12 Delicious Turkey Wild Rice Soup Recipes

Dive into the heartwarming world of comfort food with our roundup of 12 Delicious Turkey Wild Rice Soup Recipes. Perfect for those chilly evenings or when you’re craving something nourishing and satisfying, each recipe promises a delightful blend of flavors that’ll make your taste buds sing. Whether you’re a seasoned chef or a kitchen newbie, these soups are sure to impress. Keep reading to find your next favorite bowl of goodness!

Creamy Turkey Wild Rice Soup

Venture into the cozy embrace of this Creamy Turkey Wild Rice Soup, where every spoonful is like a warm hug from your grandma—if your grandma was a gourmet chef with a penchant for wild rice and a dash of whimsy.

Ingredients

• 1 tbsp extra virgin olive oil (my kitchen MVP)
• 1 cup diced onions (because size matters in the flavor game)
• 2 cloves garlic, minced (fresh is best, no cheating with the jarred stuff)
• 1 cup sliced carrots (for that crunch and color)
• 1 cup sliced celery (the unsung hero of soup bases)
• 1 lb cooked turkey, shredded (leftovers? Perfect.)
• 1 cup wild rice (the wild child of grains)
• 4 cups chicken broth (homemade if you’re fancy, boxed if you’re human)
• 1 cup heavy cream (because why not?)
• 1 tsp dried thyme (for that earthy whisper)
• Salt and pepper to taste (but really, taste it)

Instructions

1. Heat the olive oil in a large pot over medium heat until it shimmers like a mirage.
2. Add the onions, garlic, carrots, and celery. Sauté until the onions are translucent, about 5 minutes. Tip: Don’t rush this step; it’s the flavor foundation.
3. Toss in the shredded turkey and wild rice, stirring to coat them in the veggie goodness.
4. Pour in the chicken broth, bringing the mixture to a boil. Then, reduce the heat to low, cover, and let it simmer for 45 minutes. Tip: Wild rice is done when it’s popped open and tender.
5. Stir in the heavy cream and thyme, warming through for another 5 minutes. Tip: Keep the heat low to avoid curdling the cream.
6. Season with salt and pepper, then serve hot. Tip: Taste as you go—your future self will thank you.

So creamy, so hearty, this soup is like a blanket for your soul. Serve it with a crusty bread for dipping, or go wild and top it with a sprinkle of crispy bacon for that extra oomph.

Slow Cooker Turkey Wild Rice Soup

Gather ’round, soup lovers and slow cooker enthusiasts, because we’re about to dive into a bowl of comfort that’s as easy as it is delicious. This isn’t just any soup; it’s a hug in a bowl, perfect for those days when you want all the flavor with none of the fuss.

Ingredients

• 1 lb ground turkey (because let’s face it, we’re all trying to be a little healthier)
• 1 cup wild rice (the wild child of the rice family)
• 4 cups chicken broth (homemade if you’re fancy, store-bought if you’re human)
• 1 cup diced carrots (for that pop of color and a crunch)
• 1 cup diced celery (it’s not soup without it)
• 1 medium onion, diced (the unsung hero of flavor)
• 2 cloves garlic, minced (because more is more)
• 1 tsp dried thyme (it’s the little things)
• 1 bay leaf (for that subtle background note)
• Salt and pepper to taste (but seriously, don’t skip the salt)

Instructions

1. Brown the ground turkey in a skillet over medium heat until no pink remains, about 5-7 minutes. Tip: Don’t overcrowd the pan, or you’ll steam the turkey instead of browning it.
2. Transfer the browned turkey to your slow cooker. Tip: This is a great time to deglaze the skillet with a bit of broth to get all those tasty bits into the soup.
3. Add the wild rice, chicken broth, carrots, celery, onion, garlic, thyme, and bay leaf to the slow cooker. Stir to combine.
4. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the rice is tender and the flavors have melded beautifully. Tip: Slow cooking is the secret to depth of flavor, so patience is key.
5. Remove the bay leaf, season with salt and pepper, and serve hot.

