Creamy Homestyle Turkey and Wild Rice Soup Recipe
I’m about to share something that’ll completely change how you handle those post-holiday turkey leftovers sitting in your fridge. This creamy homestyle turkey and wild rice soup transforms what could be boring remnants into something genuinely spectacular, with that nutty wild rice texture and silky broth that tastes like you’ve been simmering it all day. The best part? It comes together faster than you’d expect, though there’s one important trick that makes all the difference.
Why You’ll Love this Creamy Homestyle Turkey and Wild Rice Soup
When comfort food meets leftover turkey magic, you get this ridiculously creamy wild rice soup that’ll make you forget all about boring sandwich reruns.
I’m talking about soup that tastes like it simmered all day but actually comes together in under an hour.
The wild rice adds this amazing nutty texture that regular rice just can’t match. Plus, that cream and egg yolk combo? Pure velvet.
And here’s the thing – you can use any leftover turkey, even the slightly dry stuff. This soup transforms everything into something restaurant-worthy.
What Ingredients are in Creamy Homestyle Turkey and Wild Rice Soup?
This soup starts with a beautiful foundation of butter, onions, and mushrooms that creates the most amazing aroma when they hit the pan. You know that moment when your kitchen suddenly smells like a fancy restaurant? That’s exactly what we’re going for here.
The real magic happens when you combine the wild rice blend with rich chicken broth and a splash of dry sherry. Then comes the turkey, followed by that luxurious cream and egg yolk mixture that transforms everything into pure comfort food heaven.
Ingredients:
- 2 tablespoons butter or margarine
- 1 medium onion, chopped
- 4 ounces mushrooms, sliced
- 2⅓ cups water
- 2 cups chicken broth (or broth from cooked turkey carcass)
- 1 (6-ounce) package long grain and wild rice blend
- 2 tablespoons dry sherry
- 2 cups diced cooked turkey
- 1 cup heavy cream
- 1 egg yolk
- Ground pepper to taste
- 1 tablespoon parsley
- ¼ teaspoon marjoram
- ¼ teaspoon thyme
- ¼ teaspoon sage
- ⅛ cup soy sauce
A Few Things to Keep in Mind
The wild rice blend is really the star of this show, so don’t try to substitute regular white rice. Trust me on this one – the nutty texture and deeper flavor are what make this soup special.
When it comes to the turkey, literally any leftover pieces will work. Dark meat, white meat, even those slightly overcooked bits you thought were beyond saving. The creamy broth is incredibly forgiving.
That egg yolk and cream combination might seem intimidating, but it’s actually pretty foolproof as long as you temper it properly. Just remember to add some hot soup to the cream mixture first before stirring it all back in. This prevents any awkward scrambled egg situations that nobody wants in their soup.
The soy sauce might seem like an odd addition, but it adds this subtle umami depth that really makes the flavors pop. Think of it as your secret weapon that guests will never quite be able to identify.
How to Make this Creamy Homestyle Turkey and Wild Rice Soup
Making this soup is honestly one of those cooking experiences that makes you feel like you actually know what you’re doing in the kitchen.
Start by melting 2 tablespoons of butter in a large saucepan over medium heat – and yes, this is absolutely the time to use real butter if you have it.
Add your 1 medium chopped onion and 4 ounces of sliced mushrooms to that gorgeous melted butter. Cook them for about 2 minutes, just until the onion turns translucent. This is where your kitchen starts smelling like magic, so don’t rush this step.
Now comes the liquid foundation. Pour in 2⅓ cups of water and 2 cups of chicken broth, then stir in that 6-ounce package of long grain and wild rice blend along with its seasoning packet.
This is also when you’ll add your herbs – 1 tablespoon of parsley, ¼ teaspoon each of marjoram, thyme, and sage, plus ground pepper to taste. Bring this whole beautiful mess to a boil.
Once it’s bubbling away, reduce the heat, cover the pot, and let it simmer for 20 to 25 minutes until the rice is tender. Wild rice takes its sweet time, but trust the process.
Here’s where things get a little fancy. Add 2 tablespoons of dry sherry and let it boil for exactly 1 minute. Then add your 2 cups of diced cooked turkey.
At this point, if you want to follow the recipe creator’s personal touch, add 3 more ladles of broth to really amp up the flavor.
Now for the part that always makes me a little nervous – the cream and egg mixture. In a separate bowl, whisk together 1 cup of heavy cream and 1 egg yolk.
Then, and this is essential, stir a few spoonfuls of the hot soup into this cream mixture first. This is called tempering, and it’s your insurance policy against ending up with turkey and egg drop soup.
Reduce your heat to low, then add this tempered cream mixture to the soup in a slow, steady stream while stirring constantly. I can’t stress this enough – keep stirring, and keep that heat low.
Finally, add ⅛ cup of soy sauce and cook just until the soup is slightly thickened and hot.
