This Turkey Wild Rice Soup turns turkey leftovers into a warm, satisfying bowl of hearty rice soup loaded with carrots, celery, and mushrooms. Everything simmers together in one dutch oven, creating a hearty dish that feels nourishing and cozy without asking much from you on a busy day.
Wild rice soup has deep roots in Midwestern home cooking, especially in Minnesota where wild rice is proudly recognized as the state grain . This recipe naturally grew out of using leftover turkey from my Smoked Turkey after the holidays, turning simple ingredients into a comforting meal that celebrates the hearty texture and rich flavor of turkey wild rice.
It’s officially soup season around here, and I’m always thrilled to have a pot simmering on the stove. If you love a good bowl as much as we do, try my Zuppa Toscana , Better-Than-Panera Broccoli Cheese Soup , Classic Tomato Basil Soup , Wisconsin Cauliflower Soup , and The Best Loaded Baked Potato Soup !
Why you’ll love this family favorite recipe!
- It’s a hearty, satisfying soup that brings real depth of flavor from simple ingredients, the kind of meal everyone is happy to see on the table.
- The recipe is flexible enough for rotisserie chicken, extra veggies, or different dairy options while still keeping the same comforting flavor.
- It all comes together in one dutch oven, making it an easy weeknight meal that feels homey and satisfying with very little hands-on time.
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Wild Rice – I typically use the Harvest Wild Rice blend from Costco or Lundberg Wild Rice, but any kind would do. Even brown rice would work in the recipe, if that’s what you have on hand.
- Salted Butter – Softens the vegetables and adds richness to the base of the soup.
- Yellow Onion – Adds sweetness and depth that builds flavor as it cooks.
- Celery – Gives a subtle herbal note that pairs well with turkey and wild rice.
- Carrots – Add color and gentle sweetness to balance the savory broth.
- Crimini Mushrooms – Bring earthy flavor and extra heartiness to the rice soup recipe.
- Garlic – Freshly minced garlic cloves are best but pre-minced or garlic powder will work in a pinch.
- All-Purpose Flour – Helps thicken the broth so the vegetables, turkey, and rice are suspended in a smooth, creamy base.
- Chicken Broth – Forms the foundation of the soup and ties all the flavors together.
- Kosher Salt – Enhances the flavors as everything cooks together.
- Black Pepper – Adds gentle heat and balances the creamy elements.
- Hebrs – Dried thyme, rosemary, and parsley add warmth and aromatic depth while the soup simmers, and a bit of fresh parsley adds a vibrant finish at the end.
- Shredded Turkey Or Chicken – Leftover holiday turkey is perfect, but cooked chicken works just as well.
- Milk – Adds creaminess without making the soup heavy.
- Heavy Cream Or Half-And-Half – Enriches the broth and helps create a velvety finish.
- Lemon Juice – Brightens the entire pot and balances the creamy base.
How to Make Turkey Wild Rice Soup
- Cook rice. Start by preparing the wild rice according to the directions on the package; it usually takes 50 to 60 minutes and can be done 1 to 2 days ahead and kept chilled until you’re ready to make the soup.
- Sauté vegetables. Melt the butter in a large dutch oven or heavy pot over medium heat, then sauté the onion, celery, carrots, mushrooms, and garlic until the onion softens.
- Build base. Sprinkle the flour over the vegetables and cook for just a minute before slowly adding the chicken broth while stirring; increase the heat slightly to bring the soup to a low boil.
- Simmer soup. Reduce the heat to medium and add the cooked wild rice, herbs, seasonings, and shredded turkey, then let everything simmer for 20 minutes.
- Finish soup. Stir in the milk, cream, and lemon juice and heat through for 3 to 5 minutes, then taste and adjust the salt and pepper as needed.
Absolutely. Rotisserie chicken works perfectly in this turkey wild rice soup recipe and is one of my go-to options when we don’t have leftover turkey on hand.
Yes. Wild rice takes longer than white rice to soften, so cooking it ahead ensures the soup comes together smoothly without overcooking the vegetables.
You can cook the wild rice 1 to 2 days in advance and refrigerate it, or prep all the vegetables ahead so the soup comes together quickly when you’re ready to cook.
Tips for Success
- Homemade turkey or chicken stock is wonderful if you have a carcass to work with, but I honestly make this soup with store-bought chicken stock most of the time and it still tastes fantastic; I keep it stocked in bulk at Costco because we use it so often.
- If I’m feeling turkeyed-out right after Thanksgiving, I’ll shred whatever is left and freeze it in gallon-size freezer bags so it’s ready for recipes like this creamy turkey wild rice soup later on.
