Turkey Wild Rice Soup (Instant Pot or Crock Pot) Recipe
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.
- 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
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
- 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.
- 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.
- Add Broth, Rice, and Herbs: Stir in broth, dry wild rice, bay leaf, thyme, sage, and rosemary. Secure the Instant Pot lid.
- 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.
- Prepare Flour Mixture: While soup cooks, whisk milk and flour together until smooth.
- 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.
- 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
