Turkey Wild Rice Soup

Soup is a staple in our household during the chilly winter season, and this turkey wild rice soup happens to a recipe we make at least once a month. We first developed this dish the day after Thanksgiving a few years ago as a way to use up leftover turkey in a new way. Our friends and family loved it so much that now it’s become a soup recipe we make all year round. We also make it using leftover or rotisserie chicken.

It’s quick to come together in about a half an hour, but tastes like you’ve simmered it all day on the stove. Our key to making it perfect every time is to cook the wild rice separately so it doesn’t get mushy in texture. If you need more leftover turkey recipes, try our incredibly delicious leftover turkey salad or turkey tetrazzini.

Why you’ll love this recipe

Comfort food in a bowl. There’s nothing better than a hot bowl of wild rice and turkey soup on the coldest winter day.
Quick 30-minute recipe. Forget simmering a soup for hours on the stove, this turkey wild rice soup takes just 30 minutes so you can make dinner stress-free.
Creamy and flavorful. The whole family loves this recipe and we’ve also made many different variations. Add whatever root veggies you also have in the fridge like carrots, sweet potatoes, or parsnips. It’s a delicious addition.

Tips for Busy Cooks

When we are hosting during the holidays, this is our go-to recipe for serving a crowd the day after a large meal since it’s quick to prep and very filling.

Creamy leftover turkey soup in a bowl with a slice of bread.

Key Ingredient Notes

Leftover turkey – We use 1 pound of leftover turkey that has been shredded so that it’s easy to eat in the soup. Both the white and dark meat works well.
Stock – A high-quality chicken or turkey stock is the base for our soup recipe.
Heavy cream – Use heavy cream for the creamy flavor. Half & half or milk can be used in place of heavy cream
Wild rice – Wild rice tends to be longer and has a more nutty and earthy flavor. The hull is also thicker and more rigid which adds texture to this soup. We use roll cut wild rice not the soup grade rice as we prefer cooking it separately, so it doesn’t go mushy.
Butter – Adds richness to the soup for cooing the vegetables.
Carrots, celery, and onion – The vegetable base of the soup that infuses every bite with hearty flavor.
Garlic cloves – Adds so much delicious garlicky flavor to the soup.
Dried rosemary – An intense herb that pairs nicely with the turkey.
Dried thyme – More subtle in flavor, gives a freshness to every bite.
Dried oregano – An herb that adds a warm flavor the soup.
All-purpose flour – Thickens the soup nicely, you don’t need a lot.
Fresh parsley – Adds a finishing touch of freshness to garnish the turkey soup.

How to make turkey wild rice soup

In a Dutch oven or large pot, melt the butter over medium heat. Add the carrot, celery, onion, and garlic. Sauté for 8 minutes.
Add in the salt, pepper, rosemary, thyme, oregano, and flour. Mix and cook for 2 minutes.
Pour in the turkey or chicken stock, stir and simmer over medium heat until thickened.
Pour in the heavy cream and the shredded turkey. Stir and simmer over medium heat for 8 minutes until thickened.
Stir in the wild rice and fresh parsley, serve immediately. Enjoy!

Step by step photos of cooking turkey and wild rice soup.

Expert Tips:

Be sure to cook the vegetables long enough at the beginning. We cook them for 8 minutes, which may seem like a lot of time, but this infuses the soup with lots of delicious vegetable flavor to make it hearty and rich.
Use leftover turkey or chicken for ease. This wild rice soup was designed as a recipe for the day after Thanksgiving! But we make it all year round with leftover chicken as well.
Cook the wild rice in advance separately from the soup. We love to use this method because it lets you have more control over the cooking of the rice so it doesn’t become mushy.
If you’re soup is too thin, simply combine 1 tablespoon of flour with 1 tablespoon of softened butter to make a paste. Whisk half of this mixture into the soup and bring to a simmer. If you still want it a bit thicker, add the remainder of the paste and bring to a simmer again.
Be sure to add the cream at the end of cooking. Oftentimes the cream can separate in the soup if boiled too aggressively. So we like to stir it in just a couple minutes prior to enjoying.

Storing Tips

Let the leftover turkey wild rice soup cool to room temperature. Transfer it to an airtight container and refrigerate for up to 4 days.

This turkey wild rice soup freezes wonderfully to store for a meal at a later date. Just be sure to omit the cream from the recipe you are meal prepping, since the cream tends to split when frozen. Freeze the soup in a freezer-safe airtight container; you can freeze it for up to 2 months. Defrost it in the fridge overnight, then reheat it on the stove and stir in the cream.

Creamy turkey and rice soup scooped in a wooden paddle.

FAQs:

What can I make with leftover turkey?

You can make this turkey wild rice soup or my incredibly delicious leftover turkey salad

What is soup Grade wild rice?

Soup grade wild rice is broken, cut, or in pieces. This is so that it can be added directly to soup while it cooks. For this recipe I prefer cooking the rice before and then adding it to the soup. I used roll cut wild rice.

Where does wild rice soup originate from?

Wild rice is also called manoomin. It originates from the upper Midwest. According to research they still hand harvested it by knocking the grains into a canoe.

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