Go Back
+ servings
Print Recipe
No ratings yet

Turkey Wild Rice Soup

Filling and warming Turkey Wild Rice Soup is a great way to use up leftover turkey. Make it with homemade turkey stock for a fully home cooked meal the whole family will love!
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Servings: 8
Calories: 263kcal
Author: Bernadette Martin


  • 10 cups homemade or store-bought low-sodium turkey stock
  • 4 cups cooked and shredded turkey
  • 1 cup uncooked wild rice
  • 3 carrots, peeled and chopped
  • 2 stalks celery chopped
  • ½ cup chopped yellow or white onion
  • 1 clove garlic, minced


  • Combine the stock, uncooked wild rice, carrots, celery, onions, and garlic in a large pot. Bring to a boil, reduce heat to a simmer and cover.
  • Simmer for 45 minutes, or until the rice is soft. Stir in the turkey and simmer for a few more minutes. Serve hot.


If making ahead of time, cook the rice separately according to package directions then refrigerate. Combine with the soup when adding the turkey.
This recipe makes a lot of soup. It can be frozen for up to 6 months. 


Calories: 263kcal | Carbohydrates: 28g | Protein: 21g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 44mg | Sodium: 504mg | Potassium: 621mg | Fiber: 2g | Sugar: 6g | Vitamin A: 3905IU | Vitamin C: 3.1mg | Calcium: 32mg | Iron: 1.5mg