Turkey and Wild Rice Soup
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This cozy turkey and wild rice soup is the perfect way to use up leftover turkey. It is warm, flavorful, and packed with veggies and nutty wild rice for a satisfying one-pot dinner.
The days after a holiday always feel a little calmer in our house. The refrigerator is full, everyone is a little tired, and somehow, there is always more leftover turkey than I planned on.
Instead of letting it sit there while I debate what to do with it, I usually pivot straight to soup. It is one of the easiest ways to turn Thanksgiving leftovers into something new, and it always gets zero complaints at the dinner table.
We make a lot of soup around here once the weather gets cold. Some nights, it is my lentil and chickpea soup when I want something hearty but bright, or my curried carrot ginger soup when someone is under the weather.
But this turkey and wild rice soup, which is just as good with leftover roast chicken when turkey’s not available, is a new favorite because it checks all the boxes. It uses what I already have, it makes the house smell amazing, and it turns a simple pot of ingredients into something warm and filling without needing much attention.
It’s warm and satisfying, filled with vegetables, and the wild rice gives it just enough texture to keep things interesting. It is the kind of soup you make once and then immediately add to your winter rotation.
Why You’ll Love This Turkey and Wild Rice Soup
It is the best way to use leftover turkey. If you are staring at a container of holiday leftovers and feeling uninspired, this soup will fix that immediately.
It is hearty without being heavy. The wild rice gives the soup a nice chew and nutty flavor, the veggies add sweetness, and the broth stays light even with a splash of cream at the end. It is cozy in the best way!
It works with chicken too. No leftover turkey? No problem. Just use some rotisserie chicken, or any leftover shredded chicken, and it turns out just as delicious.
It reheats beautifully. This is one of those soups that somehow gets even better the next day, which makes it great for meal prep or easy lunches.
Ingredient Notes
Olive oil
Just a little is needed to soften the vegetables and bring out their flavor. I always choose good-quality, heart-healthy, extra-virgin olive oil, but if you prefer a little extra richness, you can swap in butter.
Onion, carrots, and celery
This classic trio builds the foundation of this turkey and wild rice soup. Dice them roughly the same size so they cook evenly. The celery adds a nice herbal flavor, the carrots bring sweetness, and the onion ties everything together.
Cremini (baby bella) mushrooms
Mushrooms bring an earthy, slightly meaty taste that pairs beautifully with turkey. Their natural umami rounds out the flavors in a subtle way, especially nice if you want a little depth without heavy seasoning.
You can also use white button mushrooms, or really any mushroom you like, if you don’t have cremini mushrooms.
Garlic
Fresh garlic gives a bright, savory lift, especially at the end of the veggie sauté when its fragrance really blooms. You can also just use garlic powder with the seasonings if you don’t have any fresh garlic.
Chicken or turkey stock
Choosing turkey stock – if you happen to have it – makes this soup feel extra cozy and well-rounded. But chicken stock works just as well!
Cooked shredded turkey
Leftover turkey is the star here, but don’t stress if you don’t have it – cooked chicken or even store-bought rotisserie chicken will do the trick.
Wild rice
Wild rice adds a nutty, earthy flavor and a chewy texture that keeps the soup hearty without turning mushy, even after sitting in the fridge. It also holds up better than white or brown rice, which tends to soften a lot in broth. You can use a wild rice blend, as I did here, or pure wild rice.
While you could cook the rice in the soup itself, we prefer to cook it separately, otherwise wild rice can make the broth a little too bitter and earthy. I also prefer to store the rice and soup separately for leftovers, to prevent the rice from absorbing too much liquid in the fridge.
You can use packaged cooked wild rice to keep things quick, or cook a batch ahead of time and keep it on hand for easy soups like this.
Heavy cream
Just a splash brings everything together and gives the broth a silky finish without making it heavy. You can swap it for half and half if you prefer, for more richness.
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Fresh parsley
Adds a pop of color and freshness at the end. Feel free to toss in extra if you love herbs!
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Step-by-Step Instructions
- Heat the olive oil in a large saucepan or Dutch oven over medium heat. Add the onions, carrots, celery, and mushrooms, and cook, stirring now and then, until everything is soft and translucent, about 5 to 7 minutes.
- Stir in the garlic and cook for another minute, just until fragrant. A little caramelization is totally fine, but if the veggies start browning too quickly, lower the heat to medium-low.
