There’s nothing quite like a warm bowl of Creamy Turkey Wild Rice Soup on a chilly day. This comforting soup is the ultimate way to use up leftover turkey from the holidays, and it’s packed with hearty vegetables, nutty wild rice, and a luscious, creamy broth. Each spoonful delivers a cozy balance of savory flavors and satisfying textures that make this recipe an instant favorite for family dinners or meal prep lunches.
This soup is rich and creamy without feeling heavy. The combination of tender turkey, earthy mushrooms, and fragrant herbs creates a flavor that’s both homey and elegant. Whether you’re using leftover Thanksgiving turkey or starting from scratch with cooked chicken, this dish transforms simple ingredients into something truly special.
Serve it with a crusty loaf of bread, a sprinkle of fresh parsley, and a cozy blanket for the perfect winter meal. Once you make this Creamy Turkey Wild Rice Soup, it’s sure to become a go-to comfort classic in your kitchen.
Key Ingredients & Substitutions
This soup is made with everyday ingredients that come together to create a creamy, flavorful base. Here’s what makes it so special and how you can easily adapt it to your taste or dietary needs.
Cooked Turkey: Use leftover roasted turkey for the best flavor, but shredded chicken works perfectly if that’s what you have on hand.
Wild Rice: Adds a nutty, chewy texture that makes the soup hearty. You can substitute with a wild rice blend or brown rice for a similar result.
Vegetables: A mix of onion, celery, carrots, and mushrooms gives the soup its classic base. Feel free to add spinach or kale for extra greens.
Butter & Flour: These form the roux that thickens the soup. For a gluten-free option, use a 1:1 gluten-free flour blend and olive oil instead of butter.
Broth: Turkey or chicken broth provides a flavorful foundation. Use low-sodium broth to control saltiness or substitute with vegetable broth if needed.
Heavy Cream: Adds richness and smooth texture. For a lighter version, use half-and-half or a dairy-free alternative like coconut milk or oat cream.
Herbs: Thyme, rosemary, and bay leaf infuse the soup with warm, aromatic notes. Fresh herbs make a noticeable difference, but dried versions work too.
Equipment You’ll Need
- Large soup pot or Dutch oven
- Wooden spoon or spatula
- Measuring cups and spoons
- Whisk (for the roux)
- Ladle for serving
- Sharp knife and cutting board
Flavor Variations & Add-Ins
- Smoky twist: Add a pinch of smoked paprika or diced cooked bacon for extra depth.
- Vegetarian version: Swap turkey for white beans or mushrooms and use vegetable broth.
- Cheesy upgrade: Stir in a handful of shredded Parmesan or cheddar before serving.
- Herb lovers: Add a sprinkle of fresh dill or parsley for a bright finish.
- Spicy kick: Include a dash of cayenne or red pepper flakes for gentle heat.
- Mushroom medley: Use a mix of shiitake, cremini, and button mushrooms for a more complex flavor.
How to Make Creamy Turkey Wild Rice Soup
Ingredients You’ll Need:
- 2 tablespoons butter
- 1 small onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, chopped
- 8 oz mushrooms, sliced
- 3 cloves garlic, minced
- 1/3 cup all-purpose flour
- 6 cups turkey or chicken broth
- 1 cup uncooked wild rice, rinsed
- 2 cups cooked, shredded turkey
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 cup heavy cream
- Salt and pepper, to taste
- Fresh parsley, for garnish
How Much Time Will You Need?
Prep time: 15 minutes | Cook time: 1 hour | Total time: About 1 hour 15 minutes
Step-by-Step Instructions:
1. Sauté the Aromatics
In a large pot or Dutch oven, melt the butter over medium heat. Add the onion, carrots, and celery, cooking for 5–6 minutes until softened. Stir in the mushrooms and cook until they release their juices and start to brown, about 5 minutes more. Add garlic and cook for another 30 seconds until fragrant.
2. Make the Roux
Sprinkle the flour over the vegetables and stir constantly for 1–2 minutes. This helps thicken the soup and removes the raw flour taste.
3. Add Broth and Rice
Gradually pour in the broth while whisking to avoid lumps. Add the wild rice, thyme, and bay leaf. Bring to a boil, then reduce the heat and simmer uncovered for about 45–50 minutes, or until the rice is tender.
4. Add Turkey and Cream
Stir in the cooked turkey and heavy cream. Simmer for an additional 10 minutes to let the flavors meld together. Season with salt and pepper to taste.
5. Serve and Enjoy
Remove the bay leaf, garnish with chopped parsley, and serve hot with bread or crackers. The soup will thicken slightly as it cools, making it even creamier the next day!
Pro Tips for Best Texture & Taste
Want to make this soup extra flavorful and perfectly creamy? These tips will help you achieve the best results every time.
- Use leftover roasted turkey for richer flavor than plain cooked meat.
- If the soup thickens too much after refrigerating, stir in a splash of broth or milk before reheating.
- Don’t skip the step of cooking the roux—it’s the key to that silky texture.
- For deeper flavor, toast the wild rice briefly in the pot before adding broth.
- Use fresh herbs if possible—they elevate the overall aroma and taste.
Frequently Asked Questions
Can I make this soup ahead of time?
Absolutely! This soup tastes even better the next day as the flavors meld. Store it in an airtight container in the refrigerator for up to 4 days.
Can I freeze Creamy Turkey Wild Rice Soup?
Yes, but note that the cream can sometimes separate when thawed. For best results, freeze the soup before adding the cream, then stir in the cream after reheating.
Can I make it dairy-free?
Yes! Use olive oil instead of butter and swap the heavy cream for coconut milk or a dairy-free creamer for a rich, smooth texture.
What if I don’t have wild rice?
You can use brown rice or a wild rice blend instead. Just keep in mind that cooking times may vary slightly depending on the type of rice.