Healthy Turkey Rice Soup is the ultimate cozy comfort food that brings your Thanksgiving leftovers back to life in the most delicious way. It’s creamy, hearty, and full of flavor — exactly what your tired post-holiday soul needs. With tender turkey, nutty wild rice, colorful veggies, and a rich, savory broth, this bowl of goodness tastes like a warm hug on a chilly day.
The best part? It’s surprisingly easy to make, even if you’re still recovering from cooking for a crowd. Whether you’re meal prepping for the week or craving a one-pot wonder that makes cleanup simple, this Healthy Turkey Rice Soup checks all the boxes.
Table of Contents
What is Healthy Turkey Rice Soup?
Healthy Turkey Rice Soup is a creamy, veggie-packed soup that turns leftover turkey into a filling and wholesome meal. It blends the deep, savory flavor of roasted turkey with the nutty chew of wild rice and the natural sweetness of butternut squash. Imagine a blend of Thanksgiving comfort and weekday practicality — that’s what this soup delivers.
Unlike the usual “clean out the fridge” meals, this recipe feels intentional, with layers of texture and flavor that make it taste restaurant-worthy. Each spoonful has a bit of everything: tender turkey, soft carrots, earthy herbs, and that subtle richness from a splash of cream. It’s perfect for using up leftovers without anyone realizing they’re leftovers.
Reasons to Try Healthy Turkey Rice Soup
There’s something deeply satisfying about turning holiday extras into a brand-new meal that tastes even better than the original. Healthy Turkey Rice Soup is ideal for busy families who crave comfort food without the guilt. It’s hearty enough to keep you full, yet balanced with nutritious veggies and lean protein.
Plus, it’s a fantastic make-ahead dish — meaning lunch or dinner is ready when you are. The wild rice adds a chewy, nutty texture that stands out beautifully against the creamy broth. And let’s be real — after cooking a massive holiday feast, the last thing anyone wants is more complicated recipes. This one’s simple, satisfying, and soul-soothing.
Ingredients Needed to Make Healthy Turkey Rice Soup
For the Rice:
- 8 oz wild rice
- 3 cups low-sodium chicken broth
For the Veggies:
- ¼ cup unsalted butter
- 4 large carrots, chopped
- 3 stalks celery, chopped
- 1 large onion, chopped
- 12 oz butternut squash (about 3 cups), chopped
- 4 cloves garlic, minced
Other Ingredients:
- Kosher salt and black pepper, to taste
- 1 teaspoon onion powder
- ⅓ cup all-purpose flour
- 1 teaspoon each fresh thyme and rosemary
- 7–9 cups low-sodium chicken broth, divided
- 4 cups shredded leftover turkey (mix dark and white meat)
- ½ cup heavy cream
Instructions to Make Healthy Turkey Rice Soup
Making this Healthy Turkey Rice Soup is easier than you think — and honestly, kind of relaxing once you get into the rhythm. Let’s walk through it step by step, from simmering that nutty wild rice to stirring in the final creamy goodness. You’ll have a hearty pot of homemade comfort food ready before you know it.
Step 1: Cook the Wild Rice – The Foundation of Flavor
Start this recipe step by step by preparing your wild rice. In a medium-sized pot, bring 3 cups of low-sodium chicken broth to a steady boil. Add the wild rice, stir once, and then reduce the heat to medium-low so it gently simmers. Cover the pot tightly with a lid and let the rice cook until it’s tender but still has a little bite — about 45 to 50 minutes. Wild rice takes longer than white or brown, but that chewiness gives the soup a satisfying texture. Toward the end of the cooking time, check the pot to make sure the broth hasn’t evaporated.
If it looks a little dry, splash in a bit more broth to keep things moist. When the rice is ready, fluff it gently with a fork and set it aside. If you love working with grains, you might also enjoy how rice transforms in our Lemon Ginger Turmeric Chicken and Rice Soup — another nourishing bowl worth trying.
Step 2: Sauté the Vegetables – Build the Aromatic Base
Now, let’s move to the next step by step stage: creating your flavorful veggie base. Melt ¼ cup of unsalted butter in a large stockpot over medium heat. Once the butter begins to sizzle, add your chopped onion, carrots, celery, and butternut squash. Stir occasionally and let them cook for about 5 to 6 minutes, just until they begin to soften and the kitchen smells downright irresistible.
