Creamy Leftover Turkey Wild Rice Soup
This creamy leftover turkey wild rice soup is the perfect recipe to use leftover Thanksgiving turkey for a hearty homemade dinner. Filled with chunks of turkey, chewy wild rice, and an array of vegetables in a creamy broth using simple, whole ingredients. Using leftover turkey is a twist on the classic, original recipe we all love so much.
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Thanksgiving is a time for the whole family to gather and celebrate with grateful hearts the bounty of the harvest, and to slow down a bit and count our blessings. Chances are, like me, you celebrate things money can’t buy, like good health and those you love.
This food-heavy holiday often takes days to prepare, slowly coming to its grand crescendo when everyone sits at the table to eat the Thanksgiving feast. It’s an amazing time that I look forward to every single year. It’s a pause from our normal day-to-day to enjoy quality time with those I love, eat great food, and reflect on all we are thankful for. And if that’s not enough, the great thing for my food-loving family is a fridge full of Thanksgiving leftovers. But what do you do with all of it? One of my favorite things to make is this soup. It’s easy to make, my whole family loves it, and it’s a great way to use up lots of turkey!
Why You’ll Love This Creamy Turkey Wild Rice Soup Recipe
- One-pot meal – This delightful soup comes together in one pot.
- Holiday leftovers – Turkey rice soup is a delicious way to use up the leftover turkey.
- Delicious – Tender turkey, plenty of fresh herbs, and hearty vegetables come together to create a creamy soup that the whole family is sure to love.
Tips
- Don’t just save turkey for the holidays! You can usually find frozen turkey breast in the store year-round or buy turkeys from a local farmer, allowing you to make this soup anytime.
- Vary the types of rice in the soup, like a wild rice blend, brown rice, or white rice. Adjust the cooking time according to the rice’s cooking instructions.
- For a richer flavor, use heavy cream instead of half and half.
- All stocks will have varying levels of salt, so wait to season the soup with salt until after you add the stock.
FAQs
Can You Freeze turkey Wild Rice Soup?
Yes, you can freeze creamy turkey wild rice soup, but it won’t be the same as when you first made it. The rice and half-and-half will change after freezing and thawing. The rice can become gummy, and the dairy separates, but the flavor is still delicious. Allow to cool completely and place in a freezer-safe container, allowing room for the soup to expand as it freezes.
Can You Make Turkey Wild Rice Soup without Cream or Milk?
You can substitute with your favorite dairy-free milk replacement. Because half and half has such a high fat content compared to milk substitutes, the broth may be thinner and not as creamy. Increase the flour for a thicker soup, starting with a few tablespoons, until the desired consistency is achieved.
Turkey Wild Rice Soup Main Ingredients
- Turkey – Use a blend of white and dark meat for a flavorful soup. I like to shred the turkey into bite-size pieces; however, you can cube the meat for a more uniform look.
- Stock – I’ll always recommend using the bones to make a homemade stock. However, don’t let this stop you from making this soup. You can use either turkey or chicken stock. I used low-sodium chicken broth to make this recipe accessible for everyone.
- Herbs – Thyme, sage, and bay leaves flavor the soup to create a flavorful broth.
- Flour – Thicken the soup with a bit of all-purpose flour. For a gluten-free option, use gluten-free flour, corn starch, or arrowroot powder. The last two options will have a shiny, smooth texture and need less of it to thicken the soup.
- Vegetables – Use a combination of carrots, celery, mushrooms, onions, and garlic. I used baby portabella mushrooms but use whatever is your favorite. Don’t like them? Then just leave them out and add a few more carrots and celery!
- Wild rice – The nutty flavor and chewy texture of wild rice hold up well even in leftover soup.
- Half and Half – The high-fat content creates a creamy base with loads of flavor in the soup.
TIP: Don’t throw away the turkey carcass! Instead, use it to make homemade turkey stock. Add the turkey in a large stockpot with a rib of celery, a carrot, an onion, and a handful of garlic cloves. Simmer on the stove top over a low heat for a few hours. For a deeper flavor, make turkey broth. Add a touch of apple cider vinegar to the pot and allow it to cook for 12-24 hours. Strain out the solids, season to taste, and enjoy a flavorful homemade stock.
Substitutions
- Use shredded chicken for a similar flavor. Cook and shred the chicken breast, chicken thighs, or use leftover rotisserie chicken meat.
- Just like my sourdough bechamel sauce, you can use a 1/2 cup of freshly fed sourdough discard instead of flour to thicken the soup. Whisk a cup of sourdough starter discard into the milk before adding it to the soup. The longer it’s been since your last feeding of your sourdough starter, the more sourdough tang it will have. I like to use sourdough discard that has been stored in the fridge and fed within the past 3-4 days.
