I’m so excited to share my Turkey Wild Rice Soup recipe with you! This isn’t just another way to use leftover turkey — it’s a cozy, creamy, and hearty bowl of comfort. Picture tender turkey pieces, earthy mushrooms, and nutty wild rice simmering together in a flavorful broth, finished with a splash of cream. It’s simple, satisfying, and exactly what you’ll want on chilly days.
Level: Easy
Total Time: 55 minutes
Prep Time: 15 minutes
Cook Time: 40 minutes
Yield: 6 servings
Course: Main Dish, Soup
Cuisine: American
Every Thanksgiving, after the feast is over, I look forward to the leftovers just as much as the main event. Instead of yet another turkey sandwich, this soup is my favorite way to transform leftover turkey into something new and exciting.
The best part? Everything cooks in one pot — even the wild rice! You’ll sauté the classic trio of onion, carrot, and celery to start, stir in wild rice for a hearty texture, and then add mushrooms, shredded turkey, and a splash of cream for richness. The result is a soul-warming soup that feels like a hug in a bowl.
Whether you’re recovering from holiday cooking, meal-prepping for the week, or simply craving something nourishing, this recipe will become your go-to for leftover turkey.
How to Make Turkey Wild Rice Soup
This soup is creamy, hearty, and full of flavor — and it’s easier than it looks! Here’s what makes it so good:
• Tender turkey simmered until perfectly warm and juicy
• Wild rice cooked right in the broth for a nutty, chewy texture
• Sautéed onions, carrots, and celery as a flavorful base
• Cremini mushrooms for an earthy depth
• A hint of Italian seasoning for warmth
• A splash of cream for that cozy, silky finish
It’s everything you need in one bowl — filling, wholesome, and absolutely delicious.
Ingredients
• 1 medium onion, chopped
• 2 medium carrots, peeled and chopped
• 3 sticks celery, chopped
• 1 tablespoon olive oil
• 2 tablespoons butter
• 3 cloves garlic, minced
• ¼ teaspoon Italian seasoning (or more to taste)
• 3 heaping tablespoons flour
• 6 cups chicken broth
• 1 cup uncooked wild rice
• 2 cups cooked turkey meat, shredded or chopped
• 7 ounces cremini mushrooms, sliced
• ½ cup heavy cream (optional for creaminess)
• Salt and pepper, to taste
Directions
- Prepare the Base:
Chop the onion, carrots, and celery into even pieces. Heat the olive oil and butter in a large soup pot over medium-high heat. Add the vegetables and sauté for about 7 minutes, stirring occasionally, until they’re soft and fragrant. - Add Seasoning & Flour:
Stir in the garlic and Italian seasoning. Cook for about 1 minute until the garlic smells amazing. Sprinkle the flour over the veggies and stir for another minute — this will help thicken the soup later. - Build the Broth:
Slowly whisk in the chicken broth until the flour is completely dissolved. Stir in the wild rice. Turn the heat to high and bring the mixture to a boil. Once it’s boiling, cover the pot with the lid slightly ajar, reduce the heat, and let it simmer gently for 15 minutes. - Add Turkey & Mushrooms:
Add the shredded turkey and sliced mushrooms to the pot. Increase the heat just until the soup comes back to a boil, then reduce it again to a gentle simmer. Cover with the lid slightly ajar and cook for another 15–20 minutes, or until the wild rice is tender but still pleasantly chewy. - Finish the Soup:
Stir in the heavy cream (if using) to give the broth a silky finish. Taste the soup and season with salt and pepper as needed. - Serve and Enjoy:
Ladle the soup into bowls while it’s hot. Pair it with a slice of crusty bread or a simple salad for a complete meal.
Process Details
• Cooking Wild Rice in the Soup: Wild rice takes longer to cook than white rice, but letting it cook right in the broth means it soaks up all the flavors.
• Creamy but Light: There’s just enough cream to give a velvety finish without making the soup heavy.
• One-Pot Ease: Everything — even the rice — cooks in one pot, making cleanup a breeze.
Tips for Success
• Leftover Turkey Works Best: Dark meat adds extra flavor, but any turkey will do.
• Adjust the Rice Time: Wild rice takes longer than white rice. If swapping for white or brown rice, reduce the cooking time accordingly.
• Skip the Cream for Dairy-Free: This soup is still delicious without cream — just add an extra splash of broth to keep it soupy.
• Make Ahead: The flavors deepen as it sits, making it even better the next day.
Serving Ideas
• Serve with warm sourdough or French bread to soak up the broth.
• Pair with a crisp green salad for a lighter side after holiday indulgence.
• Add a sprinkle of fresh parsley on top for a pop of color and freshness.
Storage & Freezing
• Refrigerator: Let the soup cool to room temperature, then store in an airtight container for up to 3–4 days. Reheat gently on the stove. Add a splash of broth if the rice absorbs too much liquid.
• Freezing: Freeze in individual portions for up to 6 months. Thaw overnight in the refrigerator and reheat slowly, stirring occasionally.
Nutrition Info (Approximate per Serving)
• Calories: ~313
• Protein: 17g
• Carbohydrates: 28g
• Fat: 15g
• Fiber: 3g
• Sodium: 991mg
• Sugar: 3g
My Turkey Wild Rice Soup is the perfect way to turn leftover turkey into a cozy, flavorful meal. Every spoonful is loaded with tender turkey, earthy mushrooms, and hearty wild rice in a creamy broth. It’s comforting enough for a cold evening yet easy enough for any day of the week.
I hope you enjoy making (and eating!) this soup as much as I do. Trust me, once you try it, it’ll become your new favorite way to enjoy turkey leftovers.
