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! 
Creamy Leftover Turkey Wild Rice Soup
Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 5 mins
 

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! 

Course: Dinner, Main Course, Soup
Cuisine: American
Keyword: turkey soup, turkey wild rice soup
Servings: 10 people
Calories: 320 kcal
Author: Amy Nash, House of Nash Eats
Ingredients
  • 1 cup uncooked wild rice
  • 6 tablespoons 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 and coarsely shredded turkey (or chicken - see note)
  • 1 cup milk
  • 1 cup cream
  • 2 teaspoons freshly squeezed lemon juice
Instructions
  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.  

Recipe 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 Facts
Creamy Leftover Turkey Wild Rice Soup
Amount Per Serving
Calories 320 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Saturated Fat 10g 50%
Cholesterol 81mg 27%
Sodium 1064mg 44%
Potassium 519mg 15%
Total Carbohydrates 23g 8%
Dietary Fiber 2g 8%
Sugars 3g
Protein 14g 28%
Vitamin A 61.3%
Vitamin C 19.7%
Calcium 7.6%
Iron 8.7%
* Percent Daily Values are based on a 2000 calorie diet.