Creamy Leftover Turkey Wild Rice Soup is that cozy, stick-to-your-ribs kind of meal that makes chilly days feel like a hug in a bowl. If you’ve ever looked at a mountain of post-Thanksgiving turkey and thought, “Now what?”, this soup is your answer. It turns leftovers into something downright crave-worthy—creamy, flavorful, and full of wholesome goodness. With tender turkey, hearty wild rice, and fresh veggies simmered in a silky broth, this dish feels both indulgent and nourishing. Bonus: it’s simple enough for busy weeknights but special enough for guests. So grab your spoon, friend, because dinner is about to get wonderfully comforting with this creamy turkey wild rice soup.
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What is Creamy Leftover Turkey Wild Rice Soup?
This Creamy Leftover Turkey Wild Rice Soup is an American comfort food classic that brings together humble holiday leftovers and transforms them into a hearty masterpiece. The base is a creamy, flavorful broth packed with veggies like carrots, mushrooms, celery, and onion, along with tender shreds of turkey and nutty wild rice. It’s the perfect mix of texture and taste—velvety and rich, yet wholesome enough to keep you full and happy.
Think of it as your Thanksgiving encore, where turkey gets a second act—this time with more flavor, less fuss, and no gravy required. It’s a delicious way to stretch those leftovers while giving your taste buds something new to sing about.
Reasons to Try Creamy Leftover Turkey Wild Rice Soup
There are plenty of soups out there, but this one? It’s pure comfort magic. First off, it’s the ultimate leftover makeover—taking yesterday’s turkey and turning it into something restaurant-worthy. Second, it’s a one-pot wonder that doesn’t leave your kitchen looking like a war zone. And third, it’s hearty enough to satisfy the whole family (yes, even the picky eaters).
If you’re looking for that perfect combination of rich creaminess and earthy flavor, this turkey wild rice soup delivers. It’s perfect for meal prep, great for freezing, and it tastes even better the next day. Pair it with a cozy blanket and your favorite Netflix series, and you’ve got yourself the perfect winter night in.
Ingredients Needed to Make Creamy Leftover Turkey Wild Rice Soup
- 1 cup uncooked wild rice
- 6 tablespoons salted butter
- 1 medium yellow onion, chopped
- 2 celery stalks, chopped
- 2 large carrots, sliced into ¼-inch rounds
- 8 ounces fresh crimini mushrooms, sliced
- 2 cloves garlic, minced
- ½ cup all-purpose flour
- 8 cups chicken broth
- 2 teaspoons dried parsley or ¼ cup fresh parsley, chopped
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- ¼ teaspoon dried rosemary
- 4 cups cooked shredded turkey (or rotisserie chicken)
- 1 cup milk
- 1 cup heavy cream or half-and-half
- 2 teaspoons freshly squeezed lemon juice
Instructions to Make Creamy Leftover Turkey Wild Rice Soup
This step-by-step guide walks you through how to make Creamy Leftover Turkey Wild Rice Soup from scratch—so even if you’re not a pro in the kitchen, you’ll feel like one by the end. Each part of the process builds flavor, texture, and comfort, layer by layer. Let’s get that pot simmering, shall we?
Step 1: Cook the Wild Rice (Your Flavor Foundation)
Before anything else, start by cooking the wild rice—this is the heart of the soup’s texture. Wild rice takes about 50–60 minutes to cook, so it’s smart to start early or even prep it a day ahead. Follow your package instructions and cook until tender but slightly chewy.
If you want to cut down on time, try using pre-cooked wild rice from the store or leftover rice from another meal. You can also check out this Slow Cooker Chicken and Rice Soup for more tips on prepping rice-based soups efficiently.
Once the rice is done, set it aside. You can refrigerate it for up to two days if you’re prepping ahead—just bring it to room temperature before adding it to the soup later.
