Turkey and Wild Rice Soup

September 2024 · 7 minute read
two image collage showing large white bowl with turkey soup and a ladle full of the soup in the bottom image. center color block with text overlay.

Turkey and Wild Rice Soup is the perfect way to use up leftover turkey! This one pot creamy turkey soup recipe is delicious, comforting, hearty and will fill you right up!

Don’t forget the dinner rolls or cornbread to serve alongside this delicious soup! 

When the holidays roll around, we’re inundated with sweets and treats and all the fixings for the perfect holiday meal. After Thanksgiving or Christmas comes and goes I find myself with leftover turkey that needs to be used up. Sandwiches are always a good idea but this leftover turkey soup is even better.

Turkey Soup with Rice

Leftover turkey soup with rice is one of the most comforting and beloved dishes we make during the fall and winter. We enjoy turkey year round and frequently like to make this easy Crockpot Turkey Breast or Roast Turkey Breast on the weekends. Whenever we have leftover turkey, this is the soup we make.

I’ve used wild rice today but you can use brown rice or even white rice in this recipe if you prefer. If you opt for white rice, the cooking time is actually dramatically reduced since it doesn’t take as long to cook.

Don’t love wild rice? Brown rice is a great substitute! If you decide to use white rice instead, you will need to simmer the soup for 10 to 15 minutes less. 

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What do I serve with Wild Rice Soup?

This creamy turkey soup recipe is warm and comforting and filled with turkey, carrots, mushrooms and rice. This soup can be eaten on its own or as a hearty side dish with dinner. We like to eat it with some sort of homemade bread or roll on the side. Here are some ideas:

  • Dinner Rolls
  • Biscuits
  • Cornbread
  • Sweet Potato Biscuits
  • Crescent Rolls
  • Angel Biscuits
  • What You’ll Need

    You are going to love how easy this creamy turkey soup recipe is! As always, you can find a printable recipe card at the end of this post. Now let’s take a look at what you’ll need to have on hand:

    How To Make Wild Rice Soup

  • Heat olive oil over medium high heat. 
  • Cook the carrots, celery, and onion until the onions are translucent and the carrots and celery are soft.
  • Add in the mushrooms, Italian seasoning, and garlic salt. 
  • Whisk in the all-purpose flour.
  • Pour in the turkey broth and wild rice and bring to a boil then reduce to a simmer.
  • Simmer for 40 to 50 minutes or until the wild rice is cooked through and tender.
  • Stir in leftover turkey and heavy cream.
  • Ladle into bowls and serve warm. 
  • Storage Information

    Refrigerator: You can store this Turkey and Wild Rice Soup in the refrigerator. If you used leftover turkey, make sure your leftover turkey hasn’t been stored in total for more than 3-4 days. The same amount of time goes for cooked rotisserie chicken, pulled pork, or shredded beef if you decided to substitute any of that.

    Freezer: Let the soup cool completely before transferring to a freezer safe airtight container. Good for up to 3 months.

    Trish’s Tips and Tricks

    More Soup Recipes

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  • Crockpot Ham and Bean Soup
  • Instant Pot Chicken Noodle Soup
  • Ham and Cabbage Soup (Instant Pot)
  • Chicken Enchilada Soup
  • Sausage Kale Soup
  • How To Make Turkey and Wild Rice Soup

    Turkey Rice Soup

    Turkey and Wild Rice Soup is the perfect way to use up leftover turkey! This one pot creamy turkey soup recipe is delicious, comforting, hearty and will fill you right up!

    Course Soup Cuisine American Keyword turkey and wild rice soup, turkey wild rice soup Prep Time 10 minutes Servings 4 Calories 352kcal Author Trish – Mom On Timeout

    Ingredients

    Instructions

    Notes

    Storage Information Refrigerator: You can store this Turkey and Wild Rice Soup in the refrigerator. If you used leftover turkey, make sure your leftover turkey hasn’t been stored in total for more than 3-4 days. The same amount of time goes for cooked rotisserie chicken, pulled pork, or shredded beef if you decided to substitute any of that. Freezer: Let the soup cool completely before transferring to a freezer safe airtight container. Good for up to 3 months.

    Nutrition

    Calories: 352kcal | Carbohydrates: 21g | Protein: 28g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 102mg | Sodium: 1634mg | Potassium: 494mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3272IU | Vitamin C: 3mg | Calcium: 61mg | Iron: 2mg

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