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Autumn Wild Rice Soup with Turkey

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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.

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

  1. 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.
  2. Add garlic and cook for 30 seconds until fragrant.
  3. Stir in wild rice, broth, thyme, rosemary, and bay leaf. Bring to a boil, then reduce heat to low.
  4. Cover and simmer for 45–50 minutes, or until wild rice is tender and has burst open.
  5. Add cooked turkey and simmer for another 5–10 minutes to heat through.
  6. Stir in heavy cream or half-and-half and simmer for an additional 5 minutes.
  7. Season with salt and pepper to taste. Remove bay leaf before serving.
  8. 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

Find it online: https://thefamilycooking.com/autumn-wild-rice-soup-with-turkey/