Cozy, broth-or-creamy turkey wild rice soup in ~50 minutes (or slow cooker), built for leftovers with safe 165°F reheat cues
Nutty wild rice, tender vegetables, and leftover turkey simmer into a silky bowl that tastes like Thanksgiving, without the work.
Why You’ll Love It
- Made for leftovers: Purpose-built Leftover Turkey Soup that reheats turkey safely to 165°F without drying it out.
- Wild-rice comfort: Nutty texture and hearty chew deliver the classic Turkey Wild Rice Soup vibe.
- Flexible finish: Keep it brothy or add a light creamy swirl for those who love Wild Rice Soup Recipes.
- Weeknight-easy: 10 minutes of chopping; rice simmers while you do life—great for Thanksgiving Leftover Recipes.
- Meal-prep friendly: Holds well, freezes well (brothy version), and pairs with your favorite Rice Soup Recipes sides.
Ingredients (notes only)
Aromatics & Veg
- Onion, carrots, celery, garlic; optional mushrooms for umami
- Thyme, bay leaf, parsley; lemon to brighten at the end
Base
- Low-sodium turkey or chicken broth (8 cups) + wild rice (uncooked)
- Parmesan rind (optional) for body without cream
Turkey
- 3 cups leftover cooked turkey, shredded (add late to avoid overcooking)
Creamy Option
- Evaporated milk or half-and-half + cornstarch slurry to thicken gently
Step-by-Step Instructions
- Sauté base: In a large pot, sauté onion, carrots, celery, and mushrooms (if using) in olive oil 5–7 min with salt and pepper. Add garlic 30 sec.
- Simmer rice: Stir in wild rice, broth, thyme, bay, and (optional) Parmesan rind. Simmer covered 40–50 min until rice is just tender.
- Add turkey: Stir in shredded leftover turkey and parsley. Simmer 5–10 min until turkey is steaming hot (165°F).
- Creamy finish (optional): Whisk 1 cup evaporated milk (or half-and-half) with 1 Tbsp cornstarch. Stir in; simmer 3–5 min to lightly thicken.
- Brighten & season: Remove bay/rind. Add a squeeze of lemon, taste, and adjust salt/pepper.
- Serve: Ladle into bowls; extra parsley and cracked pepper on top.
Pro Tips
- Rinse wild rice to remove surface starch and keep the broth clear.
- Add turkey at the end—it’s already cooked; you only need to reheat to 165°F.
- Cook noodles separately if you swap them in; they drink broth in storage.
- Silky without cream: A Parmesan rind or a ½ tsp unflavored gelatin stirred in off heat adds body.
Variations (mapped to interests)
- Classic Brothy Turkey Soup: Skip dairy; add extra lemon and parsley for clean Turkey Soup flavor.
- Creamy Leftover Turkey Wild Rice Soup: Finish with evaporated milk for a lighter cream profile.
- Herby Thanksgiving Leftover Recipes: Add chopped sage and a splash of leftover gravy.
- Brown-Rice Swap: Replace wild rice with brown rice (similar time); still hits Rice Soup Recipes intent.
How to Serve
- With warm rolls, garlic toast, or simple side salad.
- Over leftover mashed potatoes for a “hot-dish” style bowl.
Make Ahead & Storage
- Fridge: 3–4 days. Rice continues to absorb liquid; thin with broth when reheating to 165°F.
- Freeze: Brothy version freezes up to 3 months (cool fully first). Add cream after thawing/reheat.
- Reheat: Gentle simmer on stovetop; add broth to loosen.
FAQs
Do I need pre-cooked wild rice?
No. Simmer uncooked wild rice 40–50 minutes; add turkey afterward.
Can I use a wild-rice blend?
Yes; many blends cook 25–35 minutes—start checking early and adjust liquid.
How do I make it in a slow cooker?
Cook rice, broth, veg, and herbs on HIGH 3–4 hours or LOW 6–7; add turkey for the final 20–30 minutes to reach 165°F. Add dairy at the end.
Instant Pot timing?
Rice + broth + veg: Manual High 25 minutes, 10-min natural release. Stir in turkey; simmer on Sauté 3–5 minutes to 165°F. Add dairy last.
Simple Nutrition Table (estimate, per ~1½ cups, brothy)
Calories 260 | Protein 23 g | Fat 7 g | Carbs 29 g | Sodium varies
Estimates only; creamy additions change values.
Leftover Turkey Wild Rice Soup
Cozy and nourishing wild rice soup designed for leftover turkey — brothy or lightly creamy, with vegetables, herbs, and flexible cooking options for stovetop, slow cooker, or Instant Pot. Perfect for easy post-holiday meals.
Ingredients
- 1 Tbsp olive oil
- 1 large onion, diced
- 3 carrots, sliced
- 3 celery stalks, sliced
- 8 oz mushrooms, sliced (optional)
- 3 cloves garlic, minced
- ¾ cup uncooked wild rice (or 1 cup wild-rice blend)
- 8 cups low-sodium turkey or chicken broth
- 1 bay leaf
- 1 tsp dried thyme (or 1 Tbsp fresh)
- ¼ tsp black pepper
- ¼ cup chopped parsley
- 1 tsp kosher salt, to taste
- 1 Parmesan rind (optional)
- ½ lemon, juiced
- 3 cups leftover turkey, shredded
- 1 cup evaporated milk or half-and-half (optional)
- 1 Tbsp cornstarch (for creamy version)
Equipment
- large soup pot or Dutch oven
- cutting board
- chef’s knife
- Wooden spoon
- measuring cups and spoons
Method
- Heat olive oil in a large pot over medium heat. Add onion, carrots, celery, mushrooms (if using), salt, and pepper. Sauté for 5–7 minutes until vegetables begin to soften. Add garlic and cook 30 seconds more.
- Add wild rice, broth, bay leaf, thyme, and Parmesan rind (if using). Bring to a boil, then reduce to a gentle simmer. Cover and cook 40–50 minutes until rice is tender.
- Stir in shredded turkey and chopped parsley. Simmer 5–10 minutes more until turkey is heated through and reaches 165°F.
- For a creamy version, whisk milk with cornstarch and stir into the soup. Simmer 3–5 minutes to thicken slightly.
- Remove bay leaf and Parmesan rind. Stir in lemon juice and adjust salt and pepper to taste. Serve hot.
Nutrition
Calories: 260kcalCarbohydrates: 29gProtein: 23gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 60mgSodium: 520mgPotassium: 480mgFiber: 2gSugar: 3gVitamin A: 6200IUVitamin C: 8mgCalcium: 70mgIron: 1.5mg
Notes
Slow Cooker: Add veggies, rice, broth, and herbs. Cook HIGH 3–4 hours or LOW 6–7 hours until rice is tender. Add turkey last 20–30 minutes to heat through to 165°F; stir in dairy at the end.
Instant Pot: Combine veg, rice, broth, and herbs. Cook High Pressure 25 minutes, 10-minute natural release. Add turkey and simmer on Sauté to 165°F; add dairy last.
Thicker texture: Mash a few carrots or stir in ½ tsp unflavored gelatin off heat.
Storage: Refrigerate up to 4 days or freeze up to 3 months (without dairy).
Instant Pot: Combine veg, rice, broth, and herbs. Cook High Pressure 25 minutes, 10-minute natural release. Add turkey and simmer on Sauté to 165°F; add dairy last.
Thicker texture: Mash a few carrots or stir in ½ tsp unflavored gelatin off heat.
Storage: Refrigerate up to 4 days or freeze up to 3 months (without dairy).
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