Turkey & Wild Rice Soup with Vegetables

Why You’ll Love This Recipe

This soup combines the chewy texture of wild rice with tender turkey and savory mushrooms, carrots, and celery for a satisfying and flavorful bite every time. The creamy broth is brightened with lemon juice and fresh thyme, balancing richness with freshness. It’s easy to prepare and ideal for using up turkey leftovers in a delicious way.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 tablespoons olive oil
• 1 small onion, chopped
• 2 medium carrots, chopped
• 2 medium stalks celery, chopped
• 8 ounces cremini or white button mushrooms, chopped (about 3 cups)
• ¾ teaspoon salt
• ¼ teaspoon ground pepper
• 2 tablespoons all-purpose flour
• 4 cups low-sodium chicken broth
• 2 cups water
• 1 cup wild rice
• 1 cup chopped green beans
• 2 ½ cups shredded cooked turkey or chicken (about 10 oz.)
• 2 cups whole milk
• 1 tablespoon lemon juice
• 2 teaspoons chopped fresh thyme (or ½ teaspoon dried thyme)

Directions

1. Heat olive oil in a large pot over medium heat. Add onion, carrots, celery, and mushrooms. Sauté until vegetables are softened, about 5-7 minutes.
2. Stir in salt, pepper, and flour. Cook for 1-2 minutes, stirring constantly to form a roux.
3. Gradually whisk in chicken broth and water, scraping the bottom of the pot to avoid lumps. Bring to a boil.
4. Add wild rice and reduce heat to a simmer. Cover and cook for about 40-45 minutes, or until rice is tender.
5. Stir in chopped green beans and shredded turkey. Cook for 5-7 minutes until beans are tender and turkey is heated through.
6. Lower heat and stir in whole milk, lemon juice, and fresh thyme. Heat gently until warmed through—do not boil.
7. Adjust seasoning to taste and serve hot.

Servings and timing

This recipe serves about 6 people. Preparation time is 15 minutes, with cooking time around 50-60 minutes.

Variations

• Substitute wild rice with brown rice or quinoa for a different grain option.
• Use leftover chicken instead of turkey.
• Add kale or spinach for extra greens.
• Substitute milk with cream or non-dairy milk for different textures and flavors.
• Use dried herbs like rosemary or sage to vary the flavor profile.

Storage/Reheating

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, stirring occasionally. Add a splash of broth or milk if the soup thickens upon cooling.

FAQs

Can I make this soup gluten-free?

Yes, use gluten-free flour or cornstarch as a thickener.

How do I cook wild rice faster?

Soak wild rice for a few hours or overnight before cooking to reduce cooking time.

Can I freeze Turkey & Wild Rice Soup?

Yes, but wild rice texture may change slightly; reheat gently.

Can I make this soup vegetarian?

Use vegetable broth and substitute turkey with mushrooms or tofu.

How do I store leftovers?

Keep in a sealed container in the fridge and consume within 4 days.

Can I add other vegetables?

Yes, peas, corn, or zucchini are great additions.

How can I make the soup creamier?

Add more milk or a dollop of sour cream when reheating.

Can I prepare this soup ahead of time?

Yes, flavors develop well after resting.

What can I serve with this soup?

Crusty bread, crackers, or a fresh salad complement the meal.

Is this soup low-calorie?

It’s moderate in calories but very nutritious and filling.

Conclusion

Turkey & Wild Rice Soup with Vegetables is a wholesome, flavorful, and hearty meal perfect for cozy dinners or nutritious lunches. Combining tender turkey, nutty wild rice, and fresh vegetables in a creamy, lemon-kissed broth, this soup is both comforting and satisfying—a great way to enjoy leftovers or create a healthy meal from scratch.

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