Leftover Turkey and Wild Rice Soup
By Beth Kaminski ·
This leftover turkey and wild rice soup turns cooked turkey into a hearty dinner with tender vegetables and a lightly creamy broth. The wild rice cooks right in the pot, adding texture and a nutty flavor. Serve it with crusty bread for a cozy meal after the holiday rush.
A Good Use for Leftover Turkey
Wild rice holds its shape during a long simmer, making it a good match for this hearty soup. A small amount of flour gives the broth body without making it thick like gravy. The cooked turkey goes in near the end so it heats through without spending an hour simmering. Both white and dark meat work well, so use whichever pieces you have.
Ingredient Tips and Substitutions
- Choose the right rice: This recipe uses uncooked pure wild rice, not instant rice or a seasoned rice mix. Look for long, dark grains. Cooking times vary by brand and age, so judge doneness by texture as well as the clock.
- Use low-sodium broth: Leftover turkey may already be well seasoned, especially if it was brined. Starting with low-sodium broth lets you adjust the finished soup without making it overly salty.
- Swap the cream: Half-and-half makes a lighter soup. Keep the heat gentle after adding it, since boiling can cause separation.
- Skip the mushrooms: Replace them with another cup of diced carrots and celery if your family prefers. The soup will still have plenty of texture.
Make-Ahead and Storage
You can chop the vegetables a day ahead and refrigerate them in a covered container. The finished soup thickens as it sits because the rice absorbs more broth. Reheat individual portions in the microwave or warm a larger batch over medium-low heat, adding a splash of broth or water as needed. Heat leftovers to 165°F.
Refrigerate the soup in shallow containers within two hours. Use it within three to four days of when the turkey was originally cooked; making soup does not restart that storage window. Freeze promptly for up to three months if you need longer storage. For the smoothest texture, freeze the soup before adding the cream, then add cream during reheating.
Frequently Asked Questions
Can I use cooked wild rice?
Yes. Use about 3 cups cooked wild rice and reduce the broth to 6 cups initially. Simmer the vegetable-and-broth mixture until the vegetables are tender, then add the cooked rice with the turkey. Add more broth if needed.
How do I know when wild rice is done?
Many grains will split open to reveal a pale center. The rice should be tender with a pleasantly chewy bite, not hard or crunchy.
Can I use chicken instead?
Cooked shredded chicken works in the same quantity. Remove any skin and bones before adding it to the pot.
Why is my soup thicker the next day?
The rice continues absorbing liquid in the refrigerator. This is normal. Stir in extra broth while reheating until the soup reaches the consistency you like.
Recipe
Leftover Turkey and Wild Rice Soup
By Beth Kaminski · American
- Prep
- 20 min
- Cook
- 1 hr 20 min
- Total
- 1 hr 40 min
- Serves
- 6
- Level
- Easy
Ingredients
- 1 cup uncooked pure wild rice, not instant or a rice blend
- 3 tbsp unsalted butter
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and cut into 1/4-inch pieces
- 2 celery stalks, cut into 1/4-inch pieces
- 8 oz cremini mushrooms, sliced
- 3 clove garlic, minced
- 1 tsp dried thyme
- ¼ cup all-purpose flour
- 8 cup low-sodium chicken or turkey broth
- 1 bay leaf
- ½ tsp kosher salt, plus more to taste
- ½ tsp ground black pepper
- 3 cup cooked turkey, skin and bones removed, shredded or diced
- 1 cup heavy cream
- 2 tbsp chopped fresh parsley
Method
- 1
Rinse the wild rice in a fine-mesh strainer under cold running water, then drain well.
- 2
Melt the butter in a 6-quart Dutch oven or heavy pot over medium heat. Add the onion, carrots, celery, and mushrooms and cook for 8–10 minutes, stirring occasionally, until the onion softens and the mushrooms release their liquid.
- 3
Stir in the garlic and thyme and cook for 1 minute, until fragrant.
- 4
Sprinkle the flour over the vegetables and cook, stirring constantly, for 1 minute, until no dry flour remains.
- 5
Gradually stir in the broth, scraping the bottom of the pot to loosen any flour. Add the wild rice, bay leaf, salt, and pepper, then bring to a boil over medium-high heat.
- 6
Reduce the heat to low and partially cover the pot. Simmer gently for 45–60 minutes, stirring every 5–10 minutes, until many rice grains have split open and the rice is tender but chewy. Add a little water if the liquid reduces too much before the rice is tender.
- 7
Stir in the turkey and cream. Simmer gently, uncovered, for 5–8 minutes, stirring occasionally, until the turkey reaches 165°F on an instant-read thermometer. Do not let the soup boil rapidly.
- 8
Remove and discard the bay leaf. Taste the soup and adjust the salt as needed.
- 9
Ladle into bowls and sprinkle with the parsley.
Ladle the soup into bowls and serve with bread or crackers. Keep a little extra broth handy for reheating the leftovers.
