Leftover Turkey Wild Rice Soup Recipe

I turn leftover turkey into a Turkey Wild Rice Soup studded with wild rice, shredded turkey, mushrooms, carrots, and celery, finished with half and half, thyme, bay leaf and fresh parsley. Made from pantry staples like chicken stock and a touch of flour to thicken, this is a smart use of leftovers.

I love turning Thanksgiving leftovers into something that actually feels like a new meal, and this Turkey Wild Rice Soup is my favorite trick. I start by sweating yellow onion, carrots and celery in a little unsalted butter, toss in sliced mushrooms sometimes, then stir in a cup of wild rice blend and a bay leaf so it can do its thing.

Add good low sodium stock, shredded leftover turkey and a splash of half and half near the end and suddenly it’s not just reheated leftovers, it’s a bowl that sings. I thicken with a bit of flour, throw in frozen peas and a teaspoon of dried thyme, finish with chopped parsley and maybe a dash of soy sauce if I’m feeling lazy.

If you like Leftover Turkey Soup or are hunting through Thanksgiving Leftover Recipes, this one feels rich without being fussy and will make you actually look forward to the next day.

Why I Like this Recipe

I like how creamy and comforting it is, it warms me up and makes a bad day feel better.
I like that it actually uses my leftover turkey so nothing goes to waste and it tastes like a whole new meal.
I like the wild rice and veggies together, the rice gives a chewy nutty bite and the carrots and celery keep it from being just a bland soup.
I like that it is flexible, I can add mushrooms or soy sauce for depth, swap half and half for cream if I want richer, and I can freeze the leftovers.

Ingredients

• Cooked turkey: lean protein, filling, iron rich, leftovers make the soup hearty.
• Wild rice blend: nutty whole grain carbs, fiber, chewy texture, keeps you full.
• Carrots: sweet, vitamin A, fiber bright color balances the savory broth.
• Onion: savory base, some fiber, adds sweetness when browned, big flavor punch.
• Mushrooms: earthy umami, low calorie, meatlike texture, deepens broth without extra fat.
• Half and half: adds creaminess, fats for richness, makes soup silky not watery.
• Butter: flavor fat, helps saute veggies, adds richness, use olive oil mix if worried.
• Peas: quick sweetness, vitamin C and fiber, bright green, adds small pops of texture.

Ingredient Quantities

• • 2 tablespoons unsalted butter (or 1 tbsp butter + 1 tbsp olive oil)

• • 1 medium yellow onion, finely diced

• • 2 carrots, diced (about 1 to 1 1/4 cups)

• • 2 celery stalks, diced

• • 8 ounces cremini or button mushrooms, sliced optional

• • 3 cloves garlic, minced

• • 1 cup wild rice blend, rinsed

• • 6 cups low sodium chicken or turkey stock

• • 3 cups cooked leftover turkey, shredded or chopped

• • 1/4 cup all purpose flour

• • 1 cup half and half (or heavy cream for a richer soup)

• • 1 cup frozen peas (or mixed frozen veggies)

• • 1 teaspoon dried thyme (or 1 tablespoon fresh, chopped)

• • 1 bay leaf

• • 1 teaspoon kosher salt, plus more to taste

• • 1/2 teaspoon freshly ground black pepper, plus more to taste

• • 2 tablespoons chopped fresh parsley

• • Optional: 1 tablespoon soy sauce or Worcestershire sauce for extra depth

How to Make this

1. In a large heavy pot melt 2 tablespoons unsalted butter (or 1 tbsp butter + 1 tbsp olive oil) over medium heat, then add the finely diced onion, diced carrots, diced celery and the sliced mushrooms if using; sauté until soft and starting to brown, about 6 to 8 minutes, stirring now and then.

2. Add the minced garlic, cook 30 to 45 seconds until fragrant, then stir in the rinsed 1 cup wild rice blend and toast it with the veggies for about 1 minute to boost the flavor.

