Turkey and Wild Rice Soup (30 Minutes)

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This hearty soup combines tender turkey meat, earthy wild rice, and a medley of vegetables in a flavorful broth. It’s the perfect way to use leftover turkey or to enjoy a wholesome meal with the added protein and nutrients from the wild rice. The soup is seasoned with aromatic herbs and spices, creating a delicious blend of flavors. Let’s get started!

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale
  • 2 cups cooked turkey, shredded or diced
  • 1 cup wild rice blend
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 6 cups chicken or vegetable broth
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)

Instructions

  1. In a large pot, heat some oil over medium heat. Add the diced onion, carrots, celery, and minced garlic. Sauté for about 5 minutes until the vegetables start to soften.
  2. Add the cooked turkey, wild rice blend, chicken or vegetable broth, dried thyme, dried rosemary, salt, and pepper to the pot. Stir well to combine.
  3. Increase the heat to high and bring the soup to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 20 minutes until the wild rice is tender.
  4. Once the soup is ready, taste and adjust the seasoning if needed.
  5. Ladle the turkey and wild rice soup into bowls. Garnish with fresh parsley for a burst of freshness and serve hot.

Notes

If you don’t have leftover cooked turkey on hand, you can use rotisserie chicken or cook and shred turkey breast specifically for this soup. Use a wild rice blend that includes different types of wild rice for a more varied texture and flavor. You can also add some cooked white or brown rice if desired. Feel free to customize the soup by adding your favorite vegetables or greens such as spinach, kale, or peas. Enjoy!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 250
  • Sugar: 3g
  • Sodium: 800mg
  • Fat: 3g
  • Carbohydrates: 30g
  • Fiber: 5g
  • Protein: 25g
  • Cholesterol: 40mg

Pair this with...

Homemade Boule Loaf

Grab 4 cups all-purpose flour, 1 packet (or 2 ¼ tsp) of active dry yeast, about 1 ½ cups warm water, and 1 ½ tsp salt. Dissolve that yeast in warm water and let it sit until it's foamy, around 5 minutes. Now, mix in the flour and salt, get your hands dirty, and knead until smooth. Let the dough rise in a cozy spot until it's doubled in size, about an hour. Preheat your oven to 425°F (220°C). Shape your dough into a ball and score the top with an "X" or design of your choosing. Bake for about 30 minutes until golden brown. Let it cool and enjoy the magic of homemade bread.

Caesar Side Salad

Start with fresh romaine lettuce—tear it into bite-sized pieces and toss it into a bowl. Drizzle on some Caesar dressing; you can make your own with garlic, anchovies, egg yolks, lemon juice, Dijon mustard, and olive oil, or use a store-bought version for convenience. Give the lettuce a good toss to ensure it's well-coated. Sprinkle on some grated Parmesan cheese for that sharp, savory punch. Top it off with croutons for that essential crunch. If you're feeling a bit fancy, a couple of anchovy fillets can be added on top. Serve immediately.

Roasted Brussels Sprouts

Start by preheating your oven to 375. Halve your Brussels sprouts and spread them out on a baking tray. A good glug of olive oil ensures they roast up nice and crispy. Season them with a bit of salt, and if you're feeling adventurous, a sprinkle of black pepper or even a dash of red pepper flakes for a kick. Into the oven they go, and in no time, they'll come out caramelized, crispy on the outside and tender on the inside.

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