Fluffy, tender wild rice and savory turkey come together in a broth that’s rich with the earthy notes of thyme and bay. Serve it with a crusty loaf of bread for dipping, or go wild and top it with a sprinkle of fresh parsley for a pop of color.

Healthy Turkey Wild Rice Soup

Feeling like your soul needs a hug in a bowl? This Healthy Turkey Wild Rice Soup is like a cozy blanket for your taste buds, packed with all the good stuff to make your heart (and your stomach) sing.

Ingredients

• 1 tbsp extra virgin olive oil (my go-to for that rich, fruity vibe)
• 1 cup diced onions (because what’s soup without a little cry session?)
• 2 cloves garlic, minced (the more, the merrier, I say)
• 1 cup sliced carrots (for that sweet, earthy crunch)
• 1 cup diced celery (the unsung hero of flavor town)
• 1 lb ground turkey (lean but mean flavor machine)
• 1 cup wild rice (uncooked, for that nutty, chewy goodness)
• 4 cups chicken broth (homemade if you’re fancy, boxed if you’re human)
• 1 tsp dried thyme (little leaves, big personality)
• Salt and pepper (to make everything pop)

Instructions

1. Heat the olive oil in a large pot over medium heat until it shimmers like a disco ball.
2. Add the onions, garlic, carrots, and celery. Sauté until the onions are translucent, about 5 minutes, stirring occasionally to prevent any veggie drama.
3. Push the veggies to one side and add the ground turkey. Cook until no pink remains, breaking it up with a spoon like you’re solving a meaty puzzle.
4. Stir in the wild rice, chicken broth, and thyme. Bring to a boil, then reduce heat to low. Cover and simmer for 45 minutes, or until the rice is tender and has absorbed most of the liquid.
5. Season with salt and pepper. Taste and adjust as needed—this is your soup symphony, after all.

Rich in flavor and texture, this soup is a hearty embrace in every spoonful. Serve it with a crusty bread for dipping, or go wild and top it with a sprinkle of fresh herbs for that Instagram-worthy finish.

Turkey Wild Rice Soup with Mushrooms

Hearty, wholesome, and packed with flavors that dance on your palate, this Turkey Wild Rice Soup with Mushrooms is the culinary equivalent of a warm hug on a chilly evening. Perfect for using up that leftover turkey, it’s a dish that promises comfort with every spoonful.

Ingredients

• 1 tbsp extra virgin olive oil (my go-to for that rich, fruity depth)
• 1 cup diced onions (because size matters, folks—keep ’em uniform)
• 2 cloves garlic, minced (fresh is best, no cheating with the jarred stuff)
• 1 cup sliced mushrooms (cremini add a lovely earthiness, but buttons work in a pinch)
• 1 cup wild rice (rinsed—trust me, you don’t want to skip this)
• 4 cups turkey stock (homemade if you’ve got it, but no judgment here)
• 2 cups shredded cooked turkey (leftovers shine in this dish)
• 1/2 cup heavy cream (for that luxurious finish)
• Salt and pepper (to taste, but be bold)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering—about 1 minute.
2. Add the onions and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in the garlic and mushrooms, cooking until the mushrooms release their moisture and start to brown, roughly 7 minutes.
4. Add the wild rice and turkey stock, bringing the mixture to a boil before reducing to a simmer. Cover and cook for 45 minutes, or until the rice is tender.
5. Fold in the shredded turkey and heavy cream, heating through for about 5 minutes. Season with salt and pepper to taste.

Unbelievably creamy with a satisfying chew from the wild rice, this soup is a textural dream. Serve it with a crusty loaf of bread for dipping, or go wild with a sprinkle of fresh herbs on top for a pop of color and freshness.

Spicy Turkey Wild Rice Soup

Hold onto your hats, folks, because this Spicy Turkey Wild Rice Soup is about to take your taste buds on a wild ride! It’s the perfect blend of hearty, spicy, and downright delicious, making it the ultimate comfort food for those chilly evenings when you need a little extra warmth.