Equipment
- Dutch oven
- Ladel
- Whisk
- Cutting board
- Sharp knife
How to Make Creamy Leftover Wild Rice Soup
- In a large Dutch oven, add olive oil, minced garlic, and diced onion, and cook over medium-high heat for 5 minutes until the onions soften. Next, add the sliced carrots, diced celery, and mushroom slices to the pot. Continue cooking for an additional 5 minutes, stirring occasionally.
- Add the thyme, sage, bay leaves, black pepper, wild rice, and chicken stock to the pot. Cover and reduce the heat to medium-low, and cook for 45-55 minutes until the rice becomes tender.
- In a small bowl, whisk the half and half with the flour. While whisking, slowly pour the flour milk mixture into the soup. Remove the bay leaves and increase the heat.
- After the rice is done, add the shredded turkey meat and season salt to taste. Let the soup simmer for 7 to 10 minutes to cook the flour and thicken the soup.
Storage
Allow the leftover soup to cool to room temperature and place in an airtight container. Refrigerate for up to 3 days. The soup will thicken in the refrigerator as the rice absorbs some of the liquid. Reheat the soup on the stove at medium heat with a bit of liquid, like more broth, half and half, or milk.
More Delicious Soup Recipes
- Easy Gluten-Free Chicken and Quinoa Soup
- Quick and Easy Chicken and Poblano Pepper Soup
- Creamy Instant Pot Acorn Squash Soup
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Creamy Leftover Turkey Wild Rice Soup
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Equipment
- 6 qt Dutch oven
- Cutting Board
- sharp knife
- whisk
- ladel
Ingredients
- 1 tbsp olive oil
- 1 medium onion diced
- 1 cup celery 2 stalk, diced
- 1 cup carrots 2 medium, peeled and diced
- 8 oz mushrooms sliced
- 6 cloves garlic minced
- 1 cup wild rice
- 3 bay leaves
- ½ tsp black pepper
- 6 fresh sage leaves chop or 1 tsp dried sage
- 1 tsp thyme
- 6 cups low-sodium chicken broth
- 2 cups half and half
- ¼ cup flour
- 3 cup cooked turkey chopped
- 2 tsp salt
Instructions
- In a large Dutch oven, add olive oil, minced garlic, and diced onion, and cook over medium-high heat for 5 minutes until the onions soften. Next, add the sliced carrots, diced celery, and mushroom slices to the pot. Continue cooking for an additional 5 minutes, stirring occasionally.
- Add the thyme, sage, bay leaves, black pepper, wild rice, and chicken stock to the pot. Cover and reduce the heat to medium-low, and cook for 45-55 minutes until the rice becomes tender.
- In a small bowl, whisk the half and half with the flour. While whisking, slowly pour the flour milk mixture into the soup. Remove the bay leaves and increase the heat.
- After the rice is done, add the shredded turkey meat and season salt to taste. Let the soup simmer for 7 to 10 minutes to cook the flour and thicken the soup.
Notes
- Don’t save turkey for just the holidays. You can usually find frozen turkey breast in the store year-round or buy turkeys from a local farmer, allowing you to make this soup anytime.
- Vary the types of rice in the soup, like a wild rice blend, brown rice, or white rice. Adjust the cooking time according to the rice’s cooking instructions.
- For a richer flavor, use heavy cream instead of half and half.
- All stocks will have varying levels of salt, so wait to season the soup with salt until after you add the stock.
- Use shredded chicken for a similar flavor. Cook and shred the chicken breast, chicken thighs, or use leftover rotisserie chicken meat.
-
Just like my sourdough bechamel sauce, you can use a 1/2 cup of freshly fed sourdough discard instead of flour to thicken the soup. Whisk a cup of sourdough starter discard into the milk before adding it to the soup. The longer it’s been since your last feeding of your sourdough starter, the more sourdough tang it will have. I like to use sourdough discard that has been stored in the fridge and fed within the past 3-4 days.
Can You Freeze turkey Wild Rice Soup
Yes, you can freeze creamy turkey wild rice soup, but it won’t be the same as when you first made it. The rice and half-and-half will change after freezing and thawing. The rice can become gummy, and the dairy separates, but the flavor is still delicious. Allow to cool completely and place in a freezer-safe container, allowing room for the soup to expand as it freezes.Can You Make Turkey Wild Rice Soup without Cream or Milk?
You can substitute with your favorite dairy-free milk replacement. Because half and half has such a high fat content compared to milk substitutes, the broth may be thinner and not as creamy. Increase the flour for a thicker soup, starting with a few tablespoons, until the desired consistency is achieved. Nutrition information is automatically calculated, so it should only be used as an approximation.
There is no better way to usher in a cold snap than with a warm bowl of wild rice soup! Serve it with a thick slice of bread, or meal prep it for a hearty weekday meal. Try it and share your thoughts and questions below!