There is nothing quite as comforting and satisfying as a warm, hearty bowl on a chilly day, and this Leftover Turkey and Wild Rice Soup Recipe fits the bill perfectly. Combining tender turkey, nutty wild rice, and a medley of fresh vegetables all simmered in a flavorful broth, this soup breathes new life into your holiday leftovers. It’s not only a great way to avoid food waste, but also a delicious, nourishing meal the whole family will love. Every spoonful offers a delightful balance of textures and flavors that come together to create a truly memorable dish.
Ingredients You’ll Need
This recipe keeps things straightforward with ingredients that many of us already have on hand. Each component plays a crucial role in building the soup’s rich flavor, texture, and inviting color. From the aromatic vegetables to the creamy finish, every ingredient matters.
- Onion: Adds a sweet, savory base that’s essential for depth of flavor.
- Carrots: Bring a natural sweetness and a pop of vibrant color.
- Celery: Offers a subtle crunch and herbaceous notes to balance the soup.
- Olive oil: Enhances sautéing and adds a smooth richness.
- Butter: Provides creaminess and deepens the savory notes.
- Garlic: Gives the soup its irresistible aromatic punch.
- Italian seasoning: A fragrant mix that ties the flavors together beautifully.
- Flour: Works as a thickening agent for that perfect soup consistency.
- Chicken broth: The flavorful liquid base that makes everything sing.
- Wild rice: Adds nutty texture and hearty bite that sets this soup apart.
- Cooked turkey meat: The star protein that transforms leftovers into a star meal.
- Cremini mushrooms: Bring earthiness and a tender, meaty feel.
- Salt & pepper: Essential seasonings to elevate all the flavors.
- Heavy/whipping cream (optional): For a luscious, silky finish that rounds out the soup.
How to Make Leftover Turkey and Wild Rice Soup Recipe
Step 1: Prepare your vegetables
Start by roughly chopping the onion, carrots, and celery. These three are the classic base that creates a lovely aromatic foundation for the soup.
Step 2: Sauté for flavor
Heat the olive oil and butter in a large soup pot over medium-high heat. Add the chopped onion, carrots, and celery, stirring occasionally for about 7 minutes until they soften and start to caramelize, unlocking their sweetness.
Step 3: Build the roux
Mix in the minced garlic, Italian seasoning, and flour, cooking for 1 to 2 minutes. This step will get rid of the raw flour taste and start thickening your soup later on.
Step 4: Add broth and rice
Whisk in the chicken broth carefully, ensuring that the flour fully dissolves and the soup base starts to come together smoothly. Stir in the uncooked wild rice for that distinct nuttiness and chewy texture.
Step 5: Simmer the rice
Turn up the heat so the soup reaches a gentle boil, then cover the pot with the lid slightly ajar. Reduce the heat so the soup continues gently boiling for 15 minutes, allowing the rice to start absorbing the flavors.
Step 6: Add turkey and mushrooms
If you haven’t already chopped your turkey or sliced mushrooms, do that now. Then add them to the pot. Bring the soup back to a boil before lowering to a simmer again, cooking covered with the lid slightly ajar for another 15 to 20 minutes until the rice is tender yet pleasantly chewy.
Step 7: Finish with cream and seasoning
Stir in the heavy cream if you’re using it, which adds a smooth richness that really brings the soup together. Taste and season with salt and pepper as needed to balance the flavors perfectly.
How to Serve Leftover Turkey and Wild Rice Soup Recipe
Garnishes
A sprinkle of fresh chopped parsley, a few thyme leaves, or even some shredded cheddar cheese can bring an extra burst of color and flavor to your soup, making every bite feel special and inviting.
Side Dishes
This soup pairs beautifully with crusty bread or soft dinner rolls for dipping. A crisp green salad or roasted vegetables make excellent sides that complement the hearty soup without overpowering it.
Creative Ways to Present
Serve this comforting soup in bread bowls for an impressive presentation that doubles as part of the meal. Or ladle it into wide, shallow bowls topped with croutons or crispy fried onions for an added textural twist.
Make Ahead and Storage
Storing Leftovers
Leftover turkey and wild rice soup keeps well covered in the refrigerator for up to 4 days. Keep it in an airtight container to maintain freshness and avoid absorbing other fridge odors.
