Turkey Wild Rice Soup

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!

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.

More Leftover Turkey Recipes We Love

• Turkey Pasta Casserole
• Turkey Noodle Soup
• Turkey Rice Casserole
• Thanksgiving Leftovers Quesadilla
• Turkey Croquettes

Recipe Card

Turkey Wild Rice Soup Recipe

4.54 from 182 votes

Prep: 15 minutes mins

Cook: 1 hour hr

Total: 1 hour hr 15 minutes mins

Servings: 8 people

Author: Becky Hardin

Print Rate Pin

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 

1x2x3x

• ▢ 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

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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.

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.

Serving: 1bowlCalories: 333kcalCarbohydrates: 21gProtein: 18gFat: 19gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 76mgSodium: 598mgPotassium: 453mgFiber: 2gSugar: 3gVitamin A: 4431IUVitamin C: 4mgCalcium: 52mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

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.