Cream of Turkey and Wild Rice Soup is your new fall favorite, and yes—it includes the all-important primary keyword right off the bat. Whether you’re swimming in Thanksgiving leftovers or just craving something warm, comforting, and creamy (with a little rustic flair), this soup brings serious cozy vibes. Cream of Turkey and Wild Rice Soup hits the sweet spot between hearty and wholesome.
Think tender chunks of turkey, earthy wild rice, and a velvety base that feels like a hug in a bowl. The best part? It’s totally doable on a weeknight, even with a toddler tugging on your pant leg. You’ll love how this recipe brings a little Minnesota flavor to your kitchen without needing a trip to the Land of 10,000 Lakes. Let’s make dinner a little easier—and a lot more delicious—with this soul-soothing classic.
Table of Contents
What is Cream of Turkey and Wild Rice Soup?
Cream of Turkey and Wild Rice Soup is a rich, satisfying soup made with cooked turkey (hello, leftovers!), nutty wild rice, and a smooth cream base. This recipe brings together the earthiness of rice harvested from marshy lakes, the savory depth of turkey broth, and the luxurious texture of half-and-half cream. Popular in the Midwest—especially in states like Minnesota where wild rice is practically a food group—this soup is a seasonal staple.
It’s the culinary equivalent of your favorite oversized sweater: warm, forgiving, and surprisingly stylish. While you can find versions of it at restaurants or even in cans, nothing beats making it from scratch. You’ll know exactly what’s going in it, and the flavor? Way more “wow” than store-bought. Perfect for using up leftover holiday turkey or just when you’re craving something cozy on a crisp day.
Reasons to Try Cream of Turkey and Wild Rice Soup
First off, Cream of Turkey and Wild Rice Soup is basically fall comfort in a bowl. It’s warm, creamy, and fills the kitchen with nostalgic, savory smells that make everyone hover near the stove. It’s also a great way to repurpose turkey—especially after the holidays when you’ve got more leftovers than you know what to do with. Wild rice adds a chewy, nutty texture that elevates this soup beyond your average weekday meal.
Even picky eaters tend to clean their bowls. If you’re juggling work, family, or just life’s chaos, this soup is a no-fuss lifesaver. It reheats like a dream, tastes even better the next day, and pairs well with just about anything. Bonus? It’s a crowd-pleaser at potlucks or game-day gatherings. And if you’re on the hunt for more warm, cozy soups, check out our Creamy Butternut Squash Butter Chicken for another bowl of joy.
Ingredients Needed to Make Cream of Turkey and Wild Rice Soup
- 1/2 cup butter, cubed
- 2 carrots, finely chopped
- 2 celery ribs, finely chopped
- 1 medium onion, chopped
- 1/2 cup all-purpose flour
- 4 cups chicken or turkey broth
- 2 cups cooked wild rice
- 2 cups cubed cooked turkey
- 2 cups half-and-half cream
- 1 teaspoon dried parsley flakes
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions to Make Cream of Turkey and Wild Rice Soup
Making Cream of Turkey and Wild Rice Soup might sound like something you’d need a slow weekend to pull off—but don’t worry, this step-by-step guide will show you how to bring it together quickly and confidently, even on a busy weeknight. From the first sizzle of butter to that final creamy simmer, every step is designed to be clear, simple, and packed with flavor. Let’s dive right in.
Step 1: Sauté Your Base Vegetables in Butter
Start by grabbing a large Dutch oven or heavy-bottomed soup pot. Set it over medium-high heat and melt 1/2 cup of cubed butter. Once it’s bubbly and fragrant, toss in your chopped carrots, celery, and onion. You’ll want to finely chop these so they cook evenly and soften quickly.
Stir frequently and cook the veggies for about 5–7 minutes, or until they’re tender and beginning to release that comforting aroma we all associate with homemade soup. This sauté forms the flavor base, so give it some love! If you’re new to prepping soup vegetables, check out our tips in Easy Vegetable Soup where we cover chopping tricks and storage hacks.
Step 2: Add Flour to Build a Roux
Once your vegetables are softened and starting to take on a golden edge, sprinkle in 1/2 cup of all-purpose flour. This step is where things start to look a little thick and paste-like—and that’s exactly what you want.
Stir continuously for 1–2 minutes until the flour has absorbed the butter and clings to the veggies. This mixture, called a roux, is your secret weapon for thickening the soup without any lumps. If you’re looking for a gluten-free alternative, swap the flour with a gluten-free blend (we’ve tested it—it works!).
Step 3: Slowly Stir in the Broth
Here’s where patience pays off. Gradually pour in 4 cups of chicken or turkey broth, about a half cup at a time, while stirring non-stop. This is an essential step-by-step process that prevents clumps and keeps your soup velvety smooth.
As the broth hits the hot roux, it’ll begin to loosen up the mixture. Keep stirring and bring it to a gentle boil. Once it bubbles, continue cooking for another minute or two until the liquid starts to thicken into a creamy base.
Want to make your own broth from leftover bones or drippings? Visit our Roast Turkey Herbed Dumpling Stew post for a simple, homemade broth method.
Step 4: Add the Turkey and Wild Rice
Now it’s time for the stars of the show—2 cups of cooked turkey and 2 cups of cooked wild rice. Stir them into your thickened broth, letting their textures and flavors blend into the creamy goodness.
If you’ve got leftover Thanksgiving turkey, this is the perfect way to give it a second life. No turkey? No problem—shredded rotisserie chicken works beautifully here, and we dive deeper into substitutions in our Creamy Chicken and Rice Casserole.
Wild rice adds a chewy, nutty texture that takes this soup from “nice” to “can-I-have-seconds.” Don’t skip it—but if you’re out, you can also use a blend of long grain and wild rice as a backup.
