You know that feeling—Thanksgiving’s behind you, your fridge is practically groaning under the weight of leftover turkey, and you just cannot look at another cold turkey sandwich. That’s exactly when this cozy, creamy leftover turkey wild rice soup swoops in like a warm hug from Grandma. It’s comforting, it’s hearty, and it’s honestly my favorite way to stretch every last bit of goodness from the holiday bird.
Back in Texas, we never let a scrap go to waste—turkey bones got simmered down into stock, and leftover meat found its way into soups, stews, and casseroles for days. This soup? It’s one of those traditions I’ve carried into my New York kitchen, and now, I pass it along to you.
Table of Contents
Why You’ll Love This Leftover Turkey Wild Rice Soup
- It’s practical. Uses up leftover turkey and pantry staples.
- One pot wonder. Minimal cleanup, maximum satisfaction.
- Cozy and filling. Wild rice makes this extra hearty.
- Freezer-friendly. Make now, enjoy later!
- A little cream, a lot of comfort. Optional cream adds that luxurious finish.
What Does Leftover Turkey Wild Rice Soup Taste Like?
Think creamy chicken and wild rice soup—but with that distinct, deep flavor of roasted turkey. The wild rice gives it a nutty chew, the mushrooms bring a savory umami kick, and the touch of cream at the end? That’s the velvet robe your soup didn’t know it needed.
It’s the kind of soup that makes your kitchen smell like a Norman Rockwell painting looks.
Ingredients You’ll Need for Leftover Turkey Wild Rice Soup
Here’s what makes this soup a post-holiday miracle:
- 1 medium onion – classic flavor base.
- 2 medium carrots, peeled & chopped – for color and subtle sweetness.
- 3 celery stalks, chopped – always part of the holy trinity of soups.
- 1 tbsp olive oil + 2 tbsp butter – for rich sautéing.
- 3 cloves garlic, minced – because garlic makes everything better.
- ¼ tsp Italian seasoning – add more if you like a herbier vibe.
- 3 heaping tbsp flour – thickens things up.
- 6 cups chicken broth – or turkey stock if you’ve got it!
- 1 cup uncooked wild rice – adds texture and earthy flavor.
- 2+ cups cooked turkey, shredded – white, dark, or a mix.
- 7 oz cremini mushrooms, sliced – earthy and delicious.
- Salt & pepper – to taste.
- ½ cup heavy cream – optional, but oh so nice.
🧡 Love soups like this? Check out my Easy Chicken Cauliflower Soup or this dreamy Creamy Roasted Veggie Soup.
How to Make Leftover Turkey Wild Rice Soup (Step by Step!)
Making this comforting bowl of leftover turkey wild rice soup couldn’t be simpler, and with this step-by-step guide, you’ll feel like you’ve got a friend cooking alongside you in the kitchen. Whether you’re new to soups or a seasoned slow cooker lover, these clear directions break it down beautifully.
Let’s walk through the process—step by step.
Step 1: Chop and Prep Your Base Veggies
Grab your cutting board and dice up the onion, carrots, and celery. Don’t stress about perfect slices—rustic works just fine here. I usually do a rough chop for that homey feel.
💡Need help with veggie prep? Here’s a tip-packed guide on how to chop vegetables quickly and safely.
Once everything’s chopped, set it aside in a bowl. This trio is your flavor foundation and shouldn’t be rushed.
Step 2: Sauté the Aromatics
In a large soup pot or Dutch oven, heat 1 tablespoon olive oil and 2 tablespoons butter over medium-high heat. Once the butter melts and starts to sizzle, add your prepared onion, carrots, and celery.
Cook for about 7 minutes, stirring occasionally. The goal here is to soften the veggies and coax out their sweetness—not brown them.
This step builds the rich base flavor your soup will carry. You’ll know it’s ready when the onions are translucent and your kitchen smells like a cozy hug.
Step 3: Add Garlic and Seasoning
Next up, toss in 3 minced garlic cloves and ¼ teaspoon of Italian seasoning. Stir it into the veggies for about 1 minute, just until fragrant.
Now, sprinkle 3 heaping tablespoons of flour over the mixture. Stir well to coat the veggies. This forms a quick roux and will help thicken your broth later on.
🥄 Want a gluten-free option? Check out our tips in Creamy Roasted Veggie Soup, where we talk about flour substitutes that work like a charm!
Step 4: Slowly Whisk in the Broth
Pour in 6 cups of chicken broth, whisking constantly as you go. This step is important—don’t rush it! Whisking ensures that the flour fully dissolves and you avoid any unpleasant lumps.
Once all the broth is in, give it a good stir and watch the soup begin to come together.
🌿 Have homemade turkey stock from your roast? Swap it in for an extra flavor boost!
Step 5: Add the Wild Rice
Stir in 1 cup of uncooked wild rice. Wild rice takes a bit longer to cook than white rice, but its nutty chew and earthy flavor are worth every minute.
Bring the soup to a gentle boil, then lower the heat and cover the pot with the lid slightly ajar. Let it simmer gently for 15 minutes.
⏳ If you love soups with hearty grains, you’ll probably enjoy Beef and Barley Soup too!
