If you are looking for a great recipe for your leftover turkey, you found it in this Turkey Wild Rice Soup!I hope you all had a wonderful Thanksgiving with your families! Today I bring you a recipe for my favorite thing to make with leftovers: soup!
This Turkey Wild Rice soup is perfect to make with your leftover turkey because it has all the things in it that you probably already have on hand from your Thanksgiving cooking extravaganza: carrots, onion, celery, garlic, and fresh herbs.
I make my Turkey Wild Rice Soup with butter and a little half and half to give it some creaminess. If you want to make this dairy-free, it’s easy to do. Just use oil in place of the butter to sauté the vegetables and either skip the half and half or use a plain non-dairy creamer.
This is an easy way to make good use of a lot of your leftovers. I just love the flavor of this Turkey and Wild Rice soup and it won’t take you nearly as long as it took to make your Thanksgiving feast.
If you use your turkey bones to make stock this soup will really sing, but it’s also great using chicken stock, so use what you have.
Sherry wine compliments the flavor well here, but if you don’t have it that’s okay, your soup will still be delicious.
The first time I had slivered almonds in my turkey and wild rice soup I knew I’d never go back to leaving them out. Another great addition if you have them. They give the soup an unexpected, but welcome crunch.
If it happens to be any other day of the year when you’re reading this, you can certainly make this soup with leftover chicken as well.
I hope you enjoy this soup and the rest of the weekend with your family! Need more inspiration? Try this Sweet Potato Soup or this Spicy Black Bean Soup.
How to Make Turkey and Wild Rice Soup
Leftover Turkey and Wild Rice Soup
- Total Time: 1 hour 10 mins
- Yield: 6-8 1x
This Turkey and Wild Rice Soup is perfect for your leftover turkey or use leftover chicken!
- 4 tablespoons butter
- 2 carrots, chopped
- 1 large onion, chopped
- 2 celery stalks, sliced
- 8 ounces sliced mushrooms (chopped if you prefer, but not necessary)
- 3 garlic cloves, minced
- 4 tablespoons flour
- 4–5 cups turkey or chicken stock
- 1 tablespoon chopped fresh thyme leaves
- 1 teaspoon chopped fresh rosemary
- 1/2 teaspoon Worcestershire sauce
- 1 cup uncooked wild rice
- 1/2 cup sherry wine (optional)
- 3 cups shredded cooked turkey
- 1/2 cup half and half
- 1/4 cup slivered almonds (optional)
- salt and pepper
- Melt your butter in a large Dutch oven or stock pot.
- Add the carrots, onion, and celery to the pot, season with salt and pepper, and cook until softened, about 5 minutes.
- Add the mushrooms and garlic and cook another 5 minutes.
- Add the flour and cook about 3-5 minutes.
- Add 4 cups of the turkey or chicken stock, thyme, rosemary, Worcestershire sauce, and rice.
- Bring to a simmer and then cover and simmer for 30 minutes.
- Add the sherry and turkey and simmer, uncovered, another 15-20 minutes, until the rice is cooked.
- Stir in the half and half and slivered almonds.
- Taste and add salt and pepper as needed.
- Add more stock if soup is too thick for your liking. Enjoy!
- Prep Time: 10 mins
- Cook Time: 60 mins
- Category: soups
- Calories: 335
- Sugar: 5.5g
- Sodium: 253.7mg
- Fat: 12.8g
- Saturated Fat: 5.9g
- Carbohydrates: 28.7g
- Fiber: 2.9g
- Protein: 24.1g
- Cholesterol: 77.5mg
If you love healthy soups, you MUST try this Easy Oven Chicken Stew!
This recipe was first published in 2016. A video was added in 2019.
I made this soup with mostly dark turkey meat. It was delicious!
This was excellent! Added in leftover green beans as well! Yum! Thank you!
We made this after Thanksgiving using baby portabellos and enjoyed it the first night but were not blown away by it. That didn’t surprise me since I am not a big mushroom fan. Then we had the rest of it a couple of nights later and thoroughly enjoyed it. I froze half of it and we just had it last night. It was delicious and a definite “keeper” in my files. I know now to let it sit a couple of days for optimum flavor. For me, this is a plus since it means I can make it ahead of time to use for company.
This soup is wonderful–thank you for sharing!