Turkey Wild Rice Soup (Printable)

A comforting blend of turkey, wild rice, and vegetables simmered slowly for rich flavors.

# What You’ll 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
17 - 2 tablespoons fresh parsley, chopped

# Steps:

01 - Heat olive oil or butter in a large pot over medium heat. Add diced onion, sliced carrots, and celery; cook 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 mix evenly.
04 - Pour in broth, bring to a boil. Reduce heat to low, cover, and simmer for 40 to 45 minutes until wild rice is tender.
05 - Add cooked turkey to the pot; simmer uncovered for 5 to 10 minutes to heat through.
06 - If desired, stir in heavy cream or half-and-half for a creamier texture.
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 warm.

# Expert Advice:

01 -
  • It tastes like it simmered for hours, but comes together in just over an hour and feels genuinely nourishing rather than heavy.
  • Wild rice gives you that satisfying chewiness and nutty flavor that regular rice can never quite capture, making every spoonful feel intentional.
  • The aromatics and mushrooms create a savory depth that makes people think you've been cooking all day, even when you haven't.
02 -
  • Wild rice takes real time to become tender—don't undercook it or you'll end up with a crunchy, slightly tough texture that feels unfinished, so trust the timing.
  • The soup will continue to thicken as it sits because the wild rice absorbs more liquid, so if you're serving it the next day, add a bit more broth when you reheat it.
  • Tasting as you go is not optional here; broth strength varies, so what tastes perfect at the stove might need adjustment in the bowl.
03 -
  • Don't skip rinsing the wild rice; it removes dust and helps every grain cook evenly, which changes the final texture noticeably.
  • If you don't have fresh parsley, dried parsley is forgettable, so skip it rather than use it—the soup stands fine on its own without that final green note.

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