Turkey Wild Rice Soup
Turkey Wild Rice Soup is a hearty, healthy soup to make right after the holidays when you have leftover turkey. The wild rice gives it an earthy flavor, the coconut milk feels decadent but not too heavy, and I love how easy the creamy broth is to make!
Turkey Wild Rice Soup has so much flavor and it’s a great way to use leftover turkey that doesn’t feel like another round of cranberry and stuffing. This is one of those post holiday family meals that never disappoints and even better you can make it any time of year with turkey or chicken!
You could use my homemade turkey stock recipe to make the base for this turkey soup with wild rice. If you’re craving more soup options, be sure to try my Turkey Carcass Soup, Creamy White Bean Soup, and this simple Red Lentil Soup.
Why This Wild Rice Turkey Soup Rocks!
Ingredients + Substitutions
- Olive Oil: Used to saute the veggies. You can also use avocado oil, coconut oil, or butter instead.
- Carrot, Leek, Celery, and Garlic: These fresh vegetables give the base of the soup its freshness and flavor. Feel free to add in any other veggies you have on hand.
- Turkey Broth: The best broth makes for the best soup, so I recommend using homemade broth made from a turkey carcass. You could sub chicken broth or buy a high-quality broth from the store, too.
- Wild Rice: All you need is one cup of this chewy, nutty-flavored rice.
- Bay Leaf, Parsley, Thyme, Rosemary: These spices pack a lot of flavor. In a pinch, you could sub Italian seasoning if that’s all you have. You could also use sage instead of bay leaf.
- Full Fat Coconut Milk: This adds creaminess in place of milk or heavy cream. Make sure you use full fat canned coconut milk for the creamiest soup. Half and half can be used instead if you’re okay with dairy, but I prefer the slightly sweet coconut milk flavor.
- Chopped Turkey: Any leftover turkey or chicken meat will work, white or dark.
Check the recipe card below for the full ingredient list and quantities of each one.
How to Make Turkey Wild Rice Soup
If you're using leftover Thanksgiving turkey, try to pick the meat off while it's still warm. You could then use the carcass to make broth.
Step 1: Saute the Veggies. Cook the carrots, leek, and celery in a large pot with olive oil over medium heat until they've softened, about 5 or 6 minutes. Stir in the minced garlic and cook for an additional minute.
Step 2: Add the Other Ingredients and Cook. Add the broth, wild rice, bay leaf, parsley, rosemary, and thyme to the pot. Cover with the lid, bring to a boil, reduce the heat to low, and cook for 30 minutes.
Step 3: Add the Turkey and Coconut Milk. Add the turkey and can of coconut milk to the pot and cook for another 30-45 minutes or until rice is tender.
Step 4: Season to Taste. Add the salt and pepper to taste and stir in extra parsley if desired. Enjoy!
Handy Tip - How to Thicken the Soup
For a thicker soup, you can add a cornstarch slurry at the end of cooking to thicken it. Mix together one tablespoon with a bit of broth removed from the pot. Stir it back into the pot and cook to thicken. Repeat as needed to reach desired consistency.
Dietary Modifications & Variations
- Change the Grain: Both brown rice and wild rice use a two-to-one ratio so you can easily use brown rice instead of wild rice. Farro or barley could work too but you might need to adjust the cooking time slightly.
- Add More Veggies: Throw in broccoli, peas, butternut squash, or sauteed mushrooms for even more flavor.
- Skip the Meat: For a vegetarian version, skip the turkey, use this homemade vegetable broth instead and add veggies like sweet potatoes and beans to make the soup hearty.
Soup-er Toppings & Serving Suggestions
Wild rice turkey soup makes a great weeknight dinner, family meal, or potluck option.
- Serve the soup with crusty bread, garlic bread, or crackers.
- Top with cornbread croutons for an added crunch.
- Enjoy a salad on the side to boost your veggies.
- Add on your favorite grilled cheese!
Storage Tips
- Storing: Leftovers keep in an airtight container in the refrigerator for up to 3-4 days or frozen for up to 3-4 months.
- Reheating: If frozen, thaw the night before in the fridge. Then reheat on the stovetop or in the microwave on medium heat for 30-60 second intervals until it is heated through.
Expert Tips
- Use uncooked rice: Using pre-cooked rice or instant rice will make the rice mushy. You want uncooked rice for this turkey and wild rice soup recipe.
- Pull off leftover turkey while it’s still warm: This is much easier to do than after the leftover turkey has been in the fridge for a while.
- If you’re using store-bought broth: Opt for low sodium and then season to taste.
Recipe FAQs
Yes! Cook the vegetables as directed in the recipe using the saute setting of your Instant Pot. Add the broth, wild rice, bay leaf, parsley, rosemary, and thyme cook on high pressure for 30 minutes. Release the pressure immediately and add the coconut milk and turkey. Cook on the saute setting until it's heated through, about 5-8 minutes. Then add your seasonings as directed and serve.
No, you'll put the rice in uncooked and let it cook in the soup. If you cooked it beforehand, it would get too mushy in the soup.
Stock is simmered for longer and is made from the bones. This results in a thicker consistency because the collagen from the bones is released. Broth is made with meat instead of bones, simmers for a shorter time, and creates a lighter liquid with a more mild flavor.
More of the BEST Soup Recipes!
Did you try this soup recipe? Please leave a 5 ⭐️⭐️⭐️⭐️⭐️ rating if you loved it and your comments below! For more recipes, you can follow along on Facebook, Instagram, and Pinterest!
Turkey and Wild Rice Soup
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 large carrot sliced thin
- 1 large leek white part diced small
- 2 ribs celery sliced
- 2 cloves garlic minced
- 8 cups turkey broth or chicken broth
- 1 cup wild rice
- 1 bay leaf
- 3-4 sprigs parsley chopped + more for garnish
- 2 sprigs thyme chopped
- 1 sprig rosemary chopped
- 1 15-ounce can full fat coconut milk or a scant 2 cups of half and half
- 3-4 cups chopped turkey
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add carrots, leek, and celery and cook until leeks are softened, about 5-6 minutes. Add garlic and cook one minute more.
- Add broth, wild rice, bay leaf, parsley, rosemary, and thyme to the pot. Cover with lid, bring to a boil, reduce heat to low and cook for 30 minutes.
- Add turkey and can of coconut milk and cook for another 30-45 minutes or until rice is tender.
- Add salt and pepper to taste and stir in extra parsley if desired.
Recipe Tips
- Use uncooked rice: Using pre-cooked rice or instant rice will make the rice mushy. You want uncooked rice for this turkey and wild rice soup recipe.
- Pull off leftover turkey while it’s still warm: This is much easier to do than after the leftover turkey has been in the fridge for a while.
- If you’re using store-bought broth: Opt for low sodium and then season to taste.
