Can I use a different type of rice?

Wild rice gives this soup its signature flavor and texture, but if you're in a pinch, you could use brown rice, though you'll lose some of the nutty flavor. Adjust cooking time accordingly as brown rice typically cooks faster than wild rice.

What can I substitute for heavy cream to make it lighter?

Half-and-half or whole milk work well as substitutes, though the soup won't be quite as rich. For a dairy-free option, full-fat coconut milk adds creaminess with a slightly different flavor profile that works surprisingly well with the other ingredients.

Can I make this soup with raw turkey instead of cooked?

Yes! Cut raw turkey breast or thighs into bite-sized pieces and cook them in the pot after sautéing the vegetables but before adding the rice. Cook until no longer pink, then proceed with the recipe as written.

How can I thicken the soup if it's too thin?

Mix 2 tablespoons of flour or cornstarch with ¼ cup cold cream or broth to make a slurry. Stir this into the simmering soup and cook for a few minutes until it reaches your desired thickness.

Turkey Wild Rice Soup Recipe

Description

A cozy and hearty Turkey Wild Rice Soup that’s perfect for using up leftover turkey. This creamy, flavorful soup is packed with tender vegetables, warm spices, and a hint of white wine for a comforting one-pot meal.

Ingredients

Units Scale

Soup Base

2 tablespoons unsalted butter (1/4 stick)
2 tablespoons olive oil
1/2 yellow onion, diced
3 carrots, peeled and chopped
1 rib celery, diced (optional)
1 cup dry wild rice or a wild rice blend
1/4 teaspoon baking soda
1 tablespoon fresh thyme leaves
1/2 cup dry white wine (use a good drinkable wine)

Broth & Seasoning

4–5 cups low-sodium chicken broth or turkey broth, divided
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

Final Additions

1 cup heavy cream
3 cups cooked turkey, chopped or shredded

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Instructions

Prepare the Base
Heat a large Dutch oven over medium heat and melt the butter with the olive oil. Sauté the onion, carrots, celery, and dry rice for 6–8 minutes, until the vegetables soften and the rice begins to pop. Stir frequently to prevent sticking.
Add Aromatics and Wine
Stir in the baking soda, thyme leaves, and dry white wine. Cook for 1 minute to let the alcohol evaporate while enhancing the soup with rich flavors.
Simmer the Broth
Pour in 4 cups of broth, kosher salt, and freshly ground black pepper. Bring the mixture to a boil, then reduce the heat to a low simmer. Cover the pot and cook for 30 minutes. Check the rice for tenderness and cook for an additional 10 minutes if needed, keeping the lid on.
Incorporate Cream and Turkey
Remove the lid and stir in the heavy cream and cooked turkey. Allow the soup to simmer uncovered for another 30–60 minutes, letting it reduce and thicken. If needed, whisk 2 tablespoons of flour or cornstarch with ¼ cup cold heavy cream to thicken the soup. For a thinner consistency, stir in an additional 1 cup of broth.
Season and Serve
Taste and adjust the seasoning with kosher salt and freshly ground black pepper as needed. Serve warm and enjoy this hearty bowl of goodness.

Notes

Adding baking soda to the soup helps break down tough rice fibers, reducing cooking time, so don’t skip this step!
Always use low-sodium broth to keep the soup from becoming overly salty.
If the soup is too thick after cooking, add up to 1 cup of additional broth to thin it out. For a thicker consistency, use cornstarch or flour as mentioned in the instructions.
Leftovers can be stored in an airtight container in the refrigerator for 3–4 days.
If you don’t have leftover turkey, you can cook fresh turkey specifically for this recipe—just ensure it is fully cooked before adding it to the soup.

Nutrition

Serving Size: 1 bowl
Calories: 350
Sugar: 3g
Sodium: 590mg
Fat: 21g
Saturated Fat: 10g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 23g
Fiber: 3g
Protein: 20g
Cholesterol: 85mg