Step 6: Add the Turkey and Mushrooms
While the rice is simmering, shred or dice 2+ cups of cooked turkey. Use whatever you’ve got on hand—white meat, dark meat, or a mix.
Then, slice up 7 ounces of cremini mushrooms (baby bellas work great).
After the 15-minute simmer, stir both the turkey and mushrooms into the pot. Turn the heat back up to bring it to a light boil again, then immediately reduce the heat and simmer for another 15–20 minutes, still with the lid slightly ajar.
This is where the magic happens—the mushrooms soak up flavor, the turkey gets juicy, and the wild rice finishes cooking. You’re in the home stretch now!
Step 7: Add Cream and Final Seasoning
If you’re going for the creamy version (which I highly recommend!), stir in ½ cup of heavy cream. It gives the soup that silky finish without overpowering the savory turkey flavor.
Give it a taste. Add salt and pepper as needed. Remember, leftover turkey and broth can vary in saltiness, so adjust based on what your taste buds tell you.
Step by Step, You’ve Got Soup Perfection
From chopping to simmering to stirring in cream, each step-by-step move brings this leftover turkey wild rice soup closer to the cozy comfort you’re craving.
This is the kind of soup you want to curl up with on the couch or serve up for a simple dinner with crusty bread and a salad. And if you’re looking for another soul-warming bowl, check out our Creamy Mushroom Wild Rice Soup for a vegetarian twist that still hits all the right notes.
Tips and Tricks for Perfect Leftover Turkey Wild Rice Soup
- Want it creamier? Use full-fat coconut milk instead of cream for a dairy-free twist.
- Don’t rush the rice. Wild rice has a chew—don’t expect it to be soft like white rice.
- Add greens! A handful of chopped kale or spinach added at the end gives it a fresh finish.
- Got no wild rice? Sub in brown rice or a grain blend—just adjust cook time.
- Freeze without cream. If making ahead, freeze the soup before adding cream for best texture.
Storage
- Fridge: Store in a sealed container for 4–5 days.
- Freezer: Skip the cream and freeze up to 3 months. Defrost, reheat, then swirl in cream if you’d like.
FAQs
Can I use brown rice instead of wild rice?
Yes, just reduce the simmer time and watch for doneness. Brown rice cooks faster.
Can I make this in a slow cooker?
You bet! Just sauté the veggies first, then transfer everything (except the cream) to your slow cooker and cook on LOW for 6–8 hours.
Is this soup gluten-free?
Not as written (it uses flour), but swap in gluten-free flour or skip the flour entirely for a thinner, brothy version.
Conclusion
This leftover turkey wild rice soup is more than a recipe—it’s a way to extend the warmth and abundance of the holidays just a little longer. Every spoonful feels like a little act of gratitude, and in a busy season, that’s worth savoring.
So the next time you find yourself staring down a fridge full of leftover turkey, remember—you’re only 55 minutes away from a big bowl of comfort. Try it, love it, and if you do, I’d be so thrilled to hear about it. Leave a comment or tag me on social with your bowl of cozy!
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Leftover Turkey Wild Rice Soup: The Cozy Post-Holiday Hug You Need
- Total Time: 55 minutes
- Yield: 6 servings 1x
Description
This turkey wild rice soup is the perfect way to use up leftover holiday turkey. It’s hearty, creamy, and filled with vegetables, wild rice, and savory broth for a comforting post-holiday meal.
Ingredients
- 1 medium onion, chopped
- 2 medium carrots, peeled and chopped
- 3 sticks celery, chopped
- 1 tablespoon olive oil
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1/4 teaspoon Italian seasoning (or more to taste)
- 3 heaping tablespoons flour
- 6 cups chicken broth
- 1 cup uncooked wild rice
- 2 cups cooked turkey meat, shredded or chopped
- 7 ounces cremini mushrooms, sliced
- Salt and pepper, to taste
- 1/2 cup heavy or whipping cream (optional)
Instructions
1. Prep the onion, carrots, and celery by roughly chopping them.
2. Add the olive oil and butter to a large soup pot over medium-high heat. Add the onion, carrots, and celery, and sauté for 7 minutes, stirring occasionally.
3. Stir in the garlic, Italian seasoning, and flour. Cook for 1-2 minutes.
4. Gradually whisk in the chicken broth until the flour is fully dissolved.
5. Add the wild rice and stir.
6. Increase the heat to high and bring the soup to a boil. Once boiling, cover the pot with the lid slightly ajar and reduce the heat to a gentle boil. Cook for 15 minutes.
7. While the soup is cooking, prep the turkey and slice the mushrooms if not already done.
8. Add the turkey and mushrooms to the pot. Increase the heat until it just comes to a boil, then reduce the heat again and simmer, partially covered, for another 15-20 minutes or until the rice is tender.
9. Stir in the cream if using. Season with salt and pepper to taste before serving.
Notes
This soup is a great way to use up leftover turkey from Thanksgiving or Christmas.
If you prefer a dairy-free version, simply omit the cream.
Wild rice has a naturally chewy texture, so don’t expect it to become fully soft.
Leftovers keep well in the fridge for up to 4 days and can be frozen.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 310
- Sugar: 4g
- Sodium: 730mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 75mg
Keywords: leftover turkey, wild rice soup, turkey soup, holiday leftovers
