Turkey Wild Rice Soup (Instant Pot or Crock Pot) Recipe

Introduction

This Turkey Wild Rice Soup is a comforting, hearty dish perfect for using up leftover turkey or chicken. Whether made quickly in an Instant Pot or slowly in a Crock Pot, this creamy soup is packed with vegetables, herbs, and tender wild rice for a satisfying meal.

Ingredients

• 1 lb. cooked turkey (454 grams; use cooked turkey breast or cooked chicken breast)
• ⅔ cup dry wild rice (can substitute brown rice)
• 1 tablespoon olive oil
• 1½ cups onion, diced
• 3 large celery stalks
• 3 medium carrots (about 8 ounces / 227 grams)
• 10 ounces baby portabella mushrooms, sliced (283 grams)
• 4½ cups turkey bone broth (or chicken bone broth)
• 1 bay leaf
• 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
• 1 teaspoon dried sage
• 1 teaspoon dried rosemary
• 1 cup milk, 2%
• ¼ cup flour
• ½ cup heavy cream
• ¼ cup grated Parmesan cheese
• ¼ cup fresh parsley, finely chopped
• Salt and pepper (optional)

Instructions

1. Step 1: Chop the onion, celery, and carrots into ½-inch dice. Slice the mushrooms, finely chop the parsley, and cut the cooked turkey into 1-inch cubes.
2. Step 2: Heat olive oil in the Instant Pot on high sauté for 1-2 minutes. Add the onion, carrot, celery, and mushrooms and sauté for 5-10 minutes, stirring frequently until softened but not browned.
3. Step 3: Add the broth, dry wild rice, bay leaf, thyme, sage, and rosemary. Cover the Instant Pot with the lid.
4. Step 4: For pressure cooking, close the vent and cook on the “rice/risotto” setting at high pressure for 15 minutes. Let pressure release naturally for 10 minutes before opening the lid carefully.
5. Step 5: For slow cooking, leave the vent open and cook on high for 3-4 hours or low for 6-8 hours until the wild rice is tender. Add up to 1 cup extra broth if needed.
6. Step 6: While cooking, whisk milk and flour together into a smooth paste. When cooking is done, remove the Instant Pot lid.
7. Step 7: Turn the Instant Pot to high sauté. Add turkey pieces, milk mixture, cream, and Parmesan. Remove and discard the bay leaf. Season with salt and pepper if desired.
8. Step 8: Cook for 10-15 minutes, stirring frequently to prevent sticking. The soup will thicken and become creamy.
9. Step 9: Serve the soup in bowls and garnish with fresh parsley. Enjoy!

Tips & Variations

• Use chicken broth and chicken instead of turkey for a similar result.
• Brown rice can be substituted for wild rice if preferred, but cooking times may vary.
• For added flavor, sauté a clove of minced garlic with the vegetables.
• If you don’t have an Instant Pot, this recipe works well in a traditional slow cooker or on the stove at low simmer.
• Adjust creaminess by using half-and-half instead of heavy cream if desired.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. The soup may thicken as it cools; add a splash of broth or milk when reheating to adjust consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup without an Instant Pot or Crock Pot?

Yes, you can simmer the soup on the stovetop. Cook the rice separately and add it when vegetables are tender. Then follow the steps to add milk mixture, cream, and turkey, cooking until thickened.

Can I freeze Turkey Wild Rice Soup?

It’s best to freeze the soup without the cream and dairy added. Portion and freeze the base soup, then add cream, milk, and cheese when reheating to preserve texture and flavor.

Turkey Wild Rice Soup (Instant Pot or Crock Pot) Recipe

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4.5 from 83 reviews

This hearty Turkey Wild Rice Soup is a comforting and nourishing dish perfect for using leftover cooked turkey or chicken. Made with wild rice, fresh vegetables, and a rich blend of herbs and cream, it’s easy to prepare either in an Instant Pot or Crock Pot for a creamy, flavorful meal that’s ideal for chilly days.

• Author: nova
• Prep Time: 15 minutes
• Cook Time: 25 minutes Instant Pot (including pressure release); 3-8 hours Crock Pot (slow cooker)
• Total Time: 40 minutes Instant Pot; up to 8 hours Crock Pot
• Yield: 6 servings 1x
• Category: Soup
• Method: Instant Pot
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Protein

• 1 lb. cooked turkey breast or cooked chicken breast, cut into 1-inch cubes (454 grams)

Grains

• ⅔ cup dry wild rice (can substitute brown rice)

Vegetables

• 1½ cups onion, diced
• 3 large celery stalks, diced
• 3 medium carrots (about 8 ounces / 227 grams), diced
• 10 ounces baby portabella mushrooms, sliced (283 grams)
• ¼ cup fresh parsley, finely chopped (for garnish)

Liquids and Dairy

• 4½ cups turkey bone broth or chicken bone broth
• 1 cup 2% milk
• ½ cup heavy cream

Herbs and Seasonings

• 1 bay leaf
• 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
• 1 teaspoon dried sage
• 1 teaspoon dried rosemary
• ¼ cup grated Parmesan cheese
• Salt and pepper, optional

Other

• 1 tablespoon olive oil
• ¼ cup flour

Instructions

1. Prepare Vegetables and Turkey: Chop onion, celery, and carrots into ½-inch dice. Slice mushrooms, finely chop parsley, and cut cooked turkey or chicken into 1-inch cubes.
2. Sauté Vegetables: Heat olive oil in the Instant Pot on high sauté mode for 1-2 minutes. Add onion, carrot, celery, and mushrooms, sauté 5-10 minutes until softened, stirring frequently to avoid browning.
3. Add Broth, Rice, and Herbs: Stir in broth, dry wild rice, bay leaf, thyme, sage, and rosemary. Secure the Instant Pot lid.
4. Pressure Cook or Slow Cook: For pressure cooking: Close vent and cook on high pressure for 15 minutes using the rice/risotto setting. Let natural pressure release for 10 minutes before opening. For slow cooking: Leave vent open and cook on high for 3-4 hours or low for 6-8 hours until rice is tender, adding extra broth if necessary.
5. Prepare Flour Mixture: While soup cooks, whisk milk and flour together until smooth.
6. Finish Soup: Once cooking is complete, remove the bay leaf and discard. Set Instant Pot to high sauté, add turkey, milk-flour mixture, heavy cream, and Parmesan. Cook, stirring frequently, for 10-15 minutes until soup thickens and becomes creamy.
7. Serve: Ladle soup into bowls, garnish with fresh parsley, and enjoy warm.

Notes

• If wild rice absorbs too much liquid during slow cooking, add up to 1 cup extra broth to maintain desired consistency.
• Stir frequently during the final sauté step to prevent sticking and ensure creamy texture.
• Salt may not be needed depending on the saltiness of your broth; add to taste.
• This recipe works well with both leftover turkey or cooked chicken breast as protein substitutes.
• For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend or cornstarch slurry.

Keywords: turkey soup, wild rice soup, Instant Pot soup, crock pot soup, Thanksgiving leftovers, creamy soup, healthy soup, comforting dinner