Why We Love This Turkey Wild Rice Soup Recipe
If you’re like me, you probably cooked way too much turkey for Thanksgiving, and now you’re looking for some ways to use up leftovers. You can always default to a sandwich, but this leftover turkey soup is so much better!
Easy. Throw this soup together in just a little over an hour. Flavorful. Mirepoix, thyme, white wine, and chicken broth add so much depth to this soup. Cozy. We stir in heavy cream to make this soup creamy and comforting.
Variations on Turkey and Wild Rice Soup
This soup is super versatile! You can use different vegetables, like broccoli, peas, or green beans; different rice, like brown or white; and different meat, like shredded chicken. Feel free to get creative!
How to Store and Reheat
Store leftover turkey wild rice soup in an airtight container in the refrigerator for up to 2 days. Reheat in a saucepan set over medium-low heat or in the microwave in 30-second increments until warmed through. I do not recommend freezing this soup, as it will take on a grainy texture as it thaws.
Serving Suggestions
Serve this hearty leftover turkey soup with some skillet bread for dipping and a kale Caesar salad to make you feel extra healthy after the holiday.
More Leftover Turkey Recipes We Love
Turkey Pasta Casserole Turkey Noodle Soup Turkey Rice Casserole Thanksgiving Leftovers Quesadilla Turkey Croquettes
How to Make Turkey Wild Rice Soup Step by Step
Sauté the Veggies and Rice: Heat a large Dutch oven over medium heat and add 2 tablespoons of unsalted butter and 2 tablespoons of olive oil. Add ½ of a diced yellow onion, 3 peeled and chopped carrots, 1 diced rib of celery, and 1 cup of dry wild rice. Cook for 6-8 minutes, or until the vegetables have softened and the rice begins to pop. Stir often. Add the Wine: Add ¼ teaspoon of baking soda, 1 tablespoon of fresh thyme leaves, and ½ cup of dry white wine. Cook for 1 minute, stirring often. Cook the Soup: Add 4 cups of low-sodium chicken broth, 1½ teaspoons of kosher salt, and ½ teaspoon of ground black pepper. Bring the mixture to a boil, then reduce the heat to a low simmer and cover. Cook, covered, 30 minutes. Check the rice and if it isn’t softened, cook an additional 10 minutes with the lid on. Add the Cream and Turkey: Remove the lid, add 1 cup of heavy cream and 3 cups of leftover turkey, and cook for 30-60 minutes or until the soup reduces and thickens. (If the soup is too thin, whisk in 2 tablespoons flour or cornstarch that has been mixed with ¼ cup cold heavy cream. Bring just to a boil, reduce heat to low, and cook until soup has the desired consistency. If the soup is too thick, add an additional 1 cup broth.) Season, to taste, with kosher salt and freshly ground black pepper.