Step 2: Sauté the Vegetables (Where the Magic Begins)
In a large Dutch oven or heavy pot, melt the butter over medium heat. Add your chopped onion, celery, carrots, mushrooms, and garlic. Stir occasionally and let them sauté for about 8–10 minutes, or until the onions turn translucent and the mushrooms release their moisture.
This step is what gives your soup its deep, savory backbone. Take your time here—the gentle caramelization brings out sweetness from the carrots and depth from the mushrooms.
If you’re looking to mix up your veggies or want a lighter twist, check out the veggie-packed Green Goddess Soup for inspiration on balancing flavors with greens and herbs.
Step 3: Build the Roux (Your Creamy Secret Weapon)
Now, sprinkle in the flour evenly over your sautéed veggies. Stir constantly for about a minute to form a roux—this thickens your broth later and gives it that luxuriously creamy texture. Don’t rush this step-by-step moment; let the flour cook out its raw flavor.
Slowly pour in your chicken broth while whisking continuously. This part’s crucial! Pouring too fast can cause lumps, so take your time. You’ll notice the mixture thickening and turning glossy—that’s your cue that you’re doing it right.
Pro Tip: If you prefer a dairy-free version, swap the butter for olive oil and check out my Vegan Rosemary Garlic White Bean Soup for more plant-based thickening tricks.
Step 4: Add the Wild Rice and Turkey (Bring It All Together)
Now that your base is smooth and creamy, reduce the heat to medium. Add your cooked wild rice, shredded turkey, parsley, thyme, rosemary, salt, and pepper. Give it all a good stir to mix evenly.
This is the step where your kitchen starts to smell incredible. The herbs infuse the broth, the turkey soaks up flavor, and everything starts to come together beautifully.
If you don’t have leftover turkey, no worries—rotisserie chicken or even shredded baked chicken works great here. You can find a similar approach in my Healthy Chicken Pot Pie Soup where leftover poultry is turned into something creamy and comforting.
Let the soup simmer gently for about 20 minutes, allowing the flavors to deepen and the rice to absorb that luscious broth.
Step 5: Add Cream, Milk, and Lemon Juice (The Finishing Touch)
Finally, pour in the milk and heavy cream (or half-and-half, if you prefer a lighter texture). Stir gently until everything is well combined, then add the freshly squeezed lemon juice.
That small squeeze of lemon? It’s the secret that brightens all the rich, creamy flavors—it cuts through the heaviness and adds balance. Cook for another 3–5 minutes until everything is hot and well blended.
If you like your soup ultra-creamy, add a touch more cream. For extra flavor depth, toss in a pinch more thyme or even a splash of white wine. And if you’re craving a vegan creamy texture without dairy, see my Anti-Inflammatory Golden Detox Soup for tips on creamy soups made with coconut milk or cashew cream.
Step 6: Taste, Adjust, and Serve (The Rewarding Finale)
Now’s your chance to tweak the flavors. Taste the soup and adjust the seasoning—more salt for depth, a pinch of pepper for warmth, or a dash of parsley for freshness.
Once it tastes perfect to you, ladle it into bowls, garnish with fresh herbs, and serve with a slice of crusty bread.
You can also pair this soup with a cozy side like my Veggie Pot Pie Soup or a simple green salad. If you’re in the mood for another hearty bowl of comfort, my Tuscan Chicken Soup Recipe with Spinach makes a fantastic next-day meal.
What to Serve with Creamy Leftover Turkey Wild Rice Soup
This soup is hearty enough to stand alone, but if you want to make it a full meal, pair it with some crusty sourdough, a light salad, or roasted veggies. Garlic bread makes an excellent companion (because carbs and comfort go hand in hand). You can even serve it with a simple side like Green Goddess Soup for a two-soup combo night. Feeling extra indulgent? Add a sprinkle of parmesan or a side of warm biscuits—perfect for soaking up that creamy broth.
