Leftover Turkey Wild Rice Soup Recipe

Introduction

Leftover Turkey Wild Rice Soup is a cozy, comforting way to transform holiday turkey into a hearty meal. Rich and creamy with layers of flavor, this soup is perfect for warming up on a chilly day. It’s easy to make and adaptable to whatever leftover poultry you have on hand.

Ingredients

• 2 tablespoons olive oil
• 1 cup chopped onion
• 1 cup chopped celery
• 1 cup chopped carrots
• 2 cloves garlic, minced
• 1/4 cup white wine (optional)
• 1/4 cup all-purpose flour
• 6 cups chicken or turkey broth
• 1 bay leaf
• 3 cups cooked wild rice blend (or cooked rice of your choice)
• 3 cups cooked turkey meat, skin removed and shredded
• 1 cup heavy cream (or half-and-half or whole milk)
• 1 tablespoon lemon juice
• Salt and black pepper to taste

Instructions

1. Step 1: Cook the wild rice blend separately following the package directions to ensure perfect texture and to keep the soup broth clear.
2. Step 2: In a large pot, heat olive oil over medium heat. Add onion, celery, and carrots (mirepoix) and sauté for about 8 minutes until softened. Stir in minced garlic and cook for another minute. Pour in white wine to deglaze the pan, scraping up any browned bits, and let it reduce slightly.
3. Step 3: Sprinkle the flour over the vegetables and stir well to coat. Cook for 2 to 3 minutes, stirring frequently, to cook out the raw flour taste. Add a small splash of broth to loosen the mixture and stir until smooth.
4. Step 4: Gradually pour in the remaining broth one cup at a time, stirring constantly to prevent lumps. Add the bay leaf and bring the soup to a simmer. Cook gently for about 10 minutes to develop flavors. Remove and discard the bay leaf.
5. Step 5: Reduce heat to low. In a separate bowl, whisk the cream with a ladle of hot soup to temper it. Stir the cream mixture into the pot. Add the cooked turkey and rice, then stir in lemon juice. Season with salt and pepper to taste. Warm through gently before serving.

Tips & Variations

• Use cooked chicken or leftover rotisserie chicken as a 1:1 substitute for turkey in this soup.
• To save time, precooked rice can be added directly with the turkey rather than cooking raw rice separately.
• Deglazing with white wine adds a nice depth, but you can skip it or use broth if preferred.
• For a lighter soup, substitute heavy cream with half-and-half or whole milk, though the texture will be less rich.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 to 4 days. Reheat gently on the stove, adding a little water or milk if the soup has thickened too much due to the rice. Freezing is not recommended as the cream and rice may separate or become grainy upon thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can you use something other than a wild rice blend?

Yes, you can use any rice you prefer—wild rice, brown rice, white rice, or a blend. Both dried and cooked rice work well. Cooking rice separately helps maintain a clear broth and ideal texture.

Can this soup be frozen or refrigerated?

Refrigerate this soup in an airtight container for several days. It’s best not to freeze it because the cream and rice tend to separate or change texture when frozen and reheated.

Can you use a rotisserie chicken instead of turkey?

Absolutely. Cooked chicken, including rotisserie chicken with the skin removed, can be substituted directly in place of turkey with equally delicious results.

Leftover Turkey Wild Rice Soup Recipe

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4.8 from 55 reviews

Leftover Turkey Wild Rice Soup is a comforting, creamy soup that makes perfect use of leftover turkey or chicken. Featuring a flavorful mirepoix base, tender wild rice blend, and a rich cream finish, this soup is easy to prepare and ideal for a cozy meal. It’s versatile, allowing rice to be cooked separately or within the soup, and can be adapted with available leftovers or fresh poultry.

• Author: nova
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Soup Base

• 2 tablespoons olive oil
• 1 cup onion, diced
• 1 cup celery, diced
• 1 cup carrot, diced
• 2 cloves garlic, minced
• 1 tablespoon fresh thyme leaves
• 1 bay leaf
• 1/2 cup dry white wine (optional, for deglazing)
• 4 cups chicken broth (or turkey broth or vegetable broth)
• Salt and freshly ground black pepper, to taste

Rice

• 1 cup dried wild rice blend (such as Lundberg Wild Blend)

or

• 1 cup cooked wild rice blend or precooked rice (adjust liquid accordingly)

Protein

• 3 cups leftover cooked turkey, skin removed, shredded or chopped (or leftover cooked chicken)

Thickener and Cream

• 3 tablespoons all-purpose flour
• 3/4 cup heavy cream (can substitute half-and-half or whole milk)

Finishing

• 1 tablespoon fresh lemon juice (about half a lemon)

Instructions

1. Cook the Rice: Prepare the wild rice blend separately according to package directions for best texture and flavor. This helps avoid discoloring the soup and ensures the rice is tender.
2. Build the Flavor Base: Heat olive oil in a large soup pot over medium heat. Add diced onions, celery, and carrots (mirepoix) along with minced garlic and fresh thyme. Sauté gently for about 10 minutes until vegetables are softened and fragrant. Deglaze the pot with white wine by pouring it in and scraping up any browned bits, then cook off the alcohol for a minute or two.
3. Add Flour and Develop Texture: Sprinkle the flour evenly over the cooked vegetables and stir to coat. Cook for 1 to 2 minutes to remove the raw flour taste, stirring constantly. Gradually add 1/2 cup of the broth to loosen the mixture, stirring until smooth and slightly thickened.
4. Simmer the Soup: Slowly pour in the remaining chicken broth, about one cup at a time, stirring well after each addition to prevent clumping. Add the bay leaf and bring the soup to a gentle simmer over medium heat. Let it cook uncovered for about 10 minutes to develop flavor. Remove and discard the bay leaf.
5. Finish the Soup: Reduce heat to low. In a separate bowl, whisk a ladle of hot soup liquid into the heavy cream to temper it, preventing curdling. Slowly stir the cream mixture back into the pot. Add the shredded leftover turkey and cooked wild rice, stirring until heated through. Stir in fresh lemon juice, then season with salt and freshly ground black pepper to taste. Keep the soup warm on low heat until serving.

Notes

• Turkey and chicken can be used interchangeably in this soup; remove skin before adding to avoid unpleasant texture.
• Cooking rice separately is recommended to prevent discolored broth and save cooking time.
• To cook rice directly in the soup, add 1.5 cups water with broth, stir in rice at Step 4, cover partially, and simmer for 45 minutes.
• Use precooked rice as a shortcut by adding it with turkey and warming through before adding cream.
• Leftover soup stores well refrigerated in an airtight container for several days; add water or milk before reheating if it thickens too much.
• Freezing is not recommended due to cream and rice texture changes.
• A splash of white wine adds depth, but can be omitted if desired.

Keywords: turkey soup, wild rice soup, leftover turkey recipe, creamy soup, fall soup, comforting soup, turkey leftovers, easy soup