Why You’ll Love This Recipe
This soup is the essence of fall comfort. It’s creamy yet light, hearty without being heavy, and packed with flavor from seasonal vegetables, nutty wild rice, and rich, savory turkey. It’s a great way to repurpose Thanksgiving leftovers or to make use of cooked turkey in a brand-new way. Plus, it’s easy to make, naturally gluten-free, and perfect for meal prep or freezing for later. Every spoonful is comforting, filling, and full of autumn vibes.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Cooked turkey (shredded or chopped)
- Wild rice blend
- Carrots (sliced or diced)
- Celery (sliced)
- Yellow onion (diced)
- Garlic (minced)
- Olive oil or butter
- Chicken or turkey broth
- Dried thyme
- Dried rosemary
- Bay leaf
- Heavy cream or half-and-half
- Salt and pepper to taste
- Optional: mushrooms, kale, or spinach for extra vegetables
Directions
- In a large pot or Dutch oven, heat olive oil or butter over medium heat. Add onion, carrots, and celery and sauté for 5–7 minutes until softened.
- Add garlic and cook for another 30 seconds until fragrant.
- Stir in the wild rice, broth, thyme, rosemary, and bay leaf. Bring to a boil, then reduce heat to low.
- Cover and simmer for 45–50 minutes, or until the wild rice is tender and has burst open.
- Stir in the cooked turkey and simmer for another 5–10 minutes to warm through.
- Add heavy cream or half-and-half and stir to combine. Simmer gently for another 5 minutes.
- Season with salt and pepper to taste. Remove bay leaf before serving.
- Serve hot, garnished with fresh herbs if desired.
Servings and timing
This recipe serves 6 people.
Prep time: 15 minutes
Cook time: 55 minutes
Total time: 1 hour 10 minutes
Variations
- Use rotisserie chicken instead of turkey for a convenient option.
- Add sautéed mushrooms for an earthy depth of flavor.
- Stir in chopped kale or baby spinach during the last 10 minutes for added greens.
- Make it dairy-free by using coconut milk or omitting the cream.
- Use a slow cooker: add everything except the cream and turkey, cook on low for 6–7 hours, then stir in turkey and cream before serving.
- Add a splash of dry white wine when sautéing the vegetables for extra richness.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, warm gently on the stovetop over low heat or microwave individual servings until hot. Add a splash of broth or cream to loosen the consistency if it thickens in the fridge. This soup also freezes well—cool completely and store in freezer-safe containers for up to 2 months. Thaw in the fridge overnight and reheat as needed.
FAQs
Can I use uncooked turkey in this recipe?
It’s best to use pre-cooked turkey. If you only have raw turkey, cook it separately before adding it to the soup.
What type of wild rice should I use?
A wild rice blend works great and is widely available. You can also use 100% wild rice for a nuttier, chewier texture.
Can I make this soup in advance?
Yes, this soup tastes even better the next day as the flavors develop. Store in the fridge and reheat before serving.
How do I make this soup vegetarian?
Skip the turkey and use vegetable broth. Add more veggies like mushrooms, sweet potatoes, or beans for added heartiness.
Is this soup gluten-free?
Yes, as long as your broth and added ingredients are certified gluten-free.
Can I use chicken instead of turkey?
Absolutely. Cooked chicken is a perfect substitute and works just as well in this recipe.
What if I don’t have cream?
You can use milk, half-and-half, coconut milk, or even a bit of cream cheese stirred in for creaminess.
Can I freeze this soup?
Yes, it freezes well. Just cool it completely before storing. Note that the rice may absorb more liquid, so add extra broth when reheating.
Can I add potatoes?
Yes, diced potatoes can be added along with the wild rice. Just note they may soften a bit more with long simmering.
What can I serve with this soup?
Crusty bread, cornbread, or a light side salad pairs perfectly with this rich, creamy soup.
Conclusion
Autumn Wild Rice Soup with Turkey is a deliciously hearty and comforting way to enjoy the flavors of the season. With its creamy texture, earthy wild rice, and tender turkey, it’s the perfect recipe for using up leftovers or making something warm and nourishing on a chilly day. Easy to customize, make ahead, and freeze, it’s a cozy classic you’ll return to again and again.
PrintAutumn Wild Rice Soup with Turkey
Autumn Wild Rice Soup with Turkey is a hearty and creamy fall-inspired soup made with wild rice, tender turkey, and aromatic vegetables in a comforting broth—perfect for using leftovers or cozy dinners.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 2 cups cooked turkey, shredded or chopped
- 3/4 cup wild rice blend
- 3 carrots, sliced or diced
- 2 celery stalks, sliced
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 tablespoons olive oil or butter
- 6 cups chicken or turkey broth
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 bay leaf
- 3/4 cup heavy cream or half-and-half
- Salt and pepper to taste
- Optional: 1 cup mushrooms, sliced
- Optional: 2 cups kale or spinach, chopped
Instructions
- In a large pot or Dutch oven, heat olive oil or butter over medium heat. Add onion, carrots, and celery. Sauté for 5–7 minutes until softened.
- Add garlic and cook for 30 seconds until fragrant.
- Stir in wild rice, broth, thyme, rosemary, and bay leaf. Bring to a boil, then reduce heat to low.
- Cover and simmer for 45–50 minutes, or until wild rice is tender and has burst open.
- Add cooked turkey and simmer for another 5–10 minutes to heat through.
- Stir in heavy cream or half-and-half and simmer for an additional 5 minutes.
- Season with salt and pepper to taste. Remove bay leaf before serving.
- Garnish with fresh herbs if desired and serve hot.
Notes
- Use rotisserie chicken instead of turkey if needed.
- Add mushrooms or leafy greens like kale or spinach for extra veggies.
- Make dairy-free by using coconut milk or omitting the cream.
- Soup thickens over time—add broth when reheating as needed.
- Great for meal prep and freezing for future meals.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 360
- Sugar: 5g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 80mg