- A pulled-apart rotisserie chicken works beautifully when you don’t have leftover turkey, and it turns this into an easy chicken wild rice soup with the same great flavor.
- If you want a more veggie-packed bowl, you can double the mushrooms, carrots, or celery without throwing anything off; the soup stays balanced and hearty.
How to Freeze Leftover Turkey
Instead of freezing leftover turkey in one big block, portion it into 1 to 2 cup amounts (the exact quantity most soup and casserole recipes call for), then press each portion flat in a zip-top freezer bag.
It freezes quickly, thaws in minutes, and stacks neatly in the freezer, so you can grab exactly what you need for turkey wild rice soup or any other recipe without chipping away at a giant frozen turkey block!
More of Our Favorite Soup Recipes
- Cheesy Taco Soup
- Minestrone Soup
- New England Clam Chowder
- Chicken Avocado Lime Soup
- Zuppa Toscana
- Lemon Chicken Orzo Soup
Creamy Leftover Turkey Wild Rice Soup Recipe
Ingredients123
- ▢ 1 cup uncooked wild rice
- ▢ 6 Tablespoons salted butter
- ▢ 1 medium yellow onion, chopped
- ▢ 2 celery stalks, chopped
- ▢ 2 large carrots, sliced into 1/4-inch thick rounds
- ▢ 8 ounces fresh crimini mushrooms, sliced
- ▢ 2 cloves garlic, minced
- ▢ ½ cup all-purpose flour
- ▢ 8 cups chicken broth
- ▢ 2 teaspoons dried parsley or ¼ cup fresh parsley, chopped
- ▢ 1 teaspoon kosher salt
- ▢ ½ teaspoon freshly ground black pepper
- ▢ ½ teaspoon dried thyme
- ▢ ¼ teaspoon dried rosemary
- ▢ 4 cups cooked shredded turkey or chicken – see note
- ▢ 1 cup milk
- ▢ 1 cup heavy cream or half-and-half
- ▢ 2 teaspoons freshly squeezed lemon juice
Instructions
- Prepare wild rice according to the package instructions. This typically takes around 50 to 60 minutes. This can be done up to a day or two in advance and kept in the refrigerator until you are ready to make the soup
- In a large dutch oven or heavy pot, melt butter over medium heat. Add the onion, celery, carrots, mushrooms, and garlic, and stir, sauteing until the onion has softened.
- Sprinkle the flour over the sauteed vegetables and stir in, cooking for 1 minute. Slowly add the broth, stirring constantly. Increase the heat to medium-high until the soup comes to a low boil.
- Reduce heat to medium and add the cooked wild rice, parsley, salt, pepper, thyme, rosemary, and shredded turkey. Simmer for 20 minutes.
- Add milk, cream, and lemon juice, and cook another 3-5 minutes until hot, tasting and adjust seasoning by adding more salt and pepper, if needed. Serve immediately.
Notes
Nutrition
Creamy Leftover Turkey Wild Rice Soup Recipe
Ingredients
- 1 cup uncooked wild rice
- 6 Tablespoons salted butter
- 1 medium yellow onion, chopped
- 2 celery stalks, chopped
- 2 large carrots, sliced into 1/4-inch thick rounds
- 8 ounces fresh crimini mushrooms, sliced
- 2 cloves garlic, minced
- ½ cup all-purpose flour
- 8 cups chicken broth
- 2 teaspoons dried parsley or 1/4 cup fresh parsley, chopped
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon dried thyme
- ¼ teaspoon dried rosemary
- 4 cups cooked shredded turkey or chicken - see note
- 1 cup milk
- 1 cup heavy cream or half-and-half
- 2 teaspoons freshly squeezed lemon juice
Instructions
- Prepare wild rice according to the package instructions. This typically takes around 50 to 60 minutes. This can be done up to a day or two in advance and kept in the refrigerator until you are ready to make the soup
- In a large dutch oven or heavy pot, melt butter over medium heat. Add the onion, celery, carrots, mushrooms, and garlic, and stir, sauteing until the onion has softened.
- Sprinkle the flour over the sauteed vegetables and stir in, cooking for 1 minute. Slowly add the broth, stirring constantly. Increase the heat to medium-high until the soup comes to a low boil.
- Reduce heat to medium and add the cooked wild rice, parsley, salt, pepper, thyme, rosemary, and shredded turkey. Simmer for 20 minutes.
- Add milk, cream, and lemon juice, and cook another 3-5 minutes until hot, tasting and adjust seasoning by adding more salt and pepper, if needed. Serve immediately.
Notes
Nutrition
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