For that final aromatic touch, add the minced garlic and sauté for about 30 seconds — any longer, and it may burn. This vegetable base forms the heart of your soup, giving it depth and natural sweetness. If you enjoy soups with rich veggie foundations, you’ll probably love our Easy Broccoli Cheddar Soup too — another creamy favorite that’s all about comfort and color.
Step 3: Thicken and Season – Create the Perfect Roux
Here’s where things start to get rich and velvety. Sprinkle ⅓ cup of flour over your softened vegetables — this is the key step by step move that thickens the soup later. Stir well so the flour coats everything evenly. Now, season generously with salt, black pepper, onion powder, and the fresh herbs — thyme and rosemary. As you stir for 2 to 3 minutes, the flour will slightly brown and give off a nutty aroma — that’s your cue that it’s doing its job.
This little cooking trick gives the soup body without making it heavy. For those who want more thickening tricks and roux know-how, check out the guide in our Creamy Easy Potato Soup — it’s got great tips for achieving that perfect creamy consistency.
Step 4: Add the Broth – Simmer to Perfection
Time to turn this veggie mix into a full-bodied soup. Slowly pour about 6 to 7 cups of chicken broth into the pot while stirring constantly. This step by step technique prevents clumping and creates a smooth, glossy base. Turn the heat up to bring the soup to a gentle boil, then lower it to a simmer. Let it bubble quietly for 15 to 20 minutes, stirring occasionally. You’ll notice the broth gradually thickening and the vegetables becoming soft enough to melt in your mouth.
During this simmering stage, the herbs will infuse every spoonful with comforting aromas. If you’re a fan of layered flavors, try adding a dash of extra thyme — or experiment with herbs you’ve used in dishes like our Hearty Slow Cooker Vegetable Soup for a deeper herbal twist.
Step 5: Add the Turkey and Wild Rice – Bring It All Together
This step by step process now leads you to the heart of the recipe — combining everything. Add the shredded leftover turkey (both dark and white meat) and the cooked wild rice to the simmering soup. Stir gently to mix it all together. You’ll immediately see the texture change as the rice starts to soak up that flavorful broth. This is where the magic happens — it goes from “just soup” to “oh wow, this smells amazing.”
Let it all simmer for 10 to 15 minutes to let the ingredients mingle and develop that homemade, slow-cooked taste. If your family loved your Thanksgiving turkey, this step is going to remind them why it’s worth saving those leftovers. You can even check out our Thanksgiving Leftover Turkey Stew for another comforting way to use up extra turkey.
Step 6: Add the Cream – Finish with a Silky Touch
For the final step by step move, pour in ½ cup of heavy cream. Stir gently until the soup turns a beautiful golden hue and feels rich but not too heavy. Taste and adjust with extra salt and pepper if needed. Let the soup rest for about 5 to 10 minutes before serving — this gives the rice time to plump up and absorb all that creamy goodness. If it thickens more than you like, just add a splash of broth to loosen it. The result? A luscious, soul-warming bowl of Healthy Turkey Rice Soup that’ll have everyone going back for seconds.
Step 7: Serve and Savor – The Cozy Payoff
Ladle the soup into your favorite bowls and garnish with a sprinkle of fresh herbs for a little pop of green. Serve it alongside a crusty piece of bread, or pair it with Rosemary Garlic Mashed Potatoes for an ultra-comforting meal. If you’re prepping ahead, store portions in airtight containers for quick, ready-to-heat lunches during the week. This step by step recipe doesn’t just make dinner easier — it makes it meaningful, transforming simple ingredients into something warm, nourishing, and satisfying.
By following this step by step guide, you’ll end up with a soup that tastes like it’s been simmering all day (even if it hasn’t). From the tender turkey to the creamy, herb-kissed broth, every element plays its part — and your kitchen will smell absolutely incredible while it cooks.
What to Serve with Healthy Turkey Rice Soup
This soup is a meal in itself, but if you’re feeling fancy, it pairs wonderfully with crusty sourdough bread or homemade biscuits. For a lighter side, a crisp green salad with tangy vinaigrette balances the creaminess of the soup. If you’re all about cozy vibes, serve it with Rosemary Garlic Mashed Potatoes or Candied Carrots for a full comfort spread. And if you’re still feeling festive, a small glass of cranberry juice or a dollop of leftover cranberry sauce on the side makes the perfect sweet-tart companion.