Freezing
This soup freezes wonderfully, making it an ideal make-ahead meal. Freeze in portion-sized containers, leaving a little room at the top for expansion. For best results, avoid freezing with the cream mixed in; instead, add that when reheating.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking. If frozen, thaw overnight in the fridge first. Add cream after reheating for the best texture and richest flavor.
FAQs
Can I use brown rice instead of wild rice?
Yes, you can substitute brown rice, but wild rice offers a unique nutty flavor and chewy texture that really stand out in this soup. Brown rice will be softer and milder in comparison.
What if I don’t have leftover turkey? Can I use chicken?
Absolutely! Cooked chicken works just as well and will still make this soup hearty and delicious. The turkey just adds that wonderful holiday leftover feel.
Is it okay to skip the cream?
Yes, the cream is optional. Leaving it out makes the soup lighter but the broth base will still be rich and flavorful from the butter, flour, and vegetables.
How long does it take to cook the wild rice in the soup?
Wild rice takes about 30 to 35 minutes to become tender but still slightly chewy, which gives the soup its distinctive texture.
Can I prepare this soup in advance and reheat later?
Definitely! This soup tastes even better the next day as the flavors meld together. Just store it in the fridge in an airtight container and reheat gently when ready to enjoy.
Final Thoughts
If you’re looking for a cozy, satisfying way to transform your holiday leftovers, this Leftover Turkey and Wild Rice Soup Recipe is a must-try. It’s simple to prepare, filled with nutritious ingredients, and bursting with flavor in every bite. Trust me, once you make this soup, it’ll become your go-to comfort meal for chilly days. So grab that leftover turkey, get cooking, and enjoy a bowl of pure, warming happiness.
Print
Leftover Turkey and Wild Rice Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
A comforting and hearty Leftover Turkey Wild Rice Soup that transforms leftover turkey into a delicious meal. This soup features a medley of vegetables, wild rice, and mushrooms in a creamy broth, perfect for using up turkey after a feast.
Ingredients
Vegetables
- 1 medium onion, chopped
- 2 medium carrots, peeled and chopped
- 3 sticks celery, chopped
- 7 ounces cremini mushrooms, sliced
- 3 cloves garlic, minced
Liquids & Fats
- 1 tablespoon olive oil
- 2 tablespoons butter
- 6 cups chicken broth
- 1/2 cup heavy whipping cream (optional)
Grains & Meat
- 1 cup uncooked wild rice
- 2 cups cooked turkey meat, shredded or cut up
Seasonings & Thickener
- 1/4 teaspoon Italian seasoning (or more to taste)
- 3 heaping tablespoons flour
- Salt and pepper, to taste
Instructions
- Prepare Vegetables: Chop the onion, carrots, and celery roughly to ready them for sautéing in the next step.
- Sauté Base: Heat olive oil and butter in a large soup pot over medium-high heat. Add chopped onion, carrots, and celery and sauté for 7 minutes, stirring occasionally until vegetables soften.
- Add Flavors and Flour: Stir in minced garlic, Italian seasoning, and flour, cooking for 1-2 minutes to develop the base and cook out the raw flour taste.
- Add Broth: Gradually whisk in the chicken broth until the flour is fully dissolved, creating a smooth soup base.
- Add Wild Rice: Stir the uncooked wild rice into the soup mixture to begin cooking it.
- Simmer Rice: Increase heat to high and bring the soup to a boil. Then cover the pot with the lid slightly ajar and reduce heat to maintain a gentle boil for 15 minutes to partially cook the rice.
- Prepare Turkey and Mushrooms: While rice simmers, shred or cut up the cooked turkey and slice the mushrooms.
- Add Turkey and Mushrooms: Add turkey meat and sliced mushrooms to the soup. Bring it back to a boil, then reduce heat to a simmer, covering the pot with lid slightly ajar. Continue cooking for 15-20 minutes until the wild rice is tender but still slightly chewy.
- Finish with Cream and Season: Stir in heavy whipping cream if using, then season the soup with salt and pepper to taste. Serve warm.
Notes
- Wild rice retains a bit of chewiness even when fully cooked; adjust cooking time for preferred texture.
- The cream is optional and can be omitted for a lighter soup.
- Use leftover cooked turkey to keep prep efficient and add rich flavor.
- Italian seasoning can be adjusted or substituted with herbs like thyme or rosemary.
- For a gluten-free version, use a gluten-free flour or cornstarch instead of all-purpose flour for thickening.
