This Creamy Turkey and Wild Rice Soup is the ultimate comfort food for a chilly day, and the absolute best way to use up leftover turkey. This one-pot soup is loaded with tender shredded turkey, a nutty wild rice blend, and a savory mirepoix of carrots, celery, and mushrooms, all brought together in a rich, velvety, and incredibly flavorful creamy broth. It’s a hearty, satisfying, and soul-warming meal.
This recipe is perfect for the days after a holiday feast or anytime you’re craving a cozy, rustic soup. It’s a simple, straightforward recipe that tastes like it has been simmering all day, delivering a nourishing and delicious meal that the whole family will love.
Why You’ll Love This Recipe
- Perfect Use for Leftovers: The best way to transform leftover holiday turkey into a brand new, exciting meal.
- Hearty & Comforting: A rich, creamy, and satisfying soup that’s packed with flavor and texture.
- One-Pot Wonder: Everything comes together in one pot, making for easy cooking and even easier cleanup.
- Healthy & Nourishing: Loaded with lean protein, vegetables, and wholesome wild rice.
Ingredients
- 4 tablespoons Unsalted Butter
- 1 Yellow Onion, chopped
- 2 Carrots, chopped
- 2 Celery Stalks, chopped
- 8 oz Cremini Mushrooms, sliced
- 3 cloves Garlic, minced
- 1/2 cup All-Purpose Flour
- 6 cups Chicken or Turkey Broth
- 1 cup Wild Rice Blend
- 1 teaspoon Dried Thyme
- 1 Bay Leaf
- 3 cups Cooked Turkey, shredded or cubed
- 1 cup Heavy Cream
- Salt and Black Pepper, to taste
- For Garnish: Fresh parsley, chopped
Step-by-Step Instructions
- Sauté Vegetables: In a large Dutch oven or pot, melt the butter over medium heat. Add the onion, carrots, and celery (the mirepoix) and cook until softened, about 8-10 minutes.
- Cook Mushrooms & Garlic: Add the sliced mushrooms to the pot and cook until they have released their liquid and started to brown. Stir in the minced garlic and cook for one more minute until fragrant.
- Make the Roux: Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes to cook out the raw flour taste.
- Build the Broth: Gradually whisk in the chicken or turkey broth, a little at a time, until the mixture is smooth.
- Simmer the Rice: Stir in the wild rice blend, dried thyme, and the bay leaf. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 40-45 minutes, or until the rice is tender.
- Finish the Soup: Remove the bay leaf. Stir in the cooked turkey and the heavy cream. Let the soup warm through gently for 5 minutes, but do not let it boil.
- Serve: Season generously with salt and pepper to taste. Ladle into warm bowls and garnish with fresh parsley.
Tips & Variations
- Pro Tip: Be sure to use a “wild rice blend,” which often includes other long-grain rice. Pure 100% wild rice takes much longer to cook and can have a tougher texture.
- No Leftover Turkey? You can use a rotisserie chicken instead, or cook 1.5 lbs of boneless, skinless chicken or turkey breasts in the broth before adding the rice, then remove and shred them.
- Make it Dairy-Free: Substitute the heavy cream with full-fat canned coconut milk for a dairy-free version.
- Add Greens: Stir in a few handfuls of fresh spinach or kale at the very end and let it wilt into the hot soup for extra nutrients.
Frequently Asked Questions (FAQ)
- How do I store and reheat leftovers?
- Store the soup in an airtight container in the refrigerator for up to 4 days. The rice will absorb more liquid as it sits, so you may need to add a splash of broth when reheating. Reheat gently on the stovetop.
- Can I freeze this soup?
- Soups with dairy can sometimes separate when frozen. For the best results, you can make the soup up to the point before adding the cream and turkey. Freeze the base, and then add the cream and turkey when you reheat it.
- Can I make this in a slow cooker?
- Yes. Sauté the vegetables as directed, then transfer everything (except the cream and cooked turkey) to a slow cooker. Cook on low for 4-6 hours. Stir in the cream and turkey during the last 30 minutes of cooking.
Serving Suggestions
- This hearty soup is a complete meal in a bowl. It’s best served hot with a side of crusty bread for dipping and a simple green salad with a light vinaigrette.
Creamy Turkey Wild Rice Soup
This cozy Creamy Turkey Wild Rice Soup is the perfect way to use leftover Thanksgiving turkey. Loaded with shredded carrots, fresh herbs, and a hint of lemon, this hearty soup is comforting, flavorful, and freezer-friendly.
Ingredients
Equipment
Method
- In a very large stock pot, melt butter over medium heat. Add chopped celery and onions along with salt and poultry seasoning. Sauté for 13–14 minutes until onions are translucent.
- Stir in minced garlic and cook for 1 minute until fragrant. Sprinkle in flour and stir for 1 minute to coat vegetables.
- Slowly pour in chicken bone broth while stirring to avoid lumps. Add bay leaf and thyme sprigs.
- Stir in shredded carrots. Bring to a boil, then reduce heat. Add shredded turkey and simmer for 30 minutes until carrots are tender.
- Add quick-cooking wild rice blend and bring back to a boil. Reduce heat and simmer for 15–30 minutes until rice is tender.
- Lower heat and stir in cream, lemon juice, rosemary, sage, and parsley. Season with salt and pepper to taste. Remove thyme stems and bay leaf before serving.
- Garnish with extra fresh herbs and serve warm.
Notes
✨ Use leftover turkey or substitute with cooked chicken.
🥕 Shredded carrots give this soup a unique texture, but you can use sliced rounds if preferred.
🍋 Adjust lemon juice to taste — start with 2 tablespoons for a milder flavor.
❄️ Freezes beautifully — store in freezer bags or jars for up to 3 months.
🐢 If using regular wild rice (not quick-cooking), increase simmering time to 45–50 minutes.
🥕 Shredded carrots give this soup a unique texture, but you can use sliced rounds if preferred.
🍋 Adjust lemon juice to taste — start with 2 tablespoons for a milder flavor.
❄️ Freezes beautifully — store in freezer bags or jars for up to 3 months.
🐢 If using regular wild rice (not quick-cooking), increase simmering time to 45–50 minutes.
