Welcome to your new favorite go-to recipe for Creamy Turkey Wild Rice Soup! Transform your Thanksgiving leftovers – the succulent turkey, the aromatic herbs – into a nourishing, soul-warming meal. This isn’t just any leftover turkey soup; it’s a vibrant, flavorful dish designed to refresh your palate after all the holiday indulgence. With a delightful hint of lemon and the unique texture of shredded carrots, this wild rice soup stands out. Whether you prefer the convenience of a slow cooker or the classic stovetop method, this recipe delivers exceptional taste and comfort.
Just the other day, as I was capturing the perfect overhead shot of this very Creamy Turkey Wild Rice Soup, I found myself perched precariously on an ancient wicker chair on my front porch. It’s one of those chairs with a sturdy metal frame, which, despite the seat itself having seen better centuries, offers a surprisingly stable (if you’re careful!) platform for a food blogger’s ambitious photography.
Apparently, my neighbors found this sight—an eight-month pregnant woman, hunched over with a massive camera, balancing on a visibly dilapidated chair—a cause for concern. Before I knew it, my wonderful friends, Tyrone and Alex, were rushing over. Alex even returned with a proper stool from his garage! While their chivalry was touching, the stool was, ironically, even less stable than my trusty old chair. So, they simply hovered, ensuring my safety (or at least, trying to), as I continued snapping photos, occasionally grumbling when they inadvertently blocked my light.
It’s moments like these that remind you chivalry isn’t dead, and true community spirit thrives. Living in a cul-de-sac has certainly offered a unique perspective; it feels like living in a giant fishbowl, where everyone looks out for each other. And I wouldn’t have it any other way!
With Thanksgiving just around the corner, or perhaps just behind us, the glorious leftovers are surely on your mind. While the mashed potatoes and gravy are divine, nothing beats the prospect of reinventing that delicious turkey. This Creamy Turkey Wild Rice Soup is the ultimate answer when you’re faced with a mountain of leftover turkey, offering a fresh, comforting, and healthy alternative to standard post-holiday fare.
The Power of Premium Broth: Zoup! Good, Really Good Broth
Today’s recipe truly shines thanks to the incredible foundation laid by Zoup! Good, Really Good Broth. I couldn’t be more thrilled to partner with them, as their broths are genuinely exceptional – so delicious, in fact, that they’re truly “good enough to drink,” as their tagline suggests. Made in small batches, Zoup! broths offer a depth of flavor that elevates any soup, making them perfect for this Creamy Turkey Wild Rice Soup. They’re also low-calorie, which is a welcome bonus after the indulgence of Thanksgiving. My brother, noticing the jars on my counter, was particularly impressed by their mere 7 calories per serving – a fantastic feature for anyone looking for a wholesome meal.
For this particular turkey wild rice soup, I opted for Zoup!’s rich Chicken Broth, but it’s equally delightful with Homemade Turkey Stock made from your leftover Thanksgiving turkey carcass. Whichever you choose, a high-quality broth is the secret to a deeply flavorful soup. Here’s everything you’ll need to create this comforting masterpiece:
Essential Ingredients for Your Creamy Turkey Wild Rice Soup
- Unsalted Butter
- Fresh Celery (including leaves for extra flavor!)
- Large Onions
- Kosher Salt
- Dried Poultry Seasoning
- Garlic Cloves
- All-Purpose Flour (for a rich, thick broth)
- High-Quality Chicken Broth (like Zoup!) or Homemade Turkey Broth
- Bay Leaf
- Fresh Thyme
- Large Carrots (shredded for optimal texture)
- Leftover Cooked Turkey (a mix of dark and white meat is best)
- Quick-Cooking Wild Rice Blend (or your preferred wild rice)
- Heavy Cream
- Large Lemon (for bright, zesty flavor)
- Fresh Rosemary (chopped)
- Fresh Sage (chopped)
- Fresh Parsley (chopped)
- Salt and Freshly Ground Black Pepper (to taste)
Crafting Your Creamy Turkey Wild Rice Soup: A Step-by-Step Guide
Making this incredibly flavorful Creamy Turkey Wild Rice Soup is simpler than you might think. Here’s a quick overview of the process, followed by more detailed steps and visual guidance below:
- Sauté your aromatics (celery and onion) in butter until tender.
- Whisk in flour to create a rich roux, thickening the soup base.
- Gradually add high-quality broth or stock, stirring constantly.