Step 5: Stir in the Cream and Seasonings
Once everything’s cozy in the pot, pour in 2 cups of half-and-half cream. Give it a gentle stir and watch as the soup transforms into a luscious, creamy dream. Next, sprinkle in 1 teaspoon of dried parsley flakes, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
You can always adjust the seasoning to taste—start light and build up if needed. For a richer soup, swap the half-and-half for heavy cream. Want a lighter version? Go with whole milk or even evaporated milk.
Need help with spice swaps or dairy alternatives? Our Low-Calorie White Chicken Chili with Greek Yogurt has great insights on making creamy dishes lighter without losing flavor.
Step 6: Simmer Until Thick, Creamy, and Cozy
Bring the soup back to a low boil, then reduce the heat to a gentle simmer. Let it bubble—uncovered—for about 20 minutes, stirring occasionally to prevent sticking.
This step-by-step simmering process allows the flavors to meld beautifully, and the soup to thicken just enough to cling lovingly to every spoonful. If it gets too thick, just splash in a little extra broth or milk. Too thin? Let it cook a bit longer uncovered.
Once it’s reached your preferred consistency, give it a final taste for seasoning—and you’re ready to serve!
What to Serve with Cream of Turkey and Wild Rice Soup
This soup can totally shine on its own, but if you want to round it out, a crusty slice of sourdough or a warm biscuit is a must. Garlic bread or homemade cornbread? Yes, please. You could even throw together a simple green salad with a tangy vinaigrette to balance out the richness. Got a little extra time? Our Baked Feta Potatoes with Lemon would be a bright, zesty companion. Or keep it simple with a handful of crackers and a good Netflix queue. However you serve it, just know your bowl will be empty before your show starts.
Key Tips for Making Cream of Turkey and Wild Rice Soup
Use cooked wild rice, not raw—it cuts the cook time and keeps the texture perfect. Leftover Thanksgiving turkey works like a charm, but rotisserie chicken is a great stand-in if you’re in a pinch. When adding the broth to the flour mixture, go slow and stir constantly to avoid lumps (trust me, your soup will thank you). If you want it thicker, simmer longer with the lid off. Want it lighter? Swap half-and-half for whole milk or even evaporated milk. You can also add mushrooms or spinach if you’re feeling veggie-rich. Like it spicier? Toss in a pinch of cayenne or crushed red pepper for a little kick. Don’t skip seasoning—taste before serving!
Storage and Reheating Tips for Cream of Turkey and Wild Rice Soup
This soup is basically a meal-prepper’s dream. Let it cool completely, then store it in airtight containers in the fridge for up to 4 days. It actually tastes better the next day as the flavors develop more. For longer storage, freeze in portioned containers (leave some space at the top). Just thaw overnight in the fridge before reheating. To warm it up, place it in a saucepan over medium-low heat. Add a splash of milk or broth to loosen it up as it heats. Avoid boiling—it can separate the cream. Microwave? Sure, but do it in short bursts, stirring in between so it heats evenly.
FAQs
Can I make this gluten-free? Yes! Just sub in a gluten-free flour blend when thickening the broth.
Can I use chicken instead of turkey? Totally. Rotisserie chicken is a great shortcut.
Is wild rice the same as regular rice? Not quite. Wild rice has a firmer bite and nuttier flavor—worth the extra effort.
Can I freeze it with cream in it? You can, but the texture might change a bit. If that bothers you, freeze the base and add cream when reheating.
Final Thoughts
Cream of Turkey and Wild Rice Soup is the kind of meal that wraps you up like a warm blanket and says, “You’ve got this.” Whether you’re winding down after a long day or trying to reinvent leftovers in a way that won’t cause eye rolls, this creamy, hearty bowl of goodness delivers. You’ll love how fast it comes together, and your family will love how it disappears. Don’t forget to check out our Roast Turkey Herbed Dumpling Stew if you’ve got even more turkey to use up. Let this soup be your new go-to whenever the temps dip or your week needs a little comfort. Because honestly? We all need a soup like this in our back pocket.
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Cream of Turkey and Wild Rice Soup Recipe – Easy & Comforting
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
This Cream of Turkey and Wild Rice Soup is a cozy, creamy classic made with tender turkey, nutty wild rice, and aromatic vegetables. Perfect for fall or after the holidays, it’s a satisfying way to use up leftover turkey.
Ingredients
- 1/2 cup butter, cubed
- 2 carrots, finely chopped
- 2 celery ribs, finely chopped
- 1 medium onion, chopped
- 1/2 cup all-purpose flour
- 4 cups chicken or turkey broth
- 2 cups cooked wild rice
- 2 cups cubed cooked turkey
- 2 cups half-and-half cream
- 1 teaspoon dried parsley flakes
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
1. In a Dutch oven, heat butter over medium-high heat. Add carrots, celery, and onion; cook and stir until tender.
2. Stir in flour until blended; cook until bubbly.
3. Gradually stir in broth. Bring to a boil, stirring constantly. Cook and stir for 1-2 minutes or until thickened.
4. Stir in cooked wild rice, cubed turkey, half-and-half, parsley, salt, and pepper. Return to a boil.
5. Reduce heat and simmer uncovered for 20 minutes, stirring occasionally.
Notes
You can substitute chicken for turkey if desired.
For a richer soup, use heavy cream instead of half-and-half.
Make it ahead: This soup stores well in the fridge for 3-4 days or can be frozen for up to 2 months.
Wild rice can be cooked in advance or purchased pre-cooked for convenience.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 5 g
- Sodium: 720 mg
- Fat: 26 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 85 mg
