Turkey Wild Rice Soup (Printable Version)

Tender turkey, wild rice, and savory vegetables combine for a warm and hearty bowl.

# What You Need:

→ Poultry

01 - 2 cups cooked turkey, diced or shredded

→ Grains

02 - 3/4 cup uncooked wild rice, rinsed

→ Vegetables

03 - 1 tablespoon olive oil or unsalted butter
04 - 1 medium yellow onion, diced
05 - 2 medium carrots, peeled and sliced
06 - 2 celery stalks, sliced
07 - 3 cloves garlic, minced
08 - 1 cup cremini or white mushrooms, sliced
09 - 1 bay leaf
10 - 1/2 teaspoon dried thyme
11 - 1/2 teaspoon dried sage
12 - 1/2 teaspoon dried rosemary
13 - 1/2 teaspoon black pepper
14 - 1/2 teaspoon salt, plus more to taste

→ Liquids

15 - 8 cups low-sodium chicken or turkey broth

→ Finish

16 - 1/3 cup heavy cream or half-and-half (optional for creamier texture)
17 - 2 tablespoons fresh parsley, chopped

# How to Make It:

01 - Heat olive oil or butter in a large pot over medium heat. Add diced onion, carrots, and celery; sauté for 5 minutes until softened.
02 - Stir in minced garlic and sliced mushrooms; cook for 2 minutes until fragrant.
03 - Add rinsed wild rice, bay leaf, dried thyme, sage, rosemary, black pepper, and salt; stir to combine.
04 - Pour in low-sodium broth and bring to a boil. Reduce heat to low, cover, and simmer for 40 to 45 minutes until wild rice is tender.
05 - Stir in cooked turkey and simmer uncovered for 5 to 10 minutes until heated through.
06 - If desired, stir in heavy cream or half-and-half to enhance creaminess.
07 - Remove bay leaf; taste and adjust seasoning with salt and pepper as needed.
08 - Ladle soup into bowls, garnish with chopped fresh parsley, and serve hot.

# Expert Tips:

01 -
  • It transforms leftovers into something that tastes like pure comfort without any fuss.
  • The wild rice gives you this nutty texture that makes every spoonful feel substantial.
  • One pot, minimal cleanup, and it fills your whole kitchen with the coziest aroma.
02 -
  • Rinsing the wild rice before cooking prevents it from turning gluey and gives you that perfect texture with a slight chew.
  • Don't skip the mushrooms, even if you're not a huge mushroom person; they add an umami depth that makes the whole soup taste more like itself.
03 -
  • Make a double batch and freeze half; it reheats beautifully and tastes even better the next day once the flavors have had time to settle.
  • If your soup seems too thin, you haven't done anything wrong—just simmer it uncovered for an extra 10 minutes to let some liquid evaporate, or stir in the cream for instant richness.

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