2. Add the onion, carrot, celery, and garlic to a large soup pot with 1 tablespoon of butter and sauté over medium heat until the onions are soft.
3. While the vegetables cook, slice the mushrooms. Add them to the pot and continue to sauté until soft.
4. Add the remaining 4 tablespoons of butter and the flour to the pot. Stir and cook for about 1 minute to form a roux.
5. Add the wild rice, thyme, sage, pepper, and broth. Stir until the roux is fully dissolved into the soup.
6. Cover the pot, bring to a boil over medium-high heat, then reduce to medium-low and simmer for about 40 minutes, stirring occasionally, or until the rice is tender.
7. Stir in the chopped cooked turkey and let it heat through.
8. Add the heavy cream and stir to combine.
9. Taste and season with salt as needed. Serve hot with bread for dipping.
Notes
You can use chicken instead of turkey for this recipe.
A wild rice blend is more budget-friendly and still gives great texture.
Make it vegetarian by using white beans instead of turkey and using vegetable broth.
For extra richness, add a splash more cream before serving.
Store leftovers in the fridge for up to 4 days or freeze for longer storage.