Ingredients

• 1 tbsp extra virgin olive oil (my go-to for that rich, fruity flavor)
• 1 lb ground turkey (the leaner, the meaner, I say)
• 1 cup wild rice (because life’s too short for boring rice)
• 4 cups chicken broth (homemade if you’re fancy, store-bought if you’re human)
• 1 cup diced carrots (for that crunch and color)
• 1 cup diced celery (it’s not soup without it)
• 1 tsp red pepper flakes (adjust according to how brave you’re feeling)
• Salt to taste (but let’s be honest, you’ll add more than you think)

Instructions

1. Heat the olive oil in a large pot over medium heat until it shimmers like a mirage in the desert.
2. Add the ground turkey, breaking it apart with a spoon, and cook until it’s no longer pink, about 5 minutes. Tip: Don’t overcrowd the pot, or you’ll steam the turkey instead of browning it.
3. Toss in the wild rice, carrots, and celery, stirring to coat them in the oil and turkey goodness.
4. Pour in the chicken broth and bring the mixture to a boil. Then, reduce the heat to low, cover, and let it simmer for 45 minutes. Tip: Stir occasionally to prevent the rice from sticking to the bottom.
5. Sprinkle in the red pepper flakes and salt, then taste and adjust the seasoning if necessary. Tip: Remember, you can always add more heat, but you can’t take it away!
6. Let the soup sit for 5 minutes off the heat before serving to allow the flavors to marry.

Rich in texture and bursting with flavors, this soup is a symphony in a bowl. Serve it with a side of crusty bread for dipping, or top it with avocado slices for a creamy contrast. Either way, you’re in for a treat!

Turkey Wild Rice Soup with Kale

Kickoff your culinary adventure with this hearty Turkey Wild Rice Soup with Kale, a bowlful of comfort that’s like a warm hug on a chilly day—because let’s face it, we could all use one of those.

Ingredients

• 1 tbsp extra virgin olive oil (my go-to for that rich, fruity flavor)
• 1 cup diced onions (because what’s soup without a little cry session?)
• 2 cloves garlic, minced (fresh is best, but we won’t tell if you cheat)
• 1 cup wild rice (for that nutty, earthy vibe)
• 4 cups chicken broth (homemade if you’re fancy, boxed if you’re human)
• 2 cups cooked turkey, shredded (leftovers are the secret ingredient here)
• 2 cups kale, chopped (ribs removed, unless you’re into that)
• 1/2 cup heavy cream (because why not?)
• Salt and pepper (to make it taste like food)

Instructions

1. Heat the olive oil in a large pot over medium heat until it shimmers like a disco ball.
2. Add the onions and sauté until they’re translucent, about 5 minutes—no rushing, they need their moment.
3. Toss in the garlic and stir for 30 seconds until fragrant; it’s like perfume but edible.
4. Stir in the wild rice and broth, bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes. Tip: Resist the urge to peek; let the magic happen.
5. Add the turkey and kale, simmering uncovered for another 10 minutes until the kale wilts like your resolve to eat healthy.
6. Pour in the heavy cream, stirring gently to combine, and season with salt and pepper. Tip: Taste as you go—your future self will thank you.
7. Simmer for a final 5 minutes to let the flavors marry. Tip: If it’s too thick, add a splash of broth; too thin, let it cook a bit longer.

This soup is a symphony of textures—chewy rice, tender turkey, and silky cream—with flavors deep enough to dive into. Serve it with a crusty bread for dunking, or go rogue and top it with a sprinkle of crispy bacon because, well, bacon.

Gluten-Free Turkey Wild Rice Soup

Venture into the cozy embrace of this gluten-free turkey wild rice soup, where every spoonful is a hug for your soul—especially if your soul is into not feeling bloated after eating carbs. It’s the culinary equivalent of your favorite sweater, but edible and way less likely to be stolen by your dog.

