This turkey wild rice soup is a delightful way to use up Thanksgiving or Christmas leftovers — it’s wholesome, filling and dairy-free! Packed with tender turkey, hearty wild rice, and made creamy with coconut cream, this soup is a super nutritious and comforting meal, perfect for chilly evenings.
When the days are getting colder, there’s nothing quite like a warm bowl of soup to bring comfort to your day.
That's where this turkey wild rice soup comes in – it's a hearty, wholesome dish that's perfect for using up those Thanksgiving leftovers.
Packed with nutritious ingredients like wild rice, carrots, celery, and mushrooms, plus protein-rich leftover turkey meat, this soup is not just tasty but also incredibly wholesome.
It's a balanced meal that provides essential nutrients, perfect for those chilly days when you crave something hearty yet healthy.
Why you’ll love this turkey wild rice soup
- A delicious way to use up leftovers — This turkey wild rice soup is an excellent way to transform your leftover Thanksgiving or Christmas turkey into a new, flavorful dish.
- Wholesome and nourishing — Packed with hearty vegetables, lean protein from the turkey, and the whole-grain goodness of wild rice, this soup is both satisfying and nutritious.
- Comforting and dairy-free — Using coconut cream instead of dairy adds a creamy texture without the lactose.
What goes into wild rice and turkey soup
Olive oil — Opt for extra virgin olive oil for its richer flavor and health benefits. It's ideal for sautéing the vegetables at the start and provides a good base for the soup.
Onion, carrot and celery — These are the classic "mirepoix" vegetables that form the flavor base. Dice them uniformly for even cooking.
Aromatics — I used garlic, thyme, and a bay leaf in this soup. Finely chop the garlic to distribute its flavor more evenly.
Fresh thyme offers a more potent flavor than dried, but both work well. The bay leaf adds depth; remember to remove it before serving.
Mushrooms — Use any variety you prefer or have on hand. Slicing them adds texture, and their umami flavor enhances the soup's savory quality. If using dried mushrooms, rehydrate them in warm water first.
Wild rice — A hearty and nutritious choice that adds a nutty flavor and chewy texture. Since wild rice is more difficult to find and more expensive, a wild rice blend is a great substitute. Brown rice also works here.
Chicken stock — Low-sodium stock is a healthier choice, allowing you to control the soup's saltiness.
Cooked turkey — Ideal for using up leftover turkey. Both white and dark meat work well. If the turkey is underseasoned, adjust the seasoning of the soup accordingly. Shred or chop the turkey into bite-sized pieces.
Coconut cream — A great dairy-free alternative to add creaminess. Stir it in towards the end of cooking to prevent it from curdling. If you don't mind dairy, you can use heavy cream instead.
How to make creamy turkey wild rice soup
Heat the olive oil in a large pot over medium heat. Add the diced onion, carrot, and celery. Sauté the vegetables for 5-6 minutes until they become soft and the onions are translucent.
Stir in the garlic and fresh thyme. Cook for another minute until the garlic is fragrant.
Add the sliced mushrooms to the pot and cook for a few minutes, until the mushrooms start to release their moisture and brown slightly.
Stir in the wild rice, making sure to combine it well with the other ingredients. Add the bay leaf and pour in the chicken broth. Bring the mixture to a boil.
Once the soup is boiling, reduce the heat to a simmer and cover the pot. Let the soup simmer for 30-40 minutes or until the rice is tender.
Stir in the fresh parsley, adjust the seasoning to taste and serve hot, with some extra chopped parsley on top if you like.
Leftovers and storage
- Cool the soup completely before transferring it to an airtight container. Store in the refrigerator for up to 3-4 days.
- Gently reheat the soup on the stove over medium heat, stirring occasionally, until it's heated through. You can also do it in the microwave, heating individual portions in 30-second increments.
- This soup freezes well. Let it cool completely, then portion it into freezer-safe bags or containers and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating. Stir well after reheating, as the ingredients may separate slightly during freezing.
Recipe notes and tips
- Feel free to use a mix of mushroom types for varied flavors and textures.
- You can use homemade turkey stock or turkey broth if you have some available.
- A splash of white wine added with the aromatics can enhance the depth of flavor.
- Serve hot with crusty bread or a side salad for a complete meal.
- This turkey rice soup can be adapted for a slow cooker; add all ingredients except coconut cream, cook on low for 6-8 hours, then add coconut cream in the last 30 minutes.
If you liked this turkey wild rice soup recipe, you might also like some of my other cozy soup recipes:
- Avgolemono — Greek Lemon Chicken Soup
- Kielbasa Potato Soup
- Albondigas Soup
- Creamy Italian Sausage Gnocchi Soup
- Finnish Salmon Soup (Lohikeitto)
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 medium carrot, diced
- 2-3 celery stalks, diced
- 2 garlic cloves, finely diced
- 1 teaspoon fresh thyme, finely chopped
- 1 cups (125 g) sliced mushrooms
- 1 cup (185 g) wild rice (or wild rice mix)
- 1 bay leaf
- 6 cups (1.5 liters) low-sodium chicken stock
- 1 lb (450 g) cooked turkey, cuto into 1-inch pieces or shredded
- ½ cup (125 ml) coconut cream
- A handful of fresh parsley
- Salt and freshly ground black pepper to taste
- Heat the olive oil in a large pot over medium heat. Add the diced onion, carrot, and celery. Sauté the vegetables for 5-6 minutes until they become soft and the onions are translucent.
- Stir in the garlic and fresh thyme. Cook for another minute until the garlic is fragrant.
- Add the sliced mushrooms to the pot and cook for a few minutes, until the mushrooms start to release their moisture and brown slightly.
- Stir in the wild rice, making sure to combine it well with the other ingredients. Add the bay leaf and pour in the chicken stock. Bring the mixture to a boil.
- Once the soup is boiling, reduce the heat to a simmer and cover the pot. Let the soup simmer for 30-40 minutes, or until the rice is tender.
- Remove the bay leaf, then add the cooked turkey pieces and half a cup of coconut cream to the soup. Stir well and continue to simmer for another 10 minutes to ensure the turkey is heated through.
- Stir in the fresh parsley, adjust the seasoning to taste and serve hot, with some extra chopped parsley on top if you like.
Amount Per Serving: Calories: 321Total Fat: 12gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 82mgSodium: 718mgCarbohydrates: 25gFiber: 2gSugar: 15gProtein: 28g
Nutritional information is an estimate provided by an online nutrition calculator.