- Add the stock, bring it up to a simmer over high heat, then turn the heat to low, cover the pot, and let it simmer for 40 to 45 minutes.
- Stir in the turkey, wild rice, cream, parsley, salt, and pepper. Cover again and cook for another 5 minutes, or until the turkey and rice are heated through. Taste and adjust the salt and pepper if needed.
Variations and Substitutions
- If you’re not working with holiday leftovers or you simply don’t have turkey on hand, cooked shredded chicken works perfectly. Rotisserie chicken is a great shortcut.
- Wild rice or a wild rice blend adds a nutty flavor and chewy texture, but you can use brown rice or white rice instead. If using cooked white rice, add it at the very end and reduce the final cook time so it doesn’t get too soft.
- Feel free to toss in what you have. Spinach or kale stirred in at the end adds a nice pop of color, and peas or corn folded in with the turkey work well too.
- Replace the heavy cream with full-fat coconut milk or your favorite unsweetened dairy-free cream alternative. Your turkey and wild rice soup will still be rich and cozy!
- Fresh thyme or rosemary pairs beautifully with turkey and mushrooms. A bay leaf simmered with the broth is another easy way to deepen the flavor.
Serving Suggestions
This turkey and wild rice soup is one of those cozy bowls that works all on its own, but it pairs really well with a few simple sides if you want to round out the meal.
Bread is always a good idea. A slice of crusty sourdough, warm dinner rolls, or even a quick batch of cheesy garlic focaccia makes this extra comforting.
Add a bright, fresh side. A simple green salad or something crisp like my tomato cucumber feta salad balances the richness of the soup and keeps the meal feeling light.
Storage Instructions
This turkey and wild rice soup keeps beautifully, which makes it perfect for meal prep or for stretching those holiday leftovers a little further.
Let the soup cool completely, then store it in an airtight container for 3 to 4 days. The rice will continue to absorb some liquid as it sits, so you might want to add a splash of extra stock or water when reheating.
Alternatively, if you anticipate leftovers, add the cooked rice to individual bowls, instead of adding to the pot, and store the rice and soup separately in the refrigerator.
You can also freeze it for up to 3 months, but for the best texture, freeze the soup without the rice if possible. Cooked rice can get softer in the freezer. If the rice is already mixed in, it will still freeze fine, just expect a slightly softer texture when thawed.
Warm gently on the stovetop over medium-low heat or in the microwave. Add a little extra broth to loosen the soup if it thickens in the fridge.
Absolutely. You can substitute brown rice, white rice, or even a wild-rice blend. Just adjust cooking time accordingly since these grains cook faster than wild rice.
If you like a thicker broth, you can make a cornstarch slurry by whisking together a tablespoon of cornstarch with a tablespoon of cold water, and whisking that in in step 2, while the broth is simmering to activate the cornstarch and thicken the soup.
Turkey and rice both continue to absorb liquid as the soup sits. Simply stir in a little extra broth or water when reheating until you reach the consistency you like.
Tell me what you think!
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Turkey and Wild Rice Soup
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 medium yellow onion diced (2 cups)
- 2 medium carrots diced (1 cup)
- 3 celery ribs diced (1 cup)
- 8 ounces cremini mushrooms sliced
- 3 cloves garlic minced
- 4 cups chicken or turkey stock
- 2 cups cooked shredded turkey
- 2 cups cooked wild rice
- 1/2 cup heavy cream
- 1/4 cup chopped fresh parsley
- 1/2 teaspoon kosher salt or to taste
- 1/4 teaspoon ground black pepper or to taste
Instructions
- Heat the olive oil in a large saucepan or dutch oven set over medium heat. Add the onions, carrots, celery and mushrooms. Cook, stirring occasionally, until soft and translucent, about 5-7 minutes. Add the garlic and cook for an additional minute, until fragrant. A bit of caramelization is fine, but if the vegetables ever seem like they’re browning too quickly, reduce the heat to medium-low.
- Add the stock, bring to a simmer over high heat, then reduce to low and cover. Simmer for 40-45 minutes
- Stir in the turkey, wild rice, cream, parsley, salt and pepper. Cover and cook for an additional 5 minutes, or until the turkey and rice are warmed through. Taste and season with additional salt and pepper, if desired.
