Turkey and Wild Rice Winter Soup – Cozy, Hearty, and Easy

When the weather turns chilly, this is the kind of soup that makes everything feel a little better. It’s rich without being heavy, full of texture, and easy enough for a weeknight. Turkey and wild rice pair up beautifully with carrots, celery, and a touch of cream for balance.

You can use leftover turkey or grab ground turkey from the store—both work. One pot, minimal fuss, and the kind of flavor that tastes like it simmered all day.

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Turkey and Wild Rice Winter Soup - Cozy, Hearty, and Easy

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 6 servings

Ingredients

• Turkey: 1 pound cooked leftover turkey, chopped or shredded; or 1 pound ground turkey
• Wild rice: 3/4 cup uncooked wild rice (not a blend, if possible)
• Vegetables: 1 large onion, 3 carrots, 3 celery stalks, 8 ounces cremini or white mushrooms (optional but great)
• Garlic: 3–4 cloves, minced
• Fat: 2 tablespoons olive oil or unsalted butter
• Broth: 6 cups low-sodium chicken or turkey broth
• Creaminess: 1/2–3/4 cup half-and-half or heavy cream (optional)
• Herbs and spices: 1 teaspoon dried thyme or 1 tablespoon fresh, 1 bay leaf, 1 teaspoon dried parsley (or 2 tablespoons fresh), pinch of red pepper flakes (optional)
• Acid: 1–2 teaspoons lemon juice or apple cider vinegar
• Thickener (optional): 1 tablespoon flour or cornstarch
• Salt and pepper: To taste
• Finishing: Fresh parsley, chives, or dill for garnish

Instructions

• Prep the base: Dice the onion, carrots, and celery.Slice the mushrooms if using. Mince the garlic. Chop or shred the cooked turkey, or open your ground turkey.
• Sauté aromatics: Warm the olive oil or butter in a large pot over medium heat.Add onion, carrots, and celery with a pinch of salt. Cook 5–7 minutes, stirring, until the onions turn translucent and the carrots begin to soften.
• Add mushrooms and garlic: Stir in mushrooms and cook until they release their liquid and brown slightly, about 5 minutes. Add garlic and cook 30–60 seconds, just until fragrant.
• Toast the rice and spices: Add the wild rice, thyme, bay leaf, parsley, and red pepper flakes if using.Stir for 30 seconds to coat the rice in the aromatics and fat—this helps develop flavor.
• Deglaze and simmer: Pour in the broth, scraping up any browned bits from the bottom. Bring to a simmer, then reduce heat to low, cover partially, and cook for 45–55 minutes, until the wild rice is tender and some grains have burst. Stir occasionally.
• Cook or add the turkey: If using ground turkey, brown it in a separate skillet with a pinch of salt and pepper while the rice cooks, then add it to the pot.If using cooked turkey, wait until the rice is nearly done, then stir it in to warm through for the last 10 minutes.
• Adjust thickness: If you prefer a slightly thicker soup, whisk flour or cornstarch with 2 tablespoons water to make a slurry. Stir it into the simmering soup and cook 2–3 minutes.
• Add cream and brighten: Stir in the half-and-half or cream (if using). Add lemon juice or vinegar to wake up the flavors.Taste and season with salt and pepper.
• Finish and serve: Remove the bay leaf. Ladle into bowls and top with chopped parsley, chives, or dill. Serve with crusty bread or a simple green salad.

Why This Recipe Works

This soup leans on the nutty chew of wild rice, which holds up well and doesn’t turn mushy. Turkey brings clean, lean protein that lets the vegetables and herbs shine.

A small splash of cream or half-and-half adds body without turning it into a heavy chowder. Aromatics like onion, garlic, and thyme create warm, layered flavor. And because it’s a straightforward one-pot recipe, cleanup is blessedly simple.

Shopping List

• Turkey: 1 pound cooked leftover turkey, chopped or shredded; or 1 pound ground turkey
• Wild rice: 3/4 cup uncooked wild rice (not a blend, if possible)
• Vegetables: 1 large onion, 3 carrots, 3 celery stalks, 8 ounces cremini or white mushrooms (optional but great)
• Garlic: 3–4 cloves, minced
• Fat: 2 tablespoons olive oil or unsalted butter
• Broth: 6 cups low-sodium chicken or turkey broth
• Creaminess: 1/2–3/4 cup half-and-half or heavy cream (optional)
• Herbs and spices: 1 teaspoon dried thyme or 1 tablespoon fresh, 1 bay leaf, 1 teaspoon dried parsley (or 2 tablespoons fresh), pinch of red pepper flakes (optional)
• Acid: 1–2 teaspoons lemon juice or apple cider vinegar
• Thickener (optional): 1 tablespoon flour or cornstarch
• Salt and pepper: To taste
• Finishing: Fresh parsley, chives, or dill for garnish

Instructions

1. Prep the base: Dice the onion, carrots, and celery.

   Slice the mushrooms if using. Mince the garlic. Chop or shred the cooked turkey, or open your ground turkey.

2. Sauté aromatics: Warm the olive oil or butter in a large pot over medium heat.

   Add onion, carrots, and celery with a pinch of salt. Cook 5–7 minutes, stirring, until the onions turn translucent and the carrots begin to soften.

3. Add mushrooms and garlic: Stir in mushrooms and cook until they release their liquid and brown slightly, about 5 minutes. Add garlic and cook 30–60 seconds, just until fragrant.
4. Toast the rice and spices: Add the wild rice, thyme, bay leaf, parsley, and red pepper flakes if using.