- Introduce shredded carrots and allow them to soften before adding the cooked turkey.
- Stir in the wild rice blend and cook until perfectly tender.
- Finish with a swirl of heavy cream, a bright splash of lemon juice, and a medley of fresh herbs.
This process results in a truly magnificent soup, brimming with flavor from the excellent broth, the vibrant freshness of herbs, and the bright, zesty finish of lemon. It’s a symphony of tastes that truly satisfies.
We begin by building a robust flavor base. In a large stockpot, melt a generous amount of butter. Then, add a substantial quantity of chopped celery – I like to include the leaves for an extra layer of flavor, simply chopping the entire stalk from the leafed end. Dice up two large onions and four cloves of garlic, and add them to the pot along with the celery, a teaspoon of kosher salt, and a teaspoon of dried poultry seasoning. Sauté this aromatic mixture over medium heat for about 13-14 minutes, stirring occasionally, until the onions become beautifully translucent and the garlic is fragrant. This step is essential for developing the deep, savory notes of the soup.
Next, sprinkle 1/2 cup of all-purpose flour over the sautéed vegetables. Stir continuously for another minute, allowing the flour to cook slightly and create a roux. This crucial step will thicken your soup, giving it that luxurious, creamy consistency we all adore. Slowly, and I mean *slowly*, pour in 15 cups of your chosen broth (Zoup! Chicken Bone Broth or your homemade turkey stock), stirring diligently the entire time to prevent any lumps. Add five sprigs of fresh thyme and one bay leaf. Cooking whole thyme sprigs allows the leaves to fall off easily into the soup, making them simple to remove later – much less fuss than chopping beforehand!
A distinctive element that truly elevates this soup is the use of shredded carrots. Peel about eight medium to large carrots, then either shred them with a food processor or a cheese grater. While you can certainly chop them into rounds, shredding them provides a wonderful texture that ensures you get a burst of carrot flavor in every single bite. This technique is also what makes Eric’s Nana’s Beef Barley Soup an internet sensation, and it works wonders here too. Add all the shredded carrots to the pot, increase the heat to high, cover, and bring the soup to a gentle boil.
Once boiling, add 4 cups of your leftover cooked turkey meat. A combination of dark and white meat offers the best flavor and texture, but feel free to use whatever you have on hand. (Cooked chicken can also be substituted here!) Reduce the heat to a simmer – aiming for a gentle, slow bubble. Let the soup simmer for about 30 minutes, or until the carrots are tender. Then, stir in 1 and 1/2 cups of quick-cooking wild rice blend. Be sure to check the cooking instructions on your specific rice blend, as cooking times can vary. Bring the soup back to a boil, then reduce heat and simmer for another 15-30 minutes, or until the wild rice is tender.
Once the rice is cooked to perfection, turn the heat to its lowest setting. Stir in 1 and 1/2 cups of heavy cream, followed by 1/4 cup of fresh lemon juice. The lemon juice is a game-changer, adding a bright, zesty tang that beautifully cuts through the richness of the cream and turkey. If you prefer a more subtle lemon note, start with 2 tablespoons and adjust to your liking. Finally, finely chop 1 teaspoon of fresh rosemary, 1 tablespoon of fresh sage, and 2 tablespoons of fresh parsley, then stir these vibrant herbs into the soup. Turn off the heat and season generously with salt and pepper to taste – you might be surprised how much more salt it needs, depending on the initial saltiness of your broth and turkey. Don’t forget to fish out those thyme stems and the bay leaf before serving!
This recipe yields a truly generous batch of soup, perfect for feeding a crowd, sharing with friends, or enjoying throughout the week. It freezes beautifully, making it an excellent candidate for meal prep. I often pour portions into empty Zoup! broth jars (which are conveniently quart-sized) to give to friends or store for a future rainy day. This Creamy Turkey Wild Rice Soup is not just a meal; it’s a warm embrace in a bowl.
Maximizing Your Leftovers: Crafting Turkey and Rice Soup
The best turkey and rice soup starts with the most flavorful broth. If you have your turkey carcass from Thanksgiving, I highly recommend making your own rich, savory stock. It’s incredibly easy: simply simmer the carcass with a few leftover vegetables you likely have on hand. Here’s my recipe for Homemade Turkey Broth. Once you have your luscious broth, proceed with today’s recipe as usual. The beauty of soup is its versatility; once you master the basics, you can effortlessly adapt the flavors. Starting with a quality, flavorful broth is paramount, but beyond that, feel free to get creative with any leftover produce from your holiday feast.
