When the holidays wind down, you’re often left with an abundance of turkey and a desire for something comforting and hearty. That’s where Leftover Turkey Wild Rice Soup comes to the rescue. This dish transforms leftover turkey into a rich, flavorful soup, perfect for cozy nights or post-celebration meals. Packed with fresh vegetables, wholesome wild rice, and a creamy texture, it’s a recipe that not only reduces waste but also warms your soul.
Why You’ll Love Leftover Turkey Wild Rice Soup
This soup is more than just a way to use up leftovers. It’s a wholesome and satisfying dish that balances rich flavors with nourishing ingredients. Whether it’s the creamy texture, the earthy wild rice, or the savory turkey, every bite feels like a warm hug. Plus, it’s incredibly versatile—you can customize the ingredients to fit your preferences!
Ingredients for Leftover Turkey Wild Rice Soup
To get started, gather these simple and accessible ingredients. Here’s a table to help you adjust quantities based on your needs.
| Ingredients | 0.5x | 1x | 2x | 3x |
|---|---|---|---|---|
| Medium onion (chopped) | 0.5 | 1 | 2 | 3 |
| Medium carrots (peeled, chopped) | 1 | 2 | 4 | 6 |
| Celery sticks (chopped) | 1.5 | 3 | 6 | 9 |
| Olive oil | 0.5 tbsp | 1 tbsp | 2 tbsp | 3 tbsp |
| Butter | 1 tbsp | 2 tbsp | 4 tbsp | 6 tbsp |
| Garlic (minced) | 1.5 cloves | 3 cloves | 6 cloves | 9 cloves |
| Italian seasoning | 1/8 tsp | 1/4 tsp | 1/2 tsp | 3/4 tsp |
| Flour | 1.5 tbsp | 3 tbsp | 6 tbsp | 9 tbsp |
| Chicken broth | 3 cups | 6 cups | 12 cups | 18 cups |
| Uncooked wild rice | 0.5 cup | 1 cup | 2 cups | 3 cups |
| Cooked turkey (shredded) | 1 cup | 2 cups | 4 cups | 6 cups |
| Cremini mushrooms (sliced) | 3.5 oz | 7 oz | 14 oz | 21 oz |
| Salt & pepper | To taste | To taste | To taste | To taste |
| Heavy cream (optional) | 1/4 cup | 1/2 cup | 1 cup | 1.5 cups |
Step-by-Step Instructions
1. Prep Your Ingredients
Before you begin cooking, ensure all your ingredients are chopped, minced, and measured. This will make the process smoother and more enjoyable.
2. Sauté the Vegetables
In a large pot, heat the olive oil and butter over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5–7 minutes until the vegetables are softened and fragrant.
3. Add Garlic and Seasonings
Stir in the minced garlic and Italian seasoning. Cook for another 1–2 minutes, allowing the garlic to release its aroma.
4. Create a Roux
Sprinkle the flour evenly over the sautéed vegetables. Stir well to coat them, cooking for about 1–2 minutes. This step thickens the soup and adds depth.
5. Pour in the Broth
Gradually add the chicken broth while stirring to avoid lumps. Increase the heat and bring the mixture to a boil.
6. Cook the Wild Rice
Reduce the heat to medium-low and add the uncooked wild rice. Cover the pot and let the rice simmer for 40–50 minutes, stirring occasionally.
7. Add the Turkey and Mushrooms
Once the rice is tender, add the shredded turkey and sliced mushrooms. Simmer for another 10 minutes, ensuring the mushrooms soften and the turkey is warmed through.
8. Optional: Add Cream
For a creamier soup, stir in the heavy cream during the last 5 minutes of cooking. Adjust the seasoning with salt and pepper to taste.
9. Serve and Enjoy
Ladle the soup into bowls, garnish with fresh parsley if desired, and serve with crusty bread or crackers.
Tips for the Best Turkey Wild Rice Soup
- Use Homemade Broth: If you have leftover turkey bones, make your own broth for an even richer flavor.
- Don’t Overcook the Rice: Wild rice has a firmer texture than regular rice. Avoid overcooking to maintain its chewiness.
- Freeze for Later: This soup freezes beautifully. Store in an airtight container and enjoy up to three months later.
Nutritional Information
| Nutrient | Per Serving |
|---|---|
| Calories | 250–300 |
| Protein | 20–25g |
| Carbohydrates | 25–30g |
| Fat | 10–15g |
| Fiber | 3–4g |
Frequently Asked Questions
1. Can I use leftover chicken instead of turkey?
Absolutely! Leftover chicken works just as well in this recipe.
2. What can I substitute for heavy cream?
You can use half-and-half or coconut milk for a lighter option.
3. How long does this soup last in the fridge?
Stored in an airtight container, it will stay fresh for 3–4 days.
4. Can I make this soup gluten-free?
Yes, substitute the flour with gluten-free flour or cornstarch.
5. Do I need to pre-cook the wild rice?
No, the rice cooks directly in the soup, absorbing the flavors as it simmers.
6. What can I serve with this soup?
Pair it with crusty bread, a side salad, or a grilled cheese sandwich for a complete meal.
Conclusion
Leftover Turkey Wild Rice Soup is a delicious way to give your holiday leftovers a second life. It’s hearty, easy to make, and packed with comforting flavors. Whether you’re sharing it with family or saving portions for busy weekdays, this recipe is sure to become a favorite.
Ready to transform your leftovers into a culinary masterpiece? Try this recipe today!
Leftover Turkey Wild Rice Soup recipe.
Ingredients
- 1 medium onion chopped
- 2 medium carrots peeled and chopped
- 3 celery sticks chopped
- 1 tbsp olive oil
- 2 tbsp butter
- 3 cloves garlic minced
- 1/4 tsp Italian seasoning
- 3 tbsp flour
- 6 cups chicken broth
- 1 cup uncooked wild rice
- 2 cups cooked turkey shredded
- 7 oz cremini mushrooms sliced
- Salt and pepper to taste
- 1/2 cup heavy cream optional
Instructions
- Prep Your Ingredients: Chop, mince, and measure all ingredients to streamline the cooking process.
- Sauté Vegetables: Heat olive oil and butter in a large pot over medium heat. Add onions, carrots, and celery, and cook for 5–7 minutes until softened.
- Add Garlic and Seasoning: Stir in garlic and Italian seasoning, cooking for 1–2 minutes until fragrant.
- Make a Roux: Sprinkle flour over the vegetables and stir well. Cook for 1–2 minutes to thicken the base.
- Add Broth: Gradually pour in chicken broth, stirring to combine. Bring to a boil.
- Cook the Rice: Reduce to medium-low heat and add wild rice. Cover and simmer for 40–50 minutes, stirring occasionally.
- Add Turkey and Mushrooms: Stir in shredded turkey and mushrooms. Cook for another 10 minutes.
- Optional Creaminess: Add heavy cream for a creamy finish and adjust salt and pepper to taste.
- Serve: Ladle the soup into bowls and enjoy with crusty bread or crackers.
Notes
- Use homemade turkey broth for deeper flavor.
- For a gluten-free option, swap flour with gluten-free flour or cornstarch.
- Store leftovers in the fridge for up to 4 days or freeze for 3 months.