   Stir for 30 seconds to coat the rice in the aromatics and fat—this helps develop flavor.

5. Deglaze and simmer: Pour in the broth, scraping up any browned bits from the bottom. Bring to a simmer, then reduce heat to low, cover partially, and cook for 45–55 minutes, until the wild rice is tender and some grains have burst. Stir occasionally.
6. Cook or add the turkey: If using ground turkey, brown it in a separate skillet with a pinch of salt and pepper while the rice cooks, then add it to the pot.

   If using cooked turkey, wait until the rice is nearly done, then stir it in to warm through for the last 10 minutes.

7. Adjust thickness: If you prefer a slightly thicker soup, whisk flour or cornstarch with 2 tablespoons water to make a slurry. Stir it into the simmering soup and cook 2–3 minutes.
8. Add cream and brighten: Stir in the half-and-half or cream (if using). Add lemon juice or vinegar to wake up the flavors.

   Taste and season with salt and pepper.

9. Finish and serve: Remove the bay leaf. Ladle into bowls and top with chopped parsley, chives, or dill. Serve with crusty bread or a simple green salad.

How to Store

Let the soup cool to room temperature before storing.

Refrigerate in airtight containers for up to 4 days. The rice will continue to absorb liquid, so don’t be surprised if it thickens; add a splash of broth or water when reheating.

For longer storage, freeze without the dairy if possible. Freeze in freezer-safe containers for up to 3 months.

Thaw overnight in the fridge and reheat gently on the stove. Stir in the cream after reheating to keep the texture smooth.

Health Benefits

• Lean protein: Turkey provides high-quality protein with less saturated fat than many other meats.
• Whole grain power: Wild rice is rich in fiber, magnesium, and antioxidants. It’s more nutrient-dense than white rice and supports steady energy.
• Vegetable boost: Carrots, celery, mushrooms, and onions add vitamins, minerals, and phytonutrients that support immune health.
• Lighter creaminess: Using half-and-half or keeping it dairy-free lets you control richness without overdoing calories.
• Hydration and comfort: Brothy soups help with hydration, especially in dry winter months.

What Not to Do

• Don’t rush the rice: Wild rice needs time to open and become tender.

  Undercooking leaves it tough and chewy in a bad way.

• Don’t add cream too early: Boiling dairy can cause it to curdle. Stir it in at the end over gentle heat.
• Don’t overseason at the start: Broth reduces as it simmers, concentrating salt. Season gradually and taste at the end.
• Don’t skip the acid: A small splash of lemon juice or vinegar brightens the soup and balances the richness.
• Don’t use high heat for reheating: Gentle heat prevents separation and keeps the turkey tender.

Alternatives

• Dairy-free: Skip the cream and stir in 1/2 cup unsweetened cashew cream or a splash of coconut milk.

  Or keep it brothy—still delicious.

• Gluten-free: Use cornstarch or arrowroot instead of flour if you want a thicker texture.
• Protein swaps: Use shredded rotisserie chicken, cooked leftover chicken, or browned chicken sausage.
• Rice options: Substitute a wild rice blend if needed, but reduce simmer time to 35–40 minutes. Brown rice also works; cook until tender.
• Vegetarian: Replace turkey with a can of white beans and add extra mushrooms. Use vegetable broth.
• Herb variations: Try rosemary, sage, or a pinch of poultry seasoning for a more holiday vibe.
• Umami boost: Add 1 teaspoon soy sauce or Worcestershire sauce for deeper flavor.

FAQ

Can I make this in a slow cooker?

Yes.

Add all ingredients except the cream and lemon to the slow cooker and cook on Low for 6–7 hours or High for 3–4 hours, until the rice is tender. Stir in cream and lemon at the end, then season to taste.

Can I use leftover Thanksgiving turkey?

Absolutely. This soup is perfect for leftovers.

Add cooked turkey in the last 10 minutes of simmering so it warms gently and stays tender.

What if I only have a wild rice blend?

Use it. Reduce the simmer time to around 35–40 minutes and check for doneness earlier, since blends cook faster than pure wild rice.

How do I fix soup that’s too thick?

Stir in warm broth or water a little at a time until it reaches your preferred consistency. Taste and adjust seasoning after thinning.

Can I make it without dairy?

Yes.

Skip the cream or use a dairy-free alternative like cashew cream. The soup will still be flavorful and satisfying.

How can I add more vegetables?

Add chopped kale or spinach during the last 5 minutes of cooking, or stir in frozen peas right before serving. Both fold in easily without extra hassle.

Is wild rice the same as black rice?

No.

Wild rice is actually a grass seed with a nutty flavor and chewy texture, while black rice is a type of rice that cooks softer and stickier. They’re not interchangeable in this recipe.

Can I freeze the soup with rice?

You can, but the rice will soften over time. If you plan to freeze, consider cooking the rice separately and adding it to portions as you reheat for the best texture.

Wrapping Up

This Turkey and Wild Rice Winter Soup is the kind of comforting, nourishing bowl that earns a spot in your cold-weather rotation.

It’s flexible, budget-friendly, and easy to adapt to what you have on hand. Make a big pot on Sunday and enjoy it through the week, or freeze portions for a quick, cozy meal when you need it. Simple ingredients, steady simmer, and a satisfying result—just what winter calls for.