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Cream of Turkey and Wild Rice Soup

Cream of Turkey and Wild Rice Soup in a white bowl with a spoon

Recipe At-A-Glance

Gluten-Free

1 hour, 15 minutes

This comforting Cream of Turkey and Wild Rice Soup is the perfect way to use up your Thanksgiving leftovers. If you don’t have turkey, chicken and chicken broth will work as well!

I’m a believer that it is never too early to start thinking about all the wonderful ways you’re going to repurpose your Turkey Day leftovers. I think I love leftovers almost more than I love the actual Thanksgiving dinner!

Want some suggestions? How about Turkey Pot Pie with Sweet Potato Biscuits or Turkey Vegetable Soup or Turkey Gnocchi Soup? Or, if you’re looking for a truly comforting, cozy meal that is packed with good-for-you-ness, then look no further than this Cream of Turkey and Wild Rice Soup.

Ingredients for Cream of Turkey and Wild Rice Soup on a marble background - turkey stock, wild rice, vegetables, butter, turkey, spices Ingredients for Cream of Turkey and Wild Rice Soup in a soup pot

I’m a fan of stew-like soups, so this is chock full of thick-cut veggies, big ole chunks of turkey, and a heavy hand of wild and brown rice. It’s definitely one of those meals-in-a-bowl kind of soups (and absolutely does not need a bread bowl, although a chunk of crusty bread for sopping is always a good thing). It’s creamy, hearty, and oh-so-perfect for eating next to the fire.

Since slow-roasted turkey isn’t a normal thing kicking around most folks’ fridges all year ’round, you can easily sub in cooked chicken breast and chicken broth in this recipe and still have a rockin’ good soup. Poultry is poultry, amirite?

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Overhead view of Cream of Turkey and Wild Rice Soup in a white bowl with a spoon

The best things about soups like this one? They just keep getting better and better as the flavors meld in the fridge. It’s awesome the day you make it, and even better when you heat it up for lunch the next day. Enjoy!

 

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Cream of Turkey and Wild Rice Soup in a white bowl with a spoon

Cream of Turkey and Wild Rice Soup


  • Author: Cassie Johnston
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 6-8 servings
  • Category: Soups

Description

This comforting Cream of Turkey and Wild Rice Soup is the perfect way to use up your Thanksgiving leftovers. If you don’t have turkey, chicken and chicken broth will work as well!


Ingredients

  • 2 tablespoons butter
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 3 large carrots, sliced into coins or half moons
  • 3 large stalks of celery, sliced
  • 2 cups cubed roasted turkey (white and/or dark meat)
  • 8 cups turkey broth
  • 1 cup wild rice (or wild rice blend)
  • 2/3 cup half and half
  • 1/4 cup minced fresh parsley, plus more for serving
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Melt the butter in a large soup pot or Dutch oven over medium-high heat. Add the onion and cook until fragrant and translucent, about 5 minutes.
  2. Add the carrots and celery and cook until the veggies are somewhat softened, about 10 minutes. Stir in the garlic and cook for about a minute, until fragrant.
  3. Add the turkey broth and bring to a boil. Stir in the wild rice and turkey meat. Bring back to a boil, then reduce the heat so the soup simmers. Cook, stirring occasionally, for the amount of time indicated on your package of rice, usually 30-45 minutes.
  4. Remove the soup from heat and stir in the half and half and parsley. Season to taste with salt and pepper. Serve hot, topped with additional parsley, with crusty bread on the side for dipping.

Keywords: soups, turkey, Thanksgiving leftovers, wild rice, dinner

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9 comments

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  • Yum! I’m wishing I had some more turkey leftovers….but alas those are long gone. May have to save this one for next year. Looks incredible!

  • Your soup almost makes me wish I liked soup more. It looks like it would taste really good! Since we didn’t cook for Thanksgiving this year, I am sad that I don’t have any leftover turkey but I am making up for it at Christmas! I’m planning on a 14-lb bird for just the 3 of us. :)

    I am still working my way through the pulled chicken and pulled pork I made for my Post Thansgiving Dinner on Saturday, though. I have one more lunch left for tomorrow, about 2 cups of pulled pork and some ginger glazed carrots left plus all the barbecue sauces and salad dressings I made. Those will NOT go to waste, though!

  • Leesa SAYS

    I’m a bit farther south than you are, so we’re planning for a huge ice storm tomorrow, blech. But on the positive side, no power and stuck in the house means I can cook a lot. Now I’ll have to decide if I want a turkey and rice soup, or if I want to cook something from your new book…

    Because it arrived yesterday! The pictures are gorgeous, but you already knew that. I promise I’ll write a review on amazon for it after I try a bunch of the recipes. With this weekend’s weather forecast, I’ll have plenty of time to try out at least a few of them.

  • Looks delicious! This year we went to a friend’s house so we have zero leftovers. It’s actually really awesome!

  • Kristin Q SAYS

    This recipe sounds delicious. I can’t wait to try it, if only I had more turkey leftover. Just might have to roast up a chicken this weekend. We used our leftovers in soup too with some barley and veggies. So good. I love soup. Keep the recipes coming :)

  • Julie SAYS

    Uh, yeah. All the turkeys at the farm we bought from ended up being WAY bigger than expected. So we had a 22 pound turkey for just me, Dan and Heather. We’re still working through it, and I’ve been looking for a good turkey and wild rice soup… so thanks! :)

  • I created this same soup last year to use up our leftover turkey! :)

  • tam4mail@gmail.com SAYS

    Made this soup yesterday to get rid of Christmas leftovers. It turned out AMAZING. Super delicious. I added mushrooms and oregano, which really boosted the flavor. I served it with fresh beer bread. It was a hit! Definitely keeping this one in my cook book.

  • Julie @ Wholefully SAYS

    Ooh, I bet this is amazing with beer bread!

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