Creamy Turkey And Wild Rice Soup
There’s nothing quite like a warm bowl of soup, and this Creamy Turkey and Wild Rice Soup is one of my all-time favorites. With its rich, velvety texture and the nutty flavor of wild rice, it’s both comforting and satisfying. This soup is easy to make, and the hearty ingredients make it perfect for a cozy family meal.

I’m a huge soup lover, and this creamy Turkey and Wild Rice Soup has a special place on my menu. Wild rice adds a unique, nutty flavor that elevates this dish, making it more than just your average soup. Loaded with tender turkey, carrots, celery, and a flavorful broth, it’s the kind of soup that feels like a warm hug on a cold day. Plus, it’s incredibly simple to prepare. It may take some time for the wild rice to cook, but the delicious results are well worth the wait!

What is Wild Rice?
Wild rice is actually the seed of a grass that grows in North America. It has a firm, chewy texture, and a deep, earthy flavor. Unlike regular rice, it’s not a grain, but it adds great flavor and texture to soups, making them richer and heartier.

Ingredients:
- Butter – I use salted butter.
- Celery – About 2 stalks, diced.
- Carrots – About 2-3, diced finely.
- Onions – Use 1 yellow onion, diced.
- Garlic cloves – Fresh garlic is a must.
- Chicken broth – Low-sodium or homemade is best or use homemade turkey broth or stock if you have it.
- Wild rice – You’ll need about ¾-1 cup.
- Dried thyme – Or use a few sprigs of fresh thyme.
- Cooked turkey – Leftovers work great, especially roasted or grilled.
- Milk
- All-purpose flour
- Heavy cream
- Salt and pepper

How To Make Creamy Turkey & Wild Rice Soup
- Start by melting butter in a large pot over medium heat. Add the diced onions, celery, and carrots, and cook until the onions are soft and translucent, for about 8 minutes.
- Stir in minced garlic and cook for another minute until fragrant.
- Add wild rice, thyme, and turkey or chicken broth. Season with 1 teaspoon of salt. Cover and simmer for about 30 minutes until the rice is almost tender.
- Stir in the cooked turkey and continue to simmer uncovered for another 5 minutes.
- Mix flour with 1/2 cup of milk until smooth in a small bowl. Pour this into the soup, whisking constantly to avoid lumps. Let it thicken over medium heat after simmering for about 2-3 minutes.
- Stir in the rest of the milk and heavy cream. Heat gently until just starting to simmer. Adjust the seasoning and serve!
Step-By-Step Process




Chef Jenn’s Tips
- Leftover turkey is perfect for this recipe. You can also bake or grill turkey breasts, then dice them up.
- Homemade broth makes all the difference. I like to make turkey broth from leftover bones; it’s richer and more flavorful.
- If you prefer a thicker soup, prepare an extra slurry of flour and water. Never add dry flour directly; it will create clumps.
Make It a Meal
Pair this hearty soup with a slice of crusty bread or a fresh green salad. It’s filling enough to be a meal on its own, but adding a sandwich or side dish can make it even more satisfying.

Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. To freeze, let the soup cool completely, then place it in freezer-safe containers. It will keep for up to 3 months. Thaw overnight in the fridge and reheat on the stove, adding extra milk or broth if the soup has thickened too much.

Creamy Turkey And Wild Rice Soup
Ingredients
- ¼ cup butter I use salted butter
- 3 stalks celery diced
- 2 carrots peeled and diced
- 1 onion diced
- 2 cloves garlic minced
- ¾ – 1 cup wild rice uncooked
- 8 cups chicken broth use low or no sodium added; or use homemade turkey broth or stock.
- 1 teaspoon salt
- 1 teaspoon dried thyme
- 4 cups cooked turkey diced or shredded
- 1 cup milk
- 1 cup heavy whipping cream
- ¼ cup all-purpose flour
Instructions
- Start by melting butter in a large pot over medium heat. Add the diced onions, celery, and carrots, and cook until the onions are soft and translucent, for about 8 minutes.
- Stir in minced garlic and cook for another minute until fragrant.
- Add wild rice, thyme, and turkey broth. Season with 1 teaspoon of salt. Cover and simmer for about 30 minutes until the rice is almost tender.
- Stir in the cooked turkey and continue to simmer uncovered for another 5 minutes.
- Mix flour with 1/2 cup of milk until smooth in a small bowl. Pour this into the soup, whisking constantly to avoid lumps. Let it thicken over medium heat after simmering for about 2-3 minutes.
- Stir in the rest of the milk and heavy cream. Heat gently until just starting to simmer. Adjust the seasoning and serve!
Notes
Chef Jenn’s Tips
- Leftover turkey is perfect for this recipe. You can also bake or grill turkey breasts, then dice them up.
- Homemade broth makes all the difference. I like to make turkey broth from leftover bones; it’s richer and more flavorful.
- If you prefer a thicker soup, prepare an extra slurry of flour and water. Never add dry flour directly; it will create clumps.