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Autumn wild rice soup in small white bowl.
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5 from 2 votes

Autumn Wild Rice Soup with Turkey

This Autumn Wild Rice Soup recipe is made with mushrooms, carrots, and leftover turkey or chicken. It's made in a Dutch oven and dairy free!
Prep Time10 mins
Cook Time1 hr 5 mins
Total Time1 hr 15 mins
Course: Main Course
Cuisine: American
Diet: Gluten Free, Low Lactose
Keyword: wild rice soup, turkey wild rice soup, wild rice soup no dairy
Servings: 8
Calories: 266kcal
Author: Christine Rooney


  • 6 cloves garlic
  • 1 onion any color
  • 2-3 stalks celery
  • 4-5 large carrots yields 4-5 cups
  • 1 8 oz. package mushrooms any variety
  • 4 Tbsp. olive oil split
  • ¾ tsp. kosher salt split
  • ½ tsp. pepper split
  • 1 cup wild rice
  • 7 cups low sodium chicken broth
  • 4 cups leftover turkey or chicken
  • 4-5 sprigs fresh thyme or ½ tsp. dried thyme
  • 1-2 sprig fresh rosemary or ½ tsp. dried rosemary


  • Mince 6 cloves of garlic and 1 onion (any color).
  • Mince 2-3 stalks of celery.
  • Wash and scrub 4-5 large carrots. Peel the carrots if desired. Cut the carrots into even slices.
  • Cut 1 8 oz. package of mushrooms (any variety) into evenly sized slices.
  • Cut 4 heaping cups of leftover cooked turkey or chicken into large chunks. Be sure to remove and discard any skin, bones, or cartilage.
  • Heat a cast iron Dutch oven or large heavy-bottomed soup pot to medium on the stove top and add 2 tablespoon olive oil. Once the oil is heated, add the sliced mushrooms, along with ¼ teaspoon each kosher salt and pepper.
  • Saute the mushrooms on medium-low heat for 10 minutes or so, stirring occasionally. The mushrooms should cook down a bit and become fragrant. Remove the mushrooms from the pot. place them in a bowl, and set aside.
  • After the sauteed mushrooms are removed from the stove top, add 2 more tablespoon olive oil to the soup pot. Add the minced garlic, onions, and celery. Saute for 3-4 minutes, stirring occasionally.
  • Add the sliced carrots, along with ¼ teaspoon each kosher salt and pepper. Saute for 5-6 minutes, stirring occasionally. Add 1 cup of wild rice to the pot and saute for 1 minute.
  • Add 7 cups of low sodium chicken broth, along with another ¼ teaspoon kosher salt, 4-5 sprigs of fresh thyme and 1-2 sprigs of fresh rosemary to the pot (can sub ½ teaspoon each of dried thyme and rosemary or 1 tsp. Italian seasoning if preferred). Stir until combined.
  • Bring the soup to a boil, reduce to a low boil, and cover. Cook, covered, on a low boil for 45 minutes or so or until the wild rice is tender and the carrots softened (but not mushy).
  • Add 4 heaping cups of diced leftover turkey or chicken, along with the sauteed mushrooms and any liquid from the mushrooms to the soup pot.
  • Stir all of the ingredients until combined and simmer for another 5 minutes or so. Remove the thyme and rosemary sprigs and discard before serving.


To make this soup both vegetarian and vegan, simply omit the cooked turkey or chicken and swap the low sodium chicken broth for low sodium vegetable or mushroom broth.
To make the soup creamy, add ¾ cup of heavy cream near the end of the cooking process and stir until combined.
You can also use full-fat coconut milk if you like a creamy soup, but prefer it without the dairy.
Feel free to add some chopped leafy greens like kale or Swiss chard near the end of the cooking process for some extra texture and flavor.


Serving: 2cups | Calories: 266kcal | Carbohydrates: 24g | Protein: 19g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 332mg | Potassium: 552mg | Fiber: 3g | Sugar: 3g | Vitamin A: 6117IU | Vitamin C: 5mg | Calcium: 45mg | Iron: 2mg