Put leftover turkey to excellent use with this earthy, comforting Homemade Turkey Wild Rice Soup. Fresh vegetables and herbs, cooked wild rice and shredded turkey come together in a creamy, luxurious broth — perfect for a cold, blustery day.
I look forward to the day after Thanksgiving mostly for the leftovers. A plate of turkey and sides is always welcome, but when there’s more turkey than you can eat straight from the fridge, this turkey wild rice soup is my go-to. It transforms extra meat into a hearty, warming meal that feeds a crowd and freezes beautifully for future lunches or dinners.
If you’re not making this right after Thanksgiving, you can roast a few turkey legs or use shredded cooked chicken — either works well. Use what you have on hand and make it your own.
Wild rice adds a wonderful chewy texture and nutty, earthy flavor that pairs beautifully with turkey and creamy broth. I enjoy it alongside salmon, tossed into salads, or as the star in soups like this one. This recipe is creamy without being overly heavy and is loaded with tender vegetables, herbs, and chunks of turkey.
To Make This Turkey Wild Rice Soup You Will Need:
- Butter
- Olive oil
- Yellow onion
- Carrots
- Celery
- Garlic
- Fresh rosemary
- Fresh thyme
- Bay leaf
- Unbleached all-purpose flour
- Turkey stock (or low-sodium chicken broth)
- Half & half (or a milk + cream substitute — see notes)
- Leftover turkey, chopped
- Cooked wild rice
- Kosher salt
- Freshly ground black pepper
In a large Dutch oven, melt 4 tablespoons of unsalted butter with 2 tablespoons of olive oil over medium-low heat.
Add 1 cup diced yellow onion, 1/2 cup carrots sliced into half-moons, and 1/2 cup sliced celery. Adjust the amounts to your taste — 3/4 to 1 cup each of carrots and celery works if you prefer more. Cover and cook 8 to 10 minutes, stirring occasionally, until the vegetables are tender.
Stir in 2 minced garlic cloves and about a heaping teaspoon each of minced fresh rosemary and thyme. Cook for about one minute until fragrant.
Sprinkle 6 tablespoons of all-purpose flour over the vegetables and stir to combine. Cook the flour for 1 to 2 minutes to remove the raw taste.
Slowly pour in 4 cups (1 quart) of turkey stock while stirring, then add 4 cups of half & half. Stir constantly to keep the mixture smooth.
Add one bay leaf, increase heat to medium or medium-high, and bring the soup up to a gentle simmer. Stir occasionally until the soup thickens slightly. Remember that the rice will expand and the soup will thicken more as it simmers, so keep the base slightly thinner than your final desired consistency.
Stir in 2 cups of chopped leftover turkey and 2 cups of cooked wild rice. Continue to simmer, stirring occasionally, until the rice has absorbed some liquid and the soup reaches a creamy, hearty consistency. Taste and season with kosher salt and freshly ground black pepper as needed — the amount of salt depends on whether you used salty stock or low-sodium broth.
Tip: If the soup becomes too thick after the rice swells, thin it with a bit more broth until you reach the desired texture.
Ladle into bowls and finish with freshly ground black pepper. Serve with oyster crackers, a crusty loaf of bread, or simple buttered toast.
I hope this turkey wild rice soup brings comfort and warmth — like a cozy, homemade hug on a chilly day.
Notes
If you can’t find half & half, substitute 2 cups whole milk plus 2 cups heavy cream. Adjust the creaminess to your liking by adding more milk or broth for a lighter soup.
Enjoy! If you try this Homemade Turkey Wild Rice Soup, I’d love to hear how it turned out — a photo and a quick note make my day.
Turkey Wild Rice Soup
Ingredients
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 cup diced yellow onion
- 1/2 cup carrots, sliced into half-moons, about 2 medium carrots
- 1/2 cup sliced celery, about 2 small stalks
- 2 cloves fresh garlic, minced
- 1 heaping teaspoon minced fresh rosemary
- 1 heaping teaspoon fresh thyme leaves, minced
- 6 tablespoon unbleached all-purpose flour
- 4 to 6 cups turkey stock, or low-sodium chicken broth
- 4 cups half & half, (see notes)
- 1 bay leaf
- 2 cups leftover turkey, chopped
- 2 cups cooked wild rice
- kosher salt, to taste
- freshly ground black pepper
Equipment
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Large Dutch oven
Instructions
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Melt butter and olive oil in a large Dutch oven. Add onion, carrots and celery with a pinch of kosher salt. Cover and cook 8 to 10 minutes over medium heat, stirring occasionally, until the vegetables are tender.
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Stir in garlic, rosemary and thyme. Cook 1 to 2 minutes, then sprinkle in the flour. Cook the flour for 2 to 3 minutes, stirring, before slowly adding the turkey stock and then the half & half while stirring. Add the bay leaf and bring to a simmer.
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Once the soup has thickened slightly, stir in the chopped turkey and cooked wild rice. Continue to simmer, stirring occasionally, until the rice has swollen and the soup is creamy. Season with kosher salt and freshly ground black pepper to taste.
Notes