Key Tips for Making Creamy Leftover Turkey Wild Rice Soup
- Make the rice ahead: Wild rice takes its sweet time, so cooking it in advance is a lifesaver.
- Don’t skip the lemon: That squeeze of lemon juice at the end brightens everything up.
- Use what you have: Turkey, chicken, or even tofu—this recipe is flexible.
- Cream choice matters: Half-and-half gives you richness without being too heavy, but full cream is perfect if you want that luxurious texture.
- Flavor boosters: A dash of soy sauce or Worcestershire can deepen the flavor if you’re craving more umami.
Storage and Reheating Tips for Creamy Leftover Turkey Wild Rice Soup
Store leftovers in an airtight container in the fridge for up to 4 days. The soup thickens as it sits, so when reheating, just add a splash of chicken broth or milk to loosen it up. Reheat gently on the stovetop over low heat to keep the cream from separating. You can also freeze it—just skip adding the cream until you reheat it later. This soup actually tastes better the next day, as the flavors settle in and become even cozier.
FAQs
Q: Can I use brown rice instead of wild rice?
Absolutely! It’ll change the texture a bit, but still delicious.
Q: How can I make this dairy-free?
Swap butter for olive oil and use coconut milk or oat milk instead of cream.
Q: Can I use uncooked turkey or chicken?
Yes! Just simmer it in the broth for about 10–12 minutes, then shred before continuing.
Final Thoughts
If comfort had a flavor, this Creamy Leftover Turkey Wild Rice Soup would be it. It’s rich, wholesome, and easy enough to pull together on a lazy Sunday afternoon. Plus, it’s the ultimate way to give new life to those holiday leftovers. So go ahead—make a big batch, grab your coziest blanket, and enjoy every spoonful.
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Creamy Leftover Turkey Wild Rice Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 10 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Description
This Creamy Leftover Turkey Wild Rice Soup is a hearty, satisfying meal full of carrots, mushrooms, celery, and onion in a light, creamy broth. Perfect for chilly days and a delicious way to use up leftover turkey.
Ingredients
- 1 cup uncooked wild rice
- 6 Tablespoons salted butter
- 1 medium yellow onion, chopped
- 2 celery stalks, chopped
- 2 large carrots, sliced into 1/4-inch thick rounds
- 8 ounces fresh crimini mushrooms, sliced
- 2 cloves garlic, minced
- 1/2 cup all-purpose flour
- 8 cups chicken broth
- 2 teaspoons dried parsley or ¼ cup fresh parsley, chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried rosemary
- 4 cups cooked shredded turkey or chicken
- 1 cup milk
- 1 cup heavy cream or half-and-half
- 2 teaspoons freshly squeezed lemon juice
Instructions
1. Prepare wild rice according to the package instructions. This typically takes around 50 to 60 minutes. This can be done up to a day or two in advance and kept in the refrigerator until you are ready to make the soup.
2. In a large dutch oven or heavy pot, melt butter over medium heat. Add the onion, celery, carrots, mushrooms, and garlic, and stir, sauteing until the onion has softened.
3. Sprinkle the flour over the sauteed vegetables and stir in, cooking for 1 minute. Slowly add the broth, stirring constantly. Increase the heat to medium-high until the soup comes to a low boil.
4. Reduce heat to medium and add the cooked wild rice, parsley, salt, pepper, thyme, rosemary, and shredded turkey. Simmer for 20 minutes.
5. Add milk, cream, and lemon juice, and cook another 3-5 minutes until hot, tasting and adjust seasoning by adding more salt and pepper, if needed. Serve immediately.
Notes
You can use rotisserie chicken instead of turkey.
If using uncooked boneless, skinless chicken breasts, add 1 ½ pounds of them along with the broth in step 3. Bring to a boil, cover, and cook for 10-12 minutes until fully cooked.
Remove the chicken, let it rest for 5 minutes, shred or chop, then return to the soup with the cooked rice and continue with the recipe.