3. Pour in 6 cups low sodium chicken or turkey stock, add 1 teaspoon dried thyme (or the fresh equivalent), 1 bay leaf, 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper; if you want extra depth add 1 tablespoon soy sauce or Worcestershire sauce. Bring to a boil, then lower to a gentle simmer.

4. Partially cover the pot and cook until the wild rice is tender, about 35 to 45 minutes, stirring occasionally so nothing sticks. Taste the broth as it cooks and adjust seasoning a little if needed.

5. While the rice cooks shred or chop about 3 cups cooked leftover turkey and measure out 1 cup frozen peas. In a small bowl whisk together 1/4 cup all purpose flour with 1 cup half and half until completely smooth to make a slurry.

6. When the rice is tender, remove the bay leaf and lower heat to medium-low. Slowly whisk the flour/half and half mixture into the soup, stirring constantly to avoid lumps, then simmer 3 to 5 minutes to cook out the raw flour taste and let the soup thicken.

7. Stir in the shredded turkey and the frozen peas (or mixed frozen veggies) and heat just until everything is warmed through, about 3 to 5 minutes more; don’t simmer hard or the turkey will get dry.

8. Taste and adjust salt and pepper, add more thyme if you want, and stir in 2 tablespoons chopped fresh parsley right before serving for brightness.

9. If soup is too thick thin with a little extra stock, if too thin simmer a few more minutes to reduce. Serve hot with crusty bread, and store leftovers in the fridge up to 4 days or freeze for longer.

Equipment Needed

1. Large heavy pot or Dutch oven (6 to 8 quart)
2. Pot lid (fits the pot)
3. Cutting board
4. Chef’s knife (plus a small paring knife if you like)
5. Vegetable peeler (for carrots, optional)
6. Measuring cups (1 cup and 1/4 cup) and measuring spoons (tsp, tbsp)
7. Fine mesh sieve or colander (to rinse the wild rice)
8. Wooden spoon or heatproof spatula
9. Whisk
10. Small mixing bowl (for the flour and half and half slurry)
11. Ladle and airtight storage containers for leftovers

FAQ

Leftover Turkey Wild Rice Soup Recipe Substitutions and Variations

• Butter (2 tablespoons): swap with equal olive oil for a lighter, less rich saute, or use ghee for a nuttier taste. For dairy free try vegan butter or coconut oil, but coconut adds a faint sweet coconut flavor.
• Wild rice blend (1 cup): use brown rice, farro, or barley for a similar chewy texture, or quinoa for a faster, protein-packed option. Note: white rice cooks way faster so add it later and cut back on stock a bit, while brown rice/farro need similar liquid and cook time as wild rice.
• Half and half (1 cup): sub with whole milk for a lighter soup, heavy cream for extra richness, or evaporated milk for a pantry-friendly option. For dairy free try full fat coconut milk or cashew cream, they’ll change the flavor slightly.
• All purpose flour (1/4 cup): if you need gluten free use a 1:1 gluten free flour blend for the same roux method, or use about 2 tablespoons cornstarch mixed with cold water as a slurry added near the end to thicken. Arrowroot works too, same idea as cornstarch.

Pro Tips

– Toast the wild rice in the pan a little before simmering, it really adds a nutty depth most people miss. If you forgot, quickly dry-toast it in a skillet while the veggies cook, then add it to the pot.

– Push the veggies past just soft, let them get a little color, it builds a richer base. If your mushrooms are soggy pat them dry and make sure the pan is hot so they brown instead of steam.

– Get the slurry totally smooth and temper it first, dont dump cold cream straight in or youll get lumps. Whisk a ladle of hot broth into the flour and dairy, then stir that back into the soup slowly.

– When reheating leftovers do it gently and add a splash of stock or a little extra half and half if it seems dry, this keeps the turkey tender and the texture nice. Add a teaspoon of soy or Worcestershire for quiet umami if it tastes flat.