By: Becky Hardin
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Turkey Wild Rice Soup is an easy, creamy, cozy soup recipe for autumn and winter. This turkey soup is a great way to use up any leftover turkey after Thanksgiving or Christmas. So much flavor!
Table of Contents
Why We Love This Turkey Wild Rice Soup Recipe
If you’re like me, you probably cooked way too much turkey for Thanksgiving, and now you’re looking for some ways to use up leftovers. You can always default to a sandwich, but this leftover turkey soup is so much better!
- Easy. Throw this soup together in just a little over an hour.
- Flavorful. Mirepoix, thyme, white wine, and chicken broth add so much depth to this soup.
- Cozy. We stir in heavy cream to make this soup creamy and comforting.
Variations on Turkey and Wild Rice Soup
This soup is super versatile! You can use different vegetables, like broccoli, peas, or green beans; different rice, like brown or white; and different meat, like shredded chicken. Feel free to get creative!
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How to Store and Reheat
Store leftover turkey wild rice soup in an airtight container in the refrigerator for up to 2 days. Reheat in a saucepan set over medium-low heat or in the microwave in 30-second increments until warmed through.
I do not recommend freezing this soup, as it will take on a grainy texture as it thaws.
Serving Suggestions
Serve this hearty leftover turkey soup with some skillet bread for dipping and a kale Caesar salad to make you feel extra healthy after the holiday.
How long does leftover turkey last in the fridge?
You can keep cooked turkey in the refrigerator up to 3-4 days. That’s why I like to use it up in recipes like this, so it doesn’t go to waste!
Can I use chicken instead of turkey?
If you prefer chicken, try this chicken wild rice soup recipe instead!
Do you cook rice before adding it to soup?
Cooking the wild rice is part of the process in this one-pot recipe. So the rice will get some cooking time before the rest of the ingredients are added in to make the soup.
Why do you add baking soda to this soup?
The baking soda helps to break down tough fibers in the rice, which means the soup will cook a little bit faster.
How do you keep rice from getting soggy in soup?
First, make sure you are using regular/dry rice and not par-boiled rice (like instant rice). If the rice still comes out soggy, it probably soaked up too much liquid by cooking in the soup for too long.
More Leftover Turkey Recipes We Love
- Turkey Pasta Casserole
- Turkey Noodle Soup
- Turkey Rice Casserole
- Thanksgiving Leftovers Quesadilla
- Turkey Croquettes
5-Star Review
“This was so good! Perfect for holiday leftovers or just a cold day comfort food! Saving recipe to make many more times!” – Lisa Marie
Recipe
Turkey Wild Rice Soup Recipe
4.54 from 179 votes
Author: Becky Hardin
Prep: 15 minutes minutes
Cook: 1 hour hour
Total: 1 hour hour 15 minutes minutes
Serves8 people
Everyone will love this creamy turkey wild rice soup recipe. It's so easy and delicious, and the ultimate post-holiday comfort food!
Step-by-step photos can be seen below the recipe card.
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Ingredients
- 2 tablespoons unsalted butter (¼ stick)
- 2 tablespoons olive oil
- ½ yellow onion diced
- 3 carrots peeled and chopped
- 1 rib celery diced, optional
- 1 cup dry wild rice or a wild rice blend
- ¼ teaspoon baking soda (see note)
- 1 tablespoon fresh thyme leaves
- ½ cup dry white wine a good, drinkable wine
- 4-5 cups low-sodium chicken broth or turkey broth, divided
- 1½ teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- 1 cup heavy cream
- 3 cups cooked turkey chopped or shredded
Instructions
Heat a large Dutch oven over medium heat and add butter and oil.
2 tablespoons unsalted butter, 2 tablespoons olive oil
Add onion, carrots, celery and dry rice. Cook 6-8 minutes or until the vegetables have softened and the rice begins to pop. Stir often.
½ yellow onion, 3 carrots, 1 rib celery, 1 cup dry wild rice
Add baking soda, thyme and wine. Cook 1 minute, stirring often.
¼ teaspoon baking soda, 1 tablespoon fresh thyme leaves, ½ cup dry white wine
Add 4 cups broth, salt and pepper and bring mixture to a boil. Reduce heat to a low simmer and cover. Cook, covered, 30 minutes. Check the rice and if it isn’t softened, cook an additional 10 minutes with the lid on.
1½ teaspoons kosher salt, ½ teaspoon freshly ground black pepper, 4-5 cups low-sodium chicken broth
Remove the lid, add cream and turkey and cook 30-60 minutes or until the soup reduces and thickens. (If the soup is too thin, whisk in 2 tablespoons flour or cornstarch that has been mixed with ¼ cup cold heavy cream. Bring just to a boil, reduce heat to low and cook until soup has desired consistency. If soup is too thick, add an additional 1-cup broth.)
1 cup heavy cream, 3 cups cooked turkey
Season, to taste, with kosher salt and freshly ground black pepper.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- Note: Adding baking soda to the soup breaks down the tough rice fibers and reduces cooking time, so don’t skip it!
- Use a chicken or turkey broth with no added salt, or low-sodium.
- After cooking, if the soup is too thick, stir in an additional 1 cup of broth.
- If the soup is too thin, add flour or cornstarch to thicken.
- Leftovers can be stored in an airtight container in the fridge for 3–4 days.
- If you don’t have leftover turkey, don’t worry. You can make some for this recipe any way you like, just make sure it’s fully cooked before adding it into the soup.
Nutrition Information
Serving: 1bowl Calories: 333kcal (17%) Carbohydrates: 21g (7%) Protein: 18g (36%) Fat: 19g (29%) Saturated Fat: 10g (63%) Polyunsaturated Fat: 1g Monounsaturated Fat: 7g Trans Fat: 0.1g Cholesterol: 76mg (25%) Sodium: 598mg (26%) Potassium: 453mg (13%) Fiber: 2g (8%) Sugar: 3g (3%) Vitamin A: 4431IU (89%) Vitamin C: 4mg (5%) Calcium: 52mg (5%) Iron: 1mg (6%)
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How to Make Turkey Wild Rice Soup Step by Step
Sauté the Veggies and Rice: Heat a large Dutch oven over medium heat and add 2 tablespoons of unsalted butter and 2 tablespoons of olive oil. Add ½ of a diced yellow onion, 3 peeled and chopped carrots, 1 diced rib of celery, and 1 cup of dry wild rice. Cook for 6-8 minutes, or until the vegetables have softened and the rice begins to pop. Stir often.
Add the Wine: Add ¼ teaspoon of baking soda, 1 tablespoon of fresh thyme leaves, and ½ cup of dry white wine. Cook for 1 minute, stirring often.
Cook the Soup: Add 4 cups of low-sodium chicken broth, 1½ teaspoons of kosher salt, and ½ teaspoon of ground black pepper. Bring the mixture to a boil, then reduce the heat to a low simmer and cover. Cook, covered, 30 minutes. Check the rice and if it isn’t softened, cook an additional 10 minutes with the lid on.
Add the Cream and Turkey: Remove the lid, add 1 cup of heavy cream and 3 cups of leftover turkey, and cook for 30-60 minutes or until the soup reduces and thickens. (If the soup is too thin, whisk in 2 tablespoons flour or cornstarch that has been mixed with ¼ cup cold heavy cream. Bring just to a boil, reduce heat to low, and cook until soup has the desired consistency. If the soup is too thick, add an additional 1 cup broth.) Season, to taste, with kosher salt and freshly ground black pepper.
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