Even the herbs are flexible! While this recipe calls for a classic blend of parsley, sage, rosemary, and thyme, feel free to use what you have. If you only have sage, for example, your soup will still be incredibly delicious. Likewise, don’t hesitate to substitute some of the carrots with other vegetables like mushrooms (sauté them with the onions) or even a handful of spinach towards the end. Soup is truly an art of improvisation, and your taste buds will thank you for experimenting!
Can Chicken Be Used Instead of Turkey?
Absolutely! Most turkey soup recipes can seamlessly be adapted into chicken soup, and vice versa. If you find yourself with less leftover turkey than expected, feel free to supplement with some shredded rotisserie chicken for an equally delicious result.
Can I Add Other Vegetables to My Turkey Wild Rice Soup?
Definitely! Soup is wonderfully adaptable. Asparagus, kale, or even diced potatoes would make excellent additions. If you have any cooked vegetables from your Thanksgiving meal whose flavors would complement this soup, simply stir them in at the very end with the lemon juice, just to warm through. The possibilities for customization are truly endless!
Should I Cook Rice Before Adding It to Soup?
No, there’s no need to pre-cook the rice. Adding uncooked rice directly to the simmering broth allows it to absorb all the delicious flavors as it cooks. If you happen to have cooked rice you’d like to use up, simply prepare the soup without adding rice. Then, stir in the cooked rice just before serving, allowing it to warm through.
Is Soaking Wild Rice Necessary Before Cooking?
For most wild rice blends, soaking is not necessary. You can simply add the rice directly to the soup as instructed, and it will cook perfectly tender in the simmering broth.
Happy Thanksgiving prepping and cooking, everyone! For more menu inspiration, be sure to explore all my Thanksgiving recipes here. Don’t forget to click through all the pages to discover even more cherished older recipes.
More Delicious Soup and Turkey Recipes You’ll Love!
- Slow Cooker Turkey Barley Soup << Similar to today’s recipe but features hearty barley instead of rice – absolutely delicious!
- Kale, Chicken, and White Bean Soup with Parmesan Shavings << An excellent candidate for using your leftover turkey as well!
- Eric’s Nana’s Famous Beef Barley Soup << A beloved, internet-famous recipe for good reason!
- Creamy Chicken Enchilada Soup << Another fantastic soup where turkey can easily replace chicken!
- Classic Chicken Noodle Soup with Homemade Noodles << You simply can’t beat a timeless favorite.
- Copycat Zuppa Toscana << Tastes just like the Olive Garden original – truly irresistible!
- Easy Roasted Butternut Squash Soup << Simple to make, incredibly flavorful, and perfectly seasonal!
- Cream Cheese Chicken Chili (Crock Pot) << An incredibly easy crock pot recipe where turkey works beautifully.
- Creamy Italian Slow Cooker Chicken Noodle Soup from Recipe Rebel
- Instant Pot Broccoli Cheese Soup with Chicken from Diethood
- Crockpot Lasagna Soup from Family Fresh Meals
This post is sponsored by Zoup! Good, Really Good® Broth. All opinions are, of course, entirely my own. Thank you for supporting the incredible brands that help keep The Food Charlatan thriving!
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Creamy Turkey Wild Rice Soup
15 minutes
30 minutes
45 minutes
10
Ingredients
- 1/2 cup butter, (1 stick)
- 3 cups celery, chopped (including leaves for flavor)
- 2 large onions, chopped
- 1 teaspoon kosher salt
- 1 teaspoon dried poultry seasoning
- 4 cloves garlic, smashed and minced
- 1/2 cup all purpose flour
- 15 cups Zoup! Chicken Bone Broth, (or homemade turkey broth)
- 1 bay leaf
- 5 sprigs fresh thyme
- 8 large carrots, shredded
- 4 cups leftover cooked turkey, a mixture of dark and white meat
- 1 & 1/2 cups quick-cooking wild rice blend*
- 1 & 1/2 cups heavy cream
- juice from 1 large lemon (1/4 cup), or to taste
- 1 teaspoon fresh rosemary, chopped
- 1 tablespoon fresh sage, chopped
- 2 tablespoons fresh parsley, chopped
- salt and pepper, to taste
- more fresh herbs, to garnish
Instructions
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In a very large stock pot, melt 1/2 cup butter over medium heat.
