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Leftover Turkey Wild Rice Soup recipe.

Transform your holiday leftovers into the ultimate comfort food with this Leftover Turkey Wild Rice Soup. Creamy, hearty, and packed with nourishing ingredients, this recipe warms your soul while reducing food waste. Perfect for cozy nights and post-celebration meals, it's a delicious way to give your turkey a flavorful second life.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Ingredients Method Notes

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

Method
 

  1. Prep Your Ingredients: Chop, mince, and measure all ingredients to streamline the cooking process.
  2. 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.
  3. Add Garlic and Seasoning: Stir in garlic and Italian seasoning, cooking for 1–2 minutes until fragrant.
  4. Make a Roux: Sprinkle flour over the vegetables and stir well. Cook for 1–2 minutes to thicken the base.
  5. Add Broth: Gradually pour in chicken broth, stirring to combine. Bring to a boil.
  6. Cook the Rice: Reduce to medium-low heat and add wild rice. Cover and simmer for 40–50 minutes, stirring occasionally.
  7. Add Turkey and Mushrooms: Stir in shredded turkey and mushrooms. Cook for another 10 minutes.
  8. Optional Creaminess: Add heavy cream for a creamy finish and adjust salt and pepper to taste.
  9. 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.