Hearty Turkey Wild Rice Soup

There is nothing more comforting than a big bowl of turkey and wild rice soup after the holidays. This recipe is my favorite way to use up leftover turkey and create a hearty one-pot meal that is creamy, flavorful, and deeply satisfying for chilly evenings.

Ingredients

• Olive oil: for sautéing veggies and building flavor select a good quality extra virgin oil for best taste
• Carrots: peeled and diced add color sweetness and body choose firm bright carrots for freshness
• Celery: chopped for an aromatic base look for crisp stalks with leafy tops
• Yellow onion: diced for sweetness and depth a large onion works best for richness
• Mushrooms: chopped or sliced for earthiness and meatiness use cremini or button mushrooms for best texture
• Italian seasoning: for herbal aroma try to find a blend with oregano rosemary and thyme so the soup is fragrant
• Garlic salt: adds savoriness and rounds out the flavors choose a version with actual garlic for more punch
• All purpose flour: helps thicken the soup create an ultra creamy base
• Turkey broth or stock: provides savory backbone homemade or low sodium makes a difference
• Wild rice: uncooked for nutty flavor and hearty chewiness choose true wild rice if available for the best texture
• Cooked turkey: shredded or cubed makes the soup filling use white or dark meat based on preference
• Heavy cream or half and half: optional for richness and silky finish pick the freshest cream you can find

Step-by-Step Instructions

Sauté the Aromatics:

Heat olive oil in a large pot over medium high heat. Add carrots celery and onion. Cook for about 2 to 3 minutes until onion turns translucent and the carrots and celery start to soften at the edges. This unlocks the sweetness in your veggies.

Mushrooms and Seasoning:

Toss mushrooms into the pot along with Italian seasoning and garlic salt. Stir everything well and lower heat to medium low. This lets the flavors meld and the mushrooms start to soften releasing their aroma.

Thicken the Base:

Sprinkle in all purpose flour. Stir constantly making sure every veggie is coated. Let it cook for about 4 minutes on medium low so the flour thickens and vegetables become tender. Stir every minute to keep anything from sticking so your soup thickens properly later.

Simmer with Rice and Broth:

Pour in turkey broth and add wild rice. Turn heat up to medium high and bring everything to a gentle boil. Lower the heat to medium low so it simmers calmly. Cover the pot and let simmer for 40 to 50 minutes. Wait for wild rice to become tender and lush.

Add Turkey and Cream:

Uncover the pot and take it off the heat. Stir in shredded or cubed turkey and the heavy cream if you are using it. Let soup rest covered for 3 to 5 minutes so turkey warms through without drying out.

Serve:

Ladle soup into bowls and serve piping hot. A scatter of fresh herbs over the top is a nice touch if you have them.

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You Must Know

• Packed with protein and veggies perfect for simple wholesome meals
• Keeps well in the fridge and tastes even better the next day
• Flexible enough for swaps like chicken or leftover roasted veggies
• One of my favorite upgrades is adding extra mushrooms which give so much earthiness. This soup brings back memories of my kids helping chop veggies at the counter and always asking for a second bowl the next day.

Storage Tips

Cool soup completely before storing. Keep in an airtight container in the refrigerator for three to four days if you started with fresh turkey. If you use leftovers make sure not to exceed a total of four days from when the turkey was first cooked. For storing longer let soup cool and freeze in meal sized containers for up to three months. Defrost overnight in the fridge and reheat gently so the creamy base does not split.

Ingredient Substitutions

No wild rice on hand Try brown rice or a blend but be sure to cook until tender. If you are out of turkey cooked chicken works well especially rotisserie chicken. You can skip the cream for a lighter broth or try coconut cream for a dairy free twist.

Serving Suggestions

Serve with a slice of hearty sourdough or a warm roll for soaking up the broth. This soup loves a sprinkle of chopped fresh parsley or a squeeze of lemon juice for brightness. It is also a wonderful starter before a simple salad or lighter main.

Cultural Context

Turkey and wild rice soup feels like a classic American dish especially in the Midwest where wild rice is a traditional harvest. Originally a humble way to use leftovers it is now a winter staple across many families bringing warmth and comfort after big celebrations.

Pro Tips

• Dice the vegetables into even sizes so they cook at the same rate
• Use homemade or high quality broth for the deepest flavor
• Do not rush the simmering stage wild rice needs time to become fluffy and release its unique pop

Frequently Asked Questions

Can I use chicken instead of turkey?

Yes, rotisserie chicken or even pulled pork make great substitutes if you don't have cooked turkey available.

Does the wild rice need to be cooked beforehand?

No, add uncooked wild rice directly to the pot so it absorbs the broth’s flavors as it simmers.

How should I store leftovers?

Cool the soup completely before transferring to an airtight container; refrigerate for up to 3-4 days or freeze for up to 3 months.

Can I make this dairy-free?

Omit the cream or use a non-dairy alternative. The soup will remain flavorful and creamy from the flour-thickened base.

What vegetables pair well in this bowl?

Carrots, celery, onion, and mushrooms add depth, but you can toss in spinach or peas near the end for extra color and nutrition.

How do I thicken the soup?

Cooking flour with the vegetables before adding broth helps the soup thicken as it simmers. Stir occasionally to prevent sticking.

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Domande frequenti sulla ricetta

→ Can I use chicken instead of turkey?

Yes, rotisserie chicken or other cooked poultry work well as substitutes and maintain the soup's hearty flavor.

→ Does the wild rice need to be cooked beforehand?

No, add uncooked wild rice directly to the pot so it cooks in the broth, absorbing rich flavors during simmering.

→ How should I store leftovers?

Cool completely, refrigerate in an airtight container for 3-4 days, or freeze up to 3 months for best quality.

→ Can I make this dairy-free?

Yes, omit the cream or replace with a non-dairy alternative like coconut cream while keeping the creamy texture from the flour base.

→ What vegetables pair well in this soup?

Carrots, celery, onion, and mushrooms are classic additions, but spinach or peas added near the end offer extra freshness and color.

→ How do I thicken the soup?

Cooking flour with the sautéed vegetables before adding broth creates a natural thickener that gives the soup its creamy consistency.