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creamy turkey wild rice soup in a yellow soup pot

Leftover Turkey Wild Rice Soup

This turkey wild rice soup recipe uses leftover turkey (or chicken) meat and makes the coziest soup!

Course Soup
Cuisine American
Keyword leftover turkey wild rice soup
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6
Author Natasha Bull


  • 1 medium onion chopped
  • 2 medium carrots peeled & chopped
  • 3 sticks celery chopped
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 3 cloves garlic minced
  • 2 dashes Italian seasoning
  • 3 heaping tablespoons flour
  • 6 cups chicken broth
  • 1 cup uncooked wild rice
  • 2 cups (or more) cooked turkey meat shredded/cut up
  • 7 ounces cremini mushrooms sliced
  • Salt & pepper to taste
  • 1/2 cup heavy/whipping cream optional


  1. Prep your onion, carrots, and celery. I just roughly chopped the carrots and celery.

  2. Add the oil and butter to a large soup pot over medium-high heat. Add the onion, carrots, and celery. Sauté for 7 minutes, stirring occasionally.

  3. Stir in the garlic, Italian seasoning, and flour. Cook for 1-2 minutes.

  4. Whisk in the chicken broth until the flour is dissolved.

  5. Stir in the rice.

  6. Increase the heat to high and bring the soup to a boil. Once it's just boiling, cover the pot with the lid slightly ajar. Reduce the heat so it's gently boiling for 15 minutes.

  7. If you haven't already prepped the turkey and mushrooms, you can do it now.

  8. Add the turkey and mushrooms to the soup. Increase the heat again so it just comes to a boil, then reduce the heat so it's simmering again and continue cooking the soup for another 15-20 minutes (cover with lid slightly ajar) or until the rice is tender (wild rice does have a bit of "chew" to it, though).

  9. Stir in the cream (if using). Season soup with salt & pepper as needed.

Recipe Notes

  • Recipe adapted from here.
  • You can use a wild rice blend if you prefer.