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.
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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
- 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
- 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.
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.