Turkey and Wild Rice Soup is a hearty, high-protein soup that’s perfect when you need a warm, comforting meal without a lot of extra work.
It’s really great for after Thanksgiving when you have leftover turkey in the refrigerator and want something different from another turkey sandwich.
This homemade soup has tender pieces of turkey, chewy wild rice, and plenty of vegetables in a savory, herb-seasoned broth. It’s filling enough for dinner, especially with a piece of crusty bread or a simple side salad.
You’ll make everything in one large Dutch oven, so there aren’t several pots and pans to wash afterward. Most of the cooking time is hands-off while the rice simmers.
With 33 grams of protein per serving, this soup is also a great choice for meal prep. Make a pot for dinner and save the leftovers for lunch during the week.
It’s an easy way to turn cooked turkey into another satisfying meal, and you don’t have to wait until Thanksgiving to make it.
Why You’ll Love This Turkey and Wild Rice Soup
Great for Leftover Turkey
Use cooked turkey from Thanksgiving or another meal. It’s an easy way to make something completely different with your leftovers.
33 Grams of Protein
Each serving has 33 grams of protein, making this a filling choice for lunch or dinner.
Hearty Without Being Creamy
The wild rice and vegetables give this soup plenty of substance without needing heavy cream or a thick sauce.
Makes Six Servings
Cook a pot for the family or divide the leftovers into containers for easy lunches during the week.
Ingredient Substitutions
Olive Oil
Avocado oil or canola oil can be used instead.
Yellow Onion
White onion works great in this soup. Sweet onion is another option if you prefer a milder flavor.
Wild Rice Blend
Brown rice can be substituted, although the cooking time may change. Check for tenderness before adding the turkey.
Low-Sodium Chicken Broth
Low-sodium turkey broth is a great choice, especially when making this soup with Thanksgiving leftovers. Vegetable broth also works.
Dried Thyme
Use 1 tablespoon fresh thyme instead of 1 teaspoon dried thyme.
Dried Parsley
Use 1 tablespoon chopped fresh parsley instead of the dried parsley.
Dried Rosemary
Use 1½ teaspoons chopped fresh rosemary instead of ½ teaspoon dried rosemary.
Cooked Turkey Breast
Cooked, shredded chicken breast works great if you don’t have turkey.
Frozen Green Peas
Frozen green beans or corn can be used instead.
Fresh Parsley
Fresh chives can be used for a mild onion flavor, or you can leave off the garnish.
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RECOMMENDED TOOL FOR THIS RECIPE
Cast Iron Dutch Oven
A roomy Dutch oven gives soups plenty of space to simmer without crowding the pot.
Turkey and Wild Rice Soup
Ingredients
- 2 tablespoon olive oil
- 1 medium yellow onion diced
- 3 medium carrots peeled and diced
- 3 stalks celery
- 3 cloves garlic minced
- 1 cup uncooked wild rice blend
- 6 cups low-sodium chicken broth
- 2 cups water
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- ½ teaspoon dried rosemary
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 bay leaf
- 3 cups cooked turkey breast shredded or diced
- 1 cup frozen green peas
- 2 tablespoon chopped fresh parsley
Instructions
- Heat the olive oil in a large Dutch oven over medium heat.
- Add the onion, carrots, and celery. Cook for 6 to 8 minutes, stirring occasionally, until the vegetables begin to soften.
- Add the garlic and cook for 1 minute, stirring constantly.
- Stir in the uncooked wild rice blend.
- Pour in the chicken broth and water.
- Add the dried thyme, dried parsley, dried rosemary, salt, black pepper, and bay leaf. Stir to combine.
- Increase the heat to medium-high and bring the soup to a boil.
- Reduce the heat to low and cover the pot.
- Simmer for 35 to 45 minutes, stirring occasionally, until the rice is tender. Cooking time will depend on the wild rice blend.
- Add the cooked turkey and frozen peas. Stir to combine.
- Simmer uncovered for 5 to 7 minutes, until the turkey and peas are heated through.
- Remove and discard the bay leaf.
- Stir in the fresh parsley.
Notes
Tips and Tricks
Check the Rice – Wild rice blends vary, so some may need a little longer to become tender. Follow the texture rather than relying only on the cooking time. Adjust the Broth – The rice continues absorbing liquid as the soup sits. Add a little extra broth or water if the soup becomes too thick. Use Leftover Turkey – Both shredded and diced turkey work great. Remove the skin and bones before adding it to the soup. Keep the Vegetables Even – Dice the carrots and celery into similar-sized pieces so they cook evenly.Storing and Reheating
Refrigerating – Cool the soup promptly and refrigerate in airtight containers within 2 hours. Store for up to 3 to 4 days, including any time the cooked turkey was previously refrigerated. Freezing – Freeze cooled soup in freezer-safe containers for up to 3 months for best quality. Leave some space at the top for expansion. Reheating – Warm the soup in a saucepan over medium heat, stirring occasionally, until it reaches 165°F. Add extra broth or water if needed. Reheating from Frozen – Thaw overnight in the refrigerator, then reheat on the stovetop. The rice may be softer after freezing.Nutrition
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