Description

This hearty Turkey Wild Rice Soup is a comforting blend of tender turkey, nutty wild rice, and fresh vegetables simmered to perfection in a creamy broth infused with thyme and white wine. Perfect for using up leftover turkey, this soup offers a rich, satisfying meal that balances earthy flavors and creamy texture, making it an ideal dish for cozy dinners.

Ingredients

Scale

Base Ingredients

2 tbsp unsalted butter (¼ stick)
2 tbsp olive oil
½ yellow onion, diced
3 carrots, peeled and chopped
1 rib celery, diced (optional)
1 cup dry wild rice or wild rice blend
¼ tsp baking soda
1 tbsp fresh thyme leaves
½ cup dry white wine (drinkable quality)

Broth and Seasonings

4-5 cups low-sodium chicken broth or turkey broth, divided
1½ tsp kosher salt
½ tsp freshly ground black pepper

Finishing Ingredients

1 cup heavy cream (can substitute with coconut milk for dairy-free version)
3 cups cooked turkey, chopped or shredded

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Instructions

Heat the Base: Warm a large Dutch oven over medium heat and melt the butter along with the olive oil to create a flavorful cooking base.
Sauté Vegetables and Rice: Add the diced onion, chopped carrots, celery (if using), and dry wild rice. Cook for 6-8 minutes, stirring often, until vegetables have softened and the rice begins to pop for a nutty aroma.
Deglaze and Flavor: Stir in the baking soda, fresh thyme leaves, and pour in the dry white wine. Cook for 1 minute while stirring frequently to blend the flavors and reduce the wine slightly.
Add Broth and Simmer: Pour 4 cups of the broth into the pot, then season with kosher salt and black pepper. Bring everything to a boil, then reduce heat to a low simmer. Cover and cook for 30 minutes. Check the rice’s texture; if it’s not soft, continue cooking for another 10 minutes with the lid on.
Add Cream and Turkey, Reduce Soup: Remove the lid and stir in the heavy cream and cooked turkey. Simmer uncovered for 30 to 60 minutes allowing the soup to thicken and flavors to meld. If the soup is too thin, whisk together 2 tablespoons flour or cornstarch with ¼ cup cold heavy cream and add it, bringing the mixture just to a boil before reducing heat to low. If the soup gets too thick, dilute with an extra cup of broth to reach desired consistency.
Final Seasoning: Taste and adjust seasoning as needed with additional kosher salt and freshly ground black pepper before serving.

Notes

For a dairy-free version, substitute heavy cream with full-fat coconut milk.
Using low-sodium broth allows you to control the salt level better.
Baking soda helps soften the wild rice and improve texture.
If the soup thickens too much when adding cream and turkey, gradually add broth to loosen it.
Leftover turkey works perfectly in this soup, making it a great post-holiday recipe.