TURKEY & WILD RICE SOUP

A hearty one-pot comfort soup perfect for leftover turkey

Professional food photography of a modern kitchen with mise en place setup featuring chopped vegetables and turkey in cream-colored bowls, under natural daylight.

KEY INFO:

Prep Time: 15-20 minutes
Cook Time: 45-60 minutes
Total Time: 1 hour – 1 hour 15 minutes
Servings: 4-6
Difficulty: Moderate
Dietary: Can be made gluten-free, contains dairy (optional)

EQUIPMENT NEEDED:

Large Dutch oven or stock pot
Sharp knife and cutting board
Measuring cups and spoons
Wooden spoon or ladle
Alternative: Slow cooker can be used (6-8 hours on low)

Modern kitchen scene with sautéing vegetables in enameled dutch oven, wooden utensils, and cream-colored prep bowls on white marble countertop, with natural daylight casting soft shadows.

INGREDIENTS:

For the Base:

2-3 cups shredded cooked turkey (450-675g)
1 cup wild rice (160g)
1 medium onion, diced (150g)
2-3 carrots, diced (200g)
2-3 celery stalks, diced (120g)
1 cup mushrooms, sliced (100g)
2-3 garlic cloves, minced
1 tablespoon butter or olive oil (15ml)
4-5 cups turkey/chicken stock (1-1.2L)

Seasonings:

1 teaspoon dried thyme
1 teaspoon dried parsley
Salt and pepper to taste
Optional: 1 bay leaf, 1 teaspoon Italian seasoning

Finishing Touches:

1/3-1 cup heavy cream (optional)
Fresh herbs for garnish
Lemon juice to taste

Pouring stock into sautéed vegetables in a dutch oven in a modern kitchen with green subway tiles and copper pots hanging in the background

METHOD:

Heat butter in Dutch oven over medium heat
Add onions, carrots, celery with a pinch of salt. Sauté until vegetables soften (5-7 minutes)
Add mushrooms and garlic, cook for additional 5 minutes
Stir in wild rice and dried herbs
Pour in stock, bring to gentle boil
Reduce heat, cover partially, simmer for 30 minutes
Add turkey, continue cooking 15-20 minutes until rice is tender
Optional: Stir in cream, adjust seasoning with salt, pepper, lemon juice

Simmering soup in a dutch oven in a modern kitchen with white marble countertops, green subway tile backsplash, and natural daylight.

CRUCIAL TIPS:

Don’t add turkey too early – it will dry out
Wild rice should be slightly chewy when done
Check liquid levels during cooking – add more stock if needed

STORAGE & VARIATIONS:

Storage: Refrigerate up to 4 days
Freezing: Freeze without cream for up to 3 months
Scaling: Recipe doubles easily; adjust pot size accordingly

Common Substitutions:

Chicken for turkey
Brown rice for wild rice (adjust cooking time)
Plant-based cream for dairy-free version

Professional food photography of turkey and wild rice soup in a modern kitchen with natural lighting, white marble countertops, and green subway tile backsplash.

MISTAKES TO AVOID:

Don’t overcook the turkey
Don’t rush the rice cooking process
Check seasoning before adding cream

This comforting soup brings together tender turkey, nutty wild rice, and aromatic vegetables in a satisfying bowl that’s perfect for cold weather or using holiday leftovers.

Recipe: Turkey and Wild Rice Soup