Key Tips for Making Healthy Turkey Rice Soup
- Don’t rush the rice. Wild rice takes time, but that’s what gives it its signature chewy bite.
- Add cream last. This keeps the soup silky instead of curdled.
- Taste as you go. Every broth brand is different — adjust salt and pepper to your liking.
- Leftovers are gold. This soup gets thicker and even more flavorful the next day.
- Short on turkey? Substitute shredded chicken — it works beautifully.
Storage and Reheating Tips for Healthy Turkey Rice Soup
Keep leftovers in an airtight container in the fridge for up to 4 days. The rice will soak up more liquid, so add a splash of broth or water when reheating to bring it back to its original creamy consistency. You can also freeze this soup for up to 3 months. Just thaw it in the fridge overnight, then reheat on the stovetop over medium-low heat until hot. If it looks too thick, stir in extra broth or a touch of milk.
FAQs
Can I use brown rice instead of wild rice? Yes! It’ll have a slightly different texture but still tastes amazing.
Can I make this dairy-free? Absolutely — swap heavy cream with coconut milk for a creamy, slightly sweet twist.
How can I make it thicker? Let it simmer uncovered for a few extra minutes or add a spoonful of flour mixed with water.
Can I use fresh turkey instead of leftovers? Sure thing. Just cook it first and shred it before adding it to the soup.
Final Thoughts
Healthy Turkey Rice Soup is the perfect way to give your leftovers a second life — warm, nourishing, and full of feel-good flavor. Whether you’re curled up after a long day or meal prepping for the week ahead, this soup feels like comfort in a bowl. Try pairing it with my Easy Broccoli Cheddar Soup or Hearty Creamy Chicken Noodle Soup for more cozy inspiration.
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Healthy Turkey Rice Soup – Cozy Post-Holiday Comfort
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 45 minutes
- Yield: 6 servings
- Category: Main Dish, Soup
- Method: Simmering
- Cuisine: American
Description
Creamy Turkey Rice Soup is a delicious and hearty way to use up holiday leftovers. It features wild rice, leftover turkey, butternut squash, and vegetables all simmered in a savory, creamy broth. Ideal for chilly days after big gatherings.
Ingredients
For the rice:
- 8 oz. wild rice
- 3 cups lower-sodium chicken broth
For the veggies:
- 1/4 cup unsalted butter
- 4 large carrots, chopped
- 3 stalks celery, chopped
- 1 large onion, chopped
- 12 oz. butternut squash (about 3 cups), chopped
- 4 cloves garlic, minced
Other:
- Kosher salt and freshly ground black pepper, to taste
- 1 teaspoon onion powder
- 1/3 cup all-purpose flour
- 1 teaspoon fresh thyme
- 1 teaspoon fresh rosemary
- 7–9 cups lower-sodium chicken broth, divided
- 4 cups shredded leftover turkey (dark and white meat)
- 1/2 cup heavy cream
Instructions
1. In a medium stock pot, bring 3 cups of chicken broth to a boil. Add wild rice and reduce to a simmer. Cover tightly and cook for 45–50 minutes, or until rice is al dente. Fluff with a fork and set aside.
2. In a large stock pot, melt butter over medium heat. Add onion, carrots, celery, and butternut squash. Sauté for 5–6 minutes until vegetables begin to soften. Add garlic in the last 30 seconds.
3. Add flour, onion powder, thyme, rosemary, salt, and pepper. Stir for 2 minutes until flour is fully incorporated.
4. Pour in 6–7 cups of chicken broth. Bring to a boil, then reduce heat and simmer for 15–20 minutes, stirring occasionally until the soup thickens.
5. Add the cooked wild rice, shredded turkey, and heavy cream. Simmer for another 10–15 minutes.
6. Let the soup rest for a few minutes to allow the rice to plump up. Add more broth if needed for desired consistency.
7. Serve hot and enjoy.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days.
To freeze, place cooled soup in freezer-safe containers or bags for up to 3 months. Thaw in the fridge before reheating on the stove or in the microwave.
Soup thickens over time as the rice continues to absorb liquid, so add extra broth when reheating if desired.