Whatever you do, don’t let it boil once that cream goes in. The soup will be perfectly creamy and rich, and you’ll wonder why you ever bothered with the canned stuff.
Creamy Homestyle Turkey and Wild Rice Soup Substitutions and Variations
Look, I get it – sometimes you open the fridge and realize you’re missing half the ingredients, or maybe you just want to put your own spin on things.
No heavy cream? Half-and-half works fine, though you’ll lose some richness.
Chicken thighs can replace turkey – honestly, they’re often more flavorful anyway.
Can’t find wild rice blend? Regular brown rice does the trick, just adjust cooking time.
Want to shake things up? I love adding diced carrots or celery for crunch.
Swap the sherry for white wine if that’s what you’ve got open.
Even leftover rotisserie chicken transforms this into weeknight magic.
What to Serve with Creamy Homestyle Turkey and Wild Rice Soup
Comfort food demands comfortable companions, and this rich, hearty soup practically begs for the right sidekicks.
I always reach for crusty sourdough bread—something substantial enough to dunk without falling apart in my bowl.
Buttermilk biscuits work beautifully too, especially when they’re still warm from the oven.
For something lighter, I’ll serve a simple mixed greens salad with vinaigrette to cut through all that cream.
Want to make it a proper feast? Add roasted vegetables like carrots or Brussels sprouts.
The earthy flavors complement the wild rice perfectly, creating a meal that feels both elegant and wonderfully rustic.
Final Thoughts
After stirring together countless bowls of soup over the years, I’ve learned that the best recipes aren’t just about following instructions—they’re about creating something that brings people to your kitchen.
This turkey wild rice soup does exactly that. The rich, creamy broth paired with tender rice creates comfort you can taste.
Sure, it takes a bit of patience while the rice simmers, but isn’t the best comfort food worth waiting for?
I hope this becomes your go-to recipe for those chilly evenings when you need something warm, satisfying, and wonderfully homemade.
Creamy Homestyle Turkey and Wild Rice Soup
Ingredients
- 2 tablespoons butter or margarine
- 1 medium onion chopped
- 4 ounces mushrooms sliced
- 2⅓ cups water
- 2 cups chicken broth or broth from cooked turkey carcass
- 1 6 ounce package long grain and wild rice blend
- 2 tablespoons dry sherry
- 2 cups diced cooked turkey
- 1 cup heavy cream
- 1 egg yolk
- Ground pepper to taste
- 1 tablespoon fresh parsley
- ¼ teaspoon marjoram
- ¼ teaspoon thyme
- ¼ teaspoon sage
- ⅛ cup soy sauce
Instructions
- Melt butter in a large saucepan over medium heat.
- Add chopped onion and sliced mushrooms; cook for 2 minutes until onion becomes translucent.
- Add water and broth; stir in rice mix and seasoning packet along with ground pepper, parsley, marjoram, thyme, and sage. Bring to a boil.
- Reduce heat, cover and simmer for 20-25 minutes until rice is tender.
- Add sherry and boil for 1 minute.
- Add diced turkey and 3 additional ladles of broth. Reduce heat to low.
- In a small bowl, mix cream and egg yolk together. Stir in a few spoonfuls of the hot soup to temper the mixture.
- Add the cream mixture to the soup in a slow, steady stream while stirring constantly.
- Add soy sauce and cook only until slightly thickened and heated through. Do not boil.
Notes
Tempering the cream and egg yolk mixture prevents curdling – always add hot soup to the cream first
The additional broth added with the turkey helps create the perfect consistency and prevents the soup from being too thick
Dry sherry can be substituted with white wine or omitted entirely if preferred
This soup can be made ahead but add the cream mixture just before serving to prevent separation
Leftover soup will thicken in the refrigerator – thin with additional broth when reheating
Fresh herbs can be substituted for dried herbs using a 3:1 ratio
Nutrition
Frequently Asked Questions
Can I Freeze This Turkey and Wild Rice Soup for Later?
I don’t recommend freezing this soup because the heavy cream and egg yolk will separate and curdle when thawed. You’ll get a grainy, unappetizing texture that’s difficult to fix.
How Long Does Leftover Soup Stay Fresh in the Refrigerator?
I’d recommend storing leftover soup in the refrigerator for up to three days. Since it contains dairy and eggs, it’s best consumed quickly. I always reheat it gently to prevent curdling.
What’s the Best Way to Reheat This Creamy Soup?
I’d reheat this soup gently over low heat on the stovetop, stirring frequently to prevent the cream from curdling. Don’t let it boil, as that’ll break the creamy texture.
Can I Make This Soup in a Slow Cooker Instead?
I’d adapt this for slow cooking by combining everything except the cream-egg mixture and turkey in your slow cooker. Cook on low 3-4 hours, then add turkey and cream mixture last.
Why Did My Soup Curdle When I Added the Cream?
Your soup curdled because you added the cream too quickly or the soup was too hot. I always temper cream with hot soup first, then add it slowly while stirring constantly.