Turkey Wild Rice Soup is the ultimate cozy comfort food for chilly autumn and winter days. It’s creamy, hearty, and brimming with flavor, making it the perfect way to give leftover Thanksgiving or Christmas turkey new life. With tender turkey, nutty wild rice, and a rich, savory broth, every spoonful feels like a warm hug on a cold evening.
5-Star Review
“This was so good! Perfect for holiday leftovers or just a cold day comfort food! Saving recipe to make many more times!” – Lisa Marie
If you’re anything like me, you probably ended up with more turkey than you know what to do with after Thanksgiving. Sure, I love a good sandwich, but turning those leftovers into a big pot of turkey wild rice soup feels so much more rewarding. It comes together easily in just over an hour, has layers of flavor from the classic mirepoix, fresh thyme, a splash of white wine, and rich chicken broth, and becomes extra cozy when finished with a swirl of cream. It’s the kind of comforting bowl I look forward to all season long. If you prefer chicken, try this chicken wild rice soup recipe instead!
Tips for Beginners
- Keep the rice from getting mushy. If you plan to freeze the soup, cook the rice separately and stir it in just before serving. This keeps the grains firm instead of breaking down.
- Thicken it up. For a heartier, creamier soup, try adding a cornstarch slurry, making a quick roux, or simply stirring in extra cream at the end.
- To thin it out. After cooking, if the soup is too thick, stir in an additional 1 cup of broth.
Turkey Wild Rice Soup Recipe
Ingredients
- 2 tbsp unsalted butter (¼ stick)
- 2 tbsp olive oil
- ½ yellow onion diced
- 3 carrots peeled and chopped
- 1 rib celery diced, optional
- 1 cup dry wild rice or a wild rice blend
- ¼ tsp baking soda*
- 1 tbsp fresh thyme leaves
- ½ cup dry white wine a good, drinkable wine
- 4-5 cups low-sodium chicken broth or turkey broth, divided
- 1½ tsp kosher salt
- ½ tsp freshly ground black pepper
- 1 cup heavy cream make dairy-free with coconut milk
- 3 cups cooked turkey chopped or shredded
Instructions
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Heat a large Dutch oven over medium heat and add butter and oil.2 tbsp unsalted butter, 2 tbsp olive oil
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Add onion, carrots, celery and dry rice. Cook 6-8 minutes or until the vegetables have softened and the rice begins to pop. Stir often.½ yellow onion, 3 carrots, 1 rib celery, 1 cup dry wild rice
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Add baking soda, thyme and wine. Cook 1 minute, stirring often.¼ tsp baking soda*, 1 tbsp fresh thyme leaves, ½ cup dry white wine
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Add 4 cups broth, salt and pepper and bring mixture to a boil. Reduce heat to a low simmer and cover. Cook, covered, 30 minutes. Check the rice and if it isn’t softened, cook an additional 10 minutes with the lid on.1½ tsp kosher salt, ½ tsp freshly ground black pepper, 4-5 cups low-sodium chicken broth
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Remove the lid, add cream and turkey and cook 30-60 minutes or until the soup reduces and thickens. (If the soup is too thin, whisk in 2 tablespoons flour or cornstarch that has been mixed with ¼ cup cold heavy cream. Bring just to a boil, reduce heat to low and cook until soup has desired consistency. If soup is too thick, add an additional 1 cup broth.)1 cup heavy cream, 3 cups cooked turkey
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Season, to taste, with kosher salt and freshly ground black pepper.
Video
Notes
Nutrition
How to Make Turkey Wild Rice Soup Step by Step
Sauté the Veggies and Rice: Heat a large Dutch oven over medium heat and add 2 tbsp of unsalted butter and 2 tbsp of olive oil. Add ½ of a diced yellow onion, 3 peeled and chopped carrots, 1 diced rib of celery, and 1 cup of dry wild rice. Cook for 6-8 minutes, or until the vegetables have softened and the rice begins to pop. Stir often.
Add the Wine: Add ¼ tsp of baking soda, 1 tbsp of fresh thyme leaves, and ½ cup of dry white wine. Cook for 1 minute, stirring often.
Cook the Soup: Add 4 cups of low-sodium chicken broth, 1½ tsp of kosher salt, and ½ tsp of ground black pepper. Bring the mixture to a boil, then reduce the heat to a low simmer and cover. Cook, covered, 30 minutes. Check the rice and if it isn’t softened, cook an additional 10 minutes with the lid on.
Add the Cream and Turkey: Remove the lid, add 1 cup of heavy cream and 3 cups of leftover turkey, and cook for 30-60 minutes or until the soup reduces and thickens. (If the soup is too thin, whisk in 2 tbsp flour or cornstarch that has been mixed with ¼ cup cold heavy cream. Bring just to a boil, reduce the heat to low, and cook until the soup has the desired consistency. If the soup is too thick, add an additional 1 cup of broth.) Season to taste with kosher salt and freshly ground black pepper.
Variations on Turkey and Wild Rice Soup
This soup is super versatile. Feel free to get creative:
- Different meat: If you don’t have turkey on hand, shredded chicken works well. I often use a rotisserie chicken when I want to make it outside of the holidays.
- Lighten it up: Skip the cream altogether and use additional broth for a lighter, brothier version that’s still full of flavor.
- Boost the flavor: A few sprigs of fresh thyme, a bay leaf while it simmers, or a splash of white wine can add wonderful depth and make the soup taste like it simmered all day.
- Change vegetables: Switch up the veggies depending on what you have on hand. Sometimes I’ll toss in chopped broccoli for extra heartiness, or stir in peas or green beans for a pop of color and sweetness.
How to Store and Reheat
Store leftover turkey wild rice soup in an airtight container in the refrigerator for up to 2 days. Reheat in a saucepan set over medium-low heat or in the microwave in 30-second increments until warmed through.
I do not recommend freezing this soup, as it will take on a grainy texture as it thaws.
Serving Suggestions
Serve this hearty leftover turkey soup with some skillet bread for dipping and a kale Caesar salad to make you feel extra healthy after the holiday.
More leftover turkey recipes to try
Our Turkey Wild Rice Soup recipe was originally published 11/09/21. It was retested, reworked, and republished to be better than ever 11/17/25.
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