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Turkey and Wild Rice Soup is a hearty and warm soup perfect for those cold days. This one pot recipe is ready in 30 minutes!
If you have Thanksgiving leftovers, this is a perfect recipe to use those up. You can freeze this soup and add cooked rice when ready to eat.
I highly recommend using a dutch oven for this recipe. Dutch ovens are deep and perfect for making soup.
Turkey and Wild Rice Soup Ingredients
To make this turkey soup recipe, you will need the following ingredients (see the recipe card below for exact amounts):
- olive oil
- garlic cloves
- onion
- celery
- carrot
- chicken broth
- coconut milk
- turkey: white and/or dark meat. I do not recommend using turkey deli meat. You can use leftover Thanksgiving turkey, or buy the small Butterball Turkey Breast Roast. It makes just over 3 cups so I prepare the extra turkey for sandwiches or freeze for later.
- wild or brown rice
- mushrooms
- dried parsley
- dried sage
- dried rosemary
- salt & pepper
- fresh thyme (for serving)
How to Make Turkey and Rice Soup
- In a large pot over medium heat, add the olive oil, garlic and onions. Cook for a few minutes or until the onions are translucent.
- Add the celery, carrots, salt, pepper and dried herbs. Sauté for 3-5 minutes.
- Add the remaining ingredients and bring the pot to a boil.
- Close the lid and lower the heat to a simmer for 25-30 minutes or until the brown rice is cooked. Make sure to stir often.
- Serve with fresh thyme.
FAQs
Dutch ovens are best for soup because the heat gets distributed evenly, preventing your soup from burning. You could use a really thick pot and watch the soup, stirring frequently. You don’t have to spend hundreds of dollars for a decent dutch oven. I use this Lodge Cast Iron Dutch Oven and it is great.
White meat (turkey breast) is best for this soup. You can also use dark meat. Do not use deli meat. You really want to use bite size pieces and deli meat is too thin.
More Hearty Soup Recipes
- Sausage Gnocchi Soup
- Creamy Sausage Potato Soup
- Instant Pot Pozole
- Cream of Mushroom Soup
- Bacon Cheeseburger Soup
Turkey and Wild Rice Soup
Equipment
Ingredients
- 2 Tablespoons olive oil
- 4 garlic cloves minced
- 1 onion diced
- 3 celery stalks sliced
- 1 large carrot sliced
- 5 cups chicken broth
- 13.5 oz can coconut milk
- 3 cups cooked turkey cubed
- 1/2 cup wild rice
- 1 cup mushrooms sliced
- 2 teaspoons dried parsley
- 2 teaspoons dried sage
- 1 teaspoon dried rosemary
- salt & pepper to taste
- fresh thyme for serving
Instructions
- In a large pot over medium heat, add the olive oil, garlic and onions. Cook for a few minutes or until the onions are translucent.
- Add the celery, carrots, salt, pepper and dried herbs. Saute for 3-5 minutes.
- Add the remaining ingredients and bring the pot to a boil.
- Cover with the lid and lower the heat to a simmer for 25-30 minutes or until the rice is cooked. Make sure to stir often.
- Serve with fresh thyme.
Nutrition
The nutrition information is calculated using online nutrition calculators and may not be accurate. It is provided as a general guide only.
The recipe and photos contained herein are the property of Emily Enchanted© and may not be copied.
Emily Enchanted
Thursday 1st of December 2022
I love this recipe because it warms me up on a cold day and is great for using up Thanksgiving leftovers.