Turkey & Wild Rice Soup

Turkey Wild Rice Soup

This is a U.S. tradition for the turkey left from Thanksgiving Dinner.


  • 8 cups (64oz, 2000ml) turkey stock or chicken broth
  • 3 cups (15oz, 450gr) turkey, cut into small pieces
  • 3/4 cup (5oz, 150gr wild rice
  • 4 carrots, trimmed, halved lengthwise, sliced
  • 3 ribs celery, trimmed, sliced
  • 1 large onion, trimmed, chopped
  • 2 tbs cornstarch (maizena, corn flour)
  • 2 tbs dry sherry
  • 3/4 cup milk


  • Bring broth to a boil over medium heat.
  • Lightly rinse the wild rice and add to pot.
  • Add the vegetables to the pot as you slice / chop.
  • Cover and simmer 45 minutes.
  • Taste the soup, add salt, pepper, or a chicken stock cube if needed.
  • Add turkey to soup.
  • Dissolve cornstarch in sherry and a bit of milk.
  • Increase heat under soup to a hard simmer.
  • Stir in cornstarch mixture, stirring until it clears and thickens the soup slightly.
  • Stir in the remaining milk, heat through and serve.


The cornstarch is meant to thicken it very slightly, you may not really notice it when it’s hot, but it makes it more unctuous.
You can substitute chicken for the turkey and long-grain or brown rice for the wild rice.
Cooking time does not include the several hours to make a proper stock


Keywords: turkey soup, wild rice, turkey

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