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Chop 3 cups celery. I used almost a whole medium head of celery, including the leaves at the end. (They add great flavor!) Instead of pulling off individual stalks, just start chopping the whole head from the leafed end.
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Chop 2 large onions. Add celery and onions to the pot with the melted butter.
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Add 1 teaspoon kosher salt and 1 teaspoon poultry seasoning.
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Saute for 13-14 minutes on medium heat, stirring occasionally until the onions are translucent.
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Add 4 cloves of minced garlic and stir for about 1 minute, until the garlic is fragrant.
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Sprinkle the vegetables with 1/2 cup flour and stir for 1 more minute.
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SLOWLY add 15 cups Zoup! Chicken Bone Broth (or homemade turkey broth), stirring the whole time. You don’t want lumps of flour so make sure to stir up those vegetables.
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Add 5 sprigs of thyme and 1 bay leaf.
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Peel 8 medium to large carrots, and cut off the ends. Use a food processor to shred the carrots. You can do this using a cheese grater if you don’t have a food processor. You can also chop the carrots into rounds if you like. But shredded carrots is what gives this soup the texture I love, so keep that in mind. (Shredded carrots are what made Nana’s Beef Barley Soup internet famous.) It’s going to taste good either way, no matter how you prepare your carrots.
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Add all the shredded carrots and turn the heat to high. Cover with a lid and bring to a boil. Don’t walk away and let it boil over!
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When the soup is boiling, add 4 cups leftover cooked turkey meat. I like a mixture of dark and white meat, but you can use whatever you have. (You can also use cooked chicken!) Lower the heat to a simmer, somewhere between low and medium low depending on your stove. There should be slow bubbles happening but nothing too active. Simmer for about 30 minutes, until the carrots are tender.
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Add 1 and 1/2 cups quick cooking wild rice blend* (see note!) and bring to a boil over high heat. Once it boils, turn the heat back down and simmer for another 15-30 minutes, until your rice is tender.
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When the rice is cooked, turn the heat all the way to low and stir in 1 and 1/2 cups heavy cream.
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Stir in 1/4 cup lemon juice. This gives the soup a bright and lemony flavor, so if you are not into that, start with 2 tablespoons and add more from there.
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Use a sharp knife to chop 1 teaspoon rosemary, 1 tablespoon sage, and 2 tablespoons parsley. You can adjust these amounts to taste. Stir the herbs into the soup and turn off the heat.
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Add salt and pepper to taste. Don’t skip this step! I added at least 1 more teaspoon salt, but this will depend on how salty your leftovers were.
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Don’t forget to remove the thyme stems and bay leaf.
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Serve with fresh herbs sprinkled on top and another drizzle of cream, if you want.
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This makes a really big batch of soup! Soup freezes beautifully, so I put half in a ziplock and am saving it for a rainy day. I also put some of the finished soup back into one of the Zoup broth jars, which are almost exactly 1 quart, and gave it to a friend.
Slow Cooker Instructions
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Follow instructions through step 7 (sprinkling on the flour), except you can use a large skillet to cook the onion and celery (instead of a large stock pot.)
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Slowly pour in about 3-4 cups of broth, stirring the whole time so that your flour doesn’t get lumpy. Transfer the mixture to a large crock pot (at least 6 quarts).
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Add all the remaining broth, the bay leaf, and 5 sprigs of thyme.
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Cook on low for about 6 hours, or on high for 3 hours.
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Add the shredded carrots and turkey, and cook on low for another hour.
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Add the wild rice and cook for another 30-60 minutes, until the rice is tender.
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Stir in the heavy cream, lemon juice, and all the fresh herbs. Season with salt and pepper. Put the lid back on to warm it back up for a few minutes, if necessary, otherwise serve immediately.
Notes
You can make this soup using cooked chicken instead of turkey!
Nutrition
Calories: 394kcal |
Carbohydrates: 22g |
Protein: 22g |
Fat: 25g |
Saturated Fat: 15g |
Polyunsaturated Fat: 2g |
Monounsaturated Fat: 7g |
Trans Fat: 1g |
Cholesterol: 102mg |
Potassium: 480mg |
Fiber: 3g |
Sugar: 5g |
Vitamin A: 10694IU |
Vitamin C: 11mg |
Calcium: 82mg |
Iron: 1mg
Soup
American
394
creamy, soup, Turkey, wild rice, leftover turkey soup, Thanksgiving leftovers
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