Turkey and Wild Rice Soup

A bowl of wild rice turkey soup on a plate with a spoon and two rolls.

Have some extra Thanksgiving turkey you need to use up, but don’t want to make another sandwich? Try this Turkey Wild Rice Soup for a nourishing, comforting meal with turkey, wild rice, fresh vegetables, herbs, and coconut milk. All you need to do is cook down the veggies before simmering everything on the stovetop.

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Course: Main Course, Soup

Cuisine: American

Keyword: turkey and wild rice soup recipe, turkey wild rice soup

Prep Time: 10

Cook Time: 1

Total Time: 1 10

Servings: - 8 servings

Calories: 231kcal

Author: Lyn Croyle

Equipment

Dutch oven

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.

Nutrition