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-Free1 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!

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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?

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!


Cream of Turkey and Wild Rice Soup

Cream of Turkey and Wild Rice Soup

Yield: 8
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

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


  • 2 tablespoons butter
  • 1 medium onion, diced
  • 1 clove garlic, minced
  • 3 large carrots, sliced into coins
  • 3 large stalks of celery, sliced
  • 2 cups cubed roasted turkey (white and dark meat)
  • 8 cups turkey broth
  • 1 cup wild rice (or a wild rice blend, which is what I usually use because wild rice is so darn expensive on its own)
  • 2/3 cup half and half cream
  • Salt and pepper, to taste


  1. Melt the butter in a large soup pot or Dutch oven over medium-high heat. Add in the onion and garlic and cook until fragrant and translucent, about 5 minutes.
  2. Add in the carrots and celery and cook until the veggies soften, about 10 minutes.
  3. Add in the turkey and turkey broth. Bring to a boil and add in the rice. Bring back to a boil, reduce heat, and simmer, stirring occasionally, until the rice is soft, about 30 minutes.
  4. Remove from heat, and stir in the half and half, salt and pepper. Serve with crusty bread for dipping.
Nutrition Information:
Yield: 8 Serving Size: 1 serving
Amount Per Serving: Calories: 163Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 56mgSodium: 1046mgCarbohydrates: 9gFiber: 1gSugar: 3gProtein: 13g

At Wholefully, we believe that good nutrition is about much more than just the numbers on the nutrition facts panel. Please use the above information as only a small part of what helps you decide what foods are nourishing for you.

Cassie is the founder and CEO of Wholefully. She's a home cook and wellness junkie with a love of all things healthy living. She lives on a small hobby farm in Southern Indiana with her husband, daughter, two dogs, two cats, and 15 chickens.

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10 Responses
  1. 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!

  2. Leesa

    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.

  3. Kristin Q

    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 🙂

  4. 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! 🙂


    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.

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Hello. My name is Cassie, and I’m a healthy home cooking expert.

I'm a Certified Holistic Nutritionist, and I've been developing healthy recipes professionally for over 15 years. Food is my love language, and my kitchen tips and nourishing recipes are my love letter to you!

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