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–+ servings
Sarah

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.
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Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Soup
Cuisine: American
Calories: 260
Ingredients Equipment Method Nutrition Notes

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).
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