Turkey Wild Rice Soup

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This turkey wild rice soup is the perfect way to use leftover turkey. Hearty, flavorful, and freezer-friendly for an easy family meal.

Prep Time10

Cook Time50

Total Time1

Course: Dinner, Soup

Cuisine: American

Servings: servings

Calories: 260kcal

In a large soup pot, heat the oil over medium heat. Add the carrots, celery, and onions and sauté until softened, about 5-6 minutes. They will finish cooking with the rice later so it’s okay if the carrots are still firm.
Add the broth, rice, parsley, oregano, salt, and pepper and let the soup come to a simmer. Reduce heat to a simmer, cover and let the rice cook. This will take about 40-45 minutes.
Add the chicken once the rice is cooked and remove from heat.
Serve warm with rolls or bread.

This recipe makes 6-8 servings, depending on how large the servings are.

You can make your own homemade turkey broth for this soup, or you can substitute chicken broth.
It’s a good idea to taste the soup before adding salt. Every broth is going to be slightly different in saltiness.
You can use butter instead of olive oil if you’d prefer.
You can add a few more carrots to add more veggies if you’d like or add up to 1 more cup of turkey for more protein.
You can use 100% wild rice instead of a blend or use brown rice instead.
It’s always a good idea to rinse your rice before cooking.
Store leftovers in an airtight container for up to 4 days. Reheat in a pot on the stove or covered in the microwave. Because it’s made with bone broth, once cold this soup will firm up a lot into a soft gelatin-like consistency but will become a normal soup consistency once reheated.
Unlike chicken noodle soup, you can freeze this turkey rice soup. Freeze in an airtight container for up to 2-3 months. Thaw in the fridge overnight and warm in a pot or in the microwave.