This post is sponsored by the National Turkey Federation.
There’s a cool breeze in the air—ok, maybe just a mild change in Florida—but it’s the perfect season for warm, comforting food.
Curl up on the sofa in cozy clothes and enjoy this creamy, dreamy Turkey Wild Rice Soup that captures all the flavors of fall.
Turkey Wild Rice Soup is a true comfort food: rich, earthy flavors and a hearty texture from the wild rice that fills you with warmth. Tender shredded turkey recalls a roasted Thanksgiving bird without the fuss.
This one-pot soup requires minimal prep and cleanup. Chop the vegetables, add the turkey and rice to the pot with broth, cover, and simmer—simple and satisfying.
This homemade Turkey Wild Rice Soup is family-friendly and can easily be adapted to be gluten free.
Turkey is a lean source of protein and supplies important B vitamins and choline. In this recipe turkey breast cutlets work well because they’re easy to find, absorb flavor, and shred nicely into the soup.
I’m biased, but this recipe highlights turkey’s delicious textures and flavors—it’s truly a winner.
Grab a bowl and enjoy this rich, flavorful Turkey Wild Rice Soup!
Turkey Wild Rice Soup
- Author: Kristina LaRue
- Prep Time: 10 mins
- Cook Time: 65 mins
- Total Time: 1 hour 15 mins
- Yield: 4-6 servings
Ingredients
- ½ tablespoon butter
- ¾ cup chopped yellow onion (1 small onion)
- 1 cup diced mushrooms
- 1 cup diced carrots
- 2 garlic cloves, minced
- 2 bay leaves
- 32 ounces vegetable broth
- 1 cup wild rice blend, uncooked
- 1 pound raw turkey breast cutlets
- Freshly ground salt and pepper to taste
- ½ cup half and half
- ½ cup water
Instructions
- Over medium heat, melt the butter in a large pot or saucepan.
- Add the garlic and onion; cook until fragrant and translucent.
- Add the carrots and mushrooms and cook until tender, stirring occasionally.
- Stir in the bay leaves, broth, and uncooked wild rice.
- Cover and bring to a boil, then reduce heat to a simmer.
- Season the turkey with salt and pepper, add it to the pot, replace the lid, and simmer for about one hour or until the turkey and rice are fully cooked.
- Remove from heat and discard the bay leaves.
- When cool enough to handle, remove the turkey, shred it, and return the shredded meat to the soup.
- Stir in the half and half and the water, then bring the soup back to a gentle simmer.
- Taste and adjust seasoning with salt and pepper as needed.
- Ladle into bowls and serve warm.
