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5.0 from 66 votes

Creamy Leftover Turkey Wild Rice Soup Recipe

This Creamy Leftover Turkey Wild Rice Soup recipe is a hearty, satisfying soup that is full of carrots, mushrooms, celery and onion in a light, creamy broth.  It's great for using up leftover turkey from the holidays and an easy, comforting classic that is perfect for chilly days! 

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr 5 mins
Servings: 10 people
Calories: 344 kcal
Course: Dinner
Cuisine: American

Ingredients

  • 1 cup uncooked wild rice
  • 6 Tablespoons salted butter
  • 1 medium yellow onion, chopped
  • 2 celery stalks, chopped
  • 2 large carrots, sliced into 1/4-inch thick rounds
  • 8 ounces fresh crimini mushrooms, sliced
  • 2 cloves garlic, minced
  • 1/2 cup all-purpose flour
  • 8 cups chicken broth
  • 2 teaspoons dried parsley or 1/4 cup fresh parsley, chopped
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried rosemary
  • 4 cups cooked shredded turkey or chicken - see note
  • 1 cup milk
  • 1 cup heavy cream or half-and-half
  • 2 teaspoons freshly squeezed lemon juice

Instructions

    Cup of Yum
  1. Prepare wild rice according to the package instructions.  This typically takes around 50 to 60 minutes.  This can be done up to a day or two in advance and kept in the refrigerator until you are ready to make the soup
  2. In a large dutch oven or heavy pot, melt butter over medium heat.  Add the onion, celery, carrots, mushrooms, and garlic, and stir, sauteing until the onion has softened.  
  3. Sprinkle the flour over the sauteed vegetables and stir in, cooking for 1 minute.  Slowly add the broth, stirring constantly.  Increase the heat to medium-high until the soup comes to a low boil.  
  4. Reduce heat to medium and add the cooked wild rice, parsley, salt, pepper, thyme, rosemary, and shredded turkey.  Simmer for 20 minutes.
  5. Add milk, cream, and lemon juice, and cook another 3-5 minutes until hot, tasting and adjust seasoning by adding more salt and pepper, if needed.  Serve immediately.  

Notes

  • You could even just use a rotisserie chicken that has been pulled apart.  Or if all you have on hand are uncooked boneless, skinless chicken breasts, add 1 1/2 pounds of uncooked chicken breasts along with the broth in step 3 and bring the soup to a boil.  Cover with a lid and boil for 10-12 minutes until the chicken is cooked through.  Remove chicken to a cutting board and rest for 5 minutes before chopping or shredding, then returning to the soup and adding the cooked rice and continuing with the recipe.  
  • Recipe adapted from A Farmgirl's Dabbles.  

Nutrition Information

Calories 344kcal (17%) Carbohydrates 28g (9%) Protein 20g (40%) Fat 18g (28%) Saturated Fat 11g (55%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Trans Fat 1g Cholesterol 83mg (28%) Sodium 2148mg (90%) Potassium 662mg (19%) Fiber 2g (8%) Sugar 5g (10%) Vitamin A 3051IU (61%) Vitamin C 16mg (18%) Calcium 89mg (9%) Iron 2mg (11%)

Nutrition Facts

Serving: 10people

Amount Per Serving

Calories 344

% Daily Value*

Calories 344kcal 17%
Carbohydrates 28g 9%
Protein 20g 40%
Fat 18g 28%
Saturated Fat 11g 55%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 5g 25%
Trans Fat 1g 50%
Cholesterol 83mg 28%
Sodium 2148mg 90%
Potassium 662mg 14%
Fiber 2g 8%
Sugar 5g 10%
Vitamin A 3051IU 61%
Vitamin C 16mg 18%
Calcium 89mg 9%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.