Ingredients

• 1 tbsp extra virgin olive oil (because my heart belongs to the Mediterranean)
• 1 cup diced onions (the sharper, the better—like your wit after two cups of coffee)
• 2 cloves garlic, minced (no such thing as too much garlic, fight me)
• 1 cup sliced carrots (rainbow carrots if you’re feeling fancy)
• 1 cup diced celery (the underdog of the veggie world)
• 1 lb cooked turkey, shredded (leftovers are the hero here)
• 1 cup wild rice (the gluten-free grain that’s wild at heart)
• 4 cups chicken broth (homemade if you’re a show-off)
• 1 tsp dried thyme (because fresh thyme is for overachievers)
• Salt and pepper to taste (but let’s be honest, you’re going to oversalt it)

Instructions

1. Heat the olive oil in a large pot over medium heat until it shimmers like a mirage in the desert.
2. Add the onions, garlic, carrots, and celery. Sauté until the onions are translucent, about 5 minutes. Tip: Don’t walk away to check your phone—this is when the magic happens.
3. Toss in the shredded turkey and wild rice, stirring like you’re mixing a potion.
4. Pour in the chicken broth and sprinkle the thyme over the top like you’re seasoning the crown of a king.
5. Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 45 minutes, or until the rice is tender. Tip: Set a timer unless you trust your internal clock, which, let’s be real, you don’t.
6. Season with salt and pepper. Tip: Taste as you go—your future self will thank you.

Bold flavors and hearty textures make this soup a standout, with the wild rice adding a nutty chew that’s downright addictive. Serve it with a side of crusty gluten-free bread for dipping, or go rogue and ladle it over a baked potato for a carb-on-carb situation that’s between you and your conscience.

Turkey Wild Rice Soup with Carrots and Celery

Ready to dive into a bowl of comfort that’s as nutritious as it is delicious? This Turkey Wild Rice Soup with Carrots and Celery is your ticket to a cozy meal that’s packed with flavor and just the right amount of heartiness to keep you satisfied.

Ingredients

• 1 tbsp extra virgin olive oil (my go-to for that rich, fruity flavor)
• 1 cup diced carrots (because who doesn’t love a bit of sweetness?)
• 1 cup diced celery (for that perfect crunch)
• 1 cup wild rice (uncooked, because we’re starting from scratch here)
• 4 cups chicken broth (homemade if you’ve got it, but no judgment here)
• 2 cups cooked turkey, shredded (leftovers work wonders)
• 1 tsp dried thyme (for that earthy vibe)
• Salt and pepper (to make everything pop)

Instructions

1. Heat the olive oil in a large pot over medium heat until it shimmers, about 2 minutes.
2. Add the carrots and celery, sautéing until they start to soften, about 5 minutes. Tip: Don’t rush this step; letting them sweat a bit builds flavor.
3. Stir in the wild rice, coating it with the oil and veggies, for about 1 minute.
4. Pour in the chicken broth, bring to a boil, then reduce heat to low. Cover and simmer for 45 minutes, or until the rice is tender. Tip: Resist the urge to peek; keeping the lid on ensures even cooking.
5. Add the shredded turkey and thyme, simmering for another 5 minutes to warm through. Tip: If the soup is too thick, add a splash of broth or water to reach your desired consistency.
6. Season with salt and pepper to taste, then serve hot.

Zesty and hearty, this soup is a texture lover’s dream with the wild rice’s chewiness, the turkey’s tenderness, and the veggies’ slight crunch. Serve it with a crusty bread for dipping, or go wild and top it with a sprinkle of fresh herbs for an extra pop of color and flavor.

Turkey Wild Rice Soup with Herbs

Picture this: a chilly evening, your stomach growling like a bear fresh out of hibernation, and you, heroically saving the day with a pot of Turkey Wild Rice Soup with Herbs. It’s like a warm hug from the inside, but with more herbs and less awkwardness.

Ingredients

• 1 tbsp extra virgin olive oil (my go-to for that rich, fruity vibe)
• 1 cup diced onions (because what’s soup without a little cry session?)
• 2 cloves garlic, minced (the more, the merrier, I say)
• 1 cup wild rice (not to be confused with its tame cousin)
• 4 cups chicken broth (homemade if you’re fancy, boxed if you’re human)
• 2 cups cooked turkey, shredded (leftovers are the secret ingredient here)
• 1 tsp dried thyme (for that earthy, ‘I know my herbs’ flavor)
• 1/2 cup heavy cream (because why not?)
• Salt and pepper to taste (but let’s be real, you’ll taste and adjust anyway)

Instructions

1. Heat the olive oil in a large pot over medium heat until it shimmers like a mirage in the desert.
2. Add the onions and garlic, sautéing until they’re softer than your favorite pillow, about 5 minutes.
3. Stir in the wild rice, toasting it slightly to unlock its nutty potential, about 2 minutes.
4. Pour in the chicken broth, bringing the mixture to a boil. Then, reduce the heat to low, cover, and let it simmer until the rice is tender, about 45 minutes. Tip: Resist the urge to peek; let the magic happen.
5. Add the turkey and thyme, stirring to combine and heat through, about 5 minutes.
6. Stir in the heavy cream, letting the soup warm through without boiling, about 3 minutes. Tip: Boiling can cause the cream to separate, and we’re not about that life.
7. Season with salt and pepper, tasting as you go until it’s just right. Tip: Remember, you can always add more, but you can’t take it out.

When it’s ready, this soup is a masterpiece of textures—creamy, chewy, and utterly comforting. Serve it with a crusty bread for dipping, or, if you’re feeling extra, a sprinkle of fresh herbs on top for that ‘I meant to do that’ look.

Turkey Wild Rice Soup with a Kick

Just when you thought turkey soup couldn’t get any better, we’re throwing wild rice and a spicy twist into the mix to shake things up. This isn’t your grandma’s turkey soup—unless your grandma is secretly a spice-loving, wild rice enthusiast, in which case, we salute her.

Ingredients

• 1 tbsp extra virgin olive oil (my go-to for that rich, fruity base)
• 1 cup diced onions (because size matters, and we’re not crying over these)
• 2 cloves garlic, minced (fresh is best, but we won’t tell if you cheat)
• 1 lb cooked turkey, shredded (leftovers are the unsung heroes here)
• 1 cup wild rice (uncooked, because we’re starting from scratch)
• 4 cups chicken broth (homemade if you’re fancy, store-bought if you’re human)
• 1 tsp red pepper flakes (for that kick we promised)
• 1/2 cup heavy cream (because why not make it luxurious?)
• Salt and pepper to taste (but seriously, taste as you go)

Instructions

1. Heat the olive oil in a large pot over medium heat until it shimmers like a mirage in the desert.
2. Add the onions and garlic, sautéing until they’re softer than your favorite pillow, about 5 minutes.
3. Toss in the shredded turkey and wild rice, stirring to coat them in that garlicky, oniony goodness.
4. Pour in the chicken broth and bring the mixture to a boil, then reduce the heat to a simmer. Cover and let it cook until the rice is tender, about 45 minutes. (Tip: Stir occasionally to prevent sticking and to check on the rice’s progress.)
5. Once the rice is done, stir in the red pepper flakes and heavy cream. Let it simmer for another 5 minutes to meld the flavors. (Tip: Adjust the amount of red pepper flakes based on how brave you’re feeling.)
6. Season with salt and pepper, tasting as you go to hit that perfect balance. (Tip: Remember, you can always add more, but you can’t take it out.)

Mmm, the result? A creamy, hearty soup with a texture that’s both comforting and exciting, thanks to the wild rice’s chewiness and the turkey’s tenderness. Serve it with a side of crusty bread for dipping, or go wild and top it with some avocado slices for a creamy contrast. Either way, your taste buds are in for a ride.

Comforting Turkey Wild Rice Soup

Zesty as a summer breeze and comforting as your favorite sweater, this turkey wild rice soup is the culinary hug you didn’t know you needed. Perfect for those days when you’re craving something hearty yet sophisticated enough to brag about on your foodie Instagram.

Ingredients

• 1 tbsp extra virgin olive oil (my go-to for that rich, fruity depth)
• 1 cup diced onions (because size matters in the flavor department)
• 2 cloves garlic, minced (fresh is best, no cheating with the jarred stuff)
• 1 cup sliced carrots (for a pop of color and sweetness)
• 1 cup sliced celery (the unsung hero of the soup world)
• 1 lb cooked turkey, shredded (leftovers from Thanksgiving? Perfect.)
• 1 cup wild rice (uncooked, because we’re starting from scratch here)
• 4 cups chicken broth (homemade if you’re fancy, store-bought if you’re human)
• 1 cup heavy cream (because why not indulge a little?)
• Salt and pepper to taste (but really, don’t skimp on the pepper)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 2 minutes. Tip: Swirl the oil to coat the pot evenly for maximum flavor distribution.
2. Add the onions, garlic, carrots, and celery. Sauté until the onions are translucent and the veggies are slightly softened, about 5 minutes. Tip: Keep the heat medium to avoid burning the garlic—it’s a delicate soul.
3. Stir in the shredded turkey and wild rice, coating everything in that lovely oil and veggie mix.
4. Pour in the chicken broth and bring the mixture to a boil. Then, reduce the heat to low, cover, and simmer for 45 minutes, or until the rice is tender. Tip: Resist the urge to peek too often; let the magic happen.
5. Stir in the heavy cream and season with salt and pepper. Simmer for an additional 5 minutes to let the flavors meld together beautifully.

Perfectly creamy with a satisfying chew from the wild rice, this soup is a texture lover’s dream. Serve it with a crusty bread for dipping, or go wild and top it with a sprinkle of fresh herbs for that gourmet touch.

Turkey Wild Rice Soup with a Twist

Dive into a bowl of comfort with this Turkey Wild Rice Soup that’s anything but ordinary. Packed with flavors that dance on your palate, it’s the twist you didn’t know you needed in your life.

Ingredients

• 1 tbsp extra virgin olive oil (my kitchen MVP)
• 1 cup diced onions (because size matters)
• 2 cloves garlic, minced (fresh is best, no cheating)
• 1 cup sliced carrots (for that sweet crunch)
• 1 cup sliced celery (the unsung hero of soups)
• 1 lb cooked turkey, shredded (leftovers shine here)
• 1 cup wild rice (uncooked, for that perfect bite)
• 4 cups chicken broth (homemade if you’re fancy)
• 1 cup heavy cream (go big or go home)
• 1 tsp dried thyme (it’s all about the aroma)
• Salt and pepper to taste (but really, taste as you go)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the onions and garlic, sautéing until the onions are translucent, about 5 minutes. Tip: Don’t let the garlic burn, or it’s game over.
3. Toss in the carrots and celery, cooking for another 5 minutes until they start to soften.
4. Stir in the shredded turkey and wild rice, mixing well to coat everything in that flavorful oil.
5. Pour in the chicken broth, bringing the mixture to a boil. Then, reduce the heat to low, cover, and simmer for 45 minutes. Tip: Patience is key here; let the rice do its thing.
6. After the rice is tender, stir in the heavy cream and thyme, heating through for about 5 minutes. Tip: Keep the heat low to avoid curdling the cream.
7. Season with salt and pepper, tasting as you go to hit that perfect balance.

And just like that, you’ve got a soup that’s creamy, hearty, and bursting with flavors. Serve it with a sprinkle of fresh herbs or a side of crusty bread for dipping—because why not?

Conclusion

Yummy doesn’t even begin to cover it! This roundup of 12 Delicious Turkey Wild Rice Soup Recipes is your ticket to cozy, comforting meals that’ll warm you from the inside out. Whether you’re looking to use up leftover turkey or just craving something hearty, there’s a recipe here for you. Don’t forget to leave a comment with your favorite, and share the love by pinning this article on Pinterest!