If you are looking for a great recipe for your leftover turkey, you found it in this Turkey and 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 and 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!
- 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
- ½ teaspoon Worcestershire sauce
- 1 cup uncooked wild rice
- ½ cup sherry wine (optional)
- 3 cups shredded cooked turkey
- ½ cup half and half
- ¼ 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!
This looks great, but I don’t see the turkey in the ingredient list. How much do you add and when?
Well that was a terrible thing to forget! It’s 3 cups shredded turkey and you add it with the sherry. I’m editing the recipe now!
I sure would love nutritional breakdowns and carb counts on your recipes.
I do provide it for most of my recipes since I have had access to a calculation tool about a year ago. For this one I didn’t include it because I was traveling for Thanksgiving and honestly, I totally forgot to calculate it! I will do it now and insert the nutritional label. 🙂 Let me know if there are any other recipes you need the info for and I can get it.
I thought this tasted amazing. I love the creaminess of the soup. I made my soup in the crock pot. I forgot to add the sherry. I can’t wait to make this again, this time with the sherry!
Thanks for the feedback, Denise! 🙂