There’s something soul-soothing about a bowl of hot, hearty soup when the air starts to crisp and the leaves start turning gold. This turkey and wild rice soup with tarragon and white wine is the kind of dish that feels like a warm sweater in a bowl. It’s savory, lightly creamy, layered with flavor from earthy mushrooms and bright tarragon, and enriched with a splash of white wine that elevates the whole pot. Whether you’re making this from leftover holiday turkey or crafting a pot from scratch, this recipe celebrates everything we love about cozy autumn wild rice soup season.
Turkey and Wild Rice Soup with Tarragon and White Wine
Prep Time 20 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr 5 minutes mins
Course Main Course, Soup
Cuisine American
Large Dutch oven or soup pot Retains heat well and is perfect for slow simmering.
Wooden spoon or silicone spatula To stir and sauté without scratching your cookware.
Fine mesh strainer or colander For rinsing wild rice thoroughly.
Chef’s knife and cutting board For prepping vegetables and herbs.
Measuring cups and spoons Essential for portioning ingredients accurately.
For the Soup
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 medium yellow onion finely chopped
- 2 celery stalks diced
- 2 large carrots diced
- 3 cloves garlic minced
- 8 oz cremini mushrooms sliced (you can use wild mushrooms for a wild rice and mushroom soup vibe)
- 1/2 cup dry white wine like Sauvignon Blanc
- 1 teaspoon dried tarragon or 1 tablespoon fresh, finely chopped
- 1/2 teaspoon dried thyme
- 1/4 teaspoon freshly ground black pepper
- Salt to taste
- 6 cups turkey or chicken stock homemade if possible
- 2 cups cooked wild rice see section on cooking wild rice below
- 2 cups cooked shredded turkey (dark meat recommended for deeper flavor)
- 1/2 cup heavy cream or half-and-half
- 1 tablespoon lemon juice to brighten the soup before serving
- Chopped parsley or extra tarragon for garnish optional
Optional for Serving
- Crusty sourdough bread or herbed crackers
- Freshly ground black pepper
Step 1: Prepare Your Ingredients
Before you start cooking, have everything chopped and measured. Dice the vegetables, rinse and cook your wild rice (see below), and shred your leftover turkey.
Step 2: Cook the Vegetables
Heat the olive oil and butter over medium heat in a large Dutch oven. Add the onion, carrots, and celery and sauté until softened and fragrant, about 6-8 minutes.
Toss in the garlic and sliced mushrooms. Cook for another 5 minutes until the mushrooms release their liquid and begin to brown slightly.
Step 3: Deglaze with White Wine
Pour in the white wine and scrape up any bits from the bottom of the pot. Let it simmer for 2-3 minutes to cook off the alcohol and concentrate the flavor.
Step 4: Add Herbs and Stock
Add the dried tarragon, thyme, pepper, and salt. Stir, then pour in the turkey or chicken stock. Bring the soup to a gentle boil, then reduce heat to a simmer. Let it cook uncovered for about 15 minutes.
Step 5: Stir in Wild Rice and Turkey
Add the cooked wild rice and shredded turkey to the pot. Simmer for another 10-15 minutes, allowing the flavors to meld beautifully.
This is a perfect way to use leftovers from holiday meals — a refined take on turkey soup from carcass recipes, but without the labor-intensive step of boiling bones.
Step 6: Add Cream and Finish
Reduce the heat to low. Stir in the cream and lemon juice. Taste and adjust seasoning as needed. If you want it a bit thicker, you can mash a few spoonfuls of rice against the pot's side and stir them in.
Step 7: Serve
Ladle the soup into bowls, garnish with fresh herbs, and serve hot with crusty bread. Welcome to your new favorite autumn wild rice soup.
Pairings
This soup has depth and subtle creaminess, so it pairs well with both rustic and refined side dishes.
Bread Pairings
- A slice of warm, crusty sourdough is practically mandatory. It soaks up the broth and complements the creamy base beautifully.
- Garlic and herb focaccia adds an aromatic layer.
- For a lighter option, pair with whole-grain toast or gluten-free seed crackers.
Salad Pairings
- A crisp green salad with apples, goat cheese, and candied walnuts gives a sweet contrast to the savory soup.
- Arugula and shaved fennel salad with lemon vinaigrette complements the brightness of the lemon and wine in the soup.
Wine Pairings
- If you're pouring a glass to enjoy alongside, go for the same white wine used in the recipe (Sauvignon Blanc or a dry Chardonnay).
- If you're more into red, try a light Pinot Noir that won’t overpower the delicate flavors.
FAQs
1. What type of turkey meat works best?
Shredded turkey thigh meat is ideal — it’s tender, flavorful, and holds up well in soups. However, breast meat works fine too, especially if it’s leftover from a roasted bird.
2. Can I substitute the turkey with chicken?
Absolutely. Leftover shredded chicken works wonderfully in this soup, especially rotisserie or roasted chicken. It's similar to classic chicken wild rice soup stovetop and chicken wild rice soup recipes.
3. How do I cook wild rice for this soup?
Rinse 1 cup of wild rice thoroughly under cold water. Combine with 4 cups water and a pinch of salt in a saucepan. Bring to a boil, reduce to a simmer, and cover. Cook for 45 minutes until the grains burst open and are tender. Drain any excess water. Wild rice keeps well, so it can be made a day or two in advance — useful for busy nights or rice soup recipes batch cooking.
4. Can I make this in an Instant Pot or Slow Cooker?
Yes. For an Instant Pot version, sauté veggies using the sauté function, then pressure cook with rice and broth for about 25 minutes. Stir in turkey and cream after releasing pressure. This mirrors a chicken and wild rice soup instant pot method. For a crockpot version, combine all ingredients except cream and lemon juice and cook on low for 6 hours. Stir in the cream at the end.
5. Is this a good make-ahead or freezer soup?
Definitely. This soup stores well in the fridge for up to 4 days and can be frozen for up to 3 months. Just leave out the cream before freezing and add it when reheating to preserve texture.
