This One Pot Turkey Wild Rice Soup is easy to make and perfect for a cold winter day. It’s loaded with turkey, wild rice and veggies and goes perfectly with some crispy bread.
This soup is seriously comforting on a cold day, whether it be the dead of winter or a rainy spring night. It’s full of fresh veggies and tender turkey, all thickened up in a rich creamy broth. This Turkey Wild Rice Soup is so perfect for those days when you just want something easy to curl up with and get lost in, so let’s get into it and whip up something that is perfect for now or later.
All the one pot meals that have been popping up in the past few years may seem like a bit of a fad, but there’s real reasons to use just one pot for recipes like these. Not only does it make things a lot easier both during cooking and clean up, but you can develop a lot of great flavor when each step is done in the same pot. You’ll find that the flavor you get making this soup in this method really kicks the dish up a notch.
- Turkey – We’re using turkey breast today. We want something that will shred easily after cooking.
- Butter and olive oil – Be sure your butter is unsalted and your olive oil extra virgin.
- Veggies – We want to use carrots, celery, and onion to develop the base of our soup.
- Flour – We need a thickener in this soup, and flour will do in a pinch.
- Cream – Half and half is what we’re looking for today. Feel free to substitute in something lower fat if you’re watching calories.
- Rice – We want uncooked wild rice for lots of fiber and chew. If you don’t have any on hand feel free to reference this handy dandy guide for information on other varieties.
- Broth – Low sodium chicken broth is what you should be looking for in the grocery store, low or no sodium as we want to control our salt.
- Herbs – Bay leaf, poultry seasoning, thyme, parsley, rosemary, and sage. Aim to pick up these herbs fresh but if that’s not an option, dried will work as well. Be sure to pull the bay leaf out before eating your soup.
- Seasoning – Salt and pepper to taste.
How To Make One Pot Turkey Wild Rice Soup
- Saute the sauteables: In a large soup pot, heat the olive oil over medium-high heat then add the turkey and cook until browned and cooked through, about 5 to 7 minutes. Remove the turkey from the pot. Reduce the heat to medium and melt the butter. Add the onions, carrots, celery and garlic. Cook until the onion is translucent and soft; about 3 minutes.
- Assemble the soup: Add flour and mix well. Slowly stir in the half and half, wild rice and chicken broth. Add the bay leaf. Bring to a boil then reduce the heat to medium-low, and cover. Cook until rice is cooked; about 30 to 45 minutes. The time depends on the rice you use.
- Finish the soup: Remove the bay leaf from the soup and season with salt and pepper to taste then add the poultry seasoning and the fresh herbs. Add the turkey back to the pot and cook for another 5 minutes. Garnish with parsley and serve.
How Else Can I Make This Soup?
This dish doesn’t just need to be made on the stove top! We’ve got plenty of options.
You’ll want to assemble all the ingredients except the flour and cream. Cook on LOW for 7 – 8 hours or HIGH for 3 – 4. Whisk your flour and cream over the stove till it combines and thickens. Add the cream mixture to the slow cooker in the last 20 minutes.
If you’d like to make this recipe in your pressure cooker you’re in luck because it’s super simple. Just combine all the ingredients except the flour and cream in your pressure cooker and cook on the manual high setting for 30 minutes. Whisk your flour and cream over the stove till it combines and thickens. Add cream mixture and allow to warm.
Other Ingredients You Can Use
There’s so many other ingredients you can use in this recipe!
Potatoes, corn, kidney or navy beans, lentils of any color. Any kind of veggie that holds up well to being cooked down in a soup will go perfectly with this dish as it’s so versatile and adaptable.
Turkey isn’t the only protein that will make this soup crave-able. I also like to use chicken breast cooked in the same method!
I like wild rice because it gives a nice chew to this dish and can cook down for the entire cook time without getting too mushy, but it’s not the only grain that works! Barley and farro, short grain brown rice, or medium grain white rice will all work. If you find your rice is releasing too much starch making your soup too thick, just rinse your uncooked rice till the water runs clear before adding.
This will keep fresh in the fridge for up to 3 days. If you’d like to prepare this recipe ahead you’ll want to assemble everything like normal, but hold off on the rice. Sadly thawed rich doesn’t retain its texture very well. Make some rice and incorporate it when you’d like to thaw and enjoy your Turkey Wild Rice Soup.
More Must Try Soup Recipes:
- Avgolemono Soup
- French Onion Soup
- Mulligatawny Soup
- Lasagna Soup
- Cheesy Chicken Enchilada Soup
- Egg Drop Soup
- Buffalo Chicken Wing Soup
- Minestrone Soup
- Cabbage Soup
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One Pot Turkey Wild Rice Soup
- 2 tablespoon olive oil
- 1 pound turkey breast cubed
- 3 tablespoon butter
- 1 large onion chopped
- 2 medium carrots chopped
- 2 stalks celery chopped
- 2 cloves garlic minced
- 3 tablespoon all-purpose flour
- 2 cups half and half
- 1 cup wild rice uncooked
- 6 cups chicken broth low sodium or no sodium added
- 1 bay leaf
- salt and pepper to taste
- 1 teaspoon poultry seasoning
- 1 tablespoon thyme fresh, chopped
- 1 teaspoon rosemary fresh, chopped
- 1 tablespoon sage fresh, chopped
- 2 tablespoon parsley fresh, chopped
- In a large soup pot, heat the olive oil over medium-high heat then add the turkey and cook until browned and cooked through, about 5 to 7 minutes.
- Remove the turkey from the pot. Reduce the heat to medium and melt the butter. Add the onions, carrots, celery and garlic. Cook until the onion is translucent and soft; about 3 minutes.
- Add flour and mix well. Slowly stir in the half and half, wild rice and chicken broth. Add the bay leaf.
- Bring to a boil then reduce the heat to medium-low, and cover. Cook until rice is cooked; about 30 to 45 minutes. The time depends on the rice you use, it’s best to check the package for instructions.
- Remove the bay leaf from the soup and season with salt and pepper to taste then add the poultry seasoning and the fresh herbs. Add the turkey back to the pot and cook for another 5 minutes.
- Garnish with parsley and serve.
- Although I used turkey breast, chicken breast can be used as well. You can also use leftover turkey meat or leftover roast chicken.
- Poultry seasoning is a mix of different herbs including sage, marjoram, rosemary and many others.
- Half and half can be found near the milk and cream in the dairy section of your local grocery store. Half and half is a blend of equal parts whole milk and light cream. It averages 10 to